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I'm so annoyed!!!!!!

post #1 of 12
11/11/12 at 12:46pm
Thread Starter 

Hi, I just want to share my peeve with you.

 

I did my first wedding cake in September, it all turned out well. But I found out yesterday from my sister-in-law who went that the cake was beautiful and delicious after a real let down of a meal, but the cakes portions were really small but they had loads of cake left over in the kitchen. I'm so p#*@ed off because I made the portions very generous. The cake was just over 4" high and I allowed for wilton size servings 1"x 2" servings. With a high cake that is quite a large serve! I know it's not my problem but I told the kitchen staff to be quite generous. Next time I will be more direct...and give them the actual size. I just didn't want to sound patranising .

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post #2 of 12
11/11/12 at 12:52pm

I leave a full sheet of info with every wedding cake.  I just have a template in Excel and plug in the specific info.  It lists the flavors of each layer, how many people the cake should serve, what equipment needs to come back to me, if they are saving the top tier or not, and a cutting guide with the slice size big and bold.  Maybe something like this could help you in the future :)

www.superstarpastrydesign.com
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www.superstarpastrydesign.com
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post #3 of 12
11/11/12 at 12:53pm
Maybe it's good to leave them wanting more. icon_wink.gif
PSA: There are laws that regulate the sale of food items - these laws are different in each state/county. Please familiarize yourself with your local laws before selling your amazing baked goods.
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PSA: There are laws that regulate the sale of food items - these laws are different in each state/county. Please familiarize yourself with your local laws before selling your amazing baked goods.
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post #4 of 12
11/11/12 at 1:15pm

We have one place near us that cuts cakes so thin you can see your manicure through them.  Each time I deliver there - I make sure I hand them a piece of paper telling them to SERVE THE WHOLE CAKE.  They take the lazy way out and cut small servings from the outer most rim of the cake then take the core (75% of it and chuck it in the garbage.  They say that a proper slice of cake must have icing on the top and one side that's why they refuse to cut the inside pieces - not pretty enough for them.  OH PLEASE!!!!!!!!!!

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post #5 of 12
11/11/12 at 1:35pm
Thread Starter 

I would be very annoyed if cake was being binned!!!! All those hours we spend on making cakes, it's sacrilege!!!! At least I know that the bride took home the leftovers. My sil was given a  huge chunk to take home. Next time I'm going to tell them how many serves from each tier and the portion sizes!

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post #6 of 12
11/11/12 at 2:24pm
Quote:
Originally Posted by DeniseNH View Post

We have one place near us that cuts cakes so thin you can see your manicure through them.  Each time I deliver there - I make sure I hand them a piece of paper telling them to SERVE THE WHOLE CAKE.  They take the lazy way out and cut small servings from the outer most rim of the cake then take the core (75% of it and chuck it in the garbage.  They say that a proper slice of cake must have icing on the top and one side that's why they refuse to cut the inside pieces - not pretty enough for them.  OH PLEASE!!!!!!!!!!

I can tell you right now that if I was at a venue that did that, even as a guest with nothing to do with the cake, and they were serving tiny slivers so they all had icing on the side, I would serve the damn thing myself. I do t even like those side pieces! The edge is off tasting due to being baked to the pan, and it don't like a ton of icing.

I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

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I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

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post #7 of 12
11/11/12 at 2:54pm
Thread Starter 

KoryAk what is that Excel template? Where can I access it? Or did you create it yourself?

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post #8 of 12
11/11/12 at 3:16pm
Quote:
Originally Posted by DeniseNH View Post

We have one place near us that cuts cakes so thin you can see your manicure through them.  Each time I deliver there - I make sure I hand them a piece of paper telling them to SERVE THE WHOLE CAKE.  They take the lazy way out and cut small servings from the outer most rim of the cake then take the core (75% of it and chuck it in the garbage.  They say that a proper slice of cake must have icing on the top and one side that's why they refuse to cut the inside pieces - not pretty enough for them.  OH PLEASE!!!!!!!!!!

And this is one reason they're not making the cake - they're not cake experts.  Unfortunately, you have no control over how the cake is sliced once it leaves your hands. It's really up to the bride, or her representative, to make sure the entire cake is served.  After the pictures, the taste is what matters.

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post #9 of 12
11/11/12 at 5:21pm

Danilou I created it myself but I'd be happy to share it and then you can customize it my your own needs.  I tried attaching it, but if that doesn't work just PM me with your email addy.  Basically just plug in your specific info and delete the lines that don't apply.  I then delete extra blank lines if needed to make if all fit on one page. HTH!

 

Your Wedding Cake.xlsx 102k .xlsx file
www.superstarpastrydesign.com
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www.superstarpastrydesign.com
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post #10 of 12
11/11/12 at 5:27pm
Thread Starter 

Thanks for that KoryAk!! It did work. BTW I love your header!
 

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post #11 of 12
11/12/12 at 1:44pm

The cutting guide is great!! Thanks for sharing.

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post #12 of 12
11/12/12 at 1:57pm

Thanks for sharing!

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