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I want to kick this customer to the curb (sorry, long) - Page 3

post #31 of 106
MAKE SURE you re-adjust the price as you add the extra tier, flags, etc! thumbs_up.gifthumbs_up.gifthumbs_up.gif
post #32 of 106
Quote:
Originally Posted by MikeRowesHunny

Don't lie about the box mix - people can tell the difference (I certainly can). Just tell her that you don't possess the skill required to make scratch cakes well, and as this is important to her, she will need to find another baker. That's the simple truth.



Oh my gosh! I so agree! If nothing else, don't lie about your recipe, this will most definitely come back to bite you! I bake both ways and most of my friends and family prefer the box as a base recipe. You can never go wrong with the truth. icon_lol.gif
post #33 of 106
Quote:
Originally Posted by pmarks0

But now that it's three tiers (assuming she accepts the new price) I'm thinking I should buy the black and red fondant. If I buy Duff's red and black at Michael's, with a coupon 2lbs will cost $18 each. I figured 1lb of each would be used so I was going to add $18 in the new price.




A couple of thoughts:

1. Don't waste your coupons on her. Use them for something YOU want, and let her pay full price for the fondant.

2. Unless you have a use for the remaining fondant, it will go to waste, and so will your money. If you have to buy two pounds of fondant just for her, she pays for both pounds. Otherwise you're losing money on fondant that you will just have to throw away. And I wouldn't even consider coloring white fondant red and black -- it's very difficult, and it will just make you even more bitter while you work on this awful woman's cake.

3. I very much agree with the other posters who have said that sometimes dealing with a difficult customer means getting rid of them (especially here, where you're not even making any money). I used to work for a guy who would, on very rare occasion, tell PITA customers that they needed to talk to our new customer service manager, Mrs. Waite, first name Helen. Then he would smile really big while he told them they could go to Helen Waite. icon_smile.gif

Good luck with this one.
post #34 of 106
safronica, my dad had a feed and seed store when I was growing up. When he had had enough of a PITA customer, he would refer them to his customer service manager. They would go to the office and there was a cage with a real (not nice) spider monkey in it with a sign on top, "customer service manager". Maybe cake business people could use a spider monkey now and then.
post #35 of 106
Quote:
Originally Posted by MikeRowesHunny

Don't lie about the box mix - people can tell the difference (I certainly can). Just tell her that you don't possess the skill required to make scratch cakes well, and as this is important to her, she will need to find another baker. That's the simple truth.



Not everyone can. In fact I have done blind side by side taste tests and 99% of the time they said the box cake was scratch and the scratch cake a box. Their reasoning...the moister the cake then it must be scratch...LOL! You can tell the difference because you are a baker/caker icon_smile.gif The average lay person cannot tell the difference.
post #36 of 106
Man, is turning 50 like some kind of "right of passage" or something for some women??? I just went through a VERY similar situation. Had a woman (yes, turning 50) throwing herself a big bash w/a live band, etc., etc. Was a former co-worker of my father's (and my niece's boss this summer).

Same basic story with her - had a million details of things she wanted/didn't want, spent many hours coming up with designs for her only for her to say she really just wanted a basic sheet cake (her budget was $50 for a cake for 50 people!!). WHAAATTTT???!!!!

Well, luckily that was my opportunity for an out. I don't offer sheet cakes. So I sent her a nice email explaining that to her and gave her two names of people that might be able to help her out. She was fine with that and thanked me for my help.

(Here's the kicker -- my parents went to that party and although they never saw the cake, they did come home with bunch of crappy "favors" -- a much more important expense than a decent cake, right??!!).

I would do as the others have suggested (RUN!!). No, seriously, take advantage of the "out" opportunity she's given you. Tell her you're sorry but all your cake recipes have a box mix as an ingredient as you find they make the best cakes. Would you rather take a chance of making her a scratch cake she won't like and possible trash your rep by anything she might say to people about it?

Sounds like you've already put in more effort than the $100 so you're already in the hole and I think you've had enough "experience"!
post #37 of 106
So, making a 4 inch to eat the next day makes this a 3 tiered cake and, more than just a "50" on top makes this the same cake that you priced to her at $200.00. She has just walked you around the block hoping you would forget!
Making life sweet!

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Making life sweet!

Lindas Just Desserts

Inspected and licensed commercial kitchen
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post #38 of 106
Quote:
Originally Posted by pmarks0



Are they homemade cake? I do not want boxed cake at all. Would these not have the standard filling in the middle to join both cakes.

.I tend to bake with a mix as a base as there can be more error with a scratch cake. Now she's talking "standard filling"...she has no clue.



I would NOT bake a recipe you are not comfortable with for anyone. If she has had your cakes before then she already knows what they taste like.

As far as the filling, by telling you she didnt want a fruit filling she thought she was cutting costs. At that point, I would have pointed out that fruit filling doesnt cost extra because if I dont do fruit I still have to do butter cream.

At this point I would have given a reply that clearly states that your cakes start with a mix as a base, and if she is not comfortable with that, then she should find another person to do her cake. And again if she has had your cakes before I would point out that she already knows how good your cakes are.

I would also sit down and talk to your husband. And explain to him exactly what good practice needs to be. Good practice is not dealing with a customer (dont care who she knows or doesnt know) and giving her a labor free deal, unless he expects you to do that for all your cakes. This woman is clearly taking advantage of you, and your husband is just helping her do so.

From now on, handle all orders as orders. The rule I have with people I know is if you ask me to do a cake, then you pay for it, all of it, labor and all. If I offer, then it is free. I dont do family discounts, I dont do friends discounts, I dont do wow you know someone I know discounts. My time is worth something!

Another thing, even if you are doing a cake at cost I would never, ever give them a breakdown on what it costs me. Personally I feel like they can take it or leave it. She clearly told you she only wanted to spend $100 on a tiered cake. At that point you should have asked her what she could get from the Walmart bakery for $100 because that is where she needs to be shopping instead of wanting a custom made cake for nothing.
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post #39 of 106
Quote:
Originally Posted by cakesdivine

Quote:
Originally Posted by MikeRowesHunny

Don't lie about the box mix - people can tell the difference (I certainly can). Just tell her that you don't possess the skill required to make scratch cakes well, and as this is important to her, she will need to find another baker. That's the simple truth.



Not everyone can. In fact I have done blind side by side taste tests and 99% of the time they said the box cake was scratch and the scratch cake a box. Their reasoning...the moister the cake then it must be scratch...LOL! You can tell the difference because you are a baker/caker icon_smile.gif The average lay person cannot tell the difference.



I can tell the difference because I only eat real food. If it didn't come from as natural a source as possible, I don't eat it. No chemical additives & preservatives, no HFCS, no hydrogenated fats (vomit), therefore my palate can detect artificial, chemical laden crap a mile off. Thank God I live in a country where most people still retain their real food palates too and appreciate real cake & icings thumbs_up.gif
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post #40 of 106
I wouldn't do it.

The fact that you are doing it a 'cost' is her reason for attempting to take advantage of you, and she is still trying to get over. I learned a while ago to become unavailable when people try to use me. You cannot walk into any established business and haggle the price on the item.

If you feel you must do this cake, then this applies I suppose, if you are a home baker. Give her a list of everything that is needed to make this cake, let her buy it and bring it to you. This will put the responsibility on her. And by all means give her a deadline!
Yesterday is history, tomorrow is a mystery, but today is a gift. That is why it is called the present.
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Yesterday is history, tomorrow is a mystery, but today is a gift. That is why it is called the present.
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post #41 of 106
Quote:
Originally Posted by MikeRowesHunny

Quote:
Originally Posted by cakesdivine

Quote:
Originally Posted by MikeRowesHunny

Don't lie about the box mix - people can tell the difference (I certainly can). Just tell her that you don't possess the skill required to make scratch cakes well, and as this is important to her, she will need to find another baker. That's the simple truth.



Not everyone can. In fact I have done blind side by side taste tests and 99% of the time they said the box cake was scratch and the scratch cake a box. Their reasoning...the moister the cake then it must be scratch...LOL! You can tell the difference because you are a baker/caker icon_smile.gif The average lay person cannot tell the difference.



I can tell the difference because I only eat real food. If it didn't come from as natural a source as possible, I don't eat it. No chemical additives & preservatives, no HFCS, no hydrogenated fats (vomit), therefore my palate can detect artificial, chemical laden crap a mile off. Thank God I live in a country where most people still retain their real food palates too and appreciate real cake & icings thumbs_up.gif



How presumptuous. thumbsdown.gif
Yesterday is history, tomorrow is a mystery, but today is a gift. That is why it is called the present.
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Yesterday is history, tomorrow is a mystery, but today is a gift. That is why it is called the present.
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post #42 of 106
Tell her how you make your cakes and put an end to design changes. If she's fine with it, cool, you have 4 weeks without having to deal with her anymore until you drop the cake off. If she's not fine with it, cool, she'll go to someone else.
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post #43 of 106
Quote:
Originally Posted by torysgirl87

Quote:
Originally Posted by MikeRowesHunny

Quote:
Originally Posted by cakesdivine

Quote:
Originally Posted by MikeRowesHunny

Don't lie about the box mix - people can tell the difference (I certainly can). Just tell her that you don't possess the skill required to make scratch cakes well, and as this is important to her, she will need to find another baker. That's the simple truth.



Not everyone can. In fact I have done blind side by side taste tests and 99% of the time they said the box cake was scratch and the scratch cake a box. Their reasoning...the moister the cake then it must be scratch...LOL! You can tell the difference because you are a baker/caker icon_smile.gif The average lay person cannot tell the difference.



I can tell the difference because I only eat real food. If it didn't come from as natural a source as possible, I don't eat it. No chemical additives & preservatives, no HFCS, no hydrogenated fats (vomit), therefore my palate can detect artificial, chemical laden crap a mile off. Thank God I live in a country where most people still retain their real food palates too and appreciate real cake & icings thumbs_up.gif



How presumptuous. thumbsdown.gif



Ditto!!! icon_surprised.gif <Mike Rowe probably loves the "fake food" we eat in this country icon_wink.gif
post #44 of 106
Quote:
Originally Posted by cakesdivine

The average lay person cannot tell the difference.



If you mean the average layperson where you come from, ok. But the average layperson where I come from can tell the difference.
Know your audience.
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Know your audience.
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post #45 of 106
even if you do make this cake for her....she is NOT going to be happy with it. she's going to find anything to be wrong with it to get her money back. I would run NOW!!!
It's not "just" cake...it's my life!
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It's not "just" cake...it's my life!
WI State Representative for Icing Smiles...start 'Baking a Difference" today!
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