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things NOT to ask/say to a baker! - Page 9

post #121 of 2989
Quote:
Originally Posted by kazita View Post


Yes walmart is the largest chain store in the US they are very cheap

 

lol Thanks Kazita icon_biggrin.gif

My cakes are never level. . . . .its because my damn cooker is wonky!!
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My cakes are never level. . . . .its because my damn cooker is wonky!!
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post #122 of 2989
Quote:
Originally Posted by JamAndButtercream View Post

 

lol Thanks Kazita icon_biggrin.gif

Here's an example of the lovely work that you can get there. But hey, it's cheap! http://acaketorememberva.blogspot.com/2010/03/another-potential-wedding-disaster.html

post #123 of 2989
Quote:
Originally Posted by costumeczar View Post

Here's an example of the lovely work that you can get there. But hey, it's cheap! http://acaketorememberva.blogspot.com/2010/03/another-potential-wedding-disaster.html

 

LOL!! Thanks costumeczar! It looks great! haha! icon_lol.gif

My cakes are never level. . . . .its because my damn cooker is wonky!!
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My cakes are never level. . . . .its because my damn cooker is wonky!!
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post #124 of 2989

I received an email last month with this question:

 

 

 Hoping to get a cake that is not too sweet. You mentioned in your
flavours that the swiss creams were less sweet, so I'd love to try it at a tasting!
How sweet are your cakes, overall? 

 

I am assuming that she must have been from another country or something, based on the way she spelled flavors.  I never actually responded to the email though, for 2 reasons.  1. The front page of my website very clearly and largely states that I will not be open for business until at least January, when the CA cottage food law goes into effect and I get all of the necessary goodies for that.  2.  I couldn't think I a way to respond that didn't sound kinda snarky.  I mean, it's cake, and CAKE IS SWEET! I don't make bread in the shape of cake!

post #125 of 2989
Quote:
Originally Posted by silverdragon997 View Post

I received an email last month with this question:

 

 

 Hoping to get a cake that is not too sweet. You mentioned in your
flavours that the swiss creams were less sweet, so I'd love to try it at a tasting!
How sweet are your cakes, overall? 

 

I am assuming that she must have been from another country or something, based on the way she spelled flavors.  I never actually responded to the email though, for 2 reasons.  1. The front page of my website very clearly and largely states that I will not be open for business until at least January, when the CA cottage food law goes into effect and I get all of the necessary goodies for that.  2.  I couldn't think I a way to respond that didn't sound kinda snarky.  I mean, it's cake, and CAKE IS SWEET! I don't make bread in the shape of cake!

 

 

Yeah, I don't get it. It's cake. A major ingredient is sugar. You eat it for dessert. Who are all these people who want cake that isn't sweet? There's no law that says you must eat cake at a birthday party. If people don't like sweet, stick some candles in the top of a plate of nachos and be done with it!

post #126 of 2989
Quote:
Originally Posted by mcaulir View Post

 

 

Yeah, I don't get it. It's cake. A major ingredient is sugar. You eat it for dessert. Who are all these people who want cake that isn't sweet? There's no law that says you must eat cake at a birthday party. If people don't like sweet, stick some candles in the top of a plate of nachos and be done with it!

 

I know!  My twin nieces, who are 6, don't like sweet things like cake and candy.  They are odd children.  So in their stockings, they get little boxes of Cheez-Its and such instead!

post #127 of 2989
Quote:
Originally Posted by mcaulir View Post

Who are all these people who want cake that isn't sweet? There's no law that says you must eat cake at a birthday party.
There's also no law that says every cake must be the same level of sweetness. Different people have different palates, and if you grew up with desserts that were less sweet you will often seek out similar desserts in adulthood.

I've never seen someone ask for a cake that "isn't sweet", but we sometimes received requests to tone down the level of sweetness. I don't see why that is such a big deal.
post #128 of 2989
Quote:
Originally Posted by jason_kraft View Post


There's also no law that says every cake must be the same level of sweetness. Different people have different palates, and if you grew up with desserts that were less sweet you will often seek out similar desserts in adulthood.
I've never seen someone ask for a cake that "isn't sweet", but we sometimes received requests to tone down the level of sweetness. I don't see why that is such a big deal.

Because the way I see things and the way I like things is the best way, and everyone should do things like I do them. It's the best way. Come on board with the best way! Eat lots of sugar - lots of sugar! Sugar is sweet and must be eaten when eating cake.

 

In conclusion, my preferences are the best, and everyone should agree with them. Sugar.

post #129 of 2989

The word moist really isn't that bad to me.  If it were that nasty, it would never be spoken of when describing a cake. Hey, doesn't BC make Moist Supreme cake? icon_biggrin.gif

post #130 of 2989
Quote:
Originally Posted by jason_kraft View Post


There's also no law that says every cake must be the same level of sweetness. Different people have different palates, and if you grew up with desserts that were less sweet you will often seek out similar desserts in adulthood.
I've never seen someone ask for a cake that "isn't sweet", but we sometimes received requests to tone down the level of sweetness. I don't see why that is such a big deal.


Jason, your reasonable self had better get the umbrella out. I just saw vgcea heading for the simple syrup!  icon_biggrin.gificon_biggrin.gificon_biggrin.gif

There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

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There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

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post #131 of 2989
Quote:
Originally Posted by shanter View Post


Jason, your reasonable self had better get the umbrella out. I just saw vgcea heading for the simple syrup!  icon_biggrin.gificon_biggrin.gificon_biggrin.gif

Simple syrup and maybe a spatter of extra sweet buttercream..

Lol
post #132 of 2989
Quote:
Originally Posted by Norasmom View Post

The word moist really isn't that bad to me.  If it were that nasty, it would never be spoken of when describing a cake. Hey, doesn't BC make Moist Supreme cake? icon_biggrin.gif

 

"So moist, so moistfully good, they'll always come back for more" -- Duncan Hines jingle.

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

Reply
post #133 of 2989
Quote:
Originally Posted by Norasmom View Post

The word moist really isn't that bad to me.  If it were that nasty, it would never be spoken of when describing a cake. Hey, doesn't BC make Moist Supreme cake? icon_biggrin.gif

I think that's part of the reason the word moist raises my hackles, is the fact that it's spattered all over those box mix labels. It's not moist though, it's OILY! So moist and oily have become one in the same. ((sigh))

*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
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*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
post #134 of 2989

Yes, oily is a good way to describe some of the mixes.  I found one I love for cupcakes, though.  So anyways, I was thinking, what other words might we use besides moist, but hmmm...yukko!   So people who like moist cakes like what's listed below...icon_biggrin.gif

 

synonyms for moist:

 

clammy, dampdampish, dank, dewy, dripping,drippy, drizzly, humidirriguous, muggy, notdry, oozy, rainy, soggy, teary, watery

post #135 of 2989
Quote:
Originally Posted by -K8memphis View Post

I see what Jason says and your business Jason had to do entirely with the medical integrity of the ingredients. Fair enough.

But not my business. My tastings were not set up to gather critiques. It ain't freaking Iron Chef here  I mean to me it's like saying do you have a cake with less flour in it? Could you make one with two more eggs and a half teaspoon less of baking powder?

For me, it's a take it or leave it. It's not where the clients are now the king and queen of the universe because they are getting married, having a birthday or anniversary and they can rule all of serfdom to their bidding in orgasmic fulfillment of their last taste bud to perfect ecstacy. No that's a different part of the celebration.

It's not where the client gets to opine and say, "I'm here to help you build a better cake for me." Oh no no no no no.  Are there other icings on the planet and in my repertoire sure we might try another icing but unless you wanna fork out $75 an hour three hour minimum plus ingredients no I ain't gonna make my icing a damn bit different for you or anybody. You go build your own freaking food business to taste any which way you want. This is how mine tastes. You don't like it? It doesn't meet your standard? You want it different? Are you possibly freaking kidding me? Am I being punked here?

It's arrogant.

The purpose of the appointment is not to make adjustments to the baker.


In my humble opinion.

Exactly!!! thank you!!
Edited by Annabakescakes - 12/12/12 at 9:20pm
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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