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things NOT to ask/say to a baker! - Page 174

post #2596 of 2605
Quote:
Originally Posted by howsweet View Post

Could you please give me an idea of many pounds that cake is.



Sigh...

 

Somebody asked you this??

post #2597 of 2605

Some countries typically charge for cake by the pound...perhaps the buyer was from a different country/cake culture.

post #2598 of 2605
I'm aware of that and I do live in the most ethnically diverse city in America, but this person has a American name and not a trace of an accent. Still a possibility, I suppose.
post #2599 of 2605

There was a thread about countries that purchase cake by the pound last year.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman
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post #2600 of 2605

One of cakes that I sell, I sell it by the pound. I coat it with cake crumbs. 

post #2601 of 2605
I'm talking about highly decorated fondant cakes and selling them by the pound doesn't make any sense.
post #2602 of 2605
I got another email reply today where the customer thought that I didn't give her a quote on the cake she was asking about -- I'm sure because she couldn't believe it would be that much. She figured it was either a typo or I was talking about something else. She was very polite, but that drives me crazy.

I have to admit that's a thousand times better than complaining about the price or yelling at me. I will never forget the lady that yelled at me and then sent a scathing email....how dare I ask that much for cake...lol
post #2603 of 2605
I would have told her exactly where to go! And that reminds me why I'm actually glad no one ever bothers to review me online. I'm sure the only ones who would bother would be people juuuust like that, not an actual client. (I get plenty of thanks and feedback, but never on the Yelp or Wedding Wire type sites)
post #2604 of 2605
Quote:
Originally Posted by howsweet View Post

I'm aware of that and I do live in the most ethnically diverse city in America, but this person has a American name and not a trace of an accent. Still a possibility, I suppose.

 

Here in Singapore, most local bakeries (storefront or home) charge by weight. The Singaporean accent is not close to the American accent at all- but I've met quite a few who do have an American/Canadian accent if they've gone to the international schools here (for most of their schooling) or they went to North America for school, it could have been a situation like that. 

 

Personally, I think charging by weight isn't a good way to price at all- as it's not fair to the buyer nor the baker. It doesn't consider the time spent on the cake nor the quality of ingredients. I would never buy a cake that was sold based on weight as  I think quality ingredients aren't used...they don't (I assume) bother using good butter or organic eggs etc. Not to mention that of course fondant just weighs a lot.

 

I have noticed that a few of the more 'modern' or update to date-cake places here, will now charge by servings- but that is not the norm- and they have to explain all of this to their customers or on their websites as I'm sure most local clients are not used to buying this way.


Edited by cakefat - Yesterday at 6:08 pm
post #2605 of 2605
So a cake covered in (light) intricate royal icing piping that took hours and hours would cost less than a similarly sized cake covered in fondant with nothing but happy birthday slapped on it? Interesting.
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