Wah!!! A friend I made the Dora cake for just called. I finally asked her how the cake was and she said, "Honestly, not as good as the last cake you made. The frosting was the best part."... WAH>>>>

I tried the yellow cake from the Cake Bible ad JUST after I made it and sent it off I saw someone else say that they thought it was dry and crumbly. So, I asked my friend, "was it dry?" and she said, "yah". I apologized and told her I tried a new recipe because the chocolate cake SO similar to this one is fantabulous, so I just assumed. I also told her I was glad she told me, because I'll go back to using my other recipe.

You know what my other recipe is that everyone seems to really like? It's the Better Homes and Garden Yellow cake... Cake bible got two thumbs down, BHG got at least 6 thumbs up so far... go figure...

I HATE that she wasn't satisfied - glad she told me, but now I don't know if she'll ever use me again... why not get a cheaper cake then if it's not good?.... Well... at least she's had my "good" cake before, and she understands what changed... but still.. DARN!!!

Melissa

ETA: doesn't it figure it's also the cake I spent over 6 hours on - four just on the FBCT for a lousy $45. She probably felt she overpaid because wasn't as yummy, but after ingredients are taken out, I earned $30 on this cake. that's $5 an hour for my labor!!! Sigh... I know it happens, but blah...

I'm sorry that happened, that's why I'm so afraid to try anything new! At least she let you know & if she's a good friend, she'll be back.

I should have tried the cake recipe before sending it out. I made a spare and I just took it out of the freezer - and it is DRY.. flavorful, but dry... big air pocket bubbles inside too...

So, I emailed her and apologized. This is what I said," I am so sorry the cake was a disappointment. I should have stuck with what you loved, but I went with something new because, as I said, the chocolate cake SOOO similar is FANTASTIC (others agree)... but I just took out the frozen cake I had made the same time as I made yours. And, yep, it's dry. The flavor is good, but it's too dry.... I am sooooo sorry.

Just so you know, I will go back to the "tried and true" cake that you really liked.

As an "I'm sorry", next cake (if you ever order again) I'll reduce by $10. I won't do that all the time, but I agree... this cake is not as good as it should be and could have been if I would have used my other recipe.

Do you think that will suffice?

Melissa

If I were her, I would be thrilled with that. It is a great offer to make up for a mistake.

If I were her, I would be thrilled with that. It is a great offer to make up for a mistake.

I was going to suggest you do something to make up for it.

Unfortunately dry cakes happen. It's not going to be remembered in 6 months but how you handled it will be.

Wow! I think you handled this soo well! sorry you had to do it over a dry cake! I think she will take that as something that just "happened" and will come back to you. You are not perfect and I am sure she will see that with the gesture you just made! Good job!

what a great response, I hope you don't mind if i keep it for future use, ( just in case).

I would make her another cake for free.

if you are looking for a really good yellow/vanilla cake recipe that is moist, try toba garretts moist yellow cake ...it is listed on www.epicurious.com

it is very flavorful, AND very moist, light and fluffy, but still also works well with carving and stacking.

i've learned too that its not best to experiment for a first time on a customer. practice is for myself/family. or, on occasion, trying out a new recipe, i'll make cupcakes and pass them out to a few friends whom i know will be honest if its good or not. not too costly or time consuming, and i get some feedback before i offer it to someone who is going to pay me for a cake.

though it stinks to make squat on a cake of many hours, i think i'd be happier (in the customers shoes) if you'd offer me a refund of 10 instead of 10 off the next one. i'd feel more like it made up for this oops rather than taking a chance again, even if expecting a better product next time.

did she respond? at least it was a friend, you should turn out ok.

Honestly, I do not love any of the recipes I've tried out of the cake Bible. The science is great, and it is well worth the read for a few of the icing recipes, but most of the cakes I've tried from that book share that dry charcter.

... easy does it on customer service I think we all got a taste of BAD CS from SC. Lets make sure we go above and beyond making that customer come back free or not repeat business is better than NO business.

yes, berryblondboys. Its always good to try a recipe first before making it for someone else. I've had my little problems too when I did that so now I try it first on myself and then if it passes the test, I do it for others.

dont feel horrible. like you said, lesson learned. i am sure that if she is your friend, you can come out ok on this because you can talk honestly and comprimise. you did a lot of work, and i am sure she recoginized that.

ok I have avoided this for awhile now as I know there are a great deal of people who love it...but ok *deep breath* I do NOT like The Cake Bible... *ducking* There I have said it.
Every time I have tried one of her recipies it has turned out badly. I asked my mentor who has been baking for 28 years if it was something I was doing and she told me the only thing she would use that book for is a door stopper. Well actually she told me to burn it. PLEASE don't hate me CCers like I siad I know some of you swear by her. Everytime I have made her cakes they have come out dry and any time I have had a complaint about a cake it was from a recipe that was by RLB. Please understand that I am not bashing RLB it is my understanding that she is a lovely woman. However both my mentor and her assitant cringed when I mentioned the name, and proceeded to tell me that some of those she has taken classes from such as Geraldine Ransome also expressed their dislike for that book.
I have got to play devils advocate here, I can compeltely understand why the Mom didn't care for the cake, how you handle that is totally up to you.

P.S this is the last time I will voice my thoughts on RLB and her book

Oh my God! Does anyone else feel that way about the Cake Bible?

I just bought from Amazon, I'de hate to have wasted my money!

Should I return it?

Thanks!

Hey Melissa -

I don't know that you should make her another cake, but I think next time you have an order and you have a bit of extra batter or a half dozen extra cookies, I'd probably put a simple icing swirl on cupcakes or pack up some cookies and send them over. It's a gesture of goodwill, another chance to sample your goods and a positive "last bite" instead of a so-so one.

Christy

I think you did fine with the $10. I wouldn't give her a free cake.

IF and only if you want to make a small gesture that could have big impact, next time you're making something and have extra batter (or are just plain making cupcakes), drop one off for her with a note thanking her for saving you from sending out dry cakes and reminding her that her next order is $10 off (especially effective if it's the yummy yellow cake) - no additional apologies necessary, just thanks for the honest feedback because I truly found it helpful in keeping product quality high.

Actually a recipie for yellow cake that I have a great deal of success with is this one:

http://www.cakecentral.com/cake_recipes_rate-1216-5.html

I always get rave reviews when I make this cake. I actually have 2 8" and 2 6" in the oven right now. I have also heard wonderful things about Toba Garretts recipie but have yet to try it my self. I think next time around I will.

I'm w/ you on this one...you made a yellow cake -albeit a different recipe, and it didn't turn out the greatest. IMO anytime a recipe is followed exactly as written (meaning your baking powder/soda isn't expired...you've used the right ingredient, and right amounts) then you know that you're not a bad baker...you just don't have a good recipe.

Quite honestly, I think you're being appropriate by offering a $10 discount off of a future cake - and instead of emailing I would mail a letter, w/ a computer printed discount "coupon". Perhaps in the letter word it in a manner that shows you're trying to do the right thing -and also trying to retain her business (don't put something like "if you ever order again").

Cranberry - great minds, huh?

the toba garrett yellow cake that i recommended on epicurious, seriously, IS EXCELLENT. i have after a year of tons and tons of baking, narrowed down a good handful of recipes that i love, have had excellent feedback on and will use time and time again, and this, is one of them. i have made several different white, yellow and vanilla cakes this year, and this by far is the best. i've also made variations with this such as amaretto.

http://www.epicurious.com/recipes/recipe_views/views/109358

Ingredients
3 cups (330 g) cake flour
1 Tbsp baking powder
1/2 tsp salt
1 cup (8 oz or 230 g) unsalted butter, room temperature
2 cups (454 g) granulated sugar
5 large eggs
2 tsp vanilla extract
1 1/4 cups (10 fl oz or 300 ml) buttermilk preparation
1. Preheat oven to 350°F (175°C). Butter and line with parchment paper two 8x2-inch (20x5-cm) pans. Set aside.
2. In a medium bowl, sift together the flour, baking powder, and salt.

3. Cut up the butter into 1-inch pieces and place them in the large bowl of an electric mixer, fitted with a paddle attachment or beaters. Beat for 3 minutes on MEDIUM-HIGH speed until the butter is light and creamy in color. Stop and scrape the bowl. Cream the butter for an additional 60 seconds.

4. Add the sugar, 1/4 cup at a time, beating 1 minute after each addition. Scrape the sides of the bowl occasionally. Add the eggs one at a time.

5. Reduce the mixer speed. Stir vanilla into the buttermilk. Add the dry ingredients alternately with the buttermilk. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer.

6. Spoon the batter into the prepared pan and smooth the top with a knife. Lift up the pan with the batter, and let it drop onto the counter top to burst any air bubbles, allowing the batter to settle.

7. Center the pans onto the lower third of the oven and let bake 45 to 50 minutes or until the cake is lightly brown on top and comes away from the sides of the pan and a toothpick inserted in the center comes out clean.

Note: Let the cake cool in the pan. Storage: Double wrap the cake in plastic wrap. It will keep in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.
Yield: Two 8-inch (20-cm) cakes

From The Well-Decorated Cake, by Toba Garrett, © 2003 by Toba Garrett
-----------------------------------------------------------

the best chocolate cake i have had comes from a recipe in kate sullivans book, as well as is repeated in margaret brauns book.
-----------------------------------------------------------
One Delicious Chocolate Cake (Kate Sullivan)

2 1/3 cups all purpose flour
1 ½ cups unsweetened cocoa powder
1 ¼ teaspoon salt
1 tablespoon baking powder
1 tablespoon baking soda
3 cups granulated sugar
5 eggs, room temp
1 tablespoon vanilla
1 ½ cups buttermilk, room temp
1 ½ sticks unsalted butter, melted
1 ½ cups strong coffee

Preheat oven to 350. Grease and flour sides and bottoms of pans. Set pans aside.

In large bowl of mixer, stir together the flour, cocoa, salt, baking powder and soda. Stir in the sugar.

In small bowl, combine the eggs and vanilla extract. Mix into the dry ingredients. Stir in the buttermilk, melted butter and coffee. Divide batter evenly among pans.

Bake at 350 for around 50 minutes. Transfer to wire cooling rack.



Easy Foolproof Ganache

18 ozs semisweet chocolate chips
1 ½ cups heavy cream
1 tablespoon liquor or flavoring (optional)

Heat cream until nearly boiling. Pour over chocolate chips, cover and let sit 10 minutes. Whisk chocolate and cream (and flavor if using) until well combined; dark, smooth and glossy.

Let sit at room temp until cooled. To thicken, beat with hand mixer for a few minutes. Also thickens over time as it sits.

Refrigerate in airtight container for up to a week. To restore to spreading or glazing consistency, heat and stir over double boiler for a few minutes until softened.

----------------------------------------------------------

carrot cake ( i crush the walnuts and omit the raisins)
http://allrecipes.com/Recipe/Best-Carrot-Cake-Ever/Detail.aspx and use this frosting
http://forum.cakecentral.com/cake_recipe-901-Whipped-Cream-Frosting.html

I like the Cake Bible. I tried a couple of recipes and the one I like so far is the Chocolate Fudge Cake. It was a melt in your mouth kind of cake. DELICIOUS!!!!

Now, there is someone here that has tried the White Velvet Butter Cake and she says that it is SO GOOD that it is the one that most brides ask her to make. I haven't tried but I hopefully will soon.