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At what point do you tell a customer, "No, I won't do that" ? - Page 2

post #16 of 25

Design-wise there are things I wouldn't do, but flavor wise it's got to be something really off the wall for me to say no.  Granted, no one has really asked me for anything crazy so it hasn't been an issue.  I don't see a problem with the almond-almond combo.  The way I see it is like any other cake flavor.  There are people who don't like chocolate or red velvet or whatever, so if that's the party cake then they may not eat it.  I am making an apple spice cake for a wedding on Saturday.  I think it's kind of strange for a spring wedding but whatever.  If someone requested anchovy-lemon, that might be a different story.

post #17 of 25

Almond is one of the flavors I get the most raves about (Lorann Champagne is another).  I always use pure almond, not the fake stuff.  Every once in a while I run into someone who doesn't like it, but it's very popular with most people I know.  But, then again...I've lived most of my life in the South, so maybe it IS a regional thing....

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post #18 of 25

I have a hard time with flavors I don't know or like, because I wouldn't want to serve something without being able to taste whether it's right or not. I'd probably at least look for a couple of recipes to try out though before simply saying no. You could probably get away with doing a vanilla cake with a hint of almond flavor, it doesn't have to be a full on almond assault. 

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post #19 of 25
Thread Starter 

I explained to her that that much almond might be overwhelming to some of her guests.  She doesn't care, so I'm doing it anyway. I'll just not put much in the icing.

 

It's funny because I'm in the South too, and I've never had this request before.

 

Also, the Pink Cake Box cake has been scaled waaaaaaay down.  I'm no fool icon_cool.gif.
 

post #20 of 25

I agree with the other Southerners on here, almond is very popular and white cake just isn't the same without it. I use a good quality pure almond extract and for the vanilla/white cake recipe that I use (Elisa Strauss), instead of the full amount of vanilla I use half vanilla and half almond and it comes out perfect. I wouldn't say no to a normal flavor that I don't personally like but that many others do. I would probably say no to something that is a combo that I really think wouldn't work together (but it would have to be pretty out there) or one that is strange enough that I needed to do a taste test and I didn't have time. I would tell them that they would not be able to get their design for that price point, but in that case I would try to give options that would give them a similar look, but maybe in buttercream or something that is less expensive.

--Lynette

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--Lynette

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post #21 of 25

I'm surprised no one has brought up the popularity of a WASC cake.  One of the flavor components of it is almond.  Plus, many ABC recipes that I've come across also includes at least 1/3 of the total flavoring to be almond.

 

I've used amaretto in my cakes and it gives them a nice almond flavoring. 

 

We can't be limited by our own palette's preferences.  It'd be a boring world if we were limited to only a few flavors.

 

One question I would ask your customer is if she is aware of any guests who may have an almond allergy.  If so, then I'd use imitation almond flavoring.

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Don't bite off more than you can chew.  One day you may not be able to swallow.

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post #22 of 25

I'm personally not a fan of almond, but if that's what the customer wants so be it.

 

One of my biggest selling cupcakes has a Guinness buttercream filling. I hate Guiness. As in, I start to heave just smelling it, forget about tasting it! Fortunately, hubby is more than willing to taste test for me :)

 

Anyway, my point is that just b/c we think it's weird or gross doesn't mean others won't love it. I wouldn't say no to any request. If I was horrified by the combo, I might suggest an alternative but if they insisted I'd make it.

post #23 of 25

I would do any flavors if i thing it would be popular...but not without tasting and testing it. I don't need to fall in love with it, i just need to make sure the texture is ggod, the flavors is ok. Almond extract is very strong (and i think taste like cherry hihi). I would defenetly us real almond.

 

And testing new recipe will take time...you might not like your first try. If you think you have enough time to test some new recipe for here, good! 

When I want to had a new flavor to my list...i take my time, make sure it's super good and then add it to my list.

That's why, I always ask them to choose from my list...that way, i know my recipe have been tested, and approuved!

 

Good luck

Sandra Major

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Sandra Major

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post #24 of 25

Almond is pretty popular here to in Iowa. There is a cupcake place here and one of there cupcakes is called Wedding day and it has an almond flavored cake with almond buttercream. I don't find it overwhelming. I am sure they went lightly on the almond flavoring because there are just hints of it. I like it pretty well.

post #25 of 25

I am sure most have extra buttercream around, try a sample if you think tastes gross, call customer to taste. Better to show the effort and let customer decide and then offer suggestions than to loose customer because she thinks you are not giving her what she wants or that you think she has bad taste.

 

I get sometimes they don't really know what they want and as cake designers its our job to guide them. But having said that sometimes we have to accept the "Customer Is Always Right" even if we think they are not. :-) 

 

As for the budget.. I have learned the hard way, stick to your price points and let her know what size she can have for her budget. Ingredients have become way to expensive and if you sell your self short the first time, they will expect it always. And words spreads.... Then everyone wants same price.

 

Take care, many blessings.

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