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Help! Need to know what I'm responsible for... - Page 2

post #16 of 35
In super super sorry this happened. I know how it feels when Cake disasters happen. But this is why it's really not an idea to give such steep discounts. Assuming she's not a close close family member or best friend. But had you charged correctly you wouldn't be losing out so much. It seems that you've undercharged already now you have to give that back too. Again I'm sorry it happened. But on the bright side this will stick in your mind forever and I bet you'll NEVER have this happen again icon_smile.gif
post #17 of 35
Ok, I read that it sat for 6hrs and 10 mins..if it toppled after 10 mins with the clear construction problems I would
Give a refund of anything over the material cost.
post #18 of 35
I'm so sorry, we are not all nagging at you or being mean-we just want to make sure this doesn't happen again to you! I'm sure everyone has had some sort of disaster, I know I have had issues before!

I wanted to ask if you had boards underneath each tier? Those along with your choice of dowels all cut evenly, and cutting deeper into your tiers will make all the difference. You can still get that topsy Turvy look and not have to worry about the bottom tiers being able to support the weight of the top tiers.
post #19 of 35
Quote:
Originally Posted by AHTCakes View Post

 What circumstances are around the "discount"? Did you have this cake refrigerated prior to delivery? 

 

 

The original discount is irrelevant.  The client still deserves the same quality--unless the discount is because the product is defective in some way.  This is difference between buying something on sale and buying something who price is reduced because it is defective -- such as seconds or a small stain.  In this case the client was given a reduced price on the product, they were not given a discount because the product was defective.  As such what matters is that the cake is not what they paid for.

 

 The OP clearly states that there was evidence of buckling that would not be attributable to heat/humidity.  The top lay looks like is it not on a flat surface. Illusion topsy turvies still have a vertical lines such that each teir, even though angled, still sits within the diameter of the tier below it.  The top tier looks like it leans out and breaks the vertical plane established by the bottom tier.

 

 If it was just "sitting" in the bottom tier it would not look this way--even with sloped sides.  Now this could be due to buckling and if so the cake was not structurally sound.  Thus the client deserves a full refund of the discounted price--just as you would be given if you bought a returnable item purchased on sale that was found to be defective.

post #20 of 35

Full refund, you're very lucky the bottom tier didn't collapse also, in that 1st picture it looks like it's ready to give way. I read the contract, It says square topsy-turvy cake with a large bow on top and flowing down the sides. You gave her a round cake with a single flower sitting on top, along with a base tier buckling. I'm sorry this happened, especially on a cake you already discounted, but the customer did not get the cake she ordered.

post #21 of 35
Quote:
Originally Posted by Annabakescakes View Post

Looking at the first picture, I was shocked that the top tier just fell off, because with the fondant wrinkled and bottom tier looking the way it does, I would have to say it is NOT stable at all, and you would've had problems in a cold room. The supports don't look cut level, so I would say you got off lucky that the middle tier didn't split and the bottom didn't crumble as well. I would say full refund.

 

Quote:
Originally Posted by Annabakescakes View Post

judging by the ribbon placement on the fallen tier, I would say it was not set down far enough, based on the angle in the second tier. It looks like it is going to fall over, and not in a good way.

 

The dowels look like they are all different lengths, and the cake was precarious to begin with, and I am shocked it didn't happen in the car on the way over.

 

Watch a tutorial on topsy turvy stacking, and you will give her a 100% discount, once you see where you went wrong.

 

Quote:
Originally Posted by cfao View Post

Full refund, you're very lucky the bottom tier didn't collapse also, in that 1st picture it looks like it's ready to give way. I read the contract, It says square topsy-turvy cake with a large bow on top and flowing down the sides. You gave her a round cake with a single flower sitting on top, along with a base tier buckling. I'm sorry this happened, especially on a cake you already discounted, but the customer did not get the cake she ordered.

Ditto

 

Mistakes happen, we've all had them. The choice is yours if you decide to learn from it. This cake appeared to be doomed from the start due to the construction. Hot or frozen, this would have fallen. I really hope you take all the constructive criticism and make the next topsy turvy even better. Not sure why your cake was so discounted but you should maybe take a look at your pricing as well. GL

Michelle

 

"The only thing better than a cake is two cakes"

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Michelle

 

"The only thing better than a cake is two cakes"

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post #22 of 35

Wow, I didn't look at the contract before, but rounds in those sizes would serve 74 before carving, and squares would serve 100, so she paid for 26 more servings of cake that she didn't get.

 

I just want to say that I understand wanting an "affordable" product, but professionals charge $5 and up for TT cakes because they are HARD, and take a lot of work and care.

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #23 of 35

Please do not post personal information of your customers.  It's extremely unprofessional.

post #24 of 35
Quote:
Originally Posted by Annabakescakes View Post

Wow, I didn't look at the contract before, but rounds in those sizes would serve 74 before carving, and squares would serve 100, so she paid for 26 more servings of cake that she didn't get.

I just want to say that I understand wanting an "affordable" product, but professionals charge $5 and up for TT cakes because they are HARD, and take a lot of work and care.

Precisely.
post #25 of 35

I know this is a disaster all around, and i'm not piling on, but if you were supposed to deliver a square and dropped off a round instead, you're already in breach of contract (breech?), so refund the money and lesson learned. 

 

jen

post #26 of 35
Thread Starter 

No, the dowels aren't all different lengths, each was measured with a ruler and cut to size...

 

It was covered in ganache, then fondant.  No buttercreme between, just as filling

 

The cake didn't fall after just being assembled for 10 minutes... It fell apart after 6 hours and 10 minutes.  They had me deliver it at 8, and the party started at 2.

 

The ribbon was added after the entire cake was stacked... not evenly around the base of each tier.  I did this to make the topsy turvy-ness of the cake look more exaggerated.

 

Yes, I had boards under each tier to help with the support of the dowels.  I wasn't aware I could drive one long dowel through each layer.  Doesn't seem like it'd go through the cardboard under each tier.  I'll definitely keep that in mind for next time!

 

Yes, the original workup was to be square with a bow, and last minute she asked me to change it to round with a flower... I should have mentioned that, though.

 

 

The cake was actually over the amount of servings she paid for when it was all said and done, I used three cakes per layer.  :)

 

It was a shower for a DEAR friend, that's the reason for the discount...

 

And yes, lesson LEARNED!!!!

Gratitude is the best Attitude.
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Gratitude is the best Attitude.
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post #27 of 35

Cake boards resting on dowels are to keep the upper layer from crushing the lower layer. They don't maintain the structure the whole cake. All tiered cakes, topsy turvy or not, need a central support. If you can measure precisely, you can pre-drill holes in your cakeboards. If not, sharpen one end of a dowel with a pencil sharpener and pound it through all layers with a hammer. There a number of free tutorials online showing how to do it.

post #28 of 35

I would never trust skinny wooden dowels for a topsy turvy or any cake for that matter.  I can see where others thought it looked like the dowels were cut uneven but it looks even more like one of them fell over in the cake and down the top tier went. It could have even been one in the bottom tier since it was buckling and that caused the middle tier to slip.  A better bet for support is PVC pipe or even better is SPS.  I never have to worry about a dowel slipping.

post #29 of 35

There's nothing wrong with using wooden dowels.  I've seen a number of posts lately talking about how they can buckle and I can't figure out how on earth that could happen.  I'm not sure where that all got started. I have noticed that the Wilton brand dowels are getting thinner and thinner - might want to avoid those. The ones from CK are the same old size and they work fine.
 

post #30 of 35
This is why I deliver cakes close to reception time.... So sorry this happened.
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