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Cake Stackers - Page 5

post #61 of 95
7/9/10 at 1:08pm
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If you want to go back to all the different venues at whatever hour they cut the cake then more power to you! Personally I just charge the deposit and they bring it back. Let me know how that works out for you.
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post #62 of 95
7/9/10 at 2:06pm
Well the thing is that I usually have only one event per day, and here in Mexico the weddings are at night, so I'd be back to the venue around 12:00 am (the usual hour for cutting the cake) and be by my house by 12:30-12:45 am. Not that I go to bed earlier...

Any other ideas for not asking for a deposit fee??? Of course things that can assure me I get my stuff back...
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post #63 of 95
7/11/10 at 7:45am
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Since I take a deposit (that is held via cash or paypal NOT a check) the cake stand always gets returned to me promptly the next morning without problems. The one problem I have had so far was last night I was exhausted took a long shower and fell asleep on my bed for a little while in the evening which happened to be just when someone from the wedding called and said they could not figure out how to take the stand apart.

I had made a guide with pictures and instructions and printed it out along with a checklist of return items (pieces of stand etc.) and carefully gone over it with the hotel staff. I think I am going to have to work some more on that guide. I got the message an hour later and will find out soon (when they drop off the stand) how it went (as my return calls were not answered).
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post #64 of 95
7/12/10 at 2:36pm
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I have found another idea that I am seriously considering... there is a lady who started a cake cutting business here in town. She arrives at the venue 30 minutes before the event stays with/guards the cake until time of cutting, disassembles the cake cuts and serves it and brings the bakery their equipment back. It ranges in price between 40.00 to 100.00 depending on day or night event and how large the event is.

I am thinking about building her fees into my cake prices, that way the whole experience for the client is smooth and seamless from beginning to end on the cake. No random venue staff botching things up. Since I deliver 1 hour before the event the cake would only be unattended for 30 minutes and I would be confident that all the pieces of the stand would get returned.
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post #65 of 95
7/13/10 at 8:48pm
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Plus she would hand out my business cards to anyone who asked which would be a great way to get my name out there some more!

The cake cutting lady was really excited about working with the cake stackers stand. She works with a lot of bakeries here locally and she got so excited when she went on their website saw how the stand worked and discovered that she would not have to hunt for or pull wooden dowels out of the cake or stick her fingers into the cake to retrieve any wooden dowels. I had not even really thought about that aspect but it is nice that there is only one small center hole and 4 very small holes around the sides and nothing to play hide and go seek with.
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post #66 of 95
7/18/10 at 8:37am
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I mentioned it before but could not find the links previously..... the french pastry chef I used to work for has this cake stand ( it only does separated cakes at one set height and costs $271.00) :

http://www.google.com/imgres?imgurl=http://www.jbprince.com/images/R116B.jpg&imgrefurl=http://www.jbprince.com/table-service/7-tier-wedding-cake-stand.asp&usg=__EfCd-hlDOIDuiKbCqoKVOzEGjiQ=&h=250&w=250&sz=5&hl=en&start=38&um=1&itbs=1&tbnid=ZVSslSi_gBFgbM:&tbnh=111&tbnw=111&prev=/images%3Fq%3D7%2Btier%2Bwedding%2Bcakes%26start%3D20%26um%3D1%26hl%3Den%26sa%3DN%26rlz%3D1G1GGLQ_ENUS332%26ndsp%3D20%26tbs%3Disch:1

then I had looked at the stress free cake support system for stacked cakes... pro set $220.00
http://www.stressfreecakes.com/public/store.html

then if you wanted a metal cascading stand $330.00
http://www.catererswarehouse.com/catalog/shop/product_9596_EA.html

so those 3 would cost 821.00 and cake stackers does all of those things plus more. So my thought when I purchased was IF I want my cake on a solid metal stand and I want to do different configurations then this makes a LOT of sense!
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post #67 of 95
7/19/10 at 12:03pm
Hey Katie....Didn't want you to think that you were talking to yourself....I still visit but I just haven't had a chance or an excuse to use my set yet.....grrrrrrrr
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post #68 of 95
7/19/10 at 1:26pm
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thanks icon_smile.gif
I hope you get an excuse/reason to use it soon that sticks that you have not gotten to yet.
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post #69 of 95
7/27/10 at 7:31pm
Is is just me or is the customer service at cake stackers a little strange. I have called them twice and both times there have been awkward silent moments when I ask a question or needed confirmation on something. I called this morning and spoke to Tristan about how to get the holes in the cake, including the top tier since that hole is not supposed to go all the way through. He told me that I could just mount it on the center post and that will form a hole in it.

Wthl all due respect, I have a hard time believing that will work. Plus, I just watch their video on how to stack a cake and they mentioned and showed that all the holes were pre-cut in each cake, including the top tier. DOes anyone who has used them know how to do this? I just bought two sets from them and want to try out one this weekend. I would appreciate any information!
Thanks!
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post #70 of 95
7/27/10 at 8:41pm
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Weird every time I called I've always either gotten Richard or Stephanie English (the creators of the stand). I'm wondering who Tristan is. Wonder if it is one of their children. That is odd. Did you PM me about this question? If so I sent you a message back.
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post #71 of 95
7/27/10 at 8:52pm
Hi Katie...
Yeah that was me! Uh-huh... every time I call someone with an accent (British or something of the sort) insists that I speak to Tristan. I think I will remember those names you mentioned and ask for one of them if I ever need to call again.

What irks me is that I got rid of my wilton cake corer about a year ago!!!! I was thinking of using one of the hidden pillars too though! I also think I might try an apple corer.

My cakes are usually a little dense so I was worried that it would just push up the tiers and distort the cakes. I think I would feel more at ease to pre-core the cake

Thanks so much for your reply to my PM! I really appreciate it!
No one cares how much you know until they know how much you care.
I just started a new blog! Check it out:
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http://kellersfrostedcakes.blogspot.com/
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post #72 of 95
7/28/10 at 9:21am
I asked about getting the holes in the cake as well and the reply I got was that the older model which she uses to demonstrate with had a thicker centre post hence the holes.

Having not used mine yet I can't say for sure but looking at the size of the centre post I have I also plan to use my apple corer to cut the holes out. For the top tier if you torte your layers you can core everything but the topmost layer to get it to fit I figure.

When I ordered mine I also dealt with Tristan. I just assumed he was an employee. I never called though. All my correspondence was by email.
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post #73 of 95
7/28/10 at 12:17pm
Well.... Richard called me this morning, and I have to agree with Katie! Speaking to him was NOTHING like speaking to Tristan. He was really, really nice! He told me that they have a cake corer, just that no one was interested in buying it. So he said he would send me one to try out and if I like it, then maybe they can re-introduce it! I'm so excited! He let me talk and explain my point and was very understanding of why I would be a little worried. So now I can say that cake stackers customer service is GREAT!!!
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I just started a new blog! Check it out:
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post #74 of 95
7/28/10 at 4:34pm
Thread Starter 
Glad to hear you got in touch with him! Richard is the best. I have had a bunch of questions and very specific things I wanted to do with mine (like the Indian cake with taller than normal separations) Richard was super at helping me order some modified pieces to make the stand do exactly what I wanted.

I have also used my round cutters to cut each layer when I did torte it, just picked the cutter I felt was the best size and cut them separately then layered and torted (I did this when I had mousse in the middle and wanted to put buttercream in the very center as I was worried about it seeping out. (and the cake design was separated not stacked so I wanted a clean look). But honestly since I have used it more I usually just shove it through for stacked cakes with great success and there is no need to worry.

I'll be curious to hear how you like the cake corer he sends you. Post a reply after you give it a whirl.
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post #75 of 95
1/25/11 at 9:54pm
I stumbled upon this site while searching for a sturdy cake stacking system. Cake Stackers seems to be the answer! I have a few big wedding cakes coming up and I'll be ordering myself the Cake Stacker system as soon as our tax refund hits the bank!
Everything you ladies have said about it have sold me on it!
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