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Just *can't* make it - how to tell customer?

post #1 of 38
Thread Starter 
If there is something you just refuse to make... how do you explain/justify it to a customer?
post #2 of 38
"I'm sorry, we don't make any ----."

Or, "We can't do copyright characters," or, "This is a family-friendly business, and we don't make naughty cakes," or, "I'm sorry, I don't do cakes with a drug theme," or whatever the situation calls for.

If you know or know of a local baker who does make the requested item, you could refer the customer to them...but don't feel like you have to.
post #3 of 38
ditto.

Me = "I'm sorry, but I don't offer sheet cakes."
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #4 of 38
Actually, I don' t start that sentence with "I'm sorry." No apologies.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #5 of 38
I refer people out occasionally with cakes I'm not interested in working on. You don't have to make an excuse up, just plitely decline and have a couple of names ready to refer them to.
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*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
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post #6 of 38
You don't have to explain or justify anything - - just tell them you don't do ______ cakes. End of story.
post #7 of 38
Quote:
Originally Posted by leah_s

ditto.

Me = "I'm sorry, but I don't offer sheet cakes."



What is wrong with saying sorry? You don't want to come across as bit**y, and you want them to come back to you next time they have a cake you can make! If I can't do it, I say "I am SO sorry I am booked that day/don't do that kind of cake, but I would love you to keep me in mind for your next special cake! Sorry again!" Nine times out of ten the person replies back to me thanking me for my response. And they always email me again in the future to order a cake I can do. If someone replied to my earnest request with a curt "I don't do that" I would be offended.
post #8 of 38
Thread Starter 
The thing I just don't want to do is make a Red Velvet cake. It is part of a large wedding cake and the bride wants one tier to be red velvet. I realize it is a very *hot* flavor right now but I just can't bring myself to use the necessary amount of red food coloring without shuddering. Do you think I should explain why? I don't want to come across as incapable...
post #9 of 38
Haha - I have the same problem - I just don't *get* red velvet cake!! But I make it and people love it, so who am I to judge! I would make an exception just this once icon_smile.gif
post #10 of 38
I have used Martha Stewart's Red Velvet recipe. It was pretty good and didn't use so much red food coloring. It's not the bright, in your face red, but still a red velvet.
post #11 of 38
I don't do or offer naughty or adult themed cakes.
If you can't find time it do it right..how will you find time to do it over?
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If you can't find time it do it right..how will you find time to do it over?
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post #12 of 38
As someone allergic to food colorin I would object to using alot of red also. I have not tried the natural ones . Country Kitchen Sweetart has a website anf they offer natural food coloring.
They also have pre cut parachment paper. Someone ask for it last week but I dont remember who.
post #13 of 38
Quote:
Originally Posted by dukeswalker

The thing I just don't want to do is make a Red Velvet cake. It is part of a large wedding cake and the bride wants one tier to be red velvet. I realize it is a very *hot* flavor right now but I just can't bring myself to use the necessary amount of red food coloring without shuddering. Do you think I should explain why? I don't want to come across as incapable...



I thought I was the only one who had an issue with the necessary amount of red food coloring. For some reason, my daughter loves red velvet. I finally broke down and made her one but told her right off the bad that I would refused to add all the food coloring. Do people realize how much food coloring it takes?
post #14 of 38
Quote:
Originally Posted by erin2345

Quote:
Originally Posted by leah_s

ditto.

Me = "I'm sorry, but I don't offer sheet cakes."



What is wrong with saying sorry? You don't want to come across as bit**y, and you want them to come back to you next time they have a cake you can make! If I can't do it, I say "I am SO sorry I am booked that day/don't do that kind of cake, but I would love you to keep me in mind for your next special cake! Sorry again!" Nine times out of ten the person replies back to me thanking me for my response. And they always email me again in the future to order a cake I can do. If someone replied to my earnest request with a curt "I don't do that" I would be offended.



People aren't going to not order a cake from you in the future because you didn't apologize to them for being booked. That's ridiculous!

Apologizing for every little thing puts you in a subservient position. You are acting subordinate to your customer (i.e. DOOR MAT). Men don't act this way... ever. In business you are much more respected by only apologizing for actual mistakes then if you were bowing and saying"sorry" every other word because you can't accommodate every order, request and whim of your customers.

As women it's in our nature to apologize for every little thing and I fight it myself, but thanks to my wonderful husband he set me straight about this (as well as lots of studies confirming it). If I say "Sorry, but I think XYZ" he's like, "Sorry for what? Having a brain?" icon_biggrin.gif And he's right. Anyway, especially if you are dealing with a man the more you say you are sorry for stupid stuff, the more subservient he will instinctually think of you, i.e., treat you like crap and expect more and more.

In my business I now make sure I never apologize for stuff unless it's an actual mistake that is MY fault. Not the florist's fault, or the coordinator, or the venue... but mine and only mine.
post #15 of 38
I feel the same way about the red food coloring so I use the Waldorf Astoria Red Velvet Cake. It uses beets to get the rich color. Really good.
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