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Looked beautiful! Tasted dry! FReaking OUT!!! customer wants to cancel next order please help - Page 2

post #16 of 42
Thank you!

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!

Animal
(4 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!

Animal
(4 photos)
 
Reply
post #17 of 42
Quote:
Originally Posted by bananabread View Post

Hi,  i am sending a récipe that can help you to make your cake moist

 

10 large eggs separated  not cold

2 cups sugar

1 pound butter unsaltd foftened

3 1/2 cups shifted flour then measured

1/4 cup cornstarch mixed with the flour

1 1/4 cup milk not cold

2 tsp vanilla e xtract

5 tsp baking poder

1/2 tsp salt

 

1.  shift again flour, cornstarch, baking powder

whip butter with sugar for 5 minutes, add egg yolks, uno by one, add flour mixture in 3 parts alterning with milk, always beating in the lowest power.  don´t over mix  Whip egg whites and add to the previous mixture.  very softly

 

 

bake at 350°  for  45 to 60 minutes until is done  To bake more uniform use flour nail.

 

make a simple syrup and brush the cake.  Good luck

I would be interested in trying this...what size pans do I need to prepare?   Thanks!!

post #18 of 42

I am wondering the real reason behind the cancellation.  Something else is up.  However, I think you have every right to collect your money, so definitely collect it!

post #19 of 42

Most likely someone in the family asked how much they paid for the cake and how much the wedding cake will be and said 'I can do that for much less'. 

elsewhere.
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elsewhere.
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post #20 of 42

let me guess - tasted dry . . . but there isn't any left over?

 

she's just trying to get out of her contract for some other reason I bet.

post #21 of 42

hi, this is an interesting cake recipe. I will certainly try it. Please let me know how much this will yield. what size cake pan(s) will it take? thanks  also what recipe do you use for the syrum 

post #22 of 42
I would be so nervous if I was the bride canceling my wedding cake 2 weeks before the wedding. Does she really think she can find another baker with such short notice?
Sounds fishy to me.

I would hold her to the contract. And with only 2 weeks before the wedding I wouldn't offer to try a new recipe. That could be a disaster waiting to happen.
"who says you can't have your cake and eat it too?"
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"who says you can't have your cake and eat it too?"
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post #23 of 42
I was thinking that too. You have to book months in advance for a wedding cake. Good luck finding another. Definitely don't give a refund. Sounds fishy indeed.
post #24 of 42
Hi first let me start by saying if any of you are thinking about trying. Bananabreads recipe... do it. It's. Awesome along with all of her recipes. She is fantastic, was nice enough to send me some recipes. And they were amazing. On to the next topic, i dont think you should make another cake. I agree with everyone that something seems a little fishy. You have your contract and i also agree with the one who said stand by your product. Im sure it was really good but they are trying to get a discount or free cake or get out of their contract. Stand your ground and believe in yourself. If you do decide to make another cake i would send a letter word for word that delicious desserts said, that was perfectly said. Good luck with it and keep us posted on how it goes
post #25 of 42
Quote:
Originally Posted by kikiandkyle View Post

Most likely someone in the family asked how much they paid for the cake and how much the wedding cake will be and said 'I can do that for much less'. 

 I would not be surprised at all if something like this happened. I don't think a bride cancels two weeks before her wedding (having already paid a deposit & approved the cake during a tasting) without having another baker/cake already set up. It sounds like she's trying to get out of it. I would hold her to the contract and keep the deposit especially as you've already purchased the supplies. 

 

 

Quote:
Originally Posted by zahnby View Post

hi, this is an interesting cake recipe. I will certainly try it. Please let me know how much this will yield. what size cake pan(s) will it take? thanks  also what recipe do you use for the syrum 

 

I would love to try bananabread's recipe.  Just wondering the same questions- how much does this yield and what size pans do you recommend? 

Thanks!

post #26 of 42

Excuse my ignorance, I only joined today and have much to learn and discover about cake decorating, but what is a scratch cake, is it an American term (I'm English), I've not heard it before?

 

Many thanks

post #27 of 42
It's a cake baked from scratch, rather than taking a boxed mix and adding eggs and water etc.
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post #28 of 42

So you will never have dry cake feedback, i suggest you forever brush a simple syrup on top of your cakes...I do this alll the time because cakes tend to dry out if youplace them in the fridge to set the icing...I have never had a dry cake issue but this is what works for me....I use 1cup of sugar and 1cup of water, bring to boil turn off then add 1tbs of vanilla extract..Once cooled i brush on each layer of cake.

#EatTheCake

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#EatTheCake

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post #29 of 42
Quote:
Originally Posted by kikiandkyle View Post

It's a cake baked from scratch, rather than taking a boxed mix and adding eggs and water etc.

Thanks, I did wonder if that was it but its not a familiar expression. You can't beat a home baked cake (imo)icon_biggrin.gif

post #30 of 42
Quote:
Originally Posted by TessRA01 View Post

Thanks, I did wonder if that was it but its not a familiar expression. You can't beat a home baked cake (imo)icon_biggrin.gif

I'm British too, but live in the US. I couldn't really think of the British equivalent, I don't think there is one. Mixes aren't really as commonly used in the UK as they are here, especially among professional bakers.
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