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So ashamed.... - Page 4

post #46 of 53
4/20/10 at 8:40am
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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post #47 of 53
4/20/10 at 9:02am
I have have the same problem with carrot cake in the past. I always use toothpicks to check my cake and I once had a cake I rebaked twice. For that same 4-tier wedding cake, I also had to rebake another cake. I would never have known if I hadn't torted my cakes, which I always do.

I always use toothpicks to check my cakes. That time, I happened to use colored toothpicks. Every cake tested done, even though they weren't. So now, it is plain toothpicks or bamboo skewers and have had no problems.

I always refrigerate and get completely cool before I torte and fill, usually overnight.
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post #48 of 53
4/20/10 at 9:11am
Sorry this happened.

Most of the time when a bride complains much later I think she is trying to get money back for no reason other than they want the money back. But since the venue had a chef that also agreed...I think you would be right to offer something as a refund.

They were respectful in their language towards you, if terse, but if the cake was raw, then you should offer a refund.

(((hugs))) icon_smile.gif
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post #49 of 53
4/20/10 at 9:57am
Have YOU spoken to the chef or gotten an e-mail from THEM? I'm just curious.
everyday is a good day, some are just better than others.
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everyday is a good day, some are just better than others.
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post #50 of 53
4/20/10 at 10:47am
I did a small wedding cake last year that included a carrot cake tier. I had to bake that sucker FUH-EVAH to get it done! I even pulled it out, REMOVED IT FROM THE PAN, cut into it slightly, found it to still be gooey, and returned it to the pan to bake it some more. It was just a small tier, but I had to bake it as long as the bigger tiers. Not sure why, but carrot cakes are notorious for taking a long time and remaining gooey. Not sure I'll even offer carrot cake again, especially if it's a big tier.

So sorry this happened to you, and I know you'll handle it well and move on. Every experience has a lesson! Thankfully, this bride is willing to settle for a partial refund and doesn't sound vindictive.
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post #51 of 53
4/20/10 at 12:32pm
Thread Starter 
The bride forwarded it on from an e-mail from the wedding organizer.
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post #52 of 53
4/20/10 at 9:03pm
Quote:
Originally Posted by MissCakeCrazy

... I also added in golden syrup to the receipe which would create more mositure and probably take longer to cook.



A wedding cake order is no time to experiment with a recipe. You should use your family as "guinea pigs" when you want to tinker with a recipe. If it doesn't turn out, no one cares if you have to throw it in the trash.

Changing up a recipe on an important order is very risky business.
It's not good enough that we do our best; sometimes we have to do what's required.

Winston Churchill
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It's not good enough that we do our best; sometimes we have to do what's required.

Winston Churchill
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post #53 of 53
5/3/10 at 7:57am
Even if the cream cheese didn't melt, just icing it when it was warm would make it retain moisture. I invented the trick of covering a cake when it is still warm to keep the edges from getting crusty. (Yes, I'm sure everyone else knows that, but I thought I was a genius when I figured out to do that). Don't beat yourself up.
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