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I messed the cake up now what - Page 3

post #31 of 47

She sent a nitpick email even before tasting it?  Guess you did know your customer and how nitpicky she would be.  No suggestion for any followup offers for her, if any since I don't sell.  But I think your idea of taking a break from orders is a good one.  Sit back, re-assess why you have not been up to par lately.  Look at the business side of things and see if there is something to change there, think if going back to caking as a hobby would make it fun again, etc.  Good luck with it.

post #32 of 47

And remember that the husband loved it!

post #33 of 47
Thread Starter 
Quote:
Originally Posted by denetteb View Post

She sent a nitpick email even before tasting it?  Guess you did know your customer and how nitpicky she would be.  No suggestion for any followup offers for her, if any since I don't sell.  But I think your idea of taking a break from orders is a good one.  Sit back, re-assess why you have not been up to par lately.  Look at the business side of things and see if there is something to change there, think if going back to caking as a hobby would make it fun again, etc.  Good luck with it.

 

 

So my next question, i have a ton a lovely fb "fans" how would i go about telling them i'm no longer selling cakes until further notice? I've been thinking about this all night... I do have a lot of repeat customers & people who seem to check out my fb fan page everyday! I figure if i spray away for a few months then come back i will not have as many fans and have a "tacky" rep.... 

post #34 of 47

lots of peeps go in and out and in and out some more

 

no big deal in the whole scheme of things--truly

 

just say, taking spring break and summer vacation then when school starts i'll be real busy then shoot whose got time during the holidays

 

clearly i don't know what to say icon_biggrin.gif but it's making me laugh

 

but seriously someone smart will think of some good wording

 

but my point is you're stressed about caking so while taking a break to relieve stress try not to let it stress you out

 

shake me out some ativan...

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 #35 of 47
Thread Starter 

Haha... Yeah right that will work greatly, tho i did get a good laugh!! I clearly need more re-search and time off i think I'm going to give myself 3-6 months then hopefully when i re-start i can reel in more clientele, find ways to de-stress myself is key.... If de-stressing is possible with a cake business....icon_rolleyes.gif

post #36 of 47
Thread Starter 

Now the golden question is how do i tell my fb "fans" i'm taking a much needed brake.... 

post #37 of 47
Quote:
Originally Posted by SweetBakeCakes View Post

Now the golden question is how do i tell my fb "fans" i'm taking a much needed brake.... 

 

 

"i'm taking a much needed break--will contact everyone for the grand re-opening"

 

you could say for the 2014 grand re-opening then if you come back earlier no problem--but that gives peeps a bit of a time frame to not bug you

 

maybe

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 #38 of 47
Thread Starter 
Quote:
Originally Posted by -K8memphis View Post

 

 

"i'm taking a much needed break--will contact everyone for the grand re-opening"

 

you could say for the 2014 grand re-opening then if you come back earlier no problem--but that gives peeps a bit of a time frame to not bug you

 

maybe

This is good thanks K8! Now what to do with all of the practice recipes and cakes, i know i can do dummy cakes which i will.. But im crazy about perfecting my recipes aren't we all :)... Maybe donate to a homeless shelter,school?

post #39 of 47

Don't admit to wrongdoing...see what the reaction is first.  Before I saw the picture of what she was expecting, I thought your cake was just fine.  My guess is that the customer will as well.  The two cakes really aren't that different, and we are our own worst critics for sure!  I once made the mistake of sending an "I'm so sorry, my cake wasn't that great..." email, and as it turned out, the customer wondered what I was talking about.  The cake was just fine to her.  I will never send an email like that again.  I also think that at $105, it looks SUPER great, considering for a cake that size you would spend nearly that amount in ingredients.    If, by rare chance, the customer does complain, then you can find some sort of remediation.  My guess is she won't.

post #40 of 47

Yes, tell your fb fans you are on a hiatus but to look for your grand re-opening upon your return.  I took a break and made cakes for the pure fun of it, charging nothing.  I dropped cakes off for people for special occasions, like newborn babies and had a blast.  Doing that made me remember why I love to make cakes and it also gave me much needed practice.   It was expensive, but it was what I did instead of buying a gift.  

post #41 of 47
Another alternative if you need to slow down and reduce order volume is simply to raise prices. For example, if you double your prices and reduce your order volume by half, your will have significantly more than twice as much net income for doing half the work.
post #42 of 47
Thread Starter 
Quote:
Originally Posted by Norasmom View Post

Don't admit to wrongdoing...see what the reaction is first.  Before I saw the picture of what she was expecting, I thought your cake was just fine.  My guess is that the customer will as well.  The two cakes really aren't that different, and we are our own worst critics for sure!  I once made the mistake of sending an "I'm so sorry, my cake wasn't that great..." email, and as it turned out, the customer wondered what I was talking about.  The cake was just fine to her.  I will never send an email like that again.  I also think that at $105, it looks SUPER great, considering for a cake that size you would spend nearly that amount in ingredients.    If, by rare chance, the customer does complain, then you can find some sort of remediation.  My guess is she won't.

She did complain, also said the cake was dry, i normally get my cakes are moist sometimes too moist.. Wonder what the issue was, i did taste the carvings and they were delicious.... She had white chocolate ganache for the filling and said that it threw the caramel cake off?... Then told me she would give me another try because she knows i can make fabalous cakes..Also said she will refer me to her boss who is manager at a venue :) that works :D....

post #43 of 47
Thread Starter 

fabulous *

post #44 of 47

I dont see anything wrong with it except maybe for the letters and details inside the plaque that may be disproportionate. But thats not really a problem is it? Stop comparing yourself too other bakers and their work. You are your own individual. 

post #45 of 47

Good!  My husband is from Iowa.  He's a great guy, I love Iowa!

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