Cnn's Report Today On "fake Cakes" To Save $$$$

Business By cakesbyamym Updated 13 Jul 2008 , 1:07pm by aligotmatt

AllCakedOut Posted 8 Jul 2008 , 8:32pm
post #61 of 104
Quote:
Originally Posted by Doug



but at the classic 1" wide slice -- most won't notice the look -- it's the taste they'll be interested in at that point.

---

I do agree, one person sitting w/ 4-layer, 3-filling main cake slice next to a person w/ 1 layer no filling sheet slice -- someone is going to notice and complain.

but if the sheets are also 4-layer, 3 filling slices -- 'taint gonna know the difference.




Doug, how many brides that are looking to save money by having "sheet cakes" do you figure are getting fully torted cakes?

Also, do you figure that fully torted sheet cakes are what The Knot has in mind by recommending sheet cakes?

As I see it, many / most of these brides are just ordering grocery store sheet cake for the supplemental cake. I've got a cake exclusivity clause in my contracts, but I have definitely been approached by those who don't read the site who have JUST that in mind. I've been told that the plan was for them to order cake from me for just the closest friends and family, and grocery sheet cakes for everyone else.

"A List" and "B List" guests at weddings? Seriously. What's next, ordering catering for the closest friends and family, and White Castle for everyone else?

Aliwis000 Posted 8 Jul 2008 , 8:34pm
post #62 of 104

I dont do this for a living but I dont see how any one could really think they are going to save a ton of money with a fake cake. I can see it if you are renting a fake cake that is reused, but not a custom cake with all your colors and decorations. Maybe in some cases you can save a little money so exploring all your options is always a good idea I guess.

I also agree with those who say people wont notice. As long as the kitchen cake matches the wedding cake, fillings, layers, etc people probably wont look twice as long as the colors are the same. But they will notice if one gets a nice layered cake and the other gets a sheet cake, thats just too obvious.

I agree people need to research and know that if it sounds too good to be true, it probably isnt. Then again I have had people walk into my parents print shop and ask that since their cell number changed could I scrape it off from their left over business cards and put a new one....I dont know buddy can you remove the words on that paper you just printed from your computer and change them? Or do you have to run out a new paper....People sometimes dont use their heads.

JMO
~Alicia

AllCakedOut Posted 8 Jul 2008 , 8:36pm
post #63 of 104
Quote:
Originally Posted by mcelromi1



Why does Filling and Decorations make it 'premium'?
"Your piece is prettier than my piece"?
It's cake!

The show cake should be offered to the bridal party and the sheet cake to the invited guest. It can be same flavor with/or without filling.
But regardless, If you're one of those people who only came to the wedding for cake, you came for the wrong reason.




You're joking, right?

AllCakedOut Posted 8 Jul 2008 , 8:39pm
post #64 of 104

I'm going to assume that most people who match their kitchen/sheet cakes to the main cakes (torting, fillings, etc) are charging the same or comparable for those servings.

I don't see ANY way that someone can save a bunch of money using dummies and/or sheet cakes without being at least some degree of tacky. (Yes, I view washing off a pre-used dummy to be sorta tacky!)

mcelromi1 Posted 8 Jul 2008 , 8:52pm
post #65 of 104
Quote:
Originally Posted by AllCakedOut

Quote:
Originally Posted by mcelromi1



Why does Filling and Decorations make it 'premium'?
"Your piece is prettier than my piece"?
It's cake!

The show cake should be offered to the bridal party and the sheet cake to the invited guest. It can be same flavor with/or without filling.
But regardless, If you're one of those people who only came to the wedding for cake, you came for the wrong reason.



You're joking, right?




No.

dinas27 Posted 8 Jul 2008 , 9:11pm
post #66 of 104
Quote:
Originally Posted by mcelromi1

Quote:
Originally Posted by AllCakedOut

Quote:
Originally Posted by mcelromi1



Why does Filling and Decorations make it 'premium'?
"Your piece is prettier than my piece"?
It's cake!

The show cake should be offered to the bridal party and the sheet cake to the invited guest. It can be same flavor with/or without filling.
But regardless, If you're one of those people who only came to the wedding for cake, you came for the wrong reason.



You're joking, right?



No.




So what you're saying is that if the bridal party is served rib eye steak its ok to serve the rest of the guests salisbury steak. Sure doesn't look or taste the same but its all steak right?

step0nmi Posted 8 Jul 2008 , 9:13pm
post #67 of 104

all I have to say that you if you are a cake decorator and you think that everyone not getting the same piece of cake...then you really aren't a cake decorator...JMO

Doug Posted 8 Jul 2008 , 9:18pm
post #68 of 104
Quote:
Originally Posted by AllCakedOut

Quote:
Originally Posted by Doug



but at the classic 1" wide slice -- most won't notice the look -- it's the taste they'll be interested in at that point.

---

I do agree, one person sitting w/ 4-layer, 3-filling main cake slice next to a person w/ 1 layer no filling sheet slice -- someone is going to notice and complain.

but if the sheets are also 4-layer, 3 filling slices -- 'taint gonna know the difference.



Doug, how many brides that are looking to save money by having "sheet cakes" do you figure are getting fully torted cakes?

Also, do you figure that fully torted sheet cakes are what The Knot has in mind by recommending sheet cakes?

As I see it, many / most of these brides are just ordering grocery store sheet cake for the supplemental cake. I've got a cake exclusivity clause in my contracts, but I have definitely been approached by those who don't read the site who have JUST that in mind. I've been told that the plan was for them to order cake from me for just the closest friends and family, and grocery sheet cakes for everyone else.

"A List" and "B List" guests at weddings? Seriously. What's next, ordering catering for the closest friends and family, and White Castle for everyone else?




oh, I hear you and commiserate w/ you on the dreadful lack of manners and total lack of hosting skills many young people show.

i too have the exclusivity clause, and I won't sell single layer sheet cakes to a bride -- she will flat out learn what good manners and hosting is and that means 4 inch sheet properly torted so no one will know AND charged at the same rate per serving (unless main is fondant, then the difference is for it being BC) -- of course at that point -- hopefully if not tooooooo dimwitted -- the light bulb will on and she will realize shemight as well go bigger and more in your face w/ the main cake.

(Oh...and BTW... I HAVE heard of White Castle -- belly bombers!, sliders! -- being the main food at a wedding reception! --- ah, WC, brings back memories of growing up near Chicago!)

mcelromi1 Posted 8 Jul 2008 , 9:33pm
post #69 of 104
Quote:
Originally Posted by dinas27

Quote:
Originally Posted by mcelromi1

Quote:
Originally Posted by AllCakedOut

Quote:
Originally Posted by mcelromi1



Why does Filling and Decorations make it 'premium'?
"Your piece is prettier than my piece"?
It's cake!

The show cake should be offered to the bridal party and the sheet cake to the invited guest. It can be same flavor with/or without filling.
But regardless, If you're one of those people who only came to the wedding for cake, you came for the wrong reason.



You're joking, right?



No.



So what you're saying is that if the bridal party is served rib eye steak its ok to serve the rest of the guests salisbury steak. Sure doesn't look or taste the same but its all steak right?




No.
Every situation doesn't work that way. icon_confused.gif
All I'm saying is.....If the couple did have a cake where only one tier was real and cut, and it was a nicely decorated white cake and I got a slice of white (undecorated) sheet cake. Why would I care. Its the same cake presented differently.
People are making a big deal over filling. Not everyone likes specialty fillings. If the icing is the filling, does it still make a difference?
Some brides make every tier a different flavor. Are you still going to complain that the person next to you got a different flavor than you?
IT"S CAKE.
It's 1 meal, it's 1 day, it's 1 slice of cake.

And, if the couple can't afford a 3-tier torted specialty cake, the bride and groom should be able to have one specialty torted tier to enjoy without feeling guilty about there guest not getting rasberry filling.

That's just my feelings about it. I can understand if a bride really wants something but can't afford it for everyone.
Me, personally, wouldn't be bothered by getting kitchen cake. The day isn't abou me and......It's Just Cake!

mcelromi1 Posted 8 Jul 2008 , 9:41pm
post #70 of 104
Quote:
Originally Posted by Doug

Quote:
Originally Posted by AllCakedOut

Quote:
Originally Posted by Doug



but at the classic 1" wide slice -- most won't notice the look -- it's the taste they'll be interested in at that point.

---

I do agree, one person sitting w/ 4-layer, 3-filling main cake slice next to a person w/ 1 layer no filling sheet slice -- someone is going to notice and complain.

but if the sheets are also 4-layer, 3 filling slices -- 'taint gonna know the difference.



Doug, how many brides that are looking to save money by having "sheet cakes" do you figure are getting fully torted cakes?

Also, do you figure that fully torted sheet cakes are what The Knot has in mind by recommending sheet cakes?

As I see it, many / most of these brides are just ordering grocery store sheet cake for the supplemental cake. I've got a cake exclusivity clause in my contracts, but I have definitely been approached by those who don't read the site who have JUST that in mind. I've been told that the plan was for them to order cake from me for just the closest friends and family, and grocery sheet cakes for everyone else.

"A List" and "B List" guests at weddings? Seriously. What's next, ordering catering for the closest friends and family, and White Castle for everyone else?



oh, I hear you and commiserate w/ you on the dreadful lack of manners and total lack of hosting skills many young people show.

i too have the exclusivity clause, and I won't sell single layer sheet cakes to a bride -- she will flat out learn what good manners and hosting is and that means 4 inch sheet properly torted so no one will know AND charged at the same rate per serving (unless main is fondant, then the difference is for it being BC) -- of course at that point -- hopefully if not tooooooo dimwitted -- the light bulb will on and she will realize shemight as well go bigger and more in your face w/ the main cake.

(Oh...and BTW... I HAVE heard of White Castle -- belly bombers!, sliders! -- being the main food at a wedding reception! --- ah, WC, brings back memories of growing up near Chicago!)




I promise, this will be my last comment on the subject.
But, this was the only point I was trying to make. Not every bride can afford a 4-inch torted cake for all of their guest. But I can sympathies (?) with a bride who really wants it on her wedding day, even if its only 1 teir.
And I believe the guest should be respectful of that.
Thats all.
It's been fun. I'd better get back to work icon_biggrin.gif

BrandisBaked Posted 8 Jul 2008 , 9:45pm
post #71 of 104

*deleted because I was being uncharacteristically snarky*

icon_biggrin.gif

dinas27 Posted 8 Jul 2008 , 9:55pm
post #72 of 104

If the bride and groom cannot afford to have the same cake for all their guests but still want a specialty cake they should order a very small cake for their honeymoon night and not consume it at the reception.

To me serving different cake is like serving salisbury steak to some of your guests. Would you do it in your own home for a dinner party - give some of your guests a fancy torted cake and some a hunk of cake with a little buttercream? I don't think a wedding reception should be any different than what you do in your own home. You are the host and inviting people to celebrate with you just on a larger scale... treat them all equally.

Mac Posted 8 Jul 2008 , 10:50pm
post #73 of 104

mcelromi1--

In the "famous" words of indydebi "Oh, it's 'just cake' that you wanted.. Aisle 8 Walmart".

If clients are coming to me, they are coming because I GIVE them more than "just cake". I will give the customer what they want AND can afford. That may be a small ornately decorated cake and simply decorated kitchen cakes. As experienced cake decorators, we all should be able to find that happy medium with clients and Hey, if they can't afford what I offer, they are more than welcome to go somewhere else.

aligotmatt Posted 8 Jul 2008 , 11:02pm
post #74 of 104

Not knowing and believing how important a cake is in a party is a sure way to run an unsuccessful cake business.

Of course, a couple can married with a walmart cake or a cake that great aunt sally made - even though she's never made a cake - and have a long lasting and happy marriage.

However, a key element to ALL parties it the cake. birthday parties, it's the whole singing around the centerpiece. At the reception is serves as a centerpiece throughout the entire reception, people ogle and talk about the cake, and then in that glorious moment the groom lays his hands over his new wifes hand and they do the first thing in unity as one, they slice into their cake. Everyone watches as they make this cut, the camera is snapping pictures, they pick up a slice and delicately sreve it to eachother. And then as a final thanks to all of their guests for coming and celebrating in this joyous celebration of a new unity, they serve their guests. After all the money spent on the entire meal, all the flowers, decorations... it's the final taste given to the guests. It's what they remember when they are leaving, what their tastebuds dance around and keeps their mind thinking back and wishing they could have had another bite. It's not just cake. It's a sweet memory icon_smile.gif

I heart cake icon_smile.gif

lutie Posted 9 Jul 2008 , 12:31am
post #75 of 104

Well, here comes the "thorn in everyone's side"... I disagree with most of you regarding the importance of the cake at the reception. I think some are thinking that the cake is the main focal point of the wedding... at some weddings, yes (you know, the old-fashioned cake, punch, and mints wedding)... but how many times have you heard: "The food was fabulous! Oh, my! Did you taste the crab dip? They had loads of shrimp! I did not get any of the dim sum... and it was an open bar!"

Then you hear: "Did you get any cake?"
" No, I was too full (or ... it was gone before I got there)"

Folks, the cake is a lovely piece and addition to the wedding... it has its own ceremony, but then more times than you know, everyone turns their back on it and goes through the buffet line; or directly to the bar/keg; and start dancing, fellowshipping, drinking; dancing; drinking; dancing; and/or they leave. The cake has been sent to the kitchen. It is out of sight.

The only people who are enamored with the cake are the bride and her mother... and the father has no clue how much it cost. He is looking at the total cost... he thinks the cake and the catering are one price.

We put our heart and soul into our cakes. We have a love affair with our cakes. We take pictures for our own albums of our cakes. We share them with total strangers. We get on the internet and show everyone each of our "babies", BUT we are misunderstood by all. Our cakes are merely as important as the flowers and the ugly bridesmaid's dress(es). When you leave your cake at the wedding, it was important to you, but it becomes the same as a favor. Who is the caretaker of our baby? We think it is center stage, but it is not... NO! The bride is and the food comes in second. Sorry, but that is the truth.

It does not matter whether the cake is fake or not... it must look good in the picture. It should have a great flavor, but who will know whether the piece of coagulated flour, eggs, and butter with the sugared filling came from a 10" circle or a full sheet cake. I challenge any of you to tell whether my cake came from one part of a pan or another. It is all good and all looks the same.

If I put two or three or four layers made out of Styrofoam, who knows and who really cares? My cake parts are delicious and beautiful; the bride and mother are pleased; and EVERYONE knows the food I serve is fabulous. That is what is remembered... the whole concept of the food... not the cake and the food, but the whole event's foods which were served (appetizers, main courses, and dessert... aka "cake").

That is my take on it. It is my story and I am stickin' to it! By the way, I am still there with my cakes because I also cater the wedding.

FromScratch Posted 9 Jul 2008 , 12:38am
post #76 of 104

Awwwe Alison.. that was beautiful.

And very true. I heart cake too.

BrandisBaked Posted 9 Jul 2008 , 12:52am
post #77 of 104

I've heard many times that the wedding is all about the bride, and the reception is all about the cake. But it's never been a decorator who's said it to me... must be something to it, eh?

step0nmi Posted 9 Jul 2008 , 12:54am
post #78 of 104

i just want to say, to lutie and any others that may think this way, no one is denying the fact that cakes are beautiful and we aren't proud of them...whether or not they are fake or real.

the point here is that "the media" keeps telling brides that styrofoam cakes are sooo much cheaper than real cakes! "the media" is not giving the facts in order to keep us as decorators in a respectable business...my take on the whole thing is that the media is bringing down the wedding cake industry...and everyone here should be worried about that!

lutie Posted 9 Jul 2008 , 1:39am
post #79 of 104

Nah! We should really be more concerned about the media bringing down the whole world and trying to control how everyone thinks... not just what is happening to our industry... but we can at least stop some of the insanity and incorrect information going on in the cake world.

Wisdom and knowledge come with experience; not with just "ideas" about how things should work. (Walter Cronkite and Aaron Brown, where are you?)
Reporters do not have the morality to tell the whole truth. They just want to have a story to tell, whether they checked out their sources or not.

Personally, like you all, I take offense at some kid who five years ago was at their prom deciding now what I should hear, see, read, and think. So what do you all propose to do? My ideas have already been given (write emails and/or petitions).

indydebi Posted 9 Jul 2008 , 1:52am
post #80 of 104

Well, here's my part .... next Feb, I'm doing a mini version of my Wedding Workshop for all brides in attendance at a bridal show and I've narrowed it down to "10 Wedding Cake Myths" ... trust me, this topic WILL be covered!!! icon_twisted.gif

Mac Posted 9 Jul 2008 , 3:41am
post #81 of 104

indydeby--
You're my hero!

AllCakedOut Posted 9 Jul 2008 , 2:16pm
post #82 of 104
Quote:
Originally Posted by step0nmi

all I have to say that you if you are a cake decorator and you think that everyone not getting the same piece of cake...then you really aren't a cake decorator...JMO




Huh?

AllCakedOut Posted 9 Jul 2008 , 2:21pm
post #83 of 104
Quote:
Originally Posted by mcelromi1

I promise, this will be my last comment on the subject.
But, this was the only point I was trying to make. Not every bride can afford a 4-inch torted cake for all of their guest. But I can sympathies (?) with a bride who really wants it on her wedding day, even if its only 1 teir.
And I believe the guest should be respectful of that.
Thats all.
It's been fun. I'd better get back to work icon_biggrin.gif




How is that anything short of tacky?

Let's go back to the (very good!) steak analogy. So if bride wants prime rib on her wedding, but can only afford hamburgers for the guests, it's perfectly ok for the head table to have steak,and the guests to have hamburgers?

One way or the other, if you can't afford / don't want to spend to feed it to everyone, it shouldn't be at the wedding. If she really wants steak / torted cake at the wedding, perhaps she should tone down the guest list.

Either way, I'm sure the tacky brides like these theoretical ones wouldn't be too happy if the guests they skimp on were to in turn skimp on the gift!!

indydebi Posted 9 Jul 2008 , 3:50pm
post #84 of 104
Quote:
Originally Posted by AllCakedOut

Quote:
Originally Posted by mcelromi1

I promise, this will be my last comment on the subject.
But, this was the only point I was trying to make. Not every bride can afford a 4-inch torted cake for all of their guest. But I can sympathies (?) with a bride who really wants it on her wedding day, even if its only 1 teir.
And I believe the guest should be respectful of that.
Thats all.
It's been fun. I'd better get back to work icon_biggrin.gif



How is that anything short of tacky?




Agree. I'm appalled at the lack of manners and courtesies anymore.

Recent wedding in which SOME of the tables were served plated meals by a wait staff and the rest of the guests had to get their own and stand in a buffet line. Oh yeah, there were LOTS of disparaging remarks about THAT set-up! icon_eek.gif

Those who believe it's ok to treat some guests like family and everyone else like some no-account who isn't really important, then you need to read the many, many stories on www.etiquettehell.com

mageliza Posted 9 Jul 2008 , 6:07pm
post #85 of 104
Quote:
Originally Posted by AllCakedOut



How is that anything short of tacky?

Either way, I'm sure the tacky brides like these theoretical ones wouldn't be too happy if the guests they skimp on were to in turn skimp on the gift!!




Wow. It seems like there's alot of judgement and hostility towards the demographic that enables cake decorators to be in business -- brides. There are many reasons and circumstances that someone might choose a fake cake and they can't all be reduced down to a simple a reason such as "tackiness"

It strikes me that this whole uproar is about fear. Tastes and expectations about weddings, receptions, cakes, etc. ARE changing. You might want fake cakes to go away, but I don't see that happening. Businesses that specialize in creating amazing fake reproductions and streamlining the process are only going to increase. They will take advantage of this trend and make it economically more viable. Even if the savings are not significant now, some entrepreneurs will come along to take advantage of the economies of scale and there will be a big savings for brides. The difference will be a real option for many of them.

Think about all the people on this forum who would love to decorate cakes for a living but can't due to the legal restrictions for home kitchens. Maybe the fake cake business will fulfill their creative and economic desires-- you don't have to have a licensed kitchen after all to use Permaice icing.icon_smile.gif

I might be crazy, but I would look at this trend as an opportunity. I'm not saying that you should all start offering fake cakes, but you might stop looking at this from your own point of view -- how this threatens or inconveniences you and start looking at it from the brides POV. What is this trend really about? How can you take advantage of it?

KoryAK Posted 9 Jul 2008 , 6:34pm
post #86 of 104

Apparently you aren't understanding our beef with this... its not the idea of fake cakes in general, but the incomplete information out there about how it will save the bride soo much money. It doesn't tell the bride that if they want a cheap dummy, it will be one that was used last week and next week too at other events. Us cake decorators are having to fight these rumors in our shops left and right. These brides are NOT understanding the downsides and realities until we have to be the bad guys and tell them.

AllCakedOut Posted 9 Jul 2008 , 6:35pm
post #87 of 104

You quoted me at the beginning of your response, but I really don't see the connection.

Did you actually read what I had a problem with? My recent rants were about brides who buy cheap crappy cake for a certain number of their guests, and "good" cake for the rest.

step0nmi Posted 9 Jul 2008 , 6:47pm
post #88 of 104
Quote:
Originally Posted by KoryAK

Apparently you aren't understanding our beef with this... its not the idea of fake cakes in general, but the incomplete information out there about how it will save the bride soo much money. It doesn't tell the bride that if they want a cheap dummy, it will be one that was used last week and next week too at other events. Us cake decorators are having to fight these rumors in our shops left and right. These brides are NOT understanding the downsides and realities until we have to be the bad guys and tell them.




yes...the point IS the miss-information! i feel like no one is really reading what's going on here... thumbsdown.gif

mageliza Posted 9 Jul 2008 , 6:57pm
post #89 of 104
Quote:
Originally Posted by KoryAK

Apparently you aren't understanding our beef with this... its not the idea of fake cakes in general, but the incomplete information out there about how it will save the bride soo much money. It doesn't tell the bride that if they want a cheap dummy, it will be one that was used last week and next week too at other events. Us cake decorators are having to fight these rumors in our shops left and right. These brides are NOT understanding the downsides and realities until we have to be the bad guys and tell them.




From what I saw on the CNN piece, it didn't suggest huge savings, but savings, nonetheless. I looked at some of the fake cake venders to educate myself and I do see how in some instances there would be a savings. They make cakes that can be customized with ribbons and flowers, so it still looks like something unique. What I am suggesting is that some shops may want to offer options, because if they don't, (because it is tacky for example) then other businesses will. I wouldn't look at it as fighting rumors either, but rather as a great opportunity to educate them and show your mastery of the businesses. Its how Realtors or even car salespeople make sales. They show the client the low-end that they come in the door asking for but "just for education purposes" they show them the next step up. The client nearly always goes for the next step up....

KoryAK Posted 9 Jul 2008 , 7:42pm
post #90 of 104

A lot of us will do a dummy and don't think its necessarily tacky, but do charge the same amount as a real cake that size... plus the bride has to buy sheets as well. I think the tacky comments came more from having a real cake that is tiny and then sheet cakes for the guests. And even more so for a torted cake up front and slab (short, no filling, easily identifiable as different and crappier) cakes out of the back. (hence the steak/salisbury steak analogy)

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