Cake Central › Cake Forums › Cake Talk › Cake Disasters › Where did I go wrong?
New Posts  All Forums:Forum Nav:

Where did I go wrong? - Page 4

post #46 of 56

AZCouture - my feelings exactly. I sit there just shaking my head when I read some of the customer-bashing that goes on. Its probably good for the established and well-regarded decorators out there providing excellent customer service, however. I know I personally still have to turn away many more cake orders than I can possibly ever take on. Word gets around, both ways.

 

I suspected you would have similar thoughts re: my long post. I am just floating around on the interwebs today posting some photos and blogging around so I had the time to provide a comprehensive answer to the OP. I hardly get the chance to do that, but its my pleasure to share with the up-and-coming cakers a bit about how I'd do things based on my experience. That's why we're here!

Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

Reply

Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

Reply
post #47 of 56

Quote:

Originally Posted by Evoir View Post

............ its my pleasure to share with the up-and-coming cakers a bit about how I'd do things based on my experience. That's why we're here!

It is because of posters like you and AZ that Cake Central is worth reading and coming back to time and time again.

Part of the problem with this new fangled internet typing thingie,   is that effective two-way communication is in large part needing both visual and auditory recognition.  The micro expressions, the tone and volume of the voice, the timing and inflections in the voice.  it's all lost in trying to condense and minimize a whole thought into a few keystrokes.

I extend to you, and the other professional bakers/decorators here, my respect and regard.  You have contributed to the knowledge of strangers, who you will never meet, with little benefit to yourself probably other than personal pride.

The opinion of an experienced professional in legal terms is called 'expertise'.

~~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
Reply
~~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
Reply
post #48 of 56

If I could add one small experience from a hobby baker.  A co-workers son was getting married. The bride & mom came with my co-worker to talk about a wedding cake.  As I am not in business, the mom said no thanks!!

My co-worker waited until she left and asked me to make a grooms cake.  She said,  "I know where she's getting her cake and it's awful, so I want you to make one of your nice basketweave cakes in your best chocolate."

I made the grooms cake.  My co-worker said she was tickled pink, because few people touched the awful wedding cake, but devoured my nicely decorated chocolate cake and several people asked her who made it. She felt vindicated, (in-laws huh?)

That was my first experience with a stranger and it thoroughly convinced me that it would ruin my pleasure to be in business.  I've had my career, this is my......bliss.

~~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
Reply
~~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
Reply
post #49 of 56
Thread Starter 
Thank you so much for all your answers. I honestly didn't think I would get that many. As your opinions are truely valuable to me (I see through your posts a lot of experience), I too think it might have been my bad with my little twigs lol. Hey look! I'm starting to laugh again! I have learned a lot from this nightmare & almost even more from your replies. I have already made up a contract for future orders, I will be using the SPS system, I will not deliver the day before. I will offer a partial refund to the bride in this case & will offer a good discount on a future order if she wants to order from me again. We'll see what happens. But foremost, I have learned A LOT. Thanks
post #50 of 56

Now that's the right attitude! Good luck. Let us know how it turns out with the bride.

post #51 of 56
Awesome!
post #52 of 56

I only use twigs (lol) for support.. and a center "travel" dowel rod I call it...but my rule of thumb is, I use the number of dowels in the cake that the cake above it is...so in my 12" cake I would've used 10 dowels....in my 10" cake I would've used 8 dowels.   99% of my cakes are butter cream which are not as heavy.   In a fondant cake I use the plastic big column-type dowels that you can cut.   I travel fully assembled with 4 tier (cold) cakes all the time.   I'm always white knuckling the drive...but I have never had an accident. 

 

I know there are a lot of SPS fans here and I am not bad mouthing it...I just use dowels and I don't think OP used near enough. 

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #53 of 56
Thread Starter 
I now know I didn't use enough dowels, should've asked on this wonderful site long ago... But what doesn't kill you makes you stronger. I've learned a valuable lesson, my next cake will be much better built.
post #54 of 56
Quote:
Originally Posted by Jenndelisle View Post

I now know I didn't use enough dowels...

Not necessarily... I don't recall you mentioning how many dowels you used or what diameter.  If using 1/2" rods, 4 or 5 is enough for larger tiers.  If using smaller diameter dowels, 6 or 7 should be enough for most tiers.  I just want to stress that it's possible to overdowel cake to cause it to collapse along the perforated dowel lines... be cautious to only use the minimum necessary.

post #55 of 56
I missed so much being gone a day or two, I can't remember.
We've all had mishaps, big and small, the important thing is what you take from it. Rather than being defeated you came here figure out what went wrong and how to prevent it from happening again.

I didn't think you had time to replace the entire cake, I didn't want you to think my comment was rude I was just trying to understand all the facts. You were very resourceful during the crisis and did what you could to make things right. Evoir writes beautifully, her response was very eloquent and pretty much covered it all. Especially in regards to elevating expectations and professionalism in this industry (I certainly don't mean you Jen! Just a general observation).

I just wanted to add that you should take care of any problems as soon as possible. I realize thats not always possible, especially if your not sure what to do or if your responsible (and that's ok). My point is we are in the customer service business, if you go to a restaurant and they bring you the wrong order you don't want to sit around for an hour waiting for them to fix it. The longer it takes to rectify a situation the angrier your customer is going to be. You want to leave each customer satisfied if not ecstatic. Sorry about my stupid analogy, perhaps I've worked in the food industry too long icon_wink.gif
post #56 of 56
Quote:
Originally Posted by MBalaska View Post

Quote:

It is because of posters like you and AZ that Cake Central is worth reading and coming back to time and time again.

Part of the problem with this new fangled internet typing thingie,   is that effective two-way communication is in large part needing both visual and auditory recognition.  The micro expressions, the tone and volume of the voice, the timing and inflections in the voice.  it's all lost in trying to condense and minimize a whole thought into a few keystrokes.

I extend to you, and the other professional bakers/decorators here, my respect and regard.  You have contributed to the knowledge of strangers, who you will never meet, with little benefit to yourself probably other than personal pride.

The opinion of an experienced professional in legal terms is called 'expertise'.

this^^^^^^^^^^^ :-)

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Disasters
Cake Central › Cake Forums › Cake Talk › Cake Disasters › Where did I go wrong?