things NOT to ask/say to a baker! - Page 11

Quote:

Originally Posted by tee94 

A lady once said "I don't like that fondue stuff...is there any way you can make the cake how its supposed to be made?" Implying that it is incorrect to make a 3D cake with fondant......and fondue! She called it fondue!!!!...can you imagine the look on my face?!

I had a groom say "fondue" at a tasting. Funny thing is that he OWNS a wedding venue and cuts the cake himself. And the first thing he says when he sits down at my table is "I don't want any of that fondue sh*&, so don't even try that on me."

Ok. Way to start the relationship. He also wanted 3 fountains and 6 bridges, so let's just say I sent him on his way, large wedding venue not withstanding...

I also had a bride say (AFTER she booked me) "Just so you know, by the time this thing is over, you're going to hate me." Apparently this was because she wasn't going to be able to decide on her design and she was intending on emailing me every design under the sun. So far, I've only had about 7 emails from her, but the wedding isn't until May, so I've still got time to hate her. 

K8 and Jason - no more debating.  Period.  Take it to a PM between the two of you.  

Last warning that this is a FUN thread.  Failure to find teh funny will result in me finding even bigger, more obnoxious font to type in and your banishment from the cool kid's fun thread.

Did I say FUN enough?

FUN.  FUN.  FUN.

I had a lady email a rather elaborate pic of a 3-tiered cake (fondant with lots of tiny details, of course) she wanted for her husband's birthday. I gave her a price, then didn't hear back from her. I guessed it was too expensive, right? Ha! On Wednesday night prior to her husband's party, she emailed me again... "I have decided I can probably do this cake myself, but need you to do the topper. Since it's still a couple of days away, I'm sure that gives you plenty of time. And I've never done anything with fondant before, so I will be needing your advice on that too. Where do I get it, how do I do it, etc. So let me know when I can get the topper and where I can get the fondant. You can just explain how to put it over the cake when i get the topper. Ok?" ...Hmm, let me think... NO!! Lol  :)

Quote:

Originally Posted by jason_kraft 


Sounds fair to me, as long as the customer agrees to pay your consulting charges of $50/hour.

That's the spirit!

Wow that's cheap, I charge more than that per hour for technical consulting (regarding cakes).  But I charge $125 per hour for a private class which you know she will end up needing

I have to say price haggling/discounts etc are on the top of my list of what not to ask me. 

My recent one was:

1st email, "We are searching for a good deal for 250 guests." I sent her my prices, etc.

2nd email, "Do we get a discount for ordering more cupcakes?" In my head I'm thinking, Well, absolutely, especially since it's on New Year's Eve....NOT!!!!. I told her no, there is not a discount.

3rd email, 2 weeks later, "After looking around & shopping around we are interested in seeing/tasting what you have to offer." Really, I feel soooo honored.

4th email, "This may sound odd, but to be honest, I care more about how they look then what they tast like." Hmmm, so sorry, I'm out of town that day. That the heck, really? What is wrong with people???!

Customer: I see you have a ten portion minimum on all your cakes.

Me: Yes, that's right.

Customer: Well, there are only 4 of us.

Me: You could just cut it into 4 pieces. Or have some the next day, everyone loves leftover cake!

Customer: So if there are only 4 of us, will the price be the same?

Me: *shaking head and wondering whether to just hang up* Yes, the price would be the same, no matter how many pieces you cut it into.

Customer: And does it all have to be the same flavour cake and filling?

Me: Yeah, how about I make 4 different flavoured 6" cakes, torte them, and give you one half layer of each flavour, and I then sandwich them together with 3 flavours of buttercream, and ganache in white AND dark chocolate, just to keep ALL 4 of you REALLY happy.

haha great posts I loved it :D

just about the sweetness, here in Europe the cakes are actually much lighter as in the US - we rarely use buttercream and the cakes are really not at all that sweet, so I do understand why they ask you that, specially if they are strangers... so I can confirm that a bit less sweet is still very good and I know lots of people that can't eat US style cakes because of their sweetness or because of so much butter... it is just a matter of what someone is used to I guess