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I know I should not be annoyed, but sadly I am

post #1 of 23
Thread Starter 
I know I shouldn't be annoyed by what I am going to post, but as I was working, I kept thinking about it and kept getting frustrated. And my confidence level has also been shot and I keep thinking, I guess I'm just not good enough at this if I can't do something so "simple" (according to the person)

The other day, I got an order for cookies and loaf cakes and pastries from a relative, they were due today. This morning I got a call from this relative and she told me could you put in less sugar or something? I want the cookies less sweet. I said it would be a little difficult for me to change my tried and tested recipes at the very last minute because changing even one component could alter the entire thing, like the texture, the chewiness, the crunch, the appearance, and of course the taste and several other things. I said I didn't have enough time to change the recipe right now, if I do change it, I won't have enough time to really experiment on it and I won't be 100% sure about the outcome. Then she said, it's simple, just reduce the sugar, what's so hard about that? I didn't want to argue anymore and just said okay fine. There was no use explaining that changing the amount of sugar would change the whole recipe by a lot, I mean, I spent so much time and so many batches trying to perfect my recipes and this is actually the first time somebody has told me to change my recipe.

So now I'm thinking, maybe I'm in the wrong business when such "simple" things aggravate me, and couldn't be more flexible with my recipes. icon_sad.gif And now that I think of it, that my recipes were not even good enough to begin with. icon_sad.gif

The cookies turned out okay, but am just not 100% happy with them.
post #2 of 23
She's an idiot. I don't change my recipes. I've let people make me feel bad before, and I refuse to allow it now.

People who don't bake from scratch don't know how it works, and just don't understand. If she doesn't like your goods the way they are, why is she ordering from you? This kills me. If I don't like a particular restaurant's lasagna, I don't ask them to change it for me. I just don't eat that when I go there!
Fall down 7 times....get up 8
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Fall down 7 times....get up 8
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post #3 of 23
Quote:
Originally Posted by karateka

She's an idiot!

I would have said "moron" but I agree with everything else.

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post #4 of 23
Dump customers like that -- EVEN if they are relatives!!! Trust me, I have a few relatives that I won't even make a free birthday cake for. They want to whine over every little thing, then go to WalMart and whine over there. I don't have the time for it!!!

As for your recipes, they are what you, the cake baker, are known for. Make sure your very honest taste testers are happy with it as are your regular customers. They're the ones who count.
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #5 of 23
The answer was, "NO." Baking is chemistry. Changing any part on purpose or by accident changes the whole outcome. If you weren't comfortable with change, you should not have felt obligated. The only thing customers can change on my orders is the quantity!
Making life sweet!

Lindas Just Desserts

Inspected and licensed commercial kitchen
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Making life sweet!

Lindas Just Desserts

Inspected and licensed commercial kitchen
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post #6 of 23
Don,t. let anyone make you change a thing about your recipes. You have developed them and let it be. Stand up for your beliefs and who you are. hth
post #7 of 23
Someone else's ingnorance should not make you quit doing what you're doing, and I'm sure very good at. They don't bake so they don't know the science behind it. It's a matter of having the confidence to stand by your original arguement that changing the sugar won't work. Be ok with your decision to say NO, I can't change my recipe on such short notice. Don't worry about hurt feelings or the appearance that you may not know what you're doing because you can't change the sugar so quickly. That again is ignorance on the part of your relative who doesn't understand baking.

Be confident in the recipes you've perfected and make them for peopl who love them as is. Maybe now start a project to create a low sugar version of your recipes for others when they ask. But you've done nothing wrong here by trying to educate your relative. She sounds like a charm to deal with. I'm an extremely sensitive person and definitely would have felt very sad and frustrated if this had happen to me, but at the end of the day I would know that the problem is THIS person..not me. They were being unreasonable.
Hobby baker for now.....
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Hobby baker for now.....
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post #8 of 23
I understand how it hurts your feeling but you have to stand up for what you believe. I hear all the time complaints like "this is too sweet, it has too much chocolate, this has too little nuts, this is too much frosting on this cupcake, this cupcake doesn't have enough frosting bc that's the part that I like!" I've heard it all!! I even get told why are your prices so high? I get it all but they don't have to buy it and that is what I told them!!! I do offer a splenda version of two of my cookies for customers and they can choose between those two and that is it!! Everything else stays the same bc I have had hundreds of people tell me how much they love my cupcakes and cookies. So know who you are brush off all the negativity!!!
post #9 of 23
Thread Starter 
Thanks so much everyone. I have learned my lesson. I'm very new to all of this, so I am not used to people demanding me to change my recipe. I mean, it's okay, but give me some time. People think it's so easy to change recipes, like when you do when you're cooking a stew or something, you can easily add a pinch of this and that.

What everyone said made me feel reassured. I should really know when to say NO. I'm sort of a people pleaser so it's difficult for me to say no, specially to relatives and friends. I guess you have to be really tough in this business because a lot of criticism comes in. I also think I've been pricing my stuff too low because I've heard someone say that they're too pricey.

I'm such a doormat when it comes to relatives/friends asking me to make stuff from them. I once had a friend ask me make a cake and she kept hinting and hinting that the store bought cakes cost this much and that much. I should've said then go buy your cake there, but of course I didn't want her to get angry with me. I need to be less sensitive. I've got tons left to learn about this biz. I've got to learn and get used to taking negative feedback and criticism.

Thanks everyone for the responses. You all made me feel reassured. So glad I joined CC! icon_smile.gif I'm new here btw icon_smile.gif
post #10 of 23
Thread Starter 
Quote:
Originally Posted by TheSweetTreat

Maybe now start a project to create a low sugar version of your recipes for others when they ask. .



That is a wonderful idea, I'll definitely do that! Thanks! icon_smile.gif
post #11 of 23
Well welcome to CC glad to have you here. You will learn a lot. When i first came I was doing cookies and cakes and I was charging way below what I should have. I kept thinking well if I add the ingrediants and mulitply it by three that sould be a fair price. I was was wrong!!! lol It also depends on your area. When I lived in buffalo I charged $1.00 per regular cupcake but you know what? I moved to NYC and the price when up to $3/ regular cupcake. It sounds crazy but it's what I had to do bc I had to match my prices to those in the area. It didn't make sense to keep it that low just bc my cost was low. You will learn. Do your research and see what others in the area are charging. And invest in Cakeboss software it lets you know how much profit you are actually making!!! Good luck wishing you all the best.
post #12 of 23
The bottom line is you can't please everybody. We just opened a storefront, and while we are getting overwhelmingly good responses, there are a few people who just can't help but find something to complain about. One lady got all huffy because we don't keep gluten free stuff in our case and it has to be special ordered. Another has come in twice and complained about our cupcake prices both times (as she bought 3 or 4 other things that were the same price as the cuppies).

Don't let someone who is obviously ignorant about baking tell you that you are wrong in your knowledge of YOUR recipes. YOU are the expert, not her.

And don't think that you are in the wrong business because it annoyed you that she was questioning you. It would annoy me too! Just let it roll off and keep going!
Before you ask- I'm licensed, inspected, insured, and all that jazz.
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Before you ask- I'm licensed, inspected, insured, and all that jazz.
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post #13 of 23
I understand your frustration. I'm convinced people that ask these stupid questions don't cook or bake anything. You have to have the right amount of sugar to flour ratio or the whole thing is screwed. You can always add nuts, dried fruit, coconut, chocolate chips or something like that to a base recipe without screwing it up. But you do not take out things like sugar or fat.

I love it when they ask for icing that is not so sweet. Oh sure I can do that but it will be real greasy. Dumb people.

Dumb request from a customer lately. One wanted chocolate icing but she wanted it to be pink. She didn't want white chocolate icing, she wanted it to taste like regular chocolate except pink. Couldn't I just make the brown icing pink? Really? One didn't want icing made from shortening, butter, cream cheese and did not want fondant. Okay what I'm I going to ice a 400 person wedding cake in? Mashed potatoes, mud, my imagination?
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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post #14 of 23
Quote:
Originally Posted by cakelady2266



Dumb request from a customer lately. One wanted chocolate icing but she wanted it to be pink. She didn't want white chocolate icing, she wanted it to taste like regular chocolate except pink. Couldn't I just make the brown icing pink? Really? One didn't want icing made from shortening, butter, cream cheese and did not want fondant. Okay what I'm I going to ice a 400 person wedding cake in? Mashed potatoes, mud, my imagination?



Ha! Did you get out of her what she thought icing was made from? She probably wanted it to be sugar free, as well. icon_rolleyes.gif
post #15 of 23
My head was reeling so I didn't bring up sugar. I can't wait to see what she comes up with. Somebody ask me once to make their cake in cornbread.
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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