AI made a cake last weekend. [ATTACHMENT=1481]image.jpg (123k. jpg file)[/ATTACHMENT]

My client told me that they loved the design yet they thought that the cake was too compact. I used my basic vanilla recipe with a simple vanilla buttercream. She said maybe a little more icing to make it tastier......hmmm I dont understand......

I explained to her that the function of the fondant is to hold everything together but maybe it is the vanilla recipe that I use or the cake was over cooked making it dry? i am not exactly sure. I believe it was also her first time ordering and eating a fondant cake therefore a new experience for her. Has anyone ever experienced this. Should I just change recipies? Does anyone have any suggestions for vanilla recipe? Thanks very much!!!

AWhen I think of compact it makes me think of dense, which isn't a bad thing if it's moist (think carrot cake or pound cake). I do not think it has anything to do with the fondant. They are talking about the cake and maybe they want something lighter and more fluffy? I would definitely ask for clarification because that is confusing.

AWhen I hear the word "compact" used to describe a cake, I think of a cake that is not as tall as I expected. Maybe that's what she meant by adding more icing...make it taller? I'm confused by the description she used and I think I would have to ask for clarification before I could figure out a solution

from the picture it looked tall enough.  (It could have used some more settling time.)  So I'm thinking the customer was commenting on the texture.

AI have asked for more clarification and will post once she gets back to me......she did also remark that she had leftovers and it is fantastic with jam.....about the setting time I let the icing set over night......once i take it out of the fridge to cover, should I cover right away or let it warm to room temp.

I agree the cake is tall enough.  I think the customer is referring to the crumb texture.  Maybe she was expecting something more like a box cake texture.

Cakes don't settle in the fridge.  They need to be at room temp.

Think about it - if the filling is cold and therefore pretty solid, it's not going to move.  Air is not gonna work out from between the layers because the cake + filling is cold and solid.  But all that will happen when the cake comes to room temp.

AAhhh okay I do leave it out but i guess not long enough....great advice! So my client said that it was too dense and therefore too dry......I guess i shoul try a different recipe.......

AThis is the first time i have ever been told my vanilla is too dry, I have been selling cakes for two years and its the first time I have a complaint about any of my homemade recipies.

AI'm not sure I would change my recipe based on the feedback of just one customer. It could just be that her palate is geared more towards cake mix flavor. If you have repeat customers, then you are probably just fine. :)

ADense is not the same as dry...I would ask specifically what she was talking about.

A

I wouldn't change mine because of one customer either. I agree that perhaps she is used to the texture of box mix cakes, especially since she had never had a fondant covered cake before - maybe up until now she was just buying cakes at the supermarket?

AI do get repeat customers and referals therefore I think its a great point that I shouldn't change! I had never thought of my customers comparing a homemade cake to a box and actually desiring what the box cake has to offer in terms of taste and textures........interesting Thank you everyone!!!

Also, cold cake tastes dry. If you gave it to her from the fridge, she might have just taken it out of the fridge to serve.

A

i always tell them if its for the next day to put it in the fridge but to take it out a while before to warm up......but good point maybe she forgot