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things NOT to ask/say to a baker! - Page 56

post #826 of 3007
omg, I actually had someone ask me "would you squeeze in a cake for my son's birthday if I passed out your business cards and referred ppl to you for cakes? I don't have much money to spend on a cake so just thought I'd ask"...uh first of all she wanted a 2 tier cake (8"&12") which would NORMALLY cost $475 for the design she wanted, and only wanted to pay $30. SECOND OF ALL I give several business cards with every cake that gets picked up and 90% of my customers are ppl who attended a party that had my cake and got a business card from the host of the party. so to knock off over $400 from a cake to do the same thing that everyone else does who pays full price for their cake.... no thanks! oh, not to mention, if you didn't have much money to spend on a cake, DON'T ORDER A HUGE FREAKING CAKE! sheeesh! lol the nerve of some ppl.
post #827 of 3007
Quote:
Originally Posted by FromScratchSF View Post

 

 

 RUFFLES LIKE THIS but in BUTTERCREAM I HATE FAWNDAWN.

 

icon_biggrin.gif 

I knew you hated ruffles but I I can't stop laughing at Fawndawn!!!!  My DH is in the other room still laughing.

I love what I do and do what I love

https://www.facebook.com/JeanneWinslowCakeDesign

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I love what I do and do what I love

https://www.facebook.com/JeanneWinslowCakeDesign

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post #828 of 3007
Quote:
Originally Posted by Strubbette View Post

I can understand the sticker shock. Most people don't realize how much a custom cake can cost, that's why I offered a discount and to throw some things in for free. I also asked her if there was anything she would like to change to lower the price. Remember... this is for 75 people! And she asked for specific things that I decided to throw in for free because I knew that she was already doing something nice for this family.

But what bothers me most was the "Sams Club" comment. I knew she was throwing that out there to be snarky after I wouldn't lower the price. Oh, and the closest Sams Club is an hour and a half away from us. So she is going to drive 3 hours and spend all of that gas money on a "$25 cake" when I was going to deliver for free

Definitely, I think comparing a custom cake to one from Sams or Costco is one of the biggest insults out there. I think it's a shame she didn't have the good manners to appreciate your gesture, even if she didn't want to order from you. Hopefully she drives one of those monsters that gets 7mpg and she ends up spending a fortune on her crappy frozen fake frosted cake.

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post #829 of 3007

You pretty much summed up how I have been feeling. lol

post #830 of 3007

I just want to say that I hope all you bakers are "respecting your ingredients". 

This seems to be the buzz word sentence from all the top chefs on telly the last couple of years.  It drives me bonkers.  I want to say "Nah, I bruise and bash the c... out of them so they no longer taste any good.  And can anyone actually tell me how I show respect to a carrot, for example that, I am about to chop into little pieces.

post #831 of 3007
Quote:
Originally Posted by kikiandkyle View Post

Definitely, I think comparing a custom cake to one from Sams or Costco is one of the biggest insults out there. I think it's a shame she didn't have the good manners to appreciate your gesture, even if she didn't want to order from you. Hopefully she drives one of those monsters that gets 7mpg and she ends up spending a fortune on her crappy frozen fake frosted cake.

hahahaha! no kidding! Driving 3 hours, no less than 40 miles an hour, is 120 miles, minimum, times even 15 miles a gallon, and it is going to cost at least $30 in gas. Rather than spending good money on gas, and crappy cake, I would rather just spend it, and a little more, to get what I wanted.

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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post #832 of 3007
Quote:
Originally Posted by cazza1 View Post

I just want to say that I hope all you bakers are "respecting your ingredients". 

This seems to be the buzz word sentence from all the top chefs on telly the last couple of years.  It drives me bonkers.  I want to say "Nah, I bruise and bash the c... out of them so they no longer taste any good.  And can anyone actually tell me how I show respect to a carrot, for example that, I am about to chop into little pieces.

What in the world does that mean? I hate it already, and this is the first time I ever saw it!

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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post #833 of 3007
Quote:
Originally Posted by cazza1 View Post

I just want to say that I hope all you bakers are "respecting your ingredients". 
This seems to be the buzz word sentence from all the top chefs on telly the last couple of years.  It drives me bonkers.  I want to say "Nah, I bruise and bash the c... out of them so they no longer taste any good.  And can anyone actually tell me how I show respect to a carrot, for example that, I am about to chop into little pieces.
Respecting your ingredients is a core principle of all culinary and pastry arts. It basically means that you need to let the quality of your ingredients shine through, making sure each ingredient has a purpose and is complimentary to the finished product. In the pastry world this often requires at least a basic understanding of the chemistry behind different ingredients and how they interact during the baking process.
post #834 of 3007
Is that like asking for an awesome recipe, I noticed that a few times in the last few days and I had to stop myself from posting that I only had crappy ones.
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post #835 of 3007
To me respecting your ingredients means not ruining them with junk, or overpowering them. I have a very good friend from Sicily who taught me that in Italian cuisine, it's about using as few ingredients as possible, and that using quality ingredients is crucial because they are all you will taste. Personally it breaks my heart that people go to all the effort of making a scratch cake, then dump a box of pudding in. You might as well have just used a box mix to start with.
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post #836 of 3007
Quote:
Originally Posted by kikiandkyle View Post

To me respecting your ingredients means not ruining them with junk, or overpowering them. I have a very good friend from Sicily who taught me that in Italian cuisine, it's about using as few ingredients as possible, and that using quality ingredients is crucial because they are all you will taste. Personally it breaks my heart that people go to all the effort of making a scratch cake, then dump a box of pudding in. You might as well have just used a box mix to start with.

I bake from scratch, and from mixes, depending on the cake, and it breaks my heart to see that, too.

 

And I totally agree on fewer ingredients, rather than a ton. My ex boyfriend would make chili and throw everything but the kitchen sink in there, and he didn't even know why he was putting it in there. And I hated the chili! It had all the flavors blended into glop, and was just nasty. My cheesecake has 5 ingredients in it and tastes better than the ones with 10, if you ask me.

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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post #837 of 3007
Mine too, cream cheese, eggs, sugar, vanilla and salt. That's it.
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post #838 of 3007
Quote:
Originally Posted by kikiandkyle View Post

Is that like asking for an awesome recipe, I noticed that a few times in the last few days and I had to stop myself from posting that I only had crappy ones.

I want your crappy recipes!!  icon_biggrin.gif  HAHA  I agree that is annoying and It has been happening more frequently lately

post #839 of 3007

I have a strange bride at the moment whom for the past month has kept asking me; "have you started my cake yet......... ...you have started it right.......... .....is it started yet?"

 

Does she think I'm gonna bake the cake 7 weeks before her big day?? Mmmmmm....  that would be tasty!!

 

It's not like she has any reason to doubt me either; I've never forgotten or neglected a cake; I'm starting to feel almost offended! lol

 

I just keep telling her its all in hand and she's nothing to worry about and the cake will be baked nice and fresh for her big day.

 

At least in 3 weeks it'll all be over!

post #840 of 3007
Quote:
Originally Posted by kikiandkyle View Post

To me respecting your ingredients means not ruining them with junk, or overpowering them. I have a very good friend from Sicily who taught me that in Italian cuisine, it's about using as few ingredients as possible, and that using quality ingredients is crucial because they are all you will taste. Personally it breaks my heart that people go to all the effort of making a scratch cake, then dump a box of pudding in. You might as well have just used a box mix to start with.

Well, lots of people on here argue that if you dump a box of pudding or jello into a cake mix that counts as baking from scratch, so it's not just the non-cake people who deny reality.
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