Hahahaha! OK I have another one:
Marble.
Take a bite of chocolate, don't swallow, take a bite of vanilla... chew and swallow. Voila! Marble! Why do I have to bake a special little sample of cake that is just chocolate and vanilla cake baked in the same pan when I've already given the client CHOCOLATE AND VANILLA cake samples? Is the flavor really that special and complex that some magical transformation happens when those two batters are baked together that completely change the flavor profile from just taking a bite of vanilla cake then taking a bite of chocolate cake and using your imagination that they were baked all in the same pan?
Don't know why this one drives me nuts.
Customer: I see you have a ten portion minimum on all your cakes.
Me: Yes, that's right.
Customer: Well, there are only 4 of us.
Me: You could just cut it into 4 pieces. Or have some the next day, everyone loves leftover cake!
Customer: So if there are only 4 of us, will the price be the same?
Me: *shaking head and wondering whether to just hang up* Yes, the price would be the same, no matter how many pieces you cut it into.
Customer: And does it all have to be the same flavour cake and filling?
Me: Yeah, how about I make 4 different flavoured 6" cakes, torte them, and give you one half layer of each flavour, and I then sandwich them together with 3 flavours of buttercream, and ganache in white AND dark chocolate, just to keep ALL 4 of you REALLY happy.
OMG I just had someone that did that to me! She wanted 4 different flavors of cake and 4 different buttercreams - in a 6" cake!
have you ever had someone ask you about cake, have a consultation and in that consultation they say "yea, I normally make the cakes but I don't have the time this time around".
I had this happen to me...I make a spectacular cake, and when I bring it over she is OBVIOUSLY jealous! why would someone do this to themselves
Hahahaha! OK I have another one:
Marble.
Take a bite of chocolate, don't swallow, take a bite of vanilla... chew and swallow. Voila! Marble! Why do I have to bake a special little sample of cake that is just chocolate and vanilla cake baked in the same pan when I've already given the client CHOCOLATE AND VANILLA cake samples? Is the flavor really that special and complex that some magical transformation happens when those two batters are baked together that completely change the flavor profile from just taking a bite of vanilla cake then taking a bite of chocolate cake and using your imagination that they were baked all in the same pan?
Don't know why this one drives me nuts.
Oh, that reminds me of another one. "I wanted to know if my fiance can come over to try some of the samples since it's been a while since we booked. He wanted to try the chocolate and vanilla again." Makes me want to ask them if they've ever eaten chocolate or vanilla before and if they know what it tastes like.
ACustomer- long sob story how she really can't afford the kind of cake she wants so she found me hoping to get a great deal on a specialty cake. Me- feeling sorry for her quote her a dirt cheap price Customer- oh thank god I can afford that..now I also want 2 dozen cupcakes in two different flavors Me- ok that will be extra Customer-really? Remember I can't afford much Me- than you just want the cake no cupcakes? Customer- no I want both just say with my budget Me- ( big sigh) yeah I understand want you wan t
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Original message sent by vgcea
All these folks with their knotted knickers trying to get this thread shut down. I've got something for ya. Gimme a few minutes. **Returns the simple syrup to the stove and sets candy thermometer to 245F**:twisted:
Well, they might want to make sure your marble cake doesn't come out the consistency of a block of marble. That was, after all, my own biggest concern, the first time I made my strawberry marble cake. And of course, anything added to the batter can screw up the chemistry, so it doesn't all rise evenly (my strawberry marble doesn't; the strawberry veining is slightly, but visibly, depressed.)
And for that matter, who says a marble cake has to be chocolate marble? There's strawberry marble, and besides, spice marble, by all accounts, was the very first marble cake.
Quote:
Originally Posted by vgcea
All these folks with their knotted knickers trying to get this thread shut down. I've got something for ya. Gimme a few minutes. **Returns the simple syrup to the stove and sets candy thermometer to 245F**
Can you just make peanut brittle instead I have a craving and I have a broken foot so I can't stand Long enough to make it.
Lol how much will this request cost me? And please remember I have a budget
I don't have much money, only what I got selling the umbrella I was going to give to Jason, but can you send me two dozen cupcakes along with some of the brittle?
Take a bite of chocolate, don't swallow, take a bite of vanilla... chew and swallow. Voila! Marble! Why do I have to bake a special little sample of cake that is just chocolate and vanilla cake baked in the same pan when I've already given the client CHOCOLATE AND VANILLA cake samples? Is the flavor really that special and complex that some magical transformation happens when those two batters are baked together that completely change the flavor profile from just taking a bite of vanilla cake then taking a bite of chocolate cake and using your imagination that they were baked all in the same pan?
Well, if you mixed the two too thoroughly, you might get camel and I know people eat those but I don't know what they taste like. Probably wouldn't be too sweet.
Well, they might want to make sure your marble cake doesn't come out the consistency of a block of marble. That was, after all, my own biggest concern, the first time I made my strawberry marble cake. And of course, anything added to the batter can screw up the chemistry, so it doesn't all rise evenly (my strawberry marble doesn't; the strawberry veining is slightly, but visibly, depressed.
And for that matter, who says a marble cake has to be chocolate marble? There's strawberry marble, and besides, spice marble, by all accounts, was the very first marble cake.
-10 FUN POINTS TO YOU!
Well, if you mixed the two too thoroughly, you might get camel and I know people eat those but I don't know what they taste like. Probably wouldn't be too sweet.
Camel? As in, a humped animal that lives in the desert? I've never heard of that. Huh. Now I'm interested. I see experiment coming soon.
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Original message sent by FromScratchSF
Camel? As in, a humped animal that lives in the desert? I've never heard of that. Huh. Now I'm interested. I see experiment coming soon.
Camel cake. Yuk!! But would that be the exact oVery Dry in instead of MOIST / Soggy ? Lol
AI think that was a typo kinda like one I make here the other day that someone caught. I was going to use Mental cupcake liners instead of saying foil liners. Opps
A lady once said "I don't like that fondue stuff...is there any way you can make the cake how its supposed to be made?" Implying that it is incorrect to make a 3D cake with fondant......and fondue! She called it fondue!!!!...can you imagine the look on my face?!
hAHAHAHAHA... Is that you Teryn????? so we meet again..... OhHHH the horror!!!!
OMG I just had to leave the room in a fit of giggles at the typos- now the cat's looking at me like I've two heads- jees!
A while back I was asked:
"we'd really love one of your cakes..."
(great start- I'd love to make you one!)
"...but we don't like cake..."
(erm....)
"and there's only 4 of us too..."
(....phone silence from potential customer indicates that they desire a response- I go with: 'so you'd like a small something that looks like a cake but isn't a cake?'
"yes I think so"
I attempt to prise further details- "something savoury perhaps? That's not something I do but I will certainly look into it for you?"
"great, thank you very much!"
.......
lots of time researching and getting advice from lovely CCers
.......
"here are some suggestions, of course I will need extra time to trial recipes for this <Cool but insane> request, and cost-wise you are looking in the region of <research time + trial time + trial ingredients + final ingredients + labour + overheads......>
".....oh......... can we just go with cake- we'll let the kids eat it- thank you- bye"
I still plan to trial it properly tho- just out of curiosity!
My customers must know about this thread - so one of them delivered something nice this morning, about a consultation scheduled for tomorrow:
" Yesterday a friend of ours who likes to bake offered to make the wedding cake for us. Of course that is something we have to look into, so I hope you will not mind me cancelling our consultation for tomorrow. I will come back to you if it doesn't work out, ok?".
Of course. Sure. I wish you a wonderful wedding with a wonderful cake. Oh and don't bother to coma back a couple of weeks before the wedding when your friend suddenly realises that making a wedding cake for 120 guests is just ever so slightly beyond her....
Lol, love this thread.
I received a form submission from the website a few weeks ago for a "birthday cake for twins that won't break the budget. I don't care what flavor, I just want it cheap".
Um, gee. Let's see, I own a cake business which means I make cakes for... wait for it..... money!!! (Gasp!) So starting off the transaction saying you have no interest in giving me money is not going to endear me to you.
Anyways, I email back for details (# of people, do they want a certain theme, how old are they, boys or girls, etc) and all I get is "whatever is cheapest".
So.... do you want a Mickey cake for a 2-year old or a car cake for a 16 year-old? Perhaps flowers and butterflies, oh wait I still don't know if you're kids are boys, girls, or their ages! Or how many flippin people you need to feed on your "cheap" budget... Ugh.
Every once in a while there's that ray of sunshine when a customer walks in and says "I'd like a 9-inch cake in chocolate and peanut butter and here's a picture I like, but feel free to interpret it in whatever style you think works best". But for every one of those, there's 20 behind them who have no freakin clue what they want, but they know they want it cheap, tacky, and moist :)
a customer walks in and says "I'd like a 9-inch cake in chocolate and peanut butter and here's a picture I like, but feel free to interpret it in whatever style you think works best".
...and they'd be carrying a winged pig under their arm.....
I had a customer contact me through facebook a couple of months ago requesting a qoute for a 2 tier zebra fondant cake with a hot pink bow for 20 people. I went through all the back and forth messages and finally qouted her a price of $126 and she wrote me back "that's great I'm so excited!!!! By the way you do accept food stamps right.
I was in public when I read it and had everyone looking at me like I was crazy I just could not stop laughing. Once I settled down I was a little outraged that someone would try to use money that was probably provided to feed their kids to throw a fancy birthday party for themselves.
A lady once said "I don't like that fondue stuff...is there any way you can make the cake how its supposed to be made?" Implying that it is incorrect to make a 3D cake with fondant......and fondue! She called it fondue!!!!...can you imagine the look on my face?!
HAHAHAHAHAHAHAHAHAHAHAHAHAHA! Response: "I rarely dip my cakes in melted cheese!"
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