Longest Disaster Story Ever. Please Help.

Decorating By summernoelle Updated 19 Jul 2008 , 2:40am by DebBTX

coreenag Posted 29 Jun 2008 , 7:26pm
post #31 of 101

I just wanted to say that your cakes are all amazing! Even the disaster one!

loriemoms Posted 29 Jun 2008 , 7:30pm
post #32 of 101
Quote:
Originally Posted by summernoelle

No collapse. Just severe cracks on the back. Cake tiers were completely in tact. I just feel like I ruined this girls day and if that alone is worth the refund.

Does anyone have any ideas about what I did wrong? I used wooden dowels, and I can hear Leahs chanting somewhere SPS SPS SPS. LOL.

It just baffles me why the fondant buckled when I went to move it the first time....




first off, I have had LOTS of cakes crack while in the car...a lot of times it is just too humid and the fondant will kind of soften and then get cracks. That is why you bring a repair kit and royal icing and fix everything back up. (and why there is back of cakes)

As far as that lady at the hall..I would find out who here manager is and give them a call. YOu don't have to realy complain, but tell them how you were treated, and didn't appreciate it, as you are only human. Also, the design is between you and the bride, not anyone else! (well, the groom too..smile)

I do have a couple of questions: I was surprised to see you only had one board for a three tiered fondant covered cake. Was it a wooden board or a cake drum? I have found single cake drums just don't do the trick with fondant cakes you have to carry around. They give ever so slightly sometimes. My other thought is that the wooden dowels may have been too short or one slipped, and the cake was actually resting on cake and not the dowells. Fondant will crack sometimes when it has pressure put on it, and if the two tiers were putting pressure on the bototm tier, it would crack. Remember, the support system supports the cake, not the cake. Did you have a dowel down the middle?

I also swear by SPS and your life will be alot easier using it!

Refund? I wouldn't be surprised if the bride calls you and just asks why you put flowers on the cake haha! They don't notice the cracks, unless icing and filling is pouring out. Its amazing the things we see that others just dont.

DoniB Posted 29 Jun 2008 , 7:39pm
post #33 of 101

can't really add anything that everyone else hasn't already said, but that cake is gorgeous! As long as the pictures look great, I wouldn't worry about it. The bride will most likely be happy with it. Just keep your chin up. You do great work, and one bad experience is not enough to keep you from sharing your talent with the world. icon_smile.gif

summernoelle Posted 29 Jun 2008 , 8:27pm
post #34 of 101

loriemoms,

Yeah, I only used one cake drum. I never really though about using anything heavier duty, but you are totally making me reconsider.

For the doweling, I suspect that one shifted. I'm done with that. I'm going to start with SPS this next week!

dydemus Posted 29 Jun 2008 , 9:31pm
post #35 of 101

I only wish my disaster was that nice!!! When mine cracked, it really cracked.

But even Duff says there's a back to every cake, and that they will camoflauge their cracks, holes, etc. with extra flowers - and Bronwyn showed her 'emergency fix' box on a wedding show. It happens to the best of them (us) icon_smile.gif

loriemoms Posted 29 Jun 2008 , 9:44pm
post #36 of 101
Quote:
Originally Posted by summernoelle

loriemoms,

Yeah, I only used one cake drum. I never really though about using anything heavier duty, but you are totally making me reconsider.

For the doweling, I suspect that one shifted. I'm done with that. I'm going to start with SPS this next week!




I know its more expensive, but I often use two cake drums hot glued together (you can put some pretty ribbon around it if you want to cover the "seam") It just give a little extra assurance..

you will LOVE and I mean LOVE SPS!!! If you have any questions, feel free to PM me. I carry around straws in my emergency kit if I run into a topper that is just too heavy (sometimes the brides will leave them on the cake table for me) but I started using SPS a couple of years ago and never went back to dowels, straws, tin cans, whatever for support!

martmarg Posted 29 Jun 2008 , 10:58pm
post #37 of 101

you know that happened to me in march on a quinceanera cake i made. The fondant just started wrinkling. Don't know why. Anyway, I live in West TX, so I don't think it was the humidity, but then again it could have been since it was still cold and kind of windy and yucky weather. After reading several posts on here I figured that maybe the bottom cake had not settled enough (24 hrs as well). The top tiers were ok just the bottom was all wrinkly and ugly. I dowelled it to my hearts content. I was kind of insecure about that so I ended up putting like 8 wooden dowels ( was transporting stacked and the more we drove the buckling seemed to worsen).. Also like you I only used 1 cake drum and I noticed it when I cut it at the party ( I was invited and helped the mom cut the cake) that it was very damp. Don't understand. And just like you I tried to fix it on site and used tulle as well to try to cover some stuff and make it look decent. Although, the person that was there decorating, told me not to worry that I was probably the only one that noticed and looked worse in my eyes than in anyone else. As a matter of fact, I had called the mom and told her what happened. When she later got to the ball room she saw and called me to let me know she loved and that it was really pretty.

I know how you feel because I still feel kind of bad about the cake I made, but just hang in there. I'm pretty sure the bride was happy with the cake and didn't even notice the cracks.

Your cake looked beautiful.

As for the manager, you should've told her to shove those lillies...............(sorry can't finish the sentence)

summernoelle Posted 29 Jun 2008 , 11:16pm
post #38 of 101

OK, I am going to start doing that with the cake drums.
The supplier I use in town just increased their cake drums by about $1.50 each. I think they are around 6.50. Geeze! But if it will avert disaster, I will do it anyway. Thanks so much for the info!

wgoat5 Posted 29 Jun 2008 , 11:20pm
post #39 of 101

Ok here I go... I'm ready to be flogged LOL...


1st of all.. there might of been cracks but the stupid gum covered gutter mutt made you move that cake a gazillion times... SHE had something to do with it's bigger cracks... I DEFINATELY would complain to the bride if she DOES say something to you about a refund.

That cake was gorgeous EVEN with the cracks... Summer my friend... do not... I repeat DO NOT refund 100 % of that cake!!!! They ate it I will tell you that much...

Let it roll off your shoulders my dear...and let that savage of a woman take some of the blame ok?

(((((((((hugs)))))))) and luvs to ya my friend!!!

indydebi Posted 29 Jun 2008 , 11:26pm
post #40 of 101
Quote:
Originally Posted by summernoelle

OK, I am going to start doing that with the cake drums.
The supplier I use in town just increased their cake drums by about $1.50 each. I think they are around 6.50. Geeze! But if it will avert disaster, I will do it anyway. Thanks so much for the info!




Buy three cardboards and wrap them in the decorative foil. Boom. You've got a drum. That's what the lady at my cake supply shop told me to do instead of buying the drums .... because it's cheaper.

wgoat5 Posted 29 Jun 2008 , 11:28pm
post #41 of 101

plywood.... my lumber company has scraps they get rid of now and then ..... get them.... have someone cut your shape and voila icon_smile.gif

-K8memphis Posted 29 Jun 2008 , 11:31pm
post #42 of 101

I agree with everyone. I totally dig the cake.

Here is a great great sentence to use when someone is mercilessly trying to grind you into sausage meat. I say in a calm pleasant tone of voice, looking 'em straight in the eye, "It's not ok to talk to me that way."
It just works y'know?

I mean I like your husband's remark best of all of course.

But that little ditty I gave you will just really work in one thousand situations. And of course repeat as necessary.

'Course there is the random time you have to really put some gusto in it. It's just a nice safe sure fire way to point them to your boundary.

I think you did real real good. Congratulations on being so strong to not apologize to her for anything especially since none were due.
(((hug)))

Do you wear a chef jacket when you deliver to venues like that? It's an automatic professional boundary. The difference in attitudes received is astounding.

Customer service and delivery thoughts pour vous.

Take Care, Cake-Buddy

-K8memphis Posted 29 Jun 2008 , 11:34pm
post #43 of 101

Slide bamboo skewers into a few of the corrugated tunnels in the cardboard. Place the tunnels running across each other, I mean opposite of each other, not going the same way.

kayleighlovesjacob Posted 29 Jun 2008 , 11:35pm
post #44 of 101

first your cake is beautiful! icon_confused.gif

-K8memphis Posted 29 Jun 2008 , 11:37pm
post #45 of 101

However, I would use masonite for a bottom board--are we talking bottom boards?? I'd do 1/2 inch foamboard or masonite. I would use the cardboards for a small cake like 10" and under.

summernoelle Posted 29 Jun 2008 , 11:55pm
post #46 of 101
Quote:
Originally Posted by wgoat5

Ok here I go... I'm ready to be flogged LOL...


1st of all.. there might of been cracks but the stupid gum covered gutter mutt




That's why I love ya, Christi. You have no idea how much you just made me laugh.

Mailing the letter first thing tomorrow. I hope it isn't too long, because I detailed every nasty thing that B said to me. Also sending it to Corporate HQ incase the boss is her friend and she ignores it.

summernoelle Posted 29 Jun 2008 , 11:58pm
post #47 of 101
Quote:
Originally Posted by k8memphis


I mean I like your husband's remark best of all of course.




Me too. I saw Wanted this weekend (big movie person), and there is this scene where this wimpy guy screams at the top of his lungs "Shut the F*** up!" To his mean boss in the office. When my DH told me to say that, that was what I thought of. How funny it would have been to have screamed that right there in the middle of that quiet hotel. icon_lol.gifTrust me, I'm too nice for that. icon_redface.gif

wgoat5 Posted 30 Jun 2008 , 12:06am
post #48 of 101
Quote:
Originally Posted by k8memphis



Do you wear a chef jacket when you deliver to venues like that? It's an automatic professional boundary. The difference in attitudes received is astounding.




You should be treated professionally no matter the chef jacket or not...
I was taught to treat EVERYBODY equally....

Mamas Posted 30 Jun 2008 , 12:20am
post #49 of 101

If you did not get an immediate phone call from the bride (1-2 days later) and they ate the cake DO NOT OFFER A FULL REFUND!

I agree with a previous post stating that you should let her tell you how much she thinks is fair. The cake was beautiful. she might not think anything is wrong with it. She is probably gonna want to know how you had the audacity to place an unagreed upon lilly arrangement on top of her cake.

If she does have a problem with the cracks I would certainy allow the venue and that hedious woman to share in some of the balme. How many times did you have to move an already fragile cake? and then she further fiddled with it? I thought it was interesting that at first she didn't want to touch it then suddenly she decides to redecorate it? Hell Naw!

I am not afraid of conflict. Far from it. But, in situations like this one I am often mad after the fact. Something similar happened to me and I was vaguely aware of the person's rudness but I was distracted by my own self pitying anxiety about the less than perfect cake and a need to try and maintain some semblence of professionalism. It happens. Sorry it happened ot you. Chin up. Next time will be better.

DoniB Posted 30 Jun 2008 , 12:34am
post #50 of 101

cake drum substitutions: HARDBOARD! 1/4" hardboard from Home Depot is about $4 for a 2'x4' section, and they'll cut it into squares or rectangles for you. No circles, though, darn it. But being so thin, it's amazingly strong. I did one of my really large chess cakes on one, and it didn't so much as twitch. I cover them with foil, and they're good to go. A lot cheaper than many other alternatives, too, and not expensive enough that you worry over getting it back. If you do, you do. If not, you're out about $1.50 and some change for the foil covering it. icon_razz.gif
As for someone else touching the cake, even to place decorations... not until my part is done. I don't allow anyone else to so much as carry the boxes in, unless it's my sweetie, who knows how to balance correctly. Did that one time, and ended up having to do an emergency fix because they thought that since it was boxed, it was okay to just sling it up onto the counter, right?? Ack! Now... no one touches it until I've set it up and got my pictures. Then it's fair game. icon_razz.gif

summernoelle Posted 30 Jun 2008 , 12:38am
post #51 of 101

Honestly, if I am being truthful, y'all really don't understand how severe it was. I know in the photo that it doesn't look too terrible, but there is no way on earth that she won't notice it.
I also have a fear that the hotel worker will make things worse and bad talk me to the Bride or her mom.
I do wonder if I will hear anything at all, though. It's been a while. I thought an immediate phone call was coming. Guess I'll know for sure tomorrow.

wgoat5 Posted 30 Jun 2008 , 12:44am
post #52 of 101

Summer I want you to quit worrying... If they are gonna call they will... there won't be anything you can do about that..but you can tell them what you went through with that lady.

Sweetie you have the pictures to prove how pretty the cake was

((((((hugs)))))))

-K8memphis Posted 30 Jun 2008 , 3:12am
post #53 of 101
Quote:
Originally Posted by wgoat5

Quote:
Originally Posted by k8memphis



Do you wear a chef jacket when you deliver to venues like that? It's an automatic professional boundary. The difference in attitudes received is astounding.




You should be treated professionally no matter the chef jacket or not...
I was taught to treat EVERYBODY equally....




Well Christi, correct me if I'm wrong but your Momma didn't teach that important lesson to Ms. CornCobUppityHerBoo aka SausageGrinder.

Summer asked us for help. The coat thing was just a suggestion like for next time.

Good thing she didn't have to make two or three trips. It's a lot easier to get a bell boy to cut loose with thier push things that you put your luggage on if you are dressed in a chef coat. I mean people give you the next elevator & stuff. It helps truly it does. You can cut through kitchens without anyone noticing. Guys try to pick you up in the elevator--can't resist the uniform-- icon_biggrin.gif
I mean some foks on these threads are so surprised when they get treated poorly. "Oh they are not professional." Like thats the kiss of death. Yeah so what there's tons of people out there ain't professional. They're everywhere. It sucks and life goes on. Sure everybody should play nice all the time but we still have to be able to deal when they don't play fair 'cause it's gonna happen.

Let' s sing kumbaya again. icon_lol.gif

summernoelle Posted 30 Jun 2008 , 3:22am
post #54 of 101

Oh, ladies. You so make me laugh. Sausage Grinder. Gonna go tell my DH that one.

Chefs jacket isn't a bad idea. But it feels weird. Like walking around a hospital in a doctors coat and stetescope (sp) but not being a doctor. I haven't earned a Chefs jacket. I am an imposter!

LeanneW Posted 30 Jun 2008 , 3:31am
post #55 of 101

Did you ever find out why they only ordered 50 servings of cake for 200 guests?

it has been said a tom of times but not enough, that is a beautiful cake and I love the way you painted it.

I don't think that the vodka painting would have caused the cracking though, if it caused any problems I would like it would have melted the fondant, not cracked it. It must have been a dowel issue like you said.

I personally have not had a delivery disaster but I am going to learn from other's mistakes and start using SPS straight away.

alicegop Posted 30 Jun 2008 , 3:55am
post #56 of 101
Quote:
Originally Posted by butterflywings

gorgeous cake. i have to echo what the others have said, unless the bride calls you and mentions the cracks, DO NOT offer refund or anything. she might not even notice if you were able to cover it all up.

now, once again GORGEOUS cake.. please add it to your gallery so i can add it to my faves icon_biggrin.gif



DITTO! I was disappointed not to see it in your gallery!

debster Posted 30 Jun 2008 , 4:05am
post #57 of 101

I too sure can't see why you'd refund 100% Cracks are one thing i'm sure they ate it up and enjoyed it. It stayed in one piece by the looks of it, nice job!!!!!

alicegop Posted 30 Jun 2008 , 4:09am
post #58 of 101

Sometimes fondant just cracks... I can't figure out why. There is ZERO humidity in Fresno. I just have bad luck with Satin Ice....

Your cakes are fantastic! You are far from an impostor. You ARE a baker/decorator, for sure!

Good Luck with your store front! If you get it going here quick I am going to be in Texas for another couple of weeks and would love to come see your storefront!!!
LL

-K8memphis Posted 30 Jun 2008 , 12:01pm
post #59 of 101
Quote:
Originally Posted by summernoelle

Chefs jacket isn't a bad idea. But it feels weird. Like walking around a hospital in a doctors coat and stetescope (sp) but not being a doctor. I haven't earned a Chefs jacket. I am an imposter!




Ok me too. Imposter for sure.

So this is what happened. I hate to admit this again but I had done that dreadful Cake N Crumbs. One of the things you get in the kit is oh by the way a chef's coat with Cake N Crumbs embroidered on it. I could never wear it to do a class.

Fast forward to me working for a couple different folks and to be brutally honest I wanted to one up this chick 'cause she irritated me icon_lol.gif
One other chef coat story. I got to attend the World Pastry Forum classes last year--a cinderella story for sure. But they give you a way cool chef coat. So I got another one.

And the incredible difference they make when you deliver is just amazing. They are there for the purchasing. If anyone lived close enough you could borrow mine. I mean I like to wear my Mom's pearls and jeans when I deliver a cake--I'm not dressed like a chef I'm just wearing a chef's coat.

sunnybono Posted 30 Jun 2008 , 1:09pm
post #60 of 101

I wear an apron with Sunny's Cakes on it and people know exactly who I am. I know people back off when they see the apron...I think people just need a way to identify who you are and what your roll is at the event. Also my cake friend and I have matching aprons that we wear when we deliver to a big event...it was a small investment that was well worth it.

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