I had two calls on Sunday afternoon (don't ask me why I answered the phone, I don't know!). First person asked me if I could make a Bundt cake. Of course I can make a Bundt cake. When, what, where...? She needed it for Memorial Day. :( Before I could tell her that I was on vacay (NO! I don't know why I answered the phone!), she asked me if I specialized in Bundt cakes.
*sigh*
" I make all kinds of specialty cakes to suit my customers' needs."
"Oh, I want the place that specializes in Bundt cakes."
"Uhm, I think they have Bundt cake in the name..."
"They have Bundt in the name?"
(Am I being pranked? You know that there is a company that specializes in Bundt cakes, but you don't know that it's called Nothing Bundt Cakes? At this point I just want to hang up...but I persevere...) I feel like I'm in that scene from Big Fat Greek Wedding... "It's a BunnnnnT! "Boun?" "BunnT!"
Then I get a call asking if I can make cupcakes. Of course. When? "Today. I only need one for my daughter."
(Well King of Good Planning, why aren't you in your car hauling ass to the grocery store?)
Nope, can't make you one cupcake for today. I only bake to order...minimum order...blah blah blah. Yet I feel like I've somehow let him down. I stop answering and miss a call from a legitimate referral for a wedding cake. 
Does he know that there are like 50 specialty cupcake shops in Orange County? I swear some people never leave their house.
I can't believe the Nothing Bundt Cakes franchises popping up - a lady my aunt knows asked an employee at the store in Omaha if she would share the recipe (he he he) and the employee said "I would love to, but all we do is add water to a mix!"
Isn't it amazing what concepts people are able to franchise?
Liz
Nothing Bundt cakes taste pretty good, but a lot of their hype is "decor" related. The shops are cutesy, the boxes are cutesy, and the cakes themselves, well they're just bundt cakes with a PLASTIC flower on top.
My aunt had the mini Bundt cakes at a work meeting, and she agreed that they were delicious. Said her boss couldn't believe the bill for 200 mini cakes. 
Liz
I think that is really lovely of you Crazy-Gray. It is also the sort of wonderful customer service that can do more for free advertising than most.
"We want a pregnant belly cake. It's going to be the centerpiece, and then we are going to get a sheet cake from somewhere else, so just make it as small as you can."
Yeah, cuz I want to make a minuscule pregnant belly cake so you can serve that to 5 people while everyone else gets crap sheet cake from Wal-Mart.
"We want a pregnant belly cake. It's going to be the centerpiece, and then we are going to get a sheet cake from somewhere else, so just make it as small as you can."
Yeah, cuz I want to make a minuscule pregnant belly cake so you can serve that to 5 people while everyone else gets crap sheet cake from Wal-Mart.
All I can see is a tiny pregnant belly cake a la "Spinal Tap", like the tiny Stonehenge. I would make it serve 1, and it would be hilarious. :)
Liz
AGet a cadburys creme egg, chop it in half and cover it. Now that's small!
A
Original message sent by kikiandkyle
Get a cadburys creme egg, chop it in half and cover it. Now that's small!
A
Original message sent by kikiandkyle
Get a cadburys creme egg, chop it in half and cover it. Now that's small!
Speaking as a cashier...
While most cashiers are college age or retired, SOME ARE NOT. I've got a college degree and I got out of that field and went back to cashiering because for the most part, it's less stressful. HOWEVER, I read this and had to reply.
Originally Posted by sfandm 
Not a customer related story, but similar-
My local grocery store had Hershey's Milk Chocolate morsels on clearance for .99 per 12 oz.bag, I got all 67 bags (huge baking ingredients sale that week, I lucked out)
so anyway,
I get up to the checkout and this ditzy blonde teeny-bopper girl starts ringing me up; at about bag 11 I tell her, I have 67 if you just want to ring up the quantity key.
She says 'that works' then proceeds to ask me 'are you gonna do some baking with all of these chocolate chips?' to which I smart-assily reply-
"No, I was just gonna take them all home and open the bags up on my newly finished front porch and watch to see how long they would take to melt".
Yes, I said that and I don't regret it either. She just kinda looked at me, but the much older gentleman bagging the chips gave me a horrid look.
Oh, well!
End of quote.
Granted her question wasn't the greatest one (in my opinion, she should have asked WHAT you were baking), however, she was just trying to make conversation.
I got another one. I'm sorry, reading other posts makes me remember odd things.
One weekend several years ago I had two weddings, both were bc two tier (6" & 8") with almost the SAME monogram!!! (One letter different) Anyway, I had been covered up for months and needed a break, so when I scheduled these two I told them I would need to deliver the day before otherwise I couldn't take the order. They both agreed. So, the day before I meet with them and give them the cakes. They both had asked for pillars so everything was finished, but putting the top cake on.... So, I tell them to just set the cakes on the counter, out of direct sunlight and they will be fine. One said she wanted to refrigerate her cake and I told her no, I don't do that once they are decorated as condensation could cause issue with the icing. Okay, all is well and we go out of town. The next day I get a phone call from a crazy bride screaming at me that I have ruined her wedding!!!! I thought I would pass out! I couldn't imagine what could have happened. So, she calms down to tell me that her monogram just ran off the cake and the flower colors ran....I asked her, "did you put it in the refrigerator?" she says, "Well, yes! We had to leave it at the church and they have MICE!!!!!"
Sure, THAT'S my fault! 
Today I took cupcakes to work to share as part of the Australias biggest morning tea lunch that we were having.
They were nothing special just a chocolate cupcake with strawberry, I make my strawberry buttercream with a punnet of strawberries that I wiz up in the food processor.
So someone notices that a few people only had half a cupcake then left the rest sitting on their napkin, and asked if they didn't like it. Within full earshot (well I was sitting next to them) one replied: "Oh It tastes too much like real strawberries, normal strawberry cupcakes from the shop dont taste like that." And the other person agreed that it shouldn't taste like actual strawberries, it should be "strawberry flavoured"
What sort of world do we live in that people don't like my strawberry buttercream because they want it to taste artificial.
A@ owatto people just don't appreciate quality.
A
Original message sent by owatto
Today I took cupcakes to work to share as part of the Australias biggest morning tea lunch that we were having.
They were nothing special just a chocolate cupcake with strawberry, I make my strawberry buttercream with a punnet of strawberries that I wiz up in the food processor.
So someone notices that a few people only had half a cupcake then left the rest sitting on their napkin, and asked if they didn't like it. Within full earshot (well I was sitting next to them) one replied: "Oh It tastes too much like real strawberries, normal strawberry cupcakes from the shop dont taste like that." And the other person agreed that it shouldn't taste like actual strawberries, it should be "strawberry flavoured"
What sort of world do we live in that people don't like my strawberry buttercream because they want it to taste artificial.
Now I thought I'd found a new low, but I think this is it. I know one person who doesn't even do strawberry cake anymore because people were complaining that it wasn't neon pink. I had a client complain that there was no strawberry cake on the tier that was supposed to be strawberry, and I had to tell her that those red bits in the cake were the cup and a half of strawberries in her 8" tier, and that it wasn't food coloring pink, but yes, it was full of strawberry.
Take a look at my Facebook page, I found the next greatest crap food product in th supermarket the other day and posted a photo. I'm on my ipad now so I can't post it, but here's the link: https://www.facebook.com/photo.php?fbid=10151445128448671&set=pb.92855088670.-2207520000.1369823038.&type=3&theater
AWow. Cause the box takes so much time & a bowl. Wow.
Today I took cupcakes to work to share as part of the Australias biggest morning tea lunch that we were having.
They were nothing special just a chocolate cupcake with strawberry, I make my strawberry buttercream with a punnet of strawberries that I wiz up in the food processor.
So someone notices that a few people only had half a cupcake then left the rest sitting on their napkin, and asked if they didn't like it. Within full earshot (well I was sitting next to them) one replied: "Oh It tastes too much like real strawberries, normal strawberry cupcakes from the shop dont taste like that." And the other person agreed that it shouldn't taste like actual strawberries, it should be "strawberry flavoured"
What sort of world do we live in that people don't like my strawberry buttercream because they want it to taste artificial.
I would laugh, shake my head and walk away. There's just nothing you can say to people like that, if you open it up it will just take too long of your valuable time. These people usually " know everything ".
I had that happen with a young ladies graduation cake. It was a half sheet with an 8x10 of her on inequality side. There were about 60 guests there and spoiled twit had her mother cut the half with the writing into 60 pieces, and wouldn't let her cut the edible image.... Dummy...they ate around the face for a few days, Finally 3 days later, her younger sister just hacked right across it. Lol!
I'm reading this thread from start to finish and y'all have me cracking up over here...but this one just did me in...LOL
A
Original message sent by costumeczar
[QUOTE name="DeliciousDesserts" url="/t/751860/things-not-to-ask-say-to-a-baker/1200#post_7398536"] Wow. Cause the box takes so much time [/QUOTE] they also had a brownie mix and funfetti cupcake mix in the shakers. Yum...not.
ABahahaha!
Original message sent by Annabakescakes
"how many jugs do I need to make a 12" tier?"
Today I took cupcakes to work to share as part of the Australias biggest morning tea lunch that we were having.
They were nothing special just a chocolate cupcake with strawberry, I make my strawberry buttercream with a punnet of strawberries that I wiz up in the food processor.
So someone notices that a few people only had half a cupcake then left the rest sitting on their napkin, and asked if they didn't like it. Within full earshot (well I was sitting next to them) one replied: "Oh It tastes too much like real strawberries, normal strawberry cupcakes from the shop dont taste like that." And the other person agreed that it shouldn't taste like actual strawberries, it should be "strawberry flavoured"
What sort of world do we live in that people don't like my strawberry buttercream because they want it to taste artificial.
People have their taste buds so accustomed to the artificial flavors that they can't appreciate good quality real fruit flavor and strawberry is always a tricky one, both flavor & color. If you only use the real fruit, the cake will not be that bright pink obtained with artificial food coloring.
As far as cost goes, ingredients are more expensive if fresh fruits are used, but unfortunately many times, not appreciated!
AI recently made a strawberry cake for my sister's boyfriend. I used a compound that is natural - no colors or fake stuff. No chunks either, but I didn't think it would matter since the smell & flavor came through so well. My sister told me that as his family ate the cake, they were concerned that they weren't eating actual strawberries. Even though I used a very expensive compound & the flavor was great, they wanted to eat chunks.
AMy strawberry marble recipe uses both seedless jam and McCormick artificial strawberry extract (which appears to be, if memory serves, real strawberry cut with apple). The one my mom made for me, back when I had a single-digit age, was based on strawberry Quik.
as it happens, I do add some red to my strawberry BC. somehow the color of the plain BC, with the macerated fruit, looks slightly like skin and it creeps me out!
When relatives say, "Since when do you bake?" Um, hi..glad we're related and you know nothing about my life for the last 13 years.
Or, "Oh, you bake cakes? I bake too, I have a good recipe, all you do is add pudding to your cake mix."
That's not baking people...it's mixing.
Ha, ha, ha! That's awesome!
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