things NOT to ask/say to a baker! - Page 12

All these folks with their knotted knickers trying to get this thread shut down. I've got something for ya. Gimme a few minutes. **Returns the simple syrup to the stove and sets candy thermometer to 245F**

Hahahaha!  OK I have another one:

Marble.

Take a bite of chocolate, don't swallow, take a bite of vanilla... chew and swallow.  Voila!  Marble!  Why do I have to bake a special little sample of cake that is just chocolate and vanilla cake baked in the same pan when I've already given the client CHOCOLATE AND VANILLA cake samples?  Is the flavor really that special and complex that some magical transformation happens when those two batters are baked together that completely change the flavor profile from just taking a bite of vanilla cake then taking a bite of chocolate cake and using your imagination that they were baked all in the same pan?

Don't know why this one drives me nuts.

Quote:

Originally Posted by Dayti 

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.

OMG I just had someone that did that to me!  She wanted 4 different flavors of cake and 4 different buttercreams - in a 6" cake!

Quote:

Originally Posted by FromScratchSF 

Hahahaha!  OK I have another one:

 

Marble.

 

 

Take a bite of chocolate, don't swallow, take a bite of vanilla... chew and swallow.  Voila!  Marble!  Why do I have to bake a special little sample of cake that is just chocolate and vanilla cake baked in the same pan when I've already given the client CHOCOLATE AND VANILLA cake samples?  Is the flavor really that special and complex that some magical transformation happens when those two batters are baked together that completely change the flavor profile from just taking a bite of vanilla cake then taking a bite of chocolate cake and using your imagination that they were baked all in the same pan?

 

Don't know why this one drives me nuts.

Oh, that reminds me of another one. "I wanted to know if my fiance can come over to try some of the samples since it's been a while since we booked. He wanted to try the chocolate and vanilla again." Makes me want to ask them if they've ever eaten chocolate or vanilla before and if they know what it tastes like.

Well, they might want to make sure your marble cake doesn't come out the consistency of a block of marble. That was, after all, my own biggest concern, the first time I made my strawberry marble cake. And of course, anything added to the batter can screw up the chemistry, so it doesn't all rise evenly (my strawberry marble doesn't; the strawberry veining is slightly, but visibly, depressed.)

And for that matter, who says a marble cake has to be chocolate marble? There's strawberry marble, and besides, spice marble, by all accounts, was the very first marble cake.

Quote:

Originally Posted by vgcea 

All these folks with their knotted knickers trying to get this thread shut down. I've got something for ya. Gimme a few minutes. **Returns the simple syrup to the stove and sets candy thermometer to 245F**

 

Originally Posted by kazita 


Can you just make peanut brittle instead I have a craving and I have a broken foot so I can't stand Long enough to make it.
Lol how much will this request cost me? And please remember I have a budget

I don't have much money, only what I got selling the umbrella I was going to give to Jason, but can you send me two dozen cupcakes along with some of the brittle?

I want them soggy.

Quote:

Originally Posted by FromScratchSF 
Take a bite of chocolate, don't swallow, take a bite of vanilla... chew and swallow.  Voila!  Marble!  Why do I have to bake a special little sample of cake that is just chocolate and vanilla cake baked in the same pan when I've already given the client CHOCOLATE AND VANILLA cake samples?  Is the flavor really that special and complex that some magical transformation happens when those two batters are baked together that completely change the flavor profile from just taking a bite of vanilla cake then taking a bite of chocolate cake and using your imagination that they were baked all in the same pan?

Well, if you mixed the two too thoroughly, you might get camel and I know people eat those but I don't know what they taste like. Probably wouldn't be too sweet.

Quote:

Originally Posted by hbquikcomjamesl 

Well, they might want to make sure your marble cake doesn't come out the consistency of a block of marble. That was, after all, my own biggest concern, the first time I made my strawberry marble cake. And of course, anything added to the batter can screw up the chemistry, so it doesn't all rise evenly (my strawberry marble doesn't; the strawberry veining is slightly, but visibly, depressed.

 

And for that matter, who says a marble cake has to be chocolate marble? There's strawberry marble, and besides, spice marble, by all accounts, was the very first marble cake.

-10 FUN POINTS TO YOU!