Originally Posted by costumeczar
Originally Posted by MObeefcake
a client inquiring about a future order wanted to know if i make my cakes from scratch- specifically red velvet. she proceeded to say that she had paid a lot of money once for a cake a and it tasted like it came from a box...
help me answer diplomatically...i use doctored cake mixes...
Tell her that you start with a cake mix and add other ingredients to it.
A variation on this one: tell her "Like most every other bakery in town
, I start with a mix and add to it."
Yes, these people come in with their "10 Questions to Ask (any vendor)" and those just piss me off. Not because they're asking but because they don't know WHY they're asking and they don't know what the right answer is! How do I know they dont' know the right answer? Because I've perfected the art of NOT answering their question and then sitting back to see if they realize I haven't answered their question. So far, no one has noticed.
I keep my sample cakes in the freezer. Sometimes I'll run out and have to bake one up real quick. Invariably, I'm asked "Do you freeze your cakes?" I reply: "You tell me. 2 of these cakes have been in my freezer for 3 weeks ... one was baked this morning. You tell me which is which." They always pick the wrong one. Twice. Always. So in their simple taste test, the frozen one tasted "more fresh".
When I get the do you do scratch question, I swear I'm going to start asking, "Oh, was your mom a scratch baker?" I'm just curious to see if they actually grew up and are used to scratch baking ... or if it's just one of the 10 Questions!
But as long as this debate has been on here, it still amazes me that it's a debate. Are you proud of your cakes? Do your friends, family, customers like them? Rave about them? Then what's the problem? As Mike said, who cares HOW we got there .... the point is we created a cake that is beautiful and the client loves eating it!