Things Not To Ask/say To A Baker!

Decorating By step0nmi Updated 4 days ago by -K8memphis

Forever Flo Posted 10 Jun 2013 , 6:54am
post #1321 of 3212

A

Original message sent by Godot

And besides, you couldn't PAY me enough to chaperone a bunch of little kids.

Haha I really had to bite my lip. To top it off my mother had just been diagnosed with breast cancer and I was backwards and forwards to hospital with her. Some people can be so selfish. I explained how long it would take me to make the cupcakes she wanted and how much the ingredients would cost let alone my time. The look of pure horror on her face I will never forget! She mumbled something about thinking as I love making cakes she thought I would do it for free as a family perk. My face must have said it all as she ended up going to Asda to buy a cheap sheet cake to cut up!

cakefat Posted 10 Jun 2013 , 12:55pm
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Quote:
Originally Posted by Forever Flo 


Haha I really had to bite my lip. To top it off my mother had just been diagnosed with breast cancer and I was backwards and forwards to hospital with her. Some people can be so selfish. I explained how long it would take me to make the cupcakes she wanted and how much the ingredients would cost let alone my time. The look of pure horror on her face I will never forget! She mumbled something about thinking as I love making cakes she thought I would do it for free as a family perk. My face must have said it all as she ended up going to Asda to buy a cheap sheet cake to cut up!

 wow. It's hard having to deal with someone so inconsiderate, unaware, selfish etc but then having them as your family (in law) only adds to the pain. 

 

couldn't pay me either on chaperoning the kids, sounds like the worst day ever. 

indydebi Posted 10 Jun 2013 , 3:03pm
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What still drives me nuts is their (understandable) lack of knowledge about how much cake they need.

 

I only do cakes for friends and family now, but had a friend just a couple of months ago who needed a cake for his mom's 80th birthday and I agreed to do one for him.  We meet at Starbucks to catch up and go over what he wants.  They are planning around 30 people and he starts out with "we'd like to have it 3-tier...."  I stop him and say, "You can't have 3 tiers for only 30 people.  The middle tier alone (*) serves over 35."    (* on a 8/1012 cake).  

 

My other favorite servings story was the guy who asked the price for a "full sheet cake."  I asked how many people he needed to serve. He said 10.  I said, "then why are you trying to order cake for 100?"

manddi Posted 10 Jun 2013 , 3:13pm
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AA buddy of mine once asked for a full sheet. How many servings needed? 20

I'm pretty sure she thought a quarter sheet was a full sheet...

Sweet_Cakes Posted 10 Jun 2013 , 4:16pm
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Maybe they wanted leftovers...LOL icon_biggrin.gif

manddi Posted 10 Jun 2013 , 5:07pm
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A

Original message sent by Sweet_Cakes

Maybe they wanted leftovers...LOL :D

that's a whole lot of leftovers!

morganchampagne Posted 10 Jun 2013 , 6:27pm
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A

Original message sent by ellavanilla

I have been told that originally cake mix was add water only, but homemakers didn't feel like they were baking with that kind of mix, so the formula was altered to add the egg and oil...

So true. My dad remembers when this was the case. He actually had forgotten that now with cake mix you have to add egg and oil

hbquikcomjamesl Posted 10 Jun 2013 , 7:33pm
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I distinctly remember the cake mixes from my childhood calling for milk, rather than for water and oil, and I also remember when the "Jiffy" brand included a full line of cake mixes.

gtdramaqueen Posted 10 Jun 2013 , 7:39pm
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Mine is: why do you use those weird colours on your cakes??  I really detest that question, why do you think there are so many colours available?

nutcase68 Posted 10 Jun 2013 , 8:49pm
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Quote:
Originally Posted by hbquikcomjamesl 

I distinctly remember the cake mixes from my childhood calling for milk, rather than for water and oil, and I also remember when the "Jiffy" brand included a full line of cake mixes.

I think Jiffy still makes cake mixes.  I have to go to Walmart tomorrow and I will check.

hbquikcomjamesl Posted 10 Jun 2013 , 8:58pm
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Lately (i.e., about the past 20-odd years), the local grocers have only offered maybe one or two Jiffy-branded mixes, mostly for muffins. I vaguely remember using one of their mixes once, a very long time ago.

Pyro Posted 11 Jun 2013 , 5:13am
post #1332 of 3212
Quote:
Originally Posted by indydebi 

 

My other favorite servings story was the guy who asked the price for a "full sheet cake."  I asked how many people he needed to serve. He said 10.  I said, "then why are you trying to order cake for 100?"

 

All I have to say is this. 


Peanut-Butter Posted 11 Jun 2013 , 9:50am
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AI am not a professional and just make cakes at home for friends and family (usually for free) when its special occasions such as birthdays and I OFFER to make it as my gift or at least part of it. Or I bake for my local church on the odd special occasion such as Mother's Day. At the end of the day it's my hobby and if I have the time and money I don't mind, I need to practice some how and I can't eat all the cake I make..

What annoys me though is when I get TOLD to make a cake or its assumed that I am make a cake... Or better still when I get messages of *friends (I.e people who speak to me when they need something) asking if I can make them a cake for a particular special occasion because they know how much I like making cakes.. Oh and they finish the message with "I will even pay for the ingredients too... If I have to!"

Crazy-Gray Posted 11 Jun 2013 , 12:23pm
post #1334 of 3212
Quote:
Originally Posted by Peanut-Butter 

I am not a professional and just make cakes at home for friends and family (usually for free) when its special occasions such as birthdays and I OFFER to make it as my gift or at least part of it. Or I bake for my local church on the odd special occasion such as Mother's Day. At the end of the day it's my hobby and if I have the time and money I don't mind, I need to practice some how and I can't eat all the cake I make..

What annoys me though is when I get TOLD to make a cake or its assumed that I am make a cake... Or better still when I get messages of *friends (I.e people who speak to me when they need something) asking if I can make them a cake for a particular special occasion because they know how much I like making cakes.. Oh and they finish the message with "I will even pay for the ingredients too... If I have to!"

 

To which my text reply would be "yes you do have to, and labour too: ings £20, L £95. payment by friday please."

hbquikcomjamesl Posted 11 Jun 2013 , 3:34pm
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Hmm. After the "wood type cookie" project (for which I was compensated for materials and then some) put way too much stress on my family, I made it very clear to the folks at the Printing Museum that the only way I would even consider doing it again for this year's Los Angeles Printers' Fair would be if I had HELP, and LOTS OF IT.

Strubbette Posted 11 Jun 2013 , 5:29pm
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I've been away from this post for a couple of weeks. Had 2 really good ones though....

1) Had a friend call me on Wednesday and ask if I can make her grandsons 1st birthday cake on Saturday. The lady that normally does her cakes cant fit her it. Nice to know I am 2nd choice. Anyways... daughter comes in to discuss the design and price. We settle on a 2 tier carnival theme cake. Then we start talking about the smash cake. I tell her I do the smash cake free and I use the colors from the full size cake. Once she hears free she decides she wants a 3 layer big top smash cake with fondant stripes. I usually just do a 1 layer 6"round free. I agree to the larger cake because these people will really spread the word if they like something. I come in Friday to start assembling/ decorating the cake to find out that my air has went out. I spent that day and Saturday in the cooler with my cakes trying to keep them somewhat firm. And it was HOT and HUMID outside.

Daughter and her hubby come to pick the cake up and they are gushing over how good it looks. about 10 minutes later I get a message from my friend saying "oh my. What happened with the cake?" Im not sure what she is talking about. Then she follows with "well I sure hope it tastes better than it looks" wow. I let her have it. I remind her that she called me last minute to fill in and not only did I not charge her the 25% I usually do for last minute orders but I also gave her way more of a smash cake than I normally do and didn't charge for that either. then promptly deleted her off my facebook.

a few hours later I get an apology and she says she is going to kill her daughter and son in law. They thought it would be funny to pick up a Walmart cake and tell her that it was the one I made. While she was off sending me a message they brought the real one in. I may have thought it was funny had they clued me in. Instead it ruined my whole day.

2) Had a young man come in to the shop to ask if I was hiring. Sorry but I am still a 1 woman shop and I use my mom 3 hours a day to deliver. He then goes on about how he went to cake decorating school in Louisville and worked for some of the top chefs there. I lived in Louisville and love the cuisine so I am asking questions. Thinking that I may be able to use him on weekends that I have a lot of cakes due and possibly expand my business. Then I hear it. He starts talking about FONDUE. This is the 1st time I had actually heard it pronounced like that in person. And he kept saying it. I finally asked if he meant fondant. Yeah, but you pronounce it fondue. Im biting my tongue so hard. Then he asks if I use better cream on my cakes. Yes, I use BUTTER CREAM. He wouldn't stop with the fondue and better cream. It ws actually hurting my head. Guess who is NOT getting a job here

costumeczar Posted 11 Jun 2013 , 6:04pm
post #1337 of 3212
Quote:
Originally Posted by Strubbette 

I've been away from this post for a couple of weeks. Had 2 really good ones though....

1) Had a friend call me on Wednesday and ask if I can make her grandsons 1st birthday cake on Saturday. The lady that normally does her cakes cant fit her it. Nice to know I am 2nd choice. Anyways... daughter comes in to discuss the design and price. We settle on a 2 tier carnival theme cake. Then we start talking about the smash cake. I tell her I do the smash cake free and I use the colors from the full size cake. Once she hears free she decides she wants a 3 layer big top smash cake with fondant stripes. I usually just do a 1 layer 6"round free. I agree to the larger cake because these people will really spread the word if they like something. I come in Friday to start assembling/ decorating the cake to find out that my air has went out. I spent that day and Saturday in the cooler with my cakes trying to keep them somewhat firm. And it was HOT and HUMID outside.

Daughter and her hubby come to pick the cake up and they are gushing over how good it looks. about 10 minutes later I get a message from my friend saying "oh my. What happened with the cake?" Im not sure what she is talking about. Then she follows with "well I sure hope it tastes better than it looks" wow. I let her have it. I remind her that she called me last minute to fill in and not only did I not charge her the 25% I usually do for last minute orders but I also gave her way more of a smash cake than I normally do and didn't charge for that either. then promptly deleted her off my facebook.

a few hours later I get an apology and she says she is going to kill her daughter and son in law. They thought it would be funny to pick up a Walmart cake and tell her that it was the one I made. While she was off sending me a message they brought the real one in. I may have thought it was funny had they clued me in. Instead it ruined my whole day.

2) Had a young man come in to the shop to ask if I was hiring. Sorry but I am still a 1 woman shop and I use my mom 3 hours a day to deliver. He then goes on about how he went to cake decorating school in Louisville and worked for some of the top chefs there. I lived in Louisville and love the cuisine so I am asking questions. Thinking that I may be able to use him on weekends that I have a lot of cakes due and possibly expand my business. Then I hear it. He starts talking about FONDUE. This is the 1st time I had actually heard it pronounced like that in person. And he kept saying it. I finally asked if he meant fondant. Yeah, but you pronounce it fondue. Im biting my tongue so hard. Then he asks if I use better cream on my cakes. Yes, I use BUTTER CREAM. He wouldn't stop with the fondue and better cream. It ws actually hurting my head. Guess who is NOT getting a job here

Hahaha! There is some kind of chemical-soup crap icing called "better creme" so that's probably what he was talking about. But if he worked for the "best" chefs and they used both fondue and better creme then they might have been the best in the trailer park, but not in Louisville.

nutcase68 Posted 11 Jun 2013 , 6:15pm
post #1338 of 3212
Quote:
Originally Posted by hbquikcomjamesl 

Lately (i.e., about the past 20-odd years), the local grocers have only offered maybe one or two Jiffy-branded mixes, mostly for muffins. I vaguely remember using one of their mixes once, a very long time ago.

Well, while I was at Walmart today I looked at the Jiffy mixes.  They are for muffins and one is for chocolate frosting.

Sweet_Cakes Posted 11 Jun 2013 , 6:16pm
post #1339 of 3212

Ooooohhh...I would have gone postal on the one about the Walmart prank...how terrible!!!!!!!!!

 

I'm never going to be able to get the image of cheese covered cake out of my head now...just sayin'

jgifford Posted 11 Jun 2013 , 6:53pm
post #1340 of 3212
Quote:
Originally Posted by Strubbette 

I've been away from this post for a couple of weeks. Had 2 really good ones though....

1) Had a friend call me on Wednesday and ask if I can make her grandsons 1st birthday cake on Saturday. The lady that normally does her cakes cant fit her it. Nice to know I am 2nd choice. Anyways... daughter comes in to discuss the design and price. We settle on a 2 tier carnival theme cake. Then we start talking about the smash cake. I tell her I do the smash cake free and I use the colors from the full size cake. Once she hears free she decides she wants a 3 layer big top smash cake with fondant stripes. I usually just do a 1 layer 6"round free. I agree to the larger cake because these people will really spread the word if they like something. I come in Friday to start assembling/ decorating the cake to find out that my air has went out. I spent that day and Saturday in the cooler with my cakes trying to keep them somewhat firm. And it was HOT and HUMID outside.

Daughter and her hubby come to pick the cake up and they are gushing over how good it looks. about 10 minutes later I get a message from my friend saying "oh my. What happened with the cake?" Im not sure what she is talking about. Then she follows with "well I sure hope it tastes better than it looks" wow. I let her have it. I remind her that she called me last minute to fill in and not only did I not charge her the 25% I usually do for last minute orders but I also gave her way more of a smash cake than I normally do and didn't charge for that either. then promptly deleted her off my facebook.

a few hours later I get an apology and she says she is going to kill her daughter and son in law. They thought it would be funny to pick up a Walmart cake and tell her that it was the one I made. While she was off sending me a message they brought the real one in. I may have thought it was funny had they clued me in. Instead it ruined my whole day.

2) Had a young man come in to the shop to ask if I was hiring. Sorry but I am still a 1 woman shop and I use my mom 3 hours a day to deliver. He then goes on about how he went to cake decorating school in Louisville and worked for some of the top chefs there. I lived in Louisville and love the cuisine so I am asking questions. Thinking that I may be able to use him on weekends that I have a lot of cakes due and possibly expand my business. Then I hear it. He starts talking about FONDUE. This is the 1st time I had actually heard it pronounced like that in person. And he kept saying it. I finally asked if he meant fondant. Yeah, but you pronounce it fondue. Im biting my tongue so hard. Then he asks if I use better cream on my cakes. Yes, I use BUTTER CREAM. He wouldn't stop with the fondue and better cream. It ws actually hurting my head. Guess who is NOT getting a job here

 

Of course, if you were one of the top chefs, you would know how to pronounce fondue. One day maybe we'll all be that good.

Pyro Posted 11 Jun 2013 , 8:12pm
post #1341 of 3212
Quote:
Originally Posted by Strubbette 

"well I sure hope it tastes better than it looks" . While she was off sending me a message they brought the real one in.

 

I'm sorry, but you really have to be a jackass to call / text your baker before you even eat the cake. Unless you were handled a massive un-edible wreck, the party goes on and you deal with it afterwards.

hbquikcomjamesl Posted 11 Jun 2013 , 9:12pm
post #1342 of 3212
Quote:
Originally Posted by Strubbette 
. . . Then I hear it. He starts talking about FONDUE. This is the 1st time I had actually heard it pronounced like that in person. And he kept saying it. I finally asked if he meant fondant. Yeah, but you pronounce it fondue. Im biting my tongue so hard. Then he asks if I use better cream on my cakes. Yes, I use BUTTER CREAM. He wouldn't stop with the fondue and better cream. It ws actually hurting my head. Guess who is NOT getting a job here

I would have stopped the interview right then and there, and said something to the effect of:

In the first place, "Fondue" is a pot of hot melted cheese, hot melted chocolate, or occasionally hot fry-oil, sitting in the middle of a dining table, for diners to dip various bite-size pieces of food into. "Fondant" is any of several types of soft candy, some of which are used as a covering for cakes. And for the sake of completeness, "Fond" is the residue found at the bottom of a roasting pan, that one dissolves when deglazing the pan.
 
In the second place, "Bettercreme" is an artificial substitute for buttercream. We don't use artificial substitutes here, and I would no more put Bettercreme on a cake than I would Brylcreem.

(And for those who speak Dutch, no, Brylcreem is not something you use to clean your glasses!)

kikiandkyle Posted 11 Jun 2013 , 9:45pm
post #1343 of 3212

AI had to think twice about that bril creme comment there! Never thought of that one before!

I'm trying to find a cake job, think I'll have to remember that it's fondue if I want to look like a pro...

I saw that Jiffy frosting mix this week for the first time, I never saw it in IL but its in all the stores here in TX.

costumeczar Posted 11 Jun 2013 , 10:34pm
post #1344 of 3212
Quote:
Originally Posted by kikiandkyle 

I had to think twice about that bril creme comment there! Never thought of that one before!

I'm trying to find a cake job, think I'll have to remember that it's fondue if I want to look like a pro...

I saw that Jiffy frosting mix this week for the first time, I never saw it in IL but its in all the stores here in TX.

I bet all the best chefs use that Jiffy frosting mix, so mention that if you want to look even more professional.

cakealicious7 Posted 11 Jun 2013 , 10:45pm
post #1345 of 3212

ALol @ hbquikcomjamesl pure class!!!

hbquikcomjamesl Posted 11 Jun 2013 , 11:08pm
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Of course, for me, "we do not use artificial substitutes here" also applies to high-ratio shortening.icon_biggrin.gif

Elcee Posted 12 Jun 2013 , 4:34am
post #1347 of 3212
Quote:
Originally Posted by indydebi 

They are planning around 30 people and he starts out with "we'd like to have it 3-tier...."  I stop him and say, "You can't have 3 tiers for only 30 people.  The middle tier alone (*) serves over 35."    (* on a 8/1012 cake).  

 

I had a similar discussion recently with, of all people, a Wilton instructor. Paraphrased:

WI: Have a bride desperate for a wedding cake in July.

ME: WHEN in July?

WI: Gives date, says they want a "simple" square cake for 30 people.

ME: That's an 8". Why not just pick one up at a bakery?

WI: She wants a 2-tiered cake icon_eek.gif

 

Really? You let her go on thinking she can get a 2-tiered square cake for 30 people?

hbquikcomjamesl Posted 12 Jun 2013 , 5:02am
post #1348 of 3212

Well, if the top tier is a cupcake . . .

hbquikcomjamesl Posted 12 Jun 2013 , 5:22am
post #1349 of 3212

8" square serving 30 people? That's about a 1" x 2" serving size, with 2 spares. I think we must have radically different concepts of what a serving size is.

Annabakescakes Posted 12 Jun 2013 , 5:26am
post #1350 of 3212
Quote:
Originally Posted by hbquikcomjamesl 

Quote:
Originally Posted by Strubbette 
. . . Then I hear it. He starts talking about FONDUE. This is the 1st time I had actually heard it pronounced like that in person. And he kept saying it. I finally asked if he meant fondant. Yeah, but you pronounce it fondue. Im biting my tongue so hard. Then he asks if I use better cream on my cakes. Yes, I use BUTTER CREAM. He wouldn't stop with the fondue and better cream. It ws actually hurting my head. Guess who is NOT getting a job here

I would have stopped the interview right then and there, and said something to the effect of:

In the first place, "Fondue" is a pot of hot melted cheese, hot melted chocolate, or occasionally hot fry-oil, sitting in the middle of a dining table, for diners to dip various bite-size pieces of food into. "Fondant" is any of several types of soft candy, some of which are used as a covering for cakes. And for the sake of completeness, "Fond" is the residue found at the bottom of a roasting pan, that one dissolves when deglazing the pan.
 
In the second place, "Bettercreme" is an artificial substitute for buttercream. We don't use artificial substitutes here, and I would no more put Bettercreme on a cake than I would Brylcreem.

(And for those who speak Dutch, no, Brylcreem is not something you use to clean your glasses!)

HAHAHHAHAA! My grandpa uses Brylcreem!

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