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post #31 of 53
Quote:
Originally Posted by MissCakeCrazy

I ended up spreading the cream cheese filling when the cake was still warm. Would this possibly have an effect on it? I also added in golden syrup to the receipe which would create more mositure and probably take longer to cook.



I would never put cream cheese or any filling on the cake when it's warm, it will melt right into the cake. That could very well be what happened. Always wait until everything cools off completely before you do any icing or decorating.
post #32 of 53
Never fill a warm cake it will make the cake look wet and undercooked as it soakes in when it melts just like butter on warm toast. It could also make the butter or creamcheese go rancid when it cools down and settles.
post #33 of 53
My thoughts are the same. The cake was probably cooked through, especially if you torted it. It would not have cut properly if it was not done. I think your problem was filling a warm cake.


Stephanie
Beggin for Cake
www.begginforcake.com
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Beggin for Cake
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post #34 of 53
I had a couple claim their cake was raw and they wanted a refund too!! I investigated asking other members at the wedding (including the person that cut the cake) only to find out ALL the cake was served, they had a TON more cake than they needed because people who said they were coming, didn't show!! I told them NO REFUND because of my finding (bride and groom even bragged about having the BEST cake ever to everyone at the reception)

turns out they were trying to recoop some of the money spent on the wedding and since they had so much cake they figured that was a good place to start. They threatened legal action and I told them to bring it on because I knew I was in the right! Their cake was torted and filled and I would have known if it was undercooked (it was split into 1" thick pieces, no way I wouldn't have noticed raw cake)

They apologized in the end and wished me luck in my future endeavors!
God's Word will either keep you from sin;
or sin will keep you from God's Word.
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God's Word will either keep you from sin;
or sin will keep you from God's Word.
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post #35 of 53
In my opinion a full refund is due... As stated before it might hurt but it is the right thing to do...
Word of mouth travels very fast...
post #36 of 53
I once did a 14" cake and when i torted it, it had these strange jell-like pockets in it. Still have no idea what that was. I would never have known if I hadn't torted the cake. Its never happened again, but still wondering what happened.
post #37 of 53
Well, Tee-Y, I think it is SMART business-especially when your reputation is at stake. By you being proactive you show that you are sorry this happened, that it is a very rare occurrence and you want to make amends. Rather than be short sighted, and only looking to protect costs from one order, you show that you have a little something called integrity and you believe in your business and your product. So chill out when criticizing others' POV and think about it before you take hands to keyboard.
post #38 of 53
Quote:
Originally Posted by MissCakeCrazy

I torted all my tiers too. I took it out of the oven, then waitied about an hour or two before I torted it but it was still warm. When a cake is still warm from the oven, it looks more moist when its cut. (think of bread when its out of the oven its more doey but once its cooled its light). I ended up spreading the cream cheese filling when the cake was still warm. Would this possibly have an effect on it? I also added in golden syrup to the receipe which would create more mositure and probably take longer to cook.



And here we have the problem... if you torted the cake, you obviously would have known if it was underdone. You would never be able to handle/move around torted layers that weren't baked through.

HOWEVER, you need to wait until the cake is COMPLETELY cool to start working with it. And 100% most DEFINITELY, never ever ever fill a cake that is still warm... your cream cheese filling likely melted into the cake and made a mess out of the center of the cake. Not to mention the food safety issue with adding cream cheese filling to a still-warm cake--you risked spoiling the cream cheese and having a food-borne illness on your hands. Bake your cakes a day earlier so they are 100% COOL when torting and filling.
Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
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Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
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post #39 of 53
Thread Starter 
In my first reply to the customer I did actually explain that there might be other causes to the cake looking raw, e.g. cream cheese filling added in whilst still warm. She had no problem with this reason that I gave her but she said that the venue manager who is an expeienced chef said it was raw so I didn't wanted to argue with him. I just wanted to settle the issue and put it behind me.
post #40 of 53
Quote:
Originally Posted by MissCakeCrazy

In my first reply to the customer I did actually explain that there might be other causes to the cake looking raw, e.g. cream cheese filling added in whilst still warm. She had no problem with this reason that I gave her but she said that the venue manager who is an expeienced chef said it was raw so I didn't wanted to argue with him. I just wanted to settle the issue and put it behind me.



I can totally see how, if the filling had melted into the cake, that someone would have looked at it and thought that it looked like it was batter that hadn't been cooked. It definitely wouldn't have been serve-able, it was probably pretty mushy. I still think that you did the right thing with the refund, and next time just let your cake cool off COMPLETELY before filling it! icon_smile.gif At least you know what happened.
post #41 of 53
I agree you did the right thing, because the bottom tier was determined to not be suitable for service. Like you said, you settled it, now put it behind you, with a lesson learned. Don't let it discourage you--tomorrow is a new day!
Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
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Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
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post #42 of 53
So sorry for all of your trouble.
post #43 of 53
do you think maybe an email to the chef to address what happened would be appropriate? I would worry about the rep with the venue, not the bride. At least the venue would know that you don't serve undercooked cakes, it was a cream cheese-melting issue.
I think you handled this very well.
Hugs to you!
life is short, get a cakesafe.
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life is short, get a cakesafe.
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post #44 of 53
While you did what you felt was right and your happy with your decision(thats all that matters)I still find it hard to belive a bride waited 2 weeks to tell you there was a problem with the cake and you had to email her to find out?? We all know how touchy brides and their mothers can be and I'm very surprised no one called you sooner!!!
Best of luck to you!!!
post #45 of 53
so sorry to hear of this. x

I guess the bride & groom could have gone off on honeymoon which is why you didnt hear from her before, but did the email you received from the venue come to you direct or did the bride include it in her email? Just wondered as I am suspicious at times also!!

Maybe you could go and see the chef, even now and ask about the cake? what ever, unfortunately these things happen so now just move on and carry on making wonderful cakes which you know you are capable of making.
Dont get stressed - eat a cupcake
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Dont get stressed - eat a cupcake
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