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things NOT to ask/say to a baker! - Page 142

post #2116 of 2962
She's not a friend, that's clear, but you need to learn to say no. What the heck? I agree that you need to call her up and tell her exactly what you think she can do with the photos of those cupcakes that "she made." And don't be a sucker in the future. The only people who get free anything are the one who gave birth to you and the ones you gave birth to. Everyone else can wait in line.
post #2117 of 2962
[quote name="costumeczar". The only people who get free anything are the one who gave birth to you and the ones you gave birth to. Everyone else can wait in line.[/quote]

OMG I am so putting this as my status!!!! Love it ūüĎć
post #2118 of 2962

I'm a home baker and I've been baking for over 30 years.  I have only gotten into decorating recently so I don't have any cake stories but I was known for baking bread and pastry.  I made bagels, challah, croissants, puff pastry, etc...  It used to drive me crazy when people would ask me, "Wow, this is sooo good!  What kind of bread maker do you have?"  I would always say, "I have it with me, want to see?" and I hold up my hands.

post #2119 of 2962
I get asked if I use a bread maker sometimes too. I hate that.
post #2120 of 2962
Quote:
Originally Posted by Pastrybaglady View Post
 

I'm a home baker and I've been baking for over 30 years.  I have only gotten into decorating recently so I don't have any cake stories but I was known for baking bread and pastry.  I made bagels, challah, croissants, puff pastry, etc...  It used to drive me crazy when people would ask me, "Wow, this is sooo good!  What kind of bread maker do you have?"  I would always say, "I have it with me, want to see?" and I hold up my hands.


haha ya people are stupid

post #2121 of 2962

Yes. Just as the tool I use to mix frosting, beat eggs, and mix my turkey-loaf (i.e., a dinner fork) is powered by elbow grease. The few times I've participated in the baking of any kind of bread, other than from, say, Bridgford's frozen dough, (back when I was in elementary school! We churned our own butter, too.), it was all hand-kneaded.

 

I find myself thinking of something the printer at the Colonial Williamsburg print shop said, when I was there last month: he kept referring to the wooden presses in use there as being "powered by beer." Or something traditional woodworking guru Roy Underhill said about great wheel lathes being "powered by cheap wine."

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 #2122 of 2962

For those of you that get the good old "it is just a cake or can't be that hard" I will tell you what I did.

 

I had a good friend who always ordered cakes from me and she had stated those same words a couple of times

so I told her to come over and watch me do a wedding cake that was due that weekend. During the baking process,

she complained about having to butter and line the pans (all of them).  Then she said just use a box mix...I rolled my eyes.

After the cooling, leveling, and crumb icing she was worn out....I had to laugh.  We were only a few hours into it and still had

much more to go.  After all the decorating, stacking, icing, dowel rodding it, and making other decorations she never ever stated again that

"it is just a cake or can't be that hard" She actually didn't think I charged enough for my time. :-)

post #2123 of 2962

And what of using a box mix?  It would have saved maybe 20 minutes in measuring ingredients.  You still would have had to do EVERYTHING else.  People are not smart. 

post #2124 of 2962
I'm sorry I should have clarified....I am a "from scratch only" baker. Nothing at all wrong with box.
post #2125 of 2962
Quote:
Originally Posted by Sparklekat6 View Post

And what of using a box mix?  It would have saved maybe 20 minutes in measuring ingredients.  You still would have had to do EVERYTHING else.  People are not smart. 

I don't think a box mix saves any extra time. I made WASC once to try it - it has more ingredients and was more involved than my scratch recipes.
post #2126 of 2962

Saves me a LOT of time. Probably because I am used to it and do it without thought. Probably the same as with your recipes. However with a straight mix it'sjust eggs and water. Sometimes oil. But of course it tastes like poo, at least to me

post #2127 of 2962
Quote:
Originally Posted by love2bake4u View Post

I'm sorry I should have clarified....I am a "from scratch only" baker. Nothing at all wrong with box.

Oh no I wasn't suggesting you thought there was something wrong with box mixes, I just thought it was funny that she thought that would save sooo much time.  

post #2128 of 2962

I didn't know they offered a poo-flavored mix.

 

(Hmm. Would a cake shaped like Christopher Robin's stuffed bear taste like . . .)

James H. H. Lampert
Professional Dilettante

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

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

Reply

James H. H. Lampert
Professional Dilettante

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

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

Reply
post #2129 of 2962

Learn to say NO..............I NEVER ACCEPT LAST MINUTE JOBS....OR I DO CHARGE 3 TIMES THE VALUE OF THE SERVICE!!!!!!!

post #2130 of 2962
Are you saying you actually run across people willing to pay $900 for a $300 cake?
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