First, this post is not about pans....
Secondly, and more importantly, I'd like to thank Chef Leah for her amazing help in addressing a professional situation I encountered recently. A bride had ordered extra cake (2 different flavors) and the middle tier never got served (despite my written and verbal communication with the Chef).
I thought I'd add the following to my tiered cake contract...it might help someone out, or, if you can think of better wording (I don't have much room left on my "rules" page)...
Here it is: "Cutting diagrams are provided to the site manager to ensure the correct number of servings. However, please understand it is your responsibility to instruct your caterer to serve different cake flavors, if ordered."
I just thought I'd share, and again, a huge thank you to Chef Leah.
Sounds fine to me........ How on earth do they have enough cake if they dont cut it all????
I would have thought if you order cake for 100, we bake cake for 100 so the caterer cuts 100 serves. How do you end up with one tier not cut?????
What, nobody wanted that particular flavour??
Yes -- they ordered cake for 166, and wanted guests to have seconds and such (80 guests). The Chef wanted to serve one slice, once. So he just cut the bottom and no one got to taste the other flavors.
OK -- well, I learn something new everyday, and I appreciate Chef Leah helping me out of a professional situation. I'm adding that clause to my contract.
Hope this helps out someone else too...