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things NOT to ask/say to a baker! - Page 183

post #2731 of 2973

I had a new one today, a client called for a 3 tier cake for her sons birthday. I asked her how many people the cake was for and she said 8-10 kids. I told her it's too much cake but if she really wants the 3 tier look I could make 2 of the tiers dummies. She was really happy about it so I told her I'd get back to her about the price. I worked out everything & messaged her the price. She messages me back absolutely incredulous at the price, she just can't understand why it's not the same price as the 6 inch cake she ordered for her daughters birthday.

post #2732 of 2973

Well, you could always calculate the surface area.

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 #2733 of 2973

People are truly amazing.  A client called and wanted a birthday cake (3 days notice)-- carrot cake for 12 people.  So I quoted her a price for an 8" round 4 layer cake with cream cheese filling/icing.  She called me back and said she didn't like the price because she was only really having 8 people.  Wanted to know if she could pay by serving.  Sure-- I'll be happy to cut a huge wedge out of that cake for ya!

post #2734 of 2973
Quote:
Originally Posted by Bonne Bouche View Post
 

People are truly amazing.  A client called and wanted a birthday cake (3 days notice)-- carrot cake for 12 people.  So I quoted her a price for an 8" round 4 layer cake with cream cheese filling/icing.  She called me back and said she didn't like the price because she was only really having 8 people.  Wanted to know if she could pay by serving.  Sure-- I'll be happy to cut a huge wedge out of that cake for ya!

 

 

:lol: good one!

one baker's never ever do is the next baker's 'i swear by this'
 
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one baker's never ever do is the next baker's 'i swear by this'
 
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post #2735 of 2973
What is wrong with people? Really? LOL
post #2736 of 2973
Quote:
Originally Posted by Bonne Bouche View Post

People are truly amazing.  A client called and wanted a birthday cake (3 days notice)-- carrot cake for 12 people.  So I quoted her a price for an 8" round 4 layer cake with cream cheese filling/icing.  She called me back and said she didn't like the price because she was only really having 8 people.  Wanted to know if she could pay by serving.  Sure-- I'll be happy to cut a huge wedge out of that cake for ya!

Of course you can pay by serving. See that price I just quoted you? Take that, divide it by 8, and there you go icon_biggrin.gif
post #2737 of 2973
Well that's technically correct, but don't forget the 250% idiot fee that you will have to add on....
post #2738 of 2973
Quote:
Originally Posted by winniemog View Post

Well that's technically correct, but don't forget the 250% idiot fee that you will have to add on....

 

 

Quote:
Originally Posted by Lizzybug78 View Post


Of course you can pay by serving. See that price I just quoted you? Take that, divide it by 8, and there you go icon_biggrin.gif

 

LMAO

post #2739 of 2973
Lmao Lizzy, I like that! icon_biggrin.gif
post #2740 of 2973

 :D If only you could say it instead of just thinking it!

post #2741 of 2973

I recently had a customer ordering a wedding cake, I gave her the list of flavours that I currently am offering for tiered cakes, it had the usual mud cakes, chocolate, vanilla, different flavor buttercreams if they want to create their own mix. She was determined to have red velvet, I told her (in a very professional manner) that I don't offer red velvet for tiered cakes for weddings, due to the stability not being as certain as other flavours I offer and with the unpredictability of Melbourne's weather and temperature/humidity. She pretty much had a tantrum stating that she was an ex pastry chef and she has done a two tiered cake with red velvet before and it was fine, and she could give me her recipe if I liked, oh and if I couldn't do it just this once she might have to ask for her deposit back. She also went on about how she had already settled to not have a fruit cake (as I don't make fruit cake) and was going to ask if she could make the fruit cake and cover it with fondant so I could use it for the top tier. 
I told her that due to my kitchens registration and my business insurance I am unable to accept premade cakes to add to any cakes that are made in my kitchen. 

post #2742 of 2973


I do quite a few markets and sell cupcakes and have display cakes and pamphlets with pictures of cakes on them. Some of the things I get people saying are:
Mother to her young daughter "They're soap, not cupcakes"
"So and So make cupcakes"
"I used to make cakes like that"
"I'm watching my weight" (Quite often I then watch them walk over to the mini pancake stand and buy a big plate)

And my favorite, a mother asked if my cupcakes had nuts in because her 16 year old daughter (who was with her) was allergic, I explained that because everything is made in my registered home kitchen I can't guarantee that anything is nut free, her daughter agreed with me that it wasn't worth the risk, the mother however wanted to buy one so the daughter could eat it closer to a hospital, just in case she has a reaction. The daughter talked her out of it and they walked off, about 10 minutes later the mother came back and bought a two cupcakes, and announced that one was for the daughter to eat closer to their local hospital when they get back to the city. I made sure she knew that it was almost guaranteed that there was traces of nuts in these because of the environment they're made in. 

post #2743 of 2973

Sounds like those cupcakes weren't the only things with traces of nuts:???:

post #2744 of 2973

Sounds to me like the Mother has that syndrome where they want their child to be sick to get attention. NUTS is correct .

post #2745 of 2973

Wow. Just wow. What a nutjob! (see what I did there, all subtle like? :-D

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