Do you allow your customers to choose from your regular list of cake flavors for a sculpted or 3d cake or do you always use a certain recipe for those cakes. Its just that my chocolate cake is very popular but I dont think it is sturdy enough for specialty cakes. Do you just require that they are pound cake or something more durable? IF so, How do you explain this to a customer and does it turn them off not to get to choose?
I give people choices of cakes that are best suited for sculptures. They usually don't mind the shortened list because if they're going to go the extra mile for a sculpted cake, they sure don't want it falling or cracking because the cake settles.
Deanna
I too would like some advice on knowing if a receipe is good enough for 3d or multi teared cakes. I am new at this and really haven't figured out to know if the receipe is dense enough to hold up.
Usually people who order 3D cakes from me don't even think to ask about flavor. I will usually just say "I normally use a dense yellow cake for my 3D cakes, its very moist, is that okay?" Most of the time they say yes. If not, I also give them a choice of chocolate. But those two are the only ones I offer for 3D/sculpted because they are predictable box mixes and I'm used to working with them.
Surprisingly I rarely get people who show much strong desire for any certain flavor, and hardly anyone asks for fillings. I guess they mostly care about the look of the cake. They usually rave about the taste after the fact, but I don't have much problem with cake flavors usually. I make whatever they want if its just a regular round cake but for 3D I pretty much only offer yellow or chocolate.
My favorite recipe is the Cream Cheese Chocolate Mint Pound Cake recipe from Chocolate From The Cake Mix Doctor, but I make adjustments in the type of chocolate used.
Deanna
I usually use a doctored cake mix because the texture is denser and more like a pound cake, but I discourage people from choosing white cake becasue, for me, it's not as sturdy as yellow or chocolate.
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