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Wal-mart is now making wedding cakes! - Page 6

post #76 of 122
Quote:
Originally Posted by gidgetdoescakes

I certainly don't look down on anyone buying a cake at walmart....the thing that bugs me about businesses like walmart is how they want it all....they put business after business out of business like stationary, card stores, meat markets, clothing, groceries, bakeries, gas stati0ns, tire garages, .......well you get the idea...........I mean they put everyone out of business....no more mom and pop stores or stations....just food for thought
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post #77 of 122
Quote:
Originally Posted by QTCakes1

Quote:
Originally Posted by cupncake1

I just hate when people waste my time asking for a specific design and then ask why Wal-mart is so much cheaper, anyway it was to offend no one, I guess It just irratates me because I know a few people who will spend $300.00 at a restaurant once or twice a week and turn their nose up at spending a little over $100.00 on a nice custom cake thats for a special occasion



I'm with ya Sista. That's peeves me too. But Wal-mart is not just for the poor, but the cheap as well. Soem people just don't care about the cake.


The other problem that i'm running in to around here is (and forgive me in advance if i offend anyone) that walmart and giant eagle and other GROCERY STORE bakeries take foodstamp cards. i lose alot of business because of that icon_sad.gif
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post #78 of 122
Quote:
Originally Posted by KoryAK

I typically bake Wednesday, fill Thursday, decorate Friday, and deliver Saturday.


ditto! icon_biggrin.gif
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post #79 of 122
Quote:
Originally Posted by QTCakes1

I guess your the only one who gets to quote "standards" seeing as how you said most bakeries freeze their cakes. Let me differ to your know-it-all genius.


I wasn't quoting "standards", I was sharing my own experience that most (not all) bakeries do freeze their cakes, since it is usually not convenient to bake and decorate on the same day.

The issue is with the 6-month figure for how long WM freezes their cakes...it has been thrown around this thread as a fact, and I'm not so sure that it is actually true. I wasn't able to find any source for the 6-month figure online, and it is at odds with what I know about how WM handles logistics (mostly drawn from case studies when I was in business school).
post #80 of 122
Quote:
Originally Posted by FromScratchSF

I bake scratch with top shelf ingredients - and I freeze, as every other large wedding cake maker does. If they tell you they don't, I think they are lying.




I bake solely from scratch and I never freeze, even overnight.

So when I tell my client that I don't freeze ever...I'm not "lying"



Quote:
Originally Posted by FromScratchSF


When I called the other baker a liar I was referring to them saying they make a full wedding cake the day-of or the day before the wedding.

Actually you were calling them a liar about saying they don't freeze their cakes....see your above quoted post.


My scratch cake is baked fresh. Just because it's in a freezer overnight as opposed to drying out on a counter top does not mean it's not fresh. It just means it's easier to tort, handle, fill, and settle because I used science to make sure it is. thumbs_up.gif



So because you think it's wonderful to freeze your cakes overnight, all of us who don't must have dry cakes because they've been "drying out on a counter top".

That's just plain rude.


It's ok to disagree, but why do you have to slam people's methods if they dare to differ from your own?

Choosing our words carefully goes a long way. Seems like a few of the members on this site have forgotten how to do that lately.
post #81 of 122
Quote:
Originally Posted by cakestyles

Quote:
Originally Posted by FromScratchSF

I bake scratch with top shelf ingredients - and I freeze, as every other large wedding cake maker does. If they tell you they don't, I think they are lying.



I bake solely from scratch and I never freeze, even overnight.

So when I tell my client that I don't freeze ever...I'm not "lying"

Quote:
Originally Posted by FromScratchSF


When I called the other baker a liar I was referring to them saying they make a full wedding cake the day-of or the day before the wedding.

Actually you were calling them a liar about saying they don't freeze their cakes....see your above quoted post.


My scratch cake is baked fresh. Just because it's in a freezer overnight as opposed to drying out on a counter top does not mean it's not fresh. It just means it's easier to tort, handle, fill, and settle because I used science to make sure it is. thumbs_up.gif



So because you think it's wonderful to freeze your cakes overnight, all of us who don't must have dry cakes because they've been "drying out on a counter top".

That's just plain rude.

It's ok to disagree, but why do you have to slam people's methods if they dare to differ from your own?

Choosing our words carefully goes a long way. Seems like a few of the members on this site have forgotten how to do that lately.



Aw jeeze, take a chill pill. It's an internet fourm, people sometimes type 110 WPM with a newborn on their lap. When they make a follow-up correction post, it's to do just that - make a correction or clarify what they meant. Does it make you feel better picking and choosing sentences from several posts so you can call someone rude? How am I slamming anyone's methods other then someone saying they can bake and decorate a fondant-covered 4 tiered all in the same day of a wedding as a liar? OK, you know what, maybe they can, but the cake will probably be ugly, bulge, fall over or taste like sawdust. But you know what? Sure, you are right. It CAN be done. Feel better? Need a hug?

Why are your panties in a wad here? Actually, I don't care. You wanted rude? You got it.
post #82 of 122
Quote:
Originally Posted by FromScratchSF


I'm gonna respectfully disagree. I bake scratch with top shelf ingredients - and I freeze, as every other large wedding cake maker does. If they tell you they don't, I think they are lying. "Baked fresh daily" is different then "I bake your cake the same day". You cannot tort, fill, buttercream, fondant cover and decorate a cake that was baked the same day. It is impossible. It's not a lack of staff issue, it's a science issue and a time/space impossibility. If you don't allow the gluten to develop your cake will crumble and fall apart if you try and handle it too soon. The fastest way to do this without your cake drying out is to put it in the freezer.

Jen



I am not scientist have done reading on the science of baking and have never seen a reference to "gluten development" post the oven. The only reference to gluten development I have seen is through mixing/needing.

Have torted, filled, dirty iced cakes as soon as they have cooled and never had them crumble--and it does not take that long for them to cool in a 70-80 degree kitchen. So I don't know about the science stating this is an impossibility, seems more of a time thing than anything else.
post #83 of 122
Quote:
Originally Posted by FromScratchSF

How am I slamming anyone's methods other then someone saying they can bake and decorate a fondant-covered 4 tiered all in the same day of a wedding as a liar?
Why are your panties in a wad here? Actually, I don't care. You wanted rude? You got it.




How are you slamming anyone's methods? By saying that while your cake is in the freezer overnight, our cakes are drying out on the counter top.

That's slamming others methods.


I suppose sleep deprivation leads to rudeness...i.e. the infant. Totally understand now. Been there.
post #84 of 122
Quote:
Originally Posted by Jess155

Who cares? Fresh cr@p or frozen cr@p is still cr@p! I like WalMart for a lot of things, but not their cakes!



This even gets two! thumbs_up.gifthumbs_up.gif
post #85 of 122
I consider the walmart bakery a place to look and never make my cakes to be anything like theirs. Cakes baked in a cardboard box? In a factory? I don't think so. icon_smile.gif

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post #86 of 122
The way I look at it is that those who are content with a Wal-mart cake are simply not my customer. Doesn't mean anything bad about the person, just that they are not in the market for a custom cake. No big deal. There are plenty of people out there who are.

I don't think my local Audi dealership loses sleep over some people going to the car dealership down the road selling cars for cheaper. Totally different product. Totally not their target market.
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post #87 of 122
Quote:
Originally Posted by Jess155

Who cares? Fresh cr@p or frozen cr@p is still cr@p! I like WalMart for a lot of things, but not their cakes!




Amen! lol!
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post #88 of 122
WEIRD!!!! I had a double post 22 minutes apart! How the heck did that happen?
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #89 of 122
The only time Ive ever heard how long a Wal-Mart cake stays sitting in the freezer was here. I kind of always assumed the person who first said it probably didnt know that for a fact but the 6 month things has stuck and has been repeated forever since Ive been here.

Two of my BILs work for two different food distribution companies here in my state. I get all kinds of fun stuff from them anytime some guy drops a pallet and the boxes are damaged. Ill gladly take a billion pounds of butter just because the top of the box has a dent in it icon_smile.gif One time one of them offered me a bunch of chocolate sheet cakes that were supposed to go to one of the grocery stores around here but the box they were in got smashed up so they were giving them away to the guys as the warehouse. None of them knew what to do with them since they werent iced. I didnt want them either and from what I heard they threw them out. But they did sit in the warehouse for a long time while the guys up top tried to get someone to get rid of them.

From what Ive heard from my BILs sometimes the food will sit around in their warehouses for a while. I dont know exactly how long though. I can't imagine something sitting around in a freezer for 6 months before getting shipped out though.
post #90 of 122
The groceries stores here have a frozen 6 month ship date, per people that work at the grocery store and the peole that work in the shipping warehouses. I know some warehouses allow their employees to take the stuff and some toss it all in the trash. I never understood why they didn't donate it to the food banks or homeless shelter.
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