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she says she's "allergic" - Page 2

post #16 of 64
Quote:
Originally Posted by cutthecake

I feel sorry for any bride whose mother-in-law-to-be commandeers the cake.



Those were my thoughts as well. icon_lol.gif I don't know what she could be "allergic" to in a cake mix but Duncan Hines white cake mix doesn't have any preservatives. It's the only cake mix that I know of that says that on the package. Maybe it would work?
everyday is a good day, some are just better than others.
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everyday is a good day, some are just better than others.
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post #17 of 64
That's true about DH mix - there is a little boy in my son's class who is allergic to a whole bunch of stuff, but he can have DH cakes.
Laura
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Laura
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post #18 of 64
Ooooh, I smell a loophole! icon_lol.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #19 of 64
Quote:
Originally Posted by SweetResults

Also make sure you CHARGE MORE for the scratch cake since it is not your typical recipe!!! If it is not something you do on a regular basis it will take more time and effort for that cake than your others.



Amen to that!

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post #20 of 64
It also may be a preservative that would be found in a regular "scratch" ingredient too. You definitely need to find out specifically what it is before you take on this order.

And to play devil's advocate.... it's her money (or not but obviously the money people are letting her have say so) and if she wants scratch cake she should be able to get it regardless of her reason. Even if, in the end, it has to come from a different baker if you aren't comfortable with it.
post #21 of 64
YES, get exactly what she is allergic to as there could be tragic consequences. My son-in-law is allergic to dairy and if you read cake mixes there may not be milk listed as milk but another ingredient that is a derivative of milk. I make a chocolate cake with no milk or butter for him and he loves the treat.
evelyn

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Cake brings out the inner child in you.
 

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post #22 of 64
i'm not sure the MIL is allergic to anything. they just might not be able to believe that someone would make a wedding cake from a box (although i asked for box mix at my wedding) and this is there way around it.

s/n i use DH for a dairy allergy (milk choco flavor)
post #23 of 64
Exactly whose cake is this? The Bride's or the MIL's? Have you done a tasting and if so, did the bride confirm the cake? Does she know the cake will taste different with a different recipe? You don't want her coming back with a 'this was the worst cake ever...I want my money back" scenario. I would suggest another tasting with your new recipe to be on the safe side. IMO!

If I am ever on life support, unplug me...

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If I am ever on life support, unplug me...

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post #24 of 64
carmijok is absolutely right! Changing recipes in the middle of a job is a bad idea. I changed a PAN in the middle once and the result had a different texture than the sample the bride had tasted. I was scared spitless!! It turned out OK, but it could've been a bad thing!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #25 of 64
MichelleB0802 - THANK YOU!!! As I was reading this thread - I was thinking the same thing. There is no allergy, she probably just feels that a box mix cake might be inferior or think why would I pay wedding cake prices for a cake made out of a box mix - not knowing there is more to it than that. They want to make sure you do a scratch cake - I can guarantee that is the whole deal here. Think about it, has she ever eaten cake in a restaurant - not all restaurants/catering places/bakeries make cakes from scratch. Before you drive yourself crazy trying to find a recipe you have not tried before, ask for the speicific allergy - how much do you want to bet they will not have a specific answer.
post #26 of 64
Seems like if there's a real allergy, she would specify. I'm gluten intolerant...I always ask if there's gluten in the food I'm about to order. My family runs a B&B, we get people with all sorts of different allergies, they always specify....."I have an allergy to nuts/dairy/wheat/gluten/ etc. etc." - no one who has a severe allergy would just say "I'm allergic to a box mix" because you could make a scratch mix with the very same allergen. She was probably reaching for a graceful way of saying she wanted them to have a scratch cake (but failed on the graceful part).
post #27 of 64
Hi everyone-- My two cents, as I haven't seen this mentioned.

The most common allergens besides dairy and eggs are wheat, corn, and soy. The MOG obviously isn't allergic to flour, so it's poosible she is allergic to the soy or cornoil in the box mix (as my stepdaughter is). You should NOT have to make a scratch cake for one person who isn't going to be paying for this cake anyway! Let her eat chocolate! Otherwise, I agree with Melvira:

1. Ask what the specific allergy is (for "legal" reasons)
2. Do what is best and easiest for you
3. If you go through the additional expense and time of making a cake completely from scratch, politely let them know that the "accomodations" will result in an unavoidable increase in the price of the wedding cake.

Good luck. icon_smile.gif
post #28 of 64
I always use Colette Peters' white cake with no problems & it's pretty simple. http://www.foodnetwork.com/recipes/cooking-live/colettes-white-cake-recipe/index.html . Good luck!
post #29 of 64
Quote:
Originally Posted by bethasd

I always use Colette Peters' white cake with no problems & it's pretty simple. http://www.foodnetwork.com/recipes/cooking-live/colettes-white-cake-recipe/index.html . Good luck!



I like Colette's too.
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The life so short, the craft so long to learn...(Chaucer)
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post #30 of 64
Quote:
Originally Posted by mrray98

I don't know if you use WASC recipe or not, but if you do.....there was a thread that discussed "gourmet flavors". Macsmom developed a word document that had all the recipes, including a scratch version of WASC. I haven't personally tried it, but.....here's the link to the google doc if you're interested.

http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs



I haven't tried the scratch WASC either but I have a friend who only bakes from scratch and she LOVES this recipe.
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