SamHarrison Posted 13 Nov 2012 , 10:20pm
post #1 of

ASorry if this is the wrong forum, i'm having a bit of a stress. Ok so i made a cake which was collected on the 10th. The customer has just messaged me saying they cut the cake on the 11th and 'most of it was quite dry' and she windered if she could have stored it wrong? I just don't know what to respond, i've never had a complaint about any cake and people always rave at me about how much they love my chocolate cake. My husband and i both tasted the offcuts from the cake and it was perfect, if it wasn't, i would have remade it. I'm just lost as to what i should do?! Any help would be much appreciated :) Thanks

7 replies
DeniseNH Posted 13 Nov 2012 , 10:29pm
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Has she had your chocolate cake before?  Did she cut slices off of the cake then leave them uncovered over night on the counter or in the refrigerator,  they would have dried out from moisture evaporation.  The only thing you can do is tell her what you just told us.  That you ate the cutoffs and they were perfect and that no one has complained about dryness before then just let it go.  She didn't ask for money back, just needed to tell you what she thinks.  Let it go.  Some people are crabs, born crabby, grow up crabby and die even crabbier.  Once they crab about something it's then forgotten and they move on to crabbing about something else.  :-)

SamHarrison Posted 13 Nov 2012 , 10:57pm
post #3 of

No this was her first cake from me :( Said she left it on the worktop covered with a bag (I assume previous to be ing cut) so it certainly shouldn't have gotten dry from that. The only thing I can come up with is that she was expecting a mud cake/devils food type heavy cake rather than a chocolate sponge?!
 

hbquikcomjamesl Posted 13 Nov 2012 , 11:08pm
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I think you hit it on the head: "dry" is relative to what the individual is used to.

 

Let's consider the most extreme case I can think of: If an individual is used to a tres leches cake, then almost anything is going to seem dry. If the individual is used to the sort of cake that is used as the basis of a tres leches, without the milk sauce that defines a tres leches cake, then almost anything is going to seem moist, and a finished tres leches is going to seem soaking wet (which, technically, it is).

 

(And yes, I rather like the Tres Leches cake served at Clifton's Cafeteria; I hope they keep it when they finish the renovations! Never attempted to bake one, though. I suspect that it probably doesn't have much of a shelf-life, even under refrigeration, and the only cake I ever baked that was devoured in one sitting was the Leland Awards cake at the Printing Museum!)

SamHarrison Posted 16 Nov 2012 , 1:30pm
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Thanks ladies. I'm still a bit upset about it but she was really nice about it all. She's had my cake before at parties apparently but she loved it but hers was dry. I offered her 20% off her next order which she was pleased with. I've now got a real crisis of confidence at the moment though. I did a stall yesterday and sold out within an hour which was great but I'm now worrying that people will have eaten then when they got home and not liked them. I think I need a break!

TinkerCakes Posted 16 Nov 2012 , 3:09pm
post #6 of

I think you meant "thanks ladies and gentleman" ;-)

matthewkyrankelly Posted 16 Nov 2012 , 3:12pm
post #7 of

You might want to start using simple syrups on your cakes.  Many scratch bakers do.

SamHarrison Posted 16 Nov 2012 , 3:44pm
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I did Jason-Lisa! Sorry! My head is not on quite straight at the mo I don't think!

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