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things NOT to ask/say to a baker! - Page 30

post #436 of 1173
3/6/13 at 6:16am

A lot of people assume cake is supposed to taste like it does when it comes from a box, and look like it does when it comes from Walmart. That's the standard they are expecting from you, so when it tastes like good cake and looks like good cake they think there's something wrong with it. 

Cheap bakers get cheap clients.
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Cheap bakers get cheap clients.
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post #437 of 1173
3/6/13 at 6:51am
Quote:
Originally Posted by jenmat View Post

cute idea for a post. 

 

Mine was just last week about a carrot cake:

 

"Is it moist? Is it any good?" 

 

Umm, no, it's as dry as styrofoam and it totally sucks. That's why I'm in business. 

 

And the word moist always kinda creeps me out, I don't know why.


Oh my gosh I HATE the word "moist" too!  I can't tell you why, but it grosses me out.

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post #438 of 1173
3/6/13 at 8:01am
"Moist" creeps people out because it is a good word for crotches and armpits! HTH! icon_wink.gif

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 #439 of 1173
3/6/13 at 8:15am
Quote:
Originally Posted by Annabakescakes View Post

"Moist" creeps people out because it is a good word for crotches and armpits! HTH! icon_wink.gif

 

Eeeewwwww!  Well, that's put me off my kibble for the day. 

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://lamaisondesgateaux.blogspot.com/
http://theenchantedline.blogspot.com/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.
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deborahanne

http://grandmasugarskitchen.blogspot.com/
http://lamaisondesgateaux.blogspot.com/
http://theenchantedline.blogspot.com/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.
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post #440 of 1173
3/6/13 at 8:36am
Quote:
Originally Posted by Annabakescakes View Post

"Moist" creeps people out because it is a good word for crotches and armpits! HTH! icon_wink.gif

That's what I was going to say too!

http://www.acaketorememberva.blogspot.com
http://www.facebook.com/acaketoremember
http://www.youtube.com/karabuntin
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http://www.acaketorememberva.blogspot.com
http://www.facebook.com/acaketoremember
http://www.youtube.com/karabuntin
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post #441 of 1173
3/6/13 at 8:49am
Quote:
Originally Posted by figarodt View Post

I had an unhappy customer a few weeks ago. I made a cake for her niece with a Hip Hop dancing girl and a graffiti design around. She aske for a regular chocolate birthday cake with chocolate cream. I baked the cake 2 days in advance and refrigerated it as usual for 24 hours. I also made fresh Italian merengue buttercream with good 70% chocolate. I cut off the dome to get a flat surface. Mij husband and I had the 'dome' with our coffee that day and to us it tasted really good.
Since she was traveling with the cake a loaned her one of my plasttic transportation boxes. When I mailed her after a week asking when it would be convenient for her to return the box she replied the following: She would return the box that evening but.............she was very disappointed because the cake did not taste good and that it was not fresh and not made out of quality products (as i advertise). I replied that I was sorry to hear she was disappointed and specified my cake making schedule including a list of the quality ingredients I use (e.g. butter, dutch cocoa, 70% chocolate, pasteurized eggs e.g.).
I also asked if maybe they had some leftover cake (since it did not taste gooe) to allow me tdentify what the problem was. There (of course) was no reply to that. Tastes differ but to say things like that............. What did she want to achieve, her money back or another cake for free?

It is always interesting to hear complaints after the cake is ALL GONE!! Hope you got your transport box back!!
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post #442 of 1173
3/6/13 at 10:24am

A good client, that has shown appreciation for my work in the past, calls to order a cake with elaborate fancy decorations, but...  does not want the cake covered in fondant (because nobody every eats it!), but is not too fond of BC or any other kind of cream (too sweet!). 

If I do a 'naked' cake it will not suit the decorations or style that she is asking.  How am I suppose to make it ????icon_eek.gif
 

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post #443 of 1173
3/6/13 at 11:37am
Quote:
Originally Posted by SweetTzippy View Post

A good client, that has shown appreciation for my work in the past, calls to order a cake with elaborate fancy decorations, but...  does not want the cake covered in fondant (because nobody every eats it!), but is not too fond of BC or any other kind of cream (too sweet!). 

If I do a 'naked' cake it will not suit the decorations or style that she is asking.  How am I suppose to make it ????icon_eek.gif
 

You could cover it with cheese from a can, that isn't too sweet icon_evil.gif

http://www.acaketorememberva.blogspot.com
http://www.facebook.com/acaketoremember
http://www.youtube.com/karabuntin
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http://www.acaketorememberva.blogspot.com
http://www.facebook.com/acaketoremember
http://www.youtube.com/karabuntin
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post #444 of 1173
3/6/13 at 11:39am
Quote:
Originally Posted by SweetTzippy View Post

A good client, that has shown appreciation for my work in the past, calls to order a cake with elaborate fancy decorations, but...  does not want the cake covered in fondant (because nobody every eats it!), but is not too fond of BC or any other kind of cream (too sweet!). 

If I do a 'naked' cake it will not suit the decorations or style that she is asking.  How am I suppose to make it ????icon_eek.gif
 

Mashed potatoes?

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...

Reply

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 #445 of 1173
3/6/13 at 11:48am
Bahaha! She'd say it's too cheesy!

Got a referral last night. April 23 bride, "baker" cancelled her. I send her introduction email. She writes back she needs about 130 servings ( grooms cake will make up difference of what she needs). She would like basket weave on a 3 tier. She also writes "I have a 22" stand so is like the bottom to be 18".

What? 18" bottom on a 3 tier cake?! To serve 130?!!

Love when brides think they know what they need.

I write back asking the date. I'm booked!!

I call her and tell her I'm already booked & recommend another cake artist I know. I also try to start her in the right direction o size. She's not hearing it!!

I send her an email with my friends info (also copy the friend). She writes back!! Well, what's her website. I send her link. She writes back with more questions!!! Oh no Sweetie, we are so done.

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Groom's Cakes
(1 photos)
Other / Mixed Shaped Wedding Cakes
(3 photos)
Retirement
(1 photos)
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www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Groom's Cakes
(1 photos)
Other / Mixed Shaped Wedding Cakes
(3 photos)
Retirement
(1 photos)
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post #446 of 1173
3/6/13 at 11:50am
Quote:
Originally Posted by SweetTzippy View Post

A good client, that has shown appreciation for my work in the past, calls to order a cake with elaborate fancy decorations, but...  does not want the cake covered in fondant (because nobody every eats it!), but is not too fond of BC or any other kind of cream (too sweet!). 

If I do a 'naked' cake it will not suit the decorations or style that she is asking.  How am I suppose to make it ????icon_eek.gif
 

 

Ganache? A glaze of some sort? Powdered sugar dust?

I hope I die before "your" is the official contraction of "you are."

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I hope I die before "your" is the official contraction of "you are."

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post #447 of 1173
3/6/13 at 1:15pm
Quote:
Originally Posted by SweetTzippy View Post

A good client, that has shown appreciation for my work in the past, calls to order a cake with elaborate fancy decorations, but...  does not want the cake covered in fondant (because nobody every eats it!), but is not too fond of BC or any other kind of cream (too sweet!). 
If I do a 'naked' cake it will not suit the decorations or style that she is asking.  How am I suppose to make it ????icon_eek.gif

Have you asked the client what she wants the cake to be covered in?
.
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.
The Bakery Business Perspective
An experimental blog with new content every Tuesday!

Recent Articles: The Magic Pricing Formula • Copyright Law
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post #448 of 1173
3/6/13 at 1:23pm
Quote:
Originally Posted by SweetTzippy View Post

A good client, that has shown appreciation for my work in the past, calls to order a cake with elaborate fancy decorations, but...  does not want the cake covered in fondant (because nobody every eats it!), but is not too fond of BC or any other kind of cream (too sweet!). 

If I do a 'naked' cake it will not suit the decorations or style that she is asking.  How am I suppose to make it ????icon_eek.gif
 

Tell her that fairy dust will cost her $300 an ounce...or she can have ganache.

 

Ganache is a really good cake covering for those who don't like "too sweet" with elaborate decorations. 

 

One German bakery here uses modelling chocolate to cover cakes as you would use fondant...it's chocolate and therefore tastes good.

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post #449 of 1173
3/6/13 at 11:15pm

LOL @ costumeczar & Annabakescakes !!!

 

@ jason_kraft, I did ask and her response was "you are the expert".

 

@ BakingIrene & Shanter, cake has to be dairy free so I did not think of ganache.  I don't have experience with modeling chocolate and did not know that it can be used to cover cakes, it is interesting to know, thank you. In this case it might not work because brown is not a suitable color for this cake and I also wonder if that would be dairy too.  icon_sad.gif

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post #450 of 1173
3/6/13 at 11:19pm
Quote:
Originally Posted by Annabakescakes View Post

Mashed potatoes?

Is it bad that I would eat this?

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