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wrong cake flavor - Page 4

post #46 of 71
6/15/10 at 7:00am
Quote:
Originally Posted by costumeczar

If it just says almond, then that can't be assumed.



Yes. So op shoulda asked and clarified. Since white to me is the default color of a wedding then I think the bride was justified in her complaint and I rarely bow to bride whims.

But white and yellow are legitimate 'flavors'. Which is why you gotta be careful with that. Even though most of the bakeries I've worked at just added yellow food color to white cake. icon_lol.gif

However if it wasn't a wedding cake then all bets are off.
 
 

 

 

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post #47 of 71
6/15/10 at 7:00am
When I was doing tastings for the bakery I worked for, we presented our 'white' cake. It was French Vanilla so it wasn't pure white. I told the brides that if they wanted a pure white cake we could do it, but it might be a bit drier in texture (this is what the bakers told me). They generally went for the vanilla...but they knew what to expect. Whenever someone was upset (which fortunately did not happen often at all) we would give them a $25 gift certificate to be applied toward their next order of whatever they wanted. Your bride was only unhappy with the color of her cake. It was a misunderstanding and any goodwill on your part should reflect the minimal 'damage' that was done.
I personally like the idea of an anniversary top tier. To me that would be more than fair. But anything you do should be appreciated (unless she's a total B). My guess is you'll be pinning brides down about cake color from now on, huh? LOL! icon_lol.gif Good luck & hope whatever you do works out well! icon_biggrin.gif
A closed mouth gathers no feet.
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A closed mouth gathers no feet.
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post #48 of 71
6/15/10 at 7:21am
Thread Starter 
I already do a complimentary fresh anniversary tier in a year...hence the cupcakes now. Yes, I will be nailing down the color from here on out icon_wink.gif. I will also not be offering an anniversary tier on such small cakes going forward. Lots to think about as I work at continuing my business!
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post #49 of 71
6/15/10 at 7:29am
I would never assume that weddings would automatically require a white cake, though. I rarely do white cake for weddings anymore, most people want somethng more interesting flavor-wise. I don't use food coloring, but different cakes are different colors, so a wedding cake HAVING to be white wouldn't even occur to me.
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post #50 of 71
6/15/10 at 7:31am
Thread Starter 
yes, i never heard of the white automatically for weddings. I actually don't think I have ever eaten white cake at a wedding...and I certainly never had made one.
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post #51 of 71
6/15/10 at 7:39am
Quote:
Originally Posted by costumeczar

I would never assume that weddings would automatically require a white cake, though. I rarely do white cake for weddings anymore, most people want somethng more interesting flavor-wise. I don't use food coloring, but different cakes are different colors, so a wedding cake HAVING to be white wouldn't even occur to me.



I do. I'm coming from an almost 40 year pro cake carreer (sh*t am I that old?)

So back in the day--white cake was the only flavor. My inner caker was born during the white cake age. I always 'splain the difference to the bride--that the cake and icing are made from butter and real vanilla ergo not pure white. It might not be a factor at all to her but it's part of my repertoire.

I'm so old, black on wedding cakes still shock & awes my inner caker. black whaaaat?

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post #52 of 71
6/15/10 at 7:44am
Quote:
Originally Posted by aandsmommy

yes, i never heard of the white automatically for weddings. I actually don't think I have ever eaten white cake at a wedding...and I certainly never had made one.



Really? Because I think the only cake I've ever had at weddings besides chocolate is white cake.
Matt
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post #53 of 71
6/15/10 at 8:05am
I guess I am having a hard time understanding here . . . she got the cake flavor and filling she wanted. Okay, so the cake was not white white, but you said you mentioned to her that it would not be completely white. I can see if the icing or fondant color was not what she wanted and it threw off the color of the wedding scheme, but cutting into a cake and complaining that it was not completely white -c'mon - I am sorry, I think that it is ridiculous. It's not like she cut into a cake and it was red or orange or something. . .
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post #54 of 71
6/15/10 at 8:13am
Quote:
Originally Posted by moralna

I guess I am having a hard time understanding here . . . she got the cake flavor and filling she wanted. Okay, so the cake was not white white, but you said you mentioned to her that it would not be completely white. I can see if the icing or fondant color was not what she wanted and it threw off the color of the wedding scheme, but cutting into a cake and complaining that it was not completely white -c'mon - I am sorry, I think that it is ridiculous. It's not like she cut into a cake and it was red or orange or something. . .



She told her in advance it would not be white?
I din catch that anywhere.
 
 

 

 

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post #55 of 71
6/15/10 at 8:24am
In an earlier post, she wrote. . . "I never use shortening, so I never could have made a brilliant white cake. She did know this, but I also should have clarified further" . . . .so the person did know that the cake would not be white, white.
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post #56 of 71
6/15/10 at 8:27am
Quote:
Originally Posted by moralna

In an earlier post, she wrote. . . "I never use shortening, so I never could have made a brilliant white cake. She did know this, but I also should have clarified further" . . . .so the person did know that the cake would not be white, white.



It's been my experience that non-cakers can't add that up.

I mean yellow butter comes from white milk cream in the first place.

I can make a white cake with butter and real vanilla and some egg yolks.

Cake muggles don't add & subtract like this.
That's why they get a professional.
 
 

 

 

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post #57 of 71
6/15/10 at 8:30am
Quote:
Originally Posted by mayo2222

Quote:
Originally Posted by aandsmommy

yes, i never heard of the white automatically for weddings. I actually don't think I have ever eaten white cake at a wedding...and I certainly never had made one.



Really? Because I think the only cake I've ever had at weddings besides chocolate is white cake.



I rarely make white cake for weddings, that's really old school. People used to be given the choice of white, white or white. Or vanilla pound. Now people watch food shows and have seen that there's more than white cake out there, so they usually choose something else.
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post #58 of 71
6/15/10 at 8:49am
RoccosMom:
I really love the way you post icon_smile.gif

And I must agree, even with my sarcastic post, that I do remember that back in the day wedding cakes being mostly white.
Laura
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Laura
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post #59 of 71
6/15/10 at 8:54am
Sure. Doesn't mean it's not the industry standard just 'cause there's new ideas. Most flavor charts on websites start with white & yellow. Like yours. Old school white is your first flavor. That didn't happen by accident.

Expectations are expectations. Maybe old school but it's still predominant. To me it's the wrong flavor/kind of cake than what was ordered. Was it ambiguous yes. And the caker lost. I'd refund something.

I love a good debate.
 
 

 

 

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post #60 of 71
6/15/10 at 8:55am
Quote:
Originally Posted by SweetResults

RoccosMom:
I really love the way you post icon_smile.gif

And I must agree, even with my sarcastic post, that I do remember that back in the day wedding cakes being mostly white.



I have to say that the tiny type really irritates me, K8! It doesn't help those of use who are nearsighted!
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