Originally Posted by CoutureCake
One thing that no one has mentioned... What will make the moistest cake dry is if the caterers cut it up, then waited and waited and waited for everyone in the room to finish before they served it with the slices sitting exposed...
It's just something to consider that it might not have been the scratch vs. box debate at all, just the overanxious caterers cutting it too early...
Oh wow, I never thought about that. Who knows with the people that were there. I always give a piece of paper to the staff (usually try to find who's in charge) & it states my name, phone number, email, how big the slices should be cut & a diagram (Wilton's) of how the cake should be cut, and how many each tier will serve.
Anyway, I gave the sheet to this guy and told him about it and said to cut the entire cake because they will receive a fresh one for their 1-year anniversary. He looked at me like I was crazy
He said "You mean, serve the WHOLE cake including the top tier?" I said "yes" He looked at me like
then says "Do THEY know this?" NO I'M JUST GONNA HAVE YOU CUT THE WHOLE THING UP WITHOUT THEM KNOWING!
I said "Yes, they know this, I offer a fresh cake for their anniversary so they don't have to eat a cake that has been sitting in the freezer for a year." Then he said "Ok.....'cause I don't want to ruin anyone's day." I said "They know."
OH! So THEN he says "Wow, that's pretty cool. So do you have to take a picture of the cake so you remember what it looks like?"
I said "Um, yes. I take pictures, and have all of their information regarding flavors and everything on paper."
Anyway...my whole point in this post is to say - yeah...who knows when these people cut up, then served the cake!!! I will have to add that to my paper saying to cut immediately before serving so that the cake does not dry out! (But I will still put a simple syrup over them as well.)