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when a disaster is enough to make you quit - Page 2

post #16 of 27
5/16/11 at 10:55am
A week ago I went to make a graduation cake. The cake turned out beautifully. I have know clue WTH I was thinking putting cream cheese under fondant. Having a total brain fart deliver the cake all is well about 20mins later I get a text with a picture of the cake the entire side of the cake slid off.
I had issues with fondant coming out just right and no matter what I did it continued to crack on me.

I had to take a break. I love making cakes and when I decided to throw in the towel after a few days I was ready to jump back in I missed it so much. I have a cake due this weekend for an old classmate and I am determined to make it turn out better then the last. I ripped up the check from the customer. Don't give up just yet.
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post #17 of 27
5/23/11 at 5:09pm
I agree with costumeczar.
I can't sing, so if I constantly got up on stage and was boo'ed off I would quit.
I know we all love cake and want to encourage others to keep with it, but at the end of the day it's a personal choice .
If not doing cakes professionally anymore makes you a happier person then go for it.
Only you know what's best for you.
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post #18 of 27
5/23/11 at 5:34pm
Im no expert, But i never had a problem with fondant until, I used cream chese frosting under it, Started to slid off, What a mess, Never again will i use cream cheese under fondant, I think it will be ganache all the way, THE BEST. Best of luck, Dont give up.
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post #19 of 27
5/28/11 at 12:05am
I think work harder and more patience is what you need.
Rascall M.
Waste King | Numerology Change My Life
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Rascall M.
Waste King | Numerology Change My Life
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post #20 of 27
5/28/11 at 9:05am
I agree with some of the other in that you may indeed need to quit if things are constantly screwing up. Doesn't mean it needs to be forever. Evaluate every disaster and see if there's a connection between all of them. Are you doing things the same way as when you first started, or have you changed anything? Are you still using the same recipes, or have you branched-out with other flavors? Perhaps some of the ingredients that you've always used have changed their formulas...To me it sounds like you need to investigate more first. Or perhaps you're just suffering from burn-out and just need to chill for a while. Either way, you'll do what's right for you.
A closed mouth gathers no feet.
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A closed mouth gathers no feet.
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post #21 of 27
7/23/11 at 6:24pm
Thread Starter 
well after many months of not doing cakes i finley made a cake today for a client. i charged 40 for a 8in cake and the lady loved it so much she payed me 50. im getting back into it very slow[/img]
May good luck be your friend
in whatever you do.
And may trouble be always
A stranger to you.
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May good luck be your friend
in whatever you do.
And may trouble be always
A stranger to you.
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post #22 of 27
7/23/11 at 6:24pm
Thread Starter 
well after many months of not doing cakes i finley made a cake today for a client. i charged 40 for a 8in cake and the lady loved it so much she payed me 50. im getting back into it very slow
May good luck be your friend
in whatever you do.
And may trouble be always
A stranger to you.
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May good luck be your friend
in whatever you do.
And may trouble be always
A stranger to you.
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post #23 of 27
7/23/11 at 6:38pm
Welcome back to it! Did you enjoy yourself??icon_smile.gif
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post #24 of 27
9/4/11 at 4:27pm
hello i am also a new cake decorator and new to this site. I have a question. I often use rolled fondant to decorate my cakes and they turn out pretty nice but when it comes to eating them ther are good but the fondant is so sweet that it takes all the goodness away from the cake.. if anyone has an answer for me please do so..
My dream/goal is to make a topsyturvy alice and wonderland cake! Need more practice and tips
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My dream/goal is to make a topsyturvy alice and wonderland cake! Need more practice and tips
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post #25 of 27
11/7/11 at 8:03pm
I have made all these elaborate cakes in the past year and I have always managed to deliver in time and without any issues (the road to getting there was never smooth but it always worked out in the end). So I get this last minute order for petit fours from a customer I had previously made my best creation for. I'm thinking, 24 petit fours it couldn't be too difficult .... it's the smallest things sometimes that will get us. They turned out like little blobs of crumbs with icing poured on top. Awful! So I ended up having to do the unthinkable ..... going to Publix 30 mins before closing so that I can deliver SOMETHING .... so ... so .... SO ashamed!!!!
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post #26 of 27
11/7/11 at 8:26pm
I am a novice decorator, and....I almost quit 2 summers ago. It was my 3rd wedding cake ever, and it was hot............and humid and...... it sank and broke and......... I cried and I cried AND I cried some more. I refunded the money and payed for a very expensive, not-iced cake from a nearby bakery that I decorated.

I was soo discouraged and I did quit for a couple of months until it my daughters birthday. She wanted a certain cake so bad and I had too.......then I fell in love again. I have learned to keep extra stock always in my freezericon_smile.gif Just in case

The way I see it, this is just like any other customer service business. You can't please everyone, everyone "f's" up sometimes and the best you can do is make it up to them. You ARE only human!
Cheer up ladyicon_smile.gif I hope you continue..

A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece.

 

http://www.facebook.com/pages/Well-Dressed-Cakes-by-Brett/200852383318927

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A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece.

 

http://www.facebook.com/pages/Well-Dressed-Cakes-by-Brett/200852383318927

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post #27 of 27
11/8/11 at 6:02pm
Disasters come and go... in life and caking. I'm ready to quit all the time, usually every weekend. But when I think about entering the work force after being my on boss for over 17 years, ain't no way I'm punching a clock again. I like being my own boss. So after whatever goes wrong, design won't come together easy, cake icing not cooperating, somebody shows up 4 hours early and cake is not done, etc....after I get all the cakes out I take a nice long hot shower and chill.

Burn out is very common, so take some time off and relax. If or when you start back up don't take on too many cakes at once. Being overloaded is a recipe for disaster. If you have someone to help you delegate some jobs to them and don't try to do everything yourself. If your still struggling and are unhappy it may be time to pack it in. But only you can decide.

I hope it all works out for the best for you. icon_smile.gif
If you can't find time it do it right..how will you find time to do it over?
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If you can't find time it do it right..how will you find time to do it over?
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