This Client Smh! Rant

Business By LovelyCakes4Us Updated 12 Mar 2013 , 7:13pm by SystemMod1

LovelyCakes4Us Posted 11 Mar 2013 , 6:03pm
post #31 of 93

A[quote name="jason_kraft" url="/t/755352/this-client-smh-rant/15#post_7369109"]Before you make another cake, get thee to Restaurant Depot in St. Paul and compare prices.

http://www.restaurantdepot.com/locations?Id=178[/quote]

Thank you Jason.

CWR41 Posted 11 Mar 2013 , 7:38pm
post #32 of 93
Quote:
Originally Posted by LovelyCakes4Us 

30 dozen eggs 40.00
67 cake mixes 70.00
1 bottle oil 8.00
3 big sour creams 30.00
35lb bag sugar 51.00
35lb bag flour 25.51
salt free
2 gals of milk 5.00
vanilla 8.75
15.00 15 bags marsh mellows
24.00 powder sugar

Must be typos... no way you'd use 67 cake mixes and 30 dozen eggs.  And if you used 6-7 mixes, they wouldn't cost $70.  Why would you use any sugar and flour at all along with mixes, much less 35 lbs. of each?  (I see you list powdered sugar separately for icing, so 35 lbs. of sugar wouldn't be an icing ingredient.)  Are you providing 2 gallons of milk to be consumed by the guests to wash down their slice?  Dowels are much cheaper, and sour cream at Sam's is nearly half that.  You should figure your cost by what is actually used... if you charge one customer for all sugar and flour that you choose to buy in 35 lb. bags, does it mean the next customer gets it at no charge because you've already been reimbursed for it?

vgcea Posted 11 Mar 2013 , 7:52pm
post #33 of 93

That list had me flummoxed.

leah_s Posted 11 Mar 2013 , 8:10pm
post #34 of 93

Yeah, those ingredients and costs didn't make much sense to me either.  But . . . getting back to the original post.

 

Run.

 

That cake, with delivery is $1200 easy.  Seriously.

 

Nothing you will make for $500 will look remotely like that picture.  And then he will be disappointed.  And trash you.

 

Say this over and over.  "His budget is not my problem."

 

If he wants that cake, he will find the money for it.

Paperfishies Posted 11 Mar 2013 , 8:30pm
post #35 of 93
Quote:
Originally Posted by CWR41 

Must be typos... no way you'd use 67 cake mixes and 30 dozen eggs.  And if you used 6-7 mixes, they wouldn't cost $70.  Why would you use any sugar and flour at all along with mixes, much less 35 lbs. of each?  (I see you list powdered sugar separately for icing, so 35 lbs. of sugar wouldn't be an icing ingredient.)  Are you providing 2 gallons of milk to be consumed by the guests to wash down their slice?  Dowels are much cheaper, and sour cream at Sam's is nearly half that.  You should figure your cost by what is actually used... if you charge one customer for all sugar and flour that you choose to buy in 35 lb. bags, does it mean the next customer gets it at no charge because you've already been reimbursed for it?

It sounds like she uses the White Almond Sour Cream Cake recipe, which calls for extra sugar, flour, sour cream along with mixes...But I agree, even then the list sounds off, even though the list she posted was servings for 300.

brenda549 Posted 11 Mar 2013 , 8:43pm
post #36 of 93
Quote:
Originally Posted by leah_s 

Yeah, those ingredients and costs didn't make much sense to me either.  But . . . getting back to the original post.

 

Run.

 

That cake, with delivery is $1200 easy.  Seriously.

 

Nothing you will make for $500 will look remotely like that picture.  And then he will be disappointed.  And trash you.

 

Say this over and over.  "His budget is not my problem."

 

If he wants that cake, he will find the money for it.

 

 

^^^YES!  This cake would have started at $1000 for me.  Add on the details and it would easily top $1200-1500. 

doramoreno62 Posted 11 Mar 2013 , 9:40pm
post #37 of 93
Quote:
Originally Posted by jason_kraft 


$475 is way too high for ingredients and supplies for a 250 serving cake.

Can you post a breakout of how you got to this number? It might help determine where you are overpaying.

Yes I agree with Jason. That seems a bit much for ingredients only.

bittersweety Posted 11 Mar 2013 , 9:49pm
post #38 of 93
Quote:
Originally Posted by jason_kraft 


$475 is way too high for ingredients and supplies for a 250 serving cake.

Can you post a breakout of how you got to this number? It might help determine where you are overpaying.

i was also thinking this...i guess i don;t see how the ingredients/boards/dowels for a cake this size could cost $475.... i'm curious to hear the breakdown here

Annabakescakes Posted 11 Mar 2013 , 10:33pm
post #39 of 93

If the whole cake is to be one flavor, the most mixes you will need is 22, figuring 14 serving for mix, and if you are adding sugar and flour, you'll need even less. 

kikiandkyle Posted 11 Mar 2013 , 11:04pm
post #40 of 93

I'd love to know how 67 boxes of cake mix makes 67 cups of batter. Especially when made with 360 eggs. 

AZCouture Posted 11 Mar 2013 , 11:15pm
post #41 of 93

I am pretty sure she posted the wrong list. Looks more like an inventory list, or a list of what is needed for a bunch of projects. Maybe?

Annabakescakes Posted 11 Mar 2013 , 11:24pm
post #42 of 93
Quote:
Originally Posted by kikiandkyle 

I'd love to know how 67 boxes of cake mix makes 67 cups of batter. Especially when made with 360 eggs. 

Well, with the wasc recipe it is 4 eggs per mix, which would be 268 eggs. But she would only need 22 mixes... 

Edit Posted 11 Mar 2013 , 11:34pm
post #43 of 93

Send him to the grocery store!

LovelyCakes4Us Posted 11 Mar 2013 , 11:36pm
post #44 of 93
Quote:
Originally Posted by CWR41 

Must be typos... no way you'd use 67 cake mixes and 30 dozen eggs.  And if you used 6-7 mixes, they wouldn't cost $70.  Why would you use any sugar and flour at all along with mixes, much less 35 lbs. of each?  (I see you list powdered sugar separately for icing, so 35 lbs. of sugar wouldn't be an icing ingredient.)  Are you providing 2 gallons of milk to be consumed by the guests to wash down their slice?  Dowels are much cheaper, and sour cream at Sam's is nearly half that.  You should figure your cost by what is actually used... if you charge one customer for all sugar and flour that you choose to buy in 35 lb. bags, does it mean the next customer gets it at no charge because you've already been reimbursed for it?

No, i wrote it down in a jiffy! icon_biggrin.gif and i use two different frosting's, one needing sugar one powder sugar.. I doctor my mixes i would never just use a mix itself yuckdunce.gif it depends on where you go for tools and state where i go dowels are he price listed.. Is a personal list meaning i ALWAYS add a extra few dollars and such just so i know that i have enough $ for that order.. 


When i jot down more, then when the total comes up i'm not shocked.. There's NOWAY i'm looking at all ingredients with in 6 minutes that i posted that and getting everything correct! 

 

And i don't have any time to sit here and and add up everything with all the other work i have going on. Its not that serious lol!icon_razz.gif

LovelyCakes4Us Posted 11 Mar 2013 , 11:38pm
post #45 of 93
Quote:
Originally Posted by kikiandkyle 

I'd love to know how 67 boxes of cake mix makes 67 cups of batter. Especially when made with 360 eggs. 

Anyone heard of typo lol sheeshicon_surprised.gif

LovelyCakes4Us Posted 11 Mar 2013 , 11:41pm
post #46 of 93
Quote:
Originally Posted by leah_s 

Yeah, those ingredients and costs didn't make much sense to me either.  But . . . getting back to the original post.

 

Run.

 

That cake, with delivery is $1200 easy.  Seriously.

 

Nothing you will make for $500 will look remotely like that picture.  And then he will be disappointed.  And trash you.

 

Say this over and over.  "His budget is not my problem."

 

If he wants that cake, he will find the money for it.

Thanks for keeping this on topic lol.. Yes he got upset when i said he should try Costco! Who'da thunk icon_lol.gif

LovelyCakes4Us Posted 11 Mar 2013 , 11:43pm
post #47 of 93
Quote:
Originally Posted by Paperfishies 

It sounds like she uses the White Almond Sour Cream Cake recipe, which calls for extra sugar, flour, sour cream along with mixes...But I agree, even then the list sounds off, even though the list she posted was servings for 300.

It was a typo and the cake was for 4 layers of cake 3 filling for each tier.

LovelyCakes4Us Posted 11 Mar 2013 , 11:47pm
post #48 of 93
Quote:
Originally Posted by CWR41 

Must be typos... no way you'd use 67 cake mixes and 30 dozen eggs.  And if you used 6-7 mixes, they wouldn't cost $70.  Why would you use any sugar and flour at all along with mixes, much less 35 lbs. of each?  (I see you list powdered sugar separately for icing, so 35 lbs. of sugar wouldn't be an icing ingredient.)  Are you providing 2 gallons of milk to be consumed by the guests to wash down their slice?  Dowels are much cheaper, and sour cream at Sam's is nearly half that.  You should figure your cost by what is actually used... if you charge one customer for all sugar and flour that you choose to buy in 35 lb. bags, does it mean the next customer gets it at no charge because you've already been reimbursed for it?

No way am i not buying 35lbs! And i do pay out of MY pocket for the extra. Say i need a 35lb of sugar and only needed 10 cups for one customer, i would pay out of MY pocket the balance. 

LovelyCakes4Us Posted 11 Mar 2013 , 11:49pm
post #49 of 93
Quote:
Originally Posted by kikiandkyle 

I'd love to know how 67 boxes of cake mix makes 67 cups of batter. Especially when made with 360 eggs. 

Eggs are not just for cake, i use SMBC

LovelyCakes4Us Posted 11 Mar 2013 , 11:50pm
post #50 of 93
Quote:
Originally Posted by AZCouture 

I am pretty sure she posted the wrong list. Looks more like an inventory list, or a list of what is needed for  a bunch of projects. Maybe?

Something like that :D!!

kikiandkyle Posted 12 Mar 2013 , 12:13am
post #51 of 93

Of course we shouldn't have tried to use the information you gave us to try and help you. How stupid of us. 

Annabakescakes Posted 12 Mar 2013 , 12:15am
post #52 of 93
Quote:
Originally Posted by kikiandkyle 

Of course we shouldn't have tried to use the information you gave us to try and help you. How stupid of us. 

Lol, yeah, DUH, you guys....dunce.gif

LovelyCakes4Us Posted 12 Mar 2013 , 12:20am
post #53 of 93
Quote:
Originally Posted by Annabakescakes 

Lol, yeah, DUH, you guys....dunce.gif

Did i come off hostile? Sorry if i did :)

LKing12 Posted 12 Mar 2013 , 12:25am
post #54 of 93

I agree with delivery of any cake that is more than two tiers.  I build delivery into my prices.  The pictures that I sent back to this guy would be so simple and not fondant!  He is asking for the moon on a Moonpie budget!  Nope, no way.  With this budget, I could never help him and he needs more help than I could give!

jason_kraft Posted 12 Mar 2013 , 12:27am
post #55 of 93

A

Original message sent by LovelyCakes4Us

And i don't have any time to sit here and and add up everything with all the other work i have going on. Its not that serious lol!

If you're basing your prices on inaccurate numbers (and are communicating those numbers to your customers) it is pretty serious.

Annabakescakes Posted 12 Mar 2013 , 12:30am
post #56 of 93
Quote:
Originally Posted by LKing12 

I agree with delivery of any cake that is more than two tiers.  I build delivery into my prices.  The pictures that I sent back to this guy would be so simple and not fondant!  He is asking for the moon on a Moonpie budget!  Nope, no way.  With this budget, I could never help him and he needs more help than I could give!

That is the cutest way I have ever seen that analogy made! I LOVE it! I MUST find a way to steal it ;-) 

AZCouture Posted 12 Mar 2013 , 12:34am
post #57 of 93

The language that guy used in his emails makes me suspicious that he isn't another decorator. I don't why, just some of what he says. Call me crazy...but have you spoken to this man or seen his phone number on your caller id?

-K8memphis Posted 12 Mar 2013 , 12:36am
post #58 of 93
Quote:
Originally Posted by AZCouture 

The language that guy used in his emails makes me suspicious that he isn't another decorator. I don't why, just some of what he says. Call me crazy...but have you spoken to this man or seen his phone number on your caller id?

 

 

yeah he really has a lot of insight doesn't he--seemed to know a lot of our jargon

 

good point, azc

jason_kraft Posted 12 Mar 2013 , 12:44am
post #59 of 93

A

Original message sent by AZCouture

The language that guy used in his emails makes me suspicious that he isn't another decorator. I don't why, just some of what he says. Call me crazy...but have you spoken to this man or seen his phone number on your caller id?

It doesn't sound suspicious to me, besides already knowing what buttercream and fondant are the language isn't out of the ordinary.

-K8memphis Posted 12 Mar 2013 , 12:44am
post #60 of 93
Quote:
Originally Posted by LovelyCakes4Us 

Okay so i have a client wants a cake for 250 guest and his MAX is 500.00. As of right now i do not have any other wedding cakes that month and decided to possibly do it but cut some cost. He will have to pick the cake up saves 50.00 for his location. HE will have to buy his own cake stand saves 50.00-100.00 i will post his emails..

 

To me he sounds like he wants alot for nothing wanting things the way he wants it like as if he is doing me a favor which he is notthumbs_up.gif! I am doing him a huge favor to be honest, I have tons of other cakes that month so its not going to profit me anything to make his cake nore do i NEED his order.. Here is the cake he officially wanted and his emails.. Should i just throw the order out the door? I'm like 98% sure that i do no want to deal with him. Just venting! im getting soo many customers this week waning basically a free cake!

 

Start from the bottom, maybe im just grumpy today lol!

 

 

__________________________________________________________________________________

 

Client
Okay, maybe we should start out with a conference call to discuss options before scheduling a cake tasting.  Will tomorrow evening at 8PM work?  My fiance and I work different shifts, so during the week it is difficult for us both to be available at the same time. 
 
Don't worry I am not trying to negotiate any further, just need to keep the price in the $500 range. 
 
Shawn
 
me

Shawn,

Thanks for considering us, we are booked out for the entire weekend and next week Tuesday for a event. I am able to meet any other day after 5:00pm.

 

As for cost, I will not be able to negotiate any further. Also if you would like a tasting it will be 20.00 for three-four samples which will go towards your payment if you book with us. 

 

 

 

Hi,
 
We really appreciate you taking the time to working with us in getting us a cake.  After giving your e-mail some thought, we think it would be best if we met up for a consultation so we can discuss the different options to help cut costs yet make sure you are taken care of.  We are available on Saturday or Sunday this weekend.  Let us know which times works best for you and then we will pick one.
 
Thanks, 
Shawn 


 
On Thu, Mar 7, 2013 at 6:48 PM, Unique Cake Delights <[email protected]> wrote:

Shawn,

 

It will cost 475.00 for all ingredients,delivery,boards and so much more that goes into making a cake to serves 250, any baker would basically be giving the cake away for free, sorry to say :/.

In order to make your cake you would have to cut some cost if you can have someone pick the cake up? Also if you can buy the cake base yourself will cut cost, I love the design you have picked for your wedding I will search something similar.

 

Also the flavor choice will have to remain the same through out the cake, meaning one tier cannot be a different flavor then another.

I normally would not make a cake for 250 for as low as 500.00 but I am willing to help. 
 


From: Ss G ;  
Subject: Re: Wedding Cake? 
Sent: Thu, Mar 7, 2013 8:44:32 PM

Hi,

 

Our budget is $500 max.  We realize that the cake pictures that we sent may have too many intricacies for our budget so we can definitely work around that.  What we would really like is a 4 tiered cake (the top cake can be pretty small like 4-6 inches diameter) with fondant that would be enough to feed about 250 people.  Is this possible?  If so, can you maybe send us a few photos of some elegant cakes that would be $500 and under and would meet our needs?

 

Thanks, 
Shawn

On Mon, Mar 4, 2013 at 9:21 AM, :

Please send your budget I have different options for everyone, may have to switch a few things accordingly to fit the serving size in your budget. 
 

 

 

From: Ss G ; 
To: 

Subject: Wedding Cake? 
Sent: Mon, Mar 4, 2013 3:28:20 AM

 

Hi, 

We are getting married on the weekend of July 6th and we are in the process of finding our cake vendor.  We will need about 250 servings and really need to keep the price minimal because we are on a tight budget.  I have attached some photos of cakes that we like and we are requesting your best price for something similar.  In terms of buttercream vs. fondant, we are not sure which one would be better and more cost effective, so please give your input on that.  Please include a breakdown of the costs (cost/serving, cake stand rental, delivery, setup, etc. etc.)  The reception will be held in St. Paul.  Let me know if you need any additional information.

Thank you, 
Shawn

 

 

  well maybe not a lot of jargon in quantity but quality

 

i mean a groom sizing up the top tier like that to add up servings is what i meant--that is odd

 

he's way off but it's still unusual--it'd be like 18x 14 x10x 6 to hit about 250 give or take

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