bethola.. (a little off topic) The setup of your avatar cake pic makes it look like the darn thing has arms. It is a beautiful cake though.

REAL LIVE INGREDIENTS???

Do they want chickens clucking around the kitchen floor to produce eggs?

A cow tied up outside the kitchen window to give some nice fresh milk?

Your great-great-grandmother sitting at your kitchen table churning some butter?

Peasants out in the garden harvesting some wheat to grind into flour?

A quick morning trip to the cane fields to harvest some cane and make some sugar?

Perhaps an early morning wander out to your salt lake to sift and dry some salt?

Water....hmm....I suppose that could just come from the kitchen tap.

I'd love to be a fly on the wall in your office

I baked two small ones today (6 & and iced them (it's for a demo tomorrow and I'm giving the cake away as the door prize). I could tell a difference .... not my preference.

I have baked/decorated same day, but as someone said above, I try to work it so I bake in the morning so I can put them in the freezer for at least a couple of hours.

I put an extra cake that I had in the freezer 2 weeks ago. It is wrapped in saran wrap. I am going to unwrap it and see how moist it is. My experiment

I usually bake and let cool about 1/2 hour wrap in saran wrap and place in the fridge until the next couple of days. Then I frost and deliver.

I've had the pleasure of tasting my grandchildren's cakes that I made, and I do have to admit, they are very moist and delicious.

I am so slow at decorating, that I would be a mess (and so would the cake) if I had to do it all in the same day

Wow! Her ignorance is stunning. That said, I say we grab our pitchforks and virtually get her like Frankenstein's monster. I always use mix with butter and eggs. I always freeze. It is so much easier to torte and crumb coat. And with kids in the house, next to my KA, the best purchase I made was an extra upright freezer. It fit my son's three tier topsey turver cake that would have fed 200 easily, with room to spare.

Grab your pitchforks!

Tasting, sure, they should have a tasting. And then if they like the cake, other than saying something like, "are you sure you didn't put crack in this cake, I can't stop eating it?!" they really don't need to ask whether you use live or dead ingredients. frozen or not. Really. If you taste, and you like...

I like in the article where they say cakes range from $1.50-$20.00 and with no additional reference points, except 'the more complicated, the higher the price.' Wouldn't that lead you to believe that these "simple cakes" should be $1.50 a serving?! And the unbelievably gorgeous cakes often featured in The Knot often boast over a $20/serving price tag...

I had to laugh when I read about the bad taste from being frozen. People at work (who I bake for often) always ask me what my secret for such moist cakes is. I finally broke down and told one co-worker that as soon as my cake cools I wrap it up good and pop it in the freezer to seal in all the moisture. I torte and fill with it still partically frozen, and once its frosted I truely believe that the moisture is locked in so to speak. Ya, some people will never get it, those are the ones who when they bring a baked good to work it sits on the table for quite a long time, and when I bring in something the call goes around that I've brought treats and they better come soon before they are gone
Lori

Ditto to the freezer = moist cakes thing. I took the advice of many CC'ers months and months ago and my cakes are always SUPER moist. Wrap 'em while they're hot, stick them in the freezer overnight and voila, I haven't had a dry cake since. Amazing the ignorance of some of these "authors" and "writers" and "columnists".

Okay, another comment from that article:

actually, when working with fondant, the cake is supposed to be frozen for at least a day, then thawed and covered with a thin layer of frosting, let to stand for a couple of hours to set, then finally covered with the layer of fondant.

Okay, I didn't know the cake HAS to be frozen in order to put fondant on it!!

I've got to laugh with you Loriana!! LMAO!!

I'm sure every bride to be has watched ace of cakes or amazing wedding cakes which shows the amount of days these bakers are working on the cakes and never is it baked and decorated the same day. These are very expensive cakes and I've never seen anyone of the clients complaining.

Thank you, loriana. That was a first for me. I'm usually one of those cakers who are up until 3-4 am finishing a cake.

I just do not understand how people think. As much exposure about how the these cakes are done now a days.

A wedding planner just posted a link on Twitter to some lame article about how to get a cheap cake (i've seen that article referenced on CC before). The article flat out says that a weddign cake is just flour, sugar and eggs.

So I posted:

"Ever notice how a wedding cake is described as just flour, sugar and eggs, but a wedding dress is never described as just some material and thread?"

Then I posted:

"If a bride wants just flour, sugar and eggs, she can visit Aisle 9 at Walmart. If she wants a gorgeous wedding cake, she can visit me."

lol you guys are funny.

This is from my husband (sorry for the all caps .. he types that way, and I'm just doing a cut-n-paste):

THEY CAN ALSO SAVE MONEY BY GETTING A CUBIC ZERCONIUM RING INSTEAD OF A DIAMOND.

THE CAKE MAY BE EATEN THAT DAY...BUT THE PICTURES WILL BE AROUND FOR YEARS. OVER THE YEARS PEOPLE WILL FORGET WHAT THEY PAID FOR A GOOD CAKE. THEY'LL ALSO FORGET WHAT THEY SAVED ON A BAD CAKE. SO WHEN MONEY IS NO LONGER A FACTOR, WHAT CAKE WILL THEY WANT PICTURES OF?

Maybe the people writting this crap need to take a step into indydeb's office for a few minutes, she could change their way of thinking. Lol...

Better yet, lets give them a five tier cake to do with one oven and one mixer and see how quickly they can get it baked, cooled and decorated (oh and they have to do it all from scratch too, so the ingredients are still "live".) No store bought icing or anything.

Bet they would barely get the baking done in one day.

This stuff is so much fun to read - Indydebi, you're great!