PWD SUGAR CAN'T BE HERE...ILLNESS IN HER FAMILY...SO HELP ME OUT HERE PLEASE....

MY DOWNED EGO: We are artists and criticisms  really aren't easy to take after we tried so hard! Maybe if we all talk about it, it will help us to realize things invariably happen.
     I remember the first time anyone really criticized my work. It wasn't really my work, but they said the cake was way too small for their party. They had ordered an 8 1/2 x 11" cake for 24 people (1-cake mix). This would be enough if it were for a women's party maybe, but never if it were for teens. REMEDY! I remedied this from then on by giving a servings "range." Now I say the 8 1/2 x 11" cake will serve from 12 to 20. They sometimes ask me 'why the serving range' and then I explain. Usually people order cakes that are too big anyway.

Gigimama: When people know your cakes are good, they often want to have leftovers!
Bridal1: You get more servings than I figure it to be.
Dolores777: I expect so Bridal but the brides don't run out. Seems skimpy to me but I've asked bride's families many times and it seems okay

WEDDING CAKE SERVINGS: I carried this concept over to my wedding cake servings too. I total up what all the tiers should serve. Example: 14 (90)-10 (45) -6 (10) = 145 servings. Then I write on my servings label that the cake serves between 115 to 145. (The higher number is always the actual amount that it serves -  and is charged for.) I include the top cake in the servings. Otherwise I would be giving it to them free. I didn't include it for 25 years and did give it to them free. I saw that absolutely no one cared. It was no incentive whatsoever to get me any extra business. So why do it.

ONE TIME: There was the time after the wedding when the secretary of a hall called me to say the bride didn't like my decorations. "I had done them all wrong!" I REALLY felt crushed at this. They also said they didn't intend to pay me for the cake. Said the bride wouldn't pay the hall. The only reason this hall didn't pay me in advance was that I did all their cakes and they paid me monthly. I stewed about this all day. I had a class to teach that evening. But when class was over, I called the bride. SURPRISE! They LOVED the cake....wanted to know where the hall ordered it...so they could get BD cakes from me etc.... I asked them to put this in writing. They did. I sued the hall and got paid the entire amount! Those people are now my friends and get cakes from me regularly. (Detailed in my WEDDING CAKE WORKBOOK).
   The owner of that hall is not too ethical at all. A person told me he has a clause in his contract where he is allowed to increase the cost of a reception by 10 %...and he does increase it 10% every single time. This isn't all I've heard on him either!

Icing Wiz: Good for you Delores!!!
Dolores777: Icing...it was the 'principal' of it all!
Dolores777: ...actually hes a big crook!

Another time a bride called me after her wedding and said the cake spoiled. We talked awhile and I found out that the hall refused to turn on the A/C all day when I'd delivered the cake at 10 AM for an evening wedding...The hall had to pay for the cake. Now they leave the A/C on all day : )

Another time a hall called to say the stairs fell over. It was the Wilton cake from that white book with the rose buds dangling. They said they were clear in the back and heard the stairways crash to the floor. This I knew was nothing but a lie. This was a gymnasium. There was a terribly loud echo. I had tried to talk with them while I was setting up the cake and we couldn't hear one another unless we were standing next to each other. Then there was the statement that "we were clear in the back of the gym and heard the stairways crash to the floor" ... This couldn't possibly have been true. Those stairways couldn't have made enough noise for this to even happen. So --- the hall people knocked over the stairways, of course. I gave the bride $25.00 back and she said that someone there fixed them up anyway and the cake looked fine.

A friend of mine once delivered a cake. The hall called her to say that the cake fell over. She hurried down and fixed it. Then at the reception that evening a waitress slipped and told the Mother that a worker knocked it over! The hall had paid the bridal party for that cake.

Cindycake1: I had stairways fall over once when hall was fixing the table linen after I left. They broke but they wouldn't pay for them
Dolores777: That is a bad hall - like some I know of a hall was going to pay for a fountain the other day
A decorator said they broke it...all that was broke was a tier on the fountain they replaced that
Cindycake1: A hall here likes to up the price of my cakes without telling me.  It sure puts you in an awkward position
Dolores777: cindy...can't do a thing unless you work straight with the bride but I wouldn't care, just charge what you think is fair
Cindycake1: That's true, these people say that they include cake in hall price and I don't always get to talk to them. I haven't returned there calls in a while. too unethical.
Dolores777: Cindy..I've done this...I think it is a good way usually

Lizzzie P: How about the bride that changes her mind so many times, she forgot what she chose. (I think they often forget that!)
Gigimama: I have a terrible fear of misspelling names!  That's why I hate taking phone orders!
Dolores777: They usually check..we try to get them to - when they pick it up
Bridal1: I make them spell the name out if it is unusual at all.
Icing Wiz: I go to the people's houses for their orders
Dolores777: we do too Bridal...we go over the order with them but recently someone gave us a wrong date (BD cake)
Cindycake1: I like to have them spell name to me, some are real different
Gigimama: I make them spell everything, no matter how simple.
PETALS06: Do any of you work out of your home?
Zelst: Is it better to go to peoples homes or have them come to yours?
Bridal1: I have shop in my home with a full line bridal shop, too.
Cindycake1: I do. Am board of health certified
PETALS06: How did you get started?
Cindycake1: I have them come to me
Dolores777: i'd rather they came to mine...when i worked at home
Bridal1: Word of mouth Petal.
Szyhmkr: Geez, they are getting ripped off right and left then Dolores
Dolores777: PETAL...can read how I did here:
Dolores777: PETAL almost all
PETALS06: How long did it take to get a good number of clients?
Cindycake1: I had lady wanted her money back because she didn't like shape of cake
Icing Wiz: I live too far out in the "sticks" I can't even get people to come to a Tupperware partyLOL
Dolores777: sure are Bridal but they do it
Cindycake1: They ate it so I didn't give money back. She never specified
shape in order
PETALS06: Icing Wiz, I live in the stix too!
Dolores777: didn't like the SHAPE???
Bridal1: Me too, Petal.
Dolores777: right on Cindy!
Cindycake1: Yeah, She wanted square and I made hexagon
Lizzzie P: A Decorator at W.D. told me a woman gets a free cake every week!

I've never had to give anyone a full refund on a wedding cake. But I would if it was my fault that something happened to it.
My daughter Joyce does all our smaller cakes here. She has made errors on these cakes several times. At 50+ fancy cakes for Saturday...it happens....these incidents must be handled individually. If she misspells a name and can't fix it for some reason...they notice after they leave the shop & can't come back....etc. Then she gives the people something like $2.00 off or that amount off of their next cake.

But the bad thing here about complaints is that the local supermarket (s) gives full refunds at the hint of any small complaint (real or a lie). As I've been told numerous times, if someone calls and complains for any reason at all, they tell the customer to come in for a full refund. And they give them cash...even if it was ordered with a check or credit card.
     So this has gotten to be a "game" the customers around here play. NOT our "regulars" - this is always new customers. Always!
     If there is a complaint, we like to have a customer bring back the cake...or the part that wasn't eaten...if it was served. I really want to see if the cake was 'dry' or 'tasted bad' or whatever, if possible. Once a customer did bring the cake back for us to analyze and it smelled like a smoke bomb! We couldn't taste it. They said it was dry. But by the time they brought it back (chocolate cake) it was 'oozing' like chocolate cake does when it sets awhile. .....The 'foolers' just scream at us and hang up.
     Recently we had a customer who has complained about something 'small'...the complaint was because she did a different border on the bottom than the other 3 sides...waves on a 'water' theme cake. Every single time she'd gotten a cake she found something. Nothing but trivial stuff...didn't like the color or the shade of color...etc. She called last week again. Joyce told her she was booked already. Then she was standing here when someone else ordered a cake for that day LOL...she was mad but Joyce hopes she is rid of her. Every week Joyce is booked to capacity and turns down people anyhow....she doesn't need this kind! Actually she is in RED and Joyce refuses to ever do another cake for her.

I'm not good at all with the 'PR' part of it. If someone screams at me, I scream back LOL. My daughter Sue is fantastic. She never gets 'ruffled.' And Joyce is 'Miss computer brain'! I think she can tell you 5 years later every cake she's made! Especially when it comes to trouble-makers. She keeps a record of all her customers. If someone ever hasn't picked up the cake they ordered or gave her a bad time she knows it for sure. She just writes down names and phone numbers. Then she makes notes beside each name when problems occur. This is mostly for employees who also take cake orders. That lady I mentioned above tried to tell them she didn't 'do' anything bad. Joyce detailed what she did. Some people just aren't nice.

I could go on and on with the bad experiences here in our bakery. You see, from having worked out of my home for 15 years, I can tell you as absolute fact, that people treat us differently now that we have a 'store front'. Maybe they think we are getting rich now LOL. Sure - after we pay $3,000.00 overhead per month! Most people are a joy to work for and then there are 'those'

A disappointed customer?   How can you disappoint a customer?   The cake was to dry.    Did they eat it?   Did she bring it back?  Or did they eat it and now she wants another cake.   Was it so dry that they threw it away?   How do you handle that.

You only have her word for that.  Do you say sorry - we did the best we could do and leave it at that.   Do you apologize and offer her another cake or a discount off of her next cake ordered.   Remember if she goes away dissatisfied she will probably bad mouth you. And word of mouth can either be your best advertisement or your worst nightmare.   Try to make a relatively simple to handle disappointed customer into a happy customer.   Of course this must be handled according to the circumstances and the customer.   I had one customer about two years ago that ordered a very expensive cake and just because she thought that the cake she ate was slightly over baked she wanted all of her money back.  It was a three tiered fondant, lace overlays and etc cake.  Many hours and was a beautiful wedding cake.  I ended up giving her half of her money back just to finalize it.   I did make them sign a release form stating that they would not bad mouth me before I gave them half of their money back.  I won't do that again.   Your customers should not expect perfection from you.   I strive for excellence in all of the cakes that I do.  But I am not perfect and sometimes we are interrupted by phone calls, people dropping in and etc. When we are making the cakes.  An ingredient might get added twice or left out.   If the cake falls apart naturally I am going to re bake it.  But sometimes a customers expectations are unrealistic.

The cake didn't look like the customer expected it too.
When they see a picture of a cake and tell you that they want one just like that and then they proceed to make changes you need to make yourself a very detailed sketch.   Put everything in writing or a sketch that you possibly can.  If they are then disappointed you have something you can go back to and show her what your order says.   When you are taking the order - show her what you have written down and your sketch right then.  Give her the opportunity to tell you that is exactly what she wants or correct a possible misunderstanding.  Its better to get that straightened out before you make the cake.

The customer orders a cake for 100 people but has in her mind that it will be a very large tiered cake.
Show her pan sizes, a dummy cake or cardboard circles in the sizes her cakes will be.  Photographs don't show the sizes of the cakes realistically.   They don't show the diameter or the height enough for them to really know just how big those cakes will be.   I have a piece of styrofoam cut the size of a serving of cake.  1" x 2" x 4".  This gives them a realistic view of the serving sizes.  Then they can adjust their cake order to allow for that size serving or slightly larger servings.  One gal I know covered her piece of styrofoam with some pretty taffeta and sewed some lace ruffles on one side.  It was pretty yet a useful tool.  Clever idea.

We just need to do as much as we can when the cake is ordered for the customer to have realistic expectations.
Now what if those cakes did bake to dry.  Do you use them and try to get by with it?
I had that quandary last week.   My new oven we haven't totally gotten accustomed to yet.  Sometimes the cakes are under baked and sometimes they are over baked and we haven't figured out just what the problem is yet other than just learning to use this oven.   I hemmed and hawed around about using those cake that were over baked and just didn't want to re-bake all of that cake.  My husband clinched it for me.  He said "honey your reputation is having very moist good eating cakes you have to re-bake them".   I did.  It sure did hurt throwing out all of that cake.

What if that icing does melt and fall off of your cake or the cake falls apart or literally falls down?
Preventatives are the best thing you can do.  Find out where that cake is going to be served.  Outdoor weddings in the heat - don't use an icing that will melt on the cake such as the French buttercream or the ganache icings.  That will be just asking for trouble.  The cream cheese buttercream icing I use will hold up even in 103 heat for several hours.  I sweated it but it did hold up and served beautifully even in that heat.

The cake falls apart - it may take you a while to find just the cake or cake mix recipe that will work for you.  Some of the cake mix batters (following their directions) just are just to light to hold up with the handling and the heavy decorations that you may be asked to do on a customers cake.   Find a good eating, moist firm cake that will work for you and your customers.  Sometimes it takes a few years to find just the recipe that you are happy with.   Ask other cake decorators what they use.   How they doctor up the mixes?  Where they find good cake recipes that hold up under difficult circumstances.  Some of you live in very hot humid areas and you must handle your cakes differently than those who live in very cool or dry areas.  Those who live in your area can help you the most.

The cake literally falls down - support, support, support, support.
I don't think I can emphasis this to much.  A cake must have good support.  Level support and sturdy support.   We did look at that ms tape again this week.  I really did cringe again as I saw her telling people to cut those small dowels the height of the cake where it would be inserted.  Not to cut them all the same length.  How in the world is a tall tiered cake supposed to stand level unless your supports are level.   The cake is soft and will give slightly if necessary.  But the supports inside that cake must absolutely be level.  I prefer to use those hollow dowels that Wilton makes that are 5/8" in diameter.  That is large enough that it is not likely to get leaned over and let the cake tilt.   Straws are a little scary for me.  Not big enough in diameter to really be sturdy and they can slip and lean to easily.  I know many decorators use them comfortably and get by with them.  I am just not comfortable using them as the main supports.  If I am building a 3 dimensional cake that has a center support system I will use them as additional support as needed.   Just be sure that whatever you use is placed in just the right places to give your cake the support needed.

Now you have done all of the things that you thought were necessary and the reception personnel call and that cake is beginning to lean what do you do?

Grab that icing, supports, scissors, tips, bags and get to that reception area as fast as you can get there.  Hopefully someone has carefully taken your cake apart so that you can fix it.  Not just stood and watched it slide onto the floor.  The last time I used straws was on a very large cake and they gave on one side of the cake.  I literally stood taking that cake apart.  Yes I just stuck my fingers in those stacked cake borders and took that top tier off and put it on my cart.  Cut some new supports.   Put the tier back on.  Reassembled the cake.  Re piped the borders all with some of the guests standing their watching the whole thing.  I don't ever want to be in that position again.  The brides mother was visiting with guests and when she realized I was out there working she didn't know what was going on.  I quickly let her know I had fixed the problem and they were fine with that.
Thank goodness she was not a nervous Nelly or a panicky out of control mom. She felt she could trust me to take care of the problem.   Some of the guests just got a little extra entertainment for the evening.

In the 35 years I have been doing cakes I have only had one customer that I can remember that no matter what I did she would not have been happy.  This does bruise the ego a little bit.  I really strive for excellence and try to give them the best I can do even when I have under-priced a cake.  So when you have one who is really unhappy it is a little hard to take.   Don't take it personally.  Sounds good doesn't it.  But it is personal when we have given our best.  You don't know if that person has had a really bad day, year, life or what.   That customer may be never happy with anything in her life.   That customer may have higher expectations than anyone could live up to.  Pick up that phone and call one of your cake decorating buddies or even e-mail them.  Tell them the situation.   More than likely after you have had time to talk and assess the situation you will feel better about yourself or have a possible solution for your customer.   Give yourself some time to get away from the cakes for a little bit will also help.  We get ourselves so bogged down with orders and trying to fulfill other peoples dreams that we forget that we also deserve a real life away from these cakes.   If necessary book days on your calendar just for you - go shopping, bowling, read a book or etc.  Just something to get away from that stove, kitchen, mixers, icing and mess.  Give yourself a different perspective so that when you do come back to it you will be feeling better about yourself and what you do.  I am in desperate need of that right now.  I am so glad I only have two wedding cakes booked this month.  Watch out world I may get out of my kitchen and go crazy.   LOL

NOW ITS OPEN MIKE TIME. CAN YOU GIVE US SOME INCIDENTS AND MAYBE A FEW SOLUTIONS TOO?

NEXT WEEK:Thursday, March 12, 1998 at 9 PM ET in the Kitchen Conference Room -- Cake Decorating with Dolores777 and Pwd sugar. "How much is your time really worth?   Are you giving your sugar artistry away?"

Katjonu: I baked a cake the other day and did this checker board thing on top. With drizzled chocolate it was gorgeous. I'm a chef who doesn't really like to bake but it impressed
Dolores777: checker board cake...was it complicated?
Katjonu: Oh No i only did the chocolate design in checker board fashion it was just a chocolate cake with buttercream icings

KAECAKES: does anyone know what size rounds I need to serve 250 people so
that it is 4 tiered with 2 s. Satellite cakes?
Dolores777: KAE::: check some charts and add the cakes - total them
KAECAKES: I looked at the charts .  My largest pan is a 16.  I thought I had to keep 4 inch difference between the cakes.  The bottom cake is to be stacked.
Dolores777: KAE...that seems big enough. You should have 4" between each tier if poss.
Bridal1: Kae, you could do 16, 12, 10, 8 and 2 satellites.
Gigimama: KAE-3" looks okay, too; though 4" is best.  Just not 2"
KAECAKES: How would it look if I stacked a 16 and a 14, pillars 10, pillars 6?
Dolores777: I wouldn't KAE
Gigimama: How about 16, 12, 9, and 6" ?
Chocoworks: Kae that won't be enough for 250
Dolores777: yes...with the 12 & 9 separated?
Dolores777: make a groom's cake then
KAECAKES: They want to freeze the top cake and have 2 satellite cakes.  I don't know what will look go
Dolores, what do you think of the 16, 12, 9, & 6.  The top will be frozen.  What size for the satellite cakes? She doesn't want a groom's cake. Above would be a good size I think...grooms cake...just suggested...see how many more servings are required
Cindycake1: They could be heart shaped with their names on them

Wolflady4: I am having my sons Bday he is 3 his theme is "tools"-does anyone have any ideas for cake
Icing Wiz: Wilton has tool candles
Bridal1: Wolflady, there is a cute napkin out that has tools on it.
Bridal1: Hi Fltter, we are in cake chat.  Enjoy!
Zelst: Cut in shape of hammer, saw, etc.
Icing Wiz: Wolflady check the latest Wilton yearbook also has a cake with tool box on it very simple
Wolflady4: thank you for the candle , napkins and other ideas - cute - I'll use them
Bridal1: Wolflady, there is also a candy mold that is of tools.
Dolores777: that mold may be on my web page too
Wolflady4: Oh thanks icing! that would be great. Oh and thought this would be hard

Gigimama: Cindy, If they leave alot up to me, I come up with my design, then call them back for approval to be safe.
Cindycake1: That's good idea, Gigi
Dolores777: PETAL...one gal on my message board is talking about Wilton's video course just now... might want to check the notes
Zelst: I work out of my home after 20 years in bakeries.  Just using word of mouth to get customers
Dolores777: ZELST...we do too
Cindycake1: I like working at home. Worked away so much that I really enjoy it. I have to really pay attention to yard and looks of house now
Dolores777: Cindy...I use to have to mop my floor sometimes at 8am after staying up all night working
Zelst: I have to keep my house cleaner, especially my kitchen
Cindycake1: Do you notice, that when you do something really great on a cake, they expect it everytime?
Dolores777: sure do Cindy...so right
Cindycake1: Then when you do something simple and pretty they frown
DMCSCA: looking for any simple but fun St. Patrick's Day recipe to do as a project with 1st graders
Bridal1: I think my customers lay awake dreaming up something to see if I can really do it.
Dolores777: so don't do anything you don't want to continue!..when too busy
Devonpeter: cindy-like torting
Cindycake1: Yeah, and big flowers
Tha503: what do you recommend for easy impressive cake when customer says just suprise me?
Dolores777: Tha...I like those kind

Cindycake1: One lady said she didn't want any blue on cake, said it caused hyperness in kids??!
Bridal1: Hyperness is caused by blue on cake????
Dolores777: nothing was wrong...she knew the grocery bakers gave the money back when she complained and was just trying that
Cindycake1: I never heard of it either
Gigimama: I thought red was supposed to cause hyperactivity
Dolores777: that was last year Gigi
KAECAKES: I know yellow and red make some people have headaches and hyperness
Icing Wiz: How can food coloring cause hyperness and headaches?
Bluepod: Sue is very nice. I talked with her today about an order for Simple Elegance materials, and
patiently answered all of my questions!
KAECAKES: It is in the dye
Cindycake1: I don't know. Maybe it was printed somewhere?

Devonpeter: I always try to think like a manager in a restaurant and that usually means free cake!
Dolores777: Devon:::free? why?
Devonpeter: They will come back though and tell people how well you resolved the problem
Dolores777: she did Bluepod...she was So busy too...short handed for 3 weeks...Rita went to Spain
Devonpeter: I keep track of who complains
JTHJoe: I am re-opening my business after my relocation and I need tips to starting out a small
Devonpeter: I guess I expect good food & service when I buy things and if I don't get it I complain
I give the same service & quality to my customers
JTHJoe: business in an approved home in a large area
Dolores777: Me too Devon, but some people do play games with us...we have to realize who
Gigimama: I haven't had anyone complain (yet), but I've had a few people who
have seen my cakes and raved about them and said they were going to order one, then find out they ordered from
someone else.  That's a blow to the ego.
Cindycake1: That is so important
JTHJoe: I used to work alot on Word of Mouth but that was in a very small area
Devonpeter: Dolores- Bad if you don't deliver on time!
Cindycake1: I like it when they tell me the store bought cakes are gross
Dolores777: right - deliver and be prompt...we allow half an hour leeway
Devonpeter: Free Cake the bad publicity is not worth it to me- my reputation is
Icing Wiz: I wish I could help you JTHjoe but my circumstances are different then yours sounds like you will be busy
Devonpeter: Always remain professional & listen to the problem then work together on a rational solution
Maybe ask how much she felt was fair for this over-baked cake
CBaker3461: Hi, everybody, looks like everyone is here tonight
Cindycake1: Was she just being picky? Its impossible to be perfect. our styles are so different from pictures in books
Devonpeter: Explain to her the cake was a very small part and the fondant etc. was the major cost

KAECAKES: This is my first night on the chat line.  I had to wait until I got AOL.Then I remembered you at the day of sharing, D.777 and tried to figure this thing out.  Thanks for your help tonight!I I remember your taught doing an airbrush demo.  It was fun watching this technique
ASmith3015: dolores777 are you doing a show?
Dolores777: show?
Dolores777: oh...we aren't doing a demo this time...I don't know who is
Dolores777: Folks, KAE is referring to the Ohio Day Of Sharing (DOS) for ICES
KAECAKES: I hope you bring some more of the stencils to April's day of sharing. I should have picked up a few more generic stencils.
Dolores777: KAE:;;can you make stencils?
KAECAKES: sheets to trace a picture.  How popular is rooled fondant in your area?  How much more do
 

JTHJoe: My earlier ? was szyhmkr i am restarting biz. and I need help with ideas getting business in a large area
Szyhmkr: what type of bus. JTH?
JTHJoe: I used to have a huge following now i don't know anyone
JTHJoe: Cake deco & party planning
Icing Wiz: I guess you can do like I did when I first started out JTH, I gave free small 6" cakes to places where wedding receptions were held etc.
Cindycake1: JTH, just do your very best on everything. Your style will win customers
Icing Wiz: Bring your album of cake pics with you also
Cindycake1: I got my first order from a print shop that sold wedding invites.
JTHJoe: Good Idea, what about getting kids party orders?
Cindycake1: Make sure you put cards out at other decorating stores
JTHJoe: We have 1 good deco store-owner is rude!!!
Tha503: JTHJoe what about contacting clowns? People often ask them if they know anyone who does cakes when they
book them for parties (for kids)
Cindycake1: I know that kind. Sometimes standing by people choosing
decorations is a good place to strike up conversations.
Cindycake1: Once people remember your name they will come

KAECAKES: you charge for a fondant cake than a buttercream cake?  I plan to be a DOS in April if I can make the arrangements.
Cindycake1: Fondant cakes look more expensive, too. Pwd does a lot of rolled fondant. Her prices start at $2.50 per serving too. I find a lot of people don't care for the taste in our area of
fondant. I guess they are just used to buttercream
Icing Wiz: I went to a fondant class in Ft. Lauderdale this past weekend I added hazelnut flavor MMMM
Dolores777: i like fondant because it is not so sweet
Bridal1: You can do fondant look with buttercream and tastes better
Icing Wiz: from scratch is so much better just like anything else made from scratch
Cindycake1: It is good too Bridal
KAECAKES: People I know tried the CHoco-Pan and they really like the taste. It costs a lot more too, t
Dolores777: a LOT more KAE...we just can't market choco-pan
Icing Wiz: also JTHJoe I do demos in libraries for church groups etc
JTHJoe: how do you get them to let you come in? I'm sorry I sound so dependant, but I've never had this problem before.
Tha503: JTHJoe if you have kids send cakes to school with them at holiday time to refer customers to you
JTHJoe: I have put out flyers at his daycare 2 calls only
Gigimama: I have a trick for slightly over-baked cakes, slice off the crust and brush with liquid or canned icing while still warm so it will melt and soak in.
Dolores777: JTH...put fliers in Laundromats...people have time & read them
KAECAKES: I wish the price would come down.  Perhaps a bit more competition would help.
Tha503: take cakes to the daycare make sure other moms see them
Cindycake1: I donate cakes to my kids school on occasion. I got orders from teachers
JTHJoe: they won't let you even bring in a lunch for your kids they provide-state guidelines
Cindycake1: If you are board of health certified here, its okay

JTHJoe: Anyone know of any books out there to help with your setting up a biz?
JWGPKG: Joe, check with your local Chamber.  Sometimes they have representative who can direct you to someone to help you set up a business.
Dolores777: JTH:::have you checked mine at http://www.sugarcraft.com - BOOKS?
Cindycake1: Try "Idiots Guide to Starting a Home Business" It real easy reading. The library is an excellent place for information, too

JTHJoe: What about straws for support?
Dolores777: JTH::: I use straws always but Pwd can't seem to use them
Icing Wiz: I have only used straws for small things on a cake never for wedding cake support.

Zelst: I have some wilton plates that have turned yellow - can someone tell me what I can do ?
Dolores777: Zelst...no one has found a solution I know if
Cindycake1: Yellow plates - use Efferdent  it works great
KYcakes: ZELST i have soaked them in liquid dishwasher detergent
Dolores777: me too KY...didn't work for me
KYcakes: it works i promise

JTHJoe: Dolores, I read about a couple that studied with you and started a biz, she got 50 rose box
JTHJoe: orders @20.00 are they still in biz?
Dolores777: JTH...they really did! They weren't finished when they did this either! I think they quit doing it. Maybe too much work too fast.....always thought I couldn't quit
Cindycake1: Sometimes my hand hurts so bad I have to quit cakes for a few hours

Bridal1: One gal called me after picking up the cake and seeming to be pleased - got home and decided she didn't like it.
She had hit one of my trees as she backed out and I think this was her problem
Dolores777: oh yeah...what did you do Bridal?
Bridal1: I told her not to call me again for a cake - that I thought the local Price Chopper bakery. I would be glad to do just what she would like. I decided not to mess with those kind of people again!
Dolores777: write her down in your 'book' bridal
Bridal1: Sad thing is that her mother has gotten cakes from me for years and I did several of the kid's wedding cakes and never ever had a problem.  Think it was the tree!!!
Zelst: When working in a store bakery, had a customer pick up a 4 tier birthday cake, carried it to her car, was happy, came back in with it, didn't like it.  Instead of refunding her money. She stood there while I redid the entire thing, telling me exactly
what to do.  Lots of pressure on me.  She left happy and brought me roses the next day.
Icing Wiz: why didn't she like it Bridal?
Bridal1: Complained about color and that the design didn't look like what she wanted.
Dolores777: I don't try to read their minds...we turn down cakes every weekend anyhow.  There is plenty of room for other decorators in our town
Cindycake1: If you turn them down, do they come back to you?
Dolores777: I don't know - we don't track...but its the same every week anyway. We need help but who else could do the decorating...

Tha503: do you use ready made frosting or make your own?
Dolores777: Tha...we have it made for us...sell it too

JTHJoe: Can you buy DH mix Wholesale? In large quantity
Cindycake1: I think Pillsbury is awful dry now
Dolores777: I buy from a flea market for 89 cents a box always
Bridal1: I've used Betty Crocker for 34 years - very happy with it!!
Cindycake1: Betty Crocker is good too
Icing Wiz: I only do frm scratch
Devonpeter: I got DH at Kmart 69 cents
Bridal1: Little old ladies always say - I know this is from scratch - I just smile!
Tha503: publix often has dh on sale for 69 cents i stock up then
JTHJoe: Do the companies sell in bulk or are you stuck with buying by box
Dolores777: .we should all use what we believe in and it will be great
Bridal1: Right!!
Dolores777: I buy bulk everything.  that's how we buy...$1,000.00 is nothing. We use to search for mix too, but now we always can get it at 89 cents so we do
Bridal1: JTH - I just bought 145 CASES of Betty Crocker about a month ago
Bridal1: One store lets me know when they are on sale
Cindycake1: DH is $1.39 here
Bridal1: I hated buying it off the shelf so started ordering it by the case.
Bridal1: Probably not as many as Dolores as I am a 1-woman operation!!
Dolores777: yes, ther are 3 of us
KYcakes: don't you just hate it when some one ask you if your going to bake when you have a cart full
Tha503: yes!
Dolores777: right KY...I think thats why we go to the flea market guy...Joyce hates that
KYcakes: i always use cake mixes but add something to it
Shirl955: why use a mix
Bridal1: Why do it from scratch???
Icing Wiz: MOre delicious Bridal
Bridal1: No, I disagree with that

LauraJMD: What's the shelf life on cake mixes?
Dolores777: Laura...DH told me it is 2 years, but that's from the factory to us. Who knows how long it is on the shelf before we get it. Old cake mix stays lumpy and won't mix or raise well
Devonpeter: I heard you can add baking powder if it stops rising
Bridal1: You new people have it made with all the info out there now - and computers - Dolores and I started so many years ago that we can't remember how many hardly!
Bridal1: Plus Icing has taken advice from me and has incorporated invitations into the business.
Dolores777: mix bakes the same every time and is nice and light
Icing Wiz: You need to try one of my recipes
Cindycake1: It also is quicker when you have a lot of cakes to bake
Bridal1: I've had old ladies think mine was from scratch
Shirl955: scratch makes a better cake if it is done the right way
JTHJoe: Can I find a good (not Wilton) buttercream recipe I order it my the tub now, would like to try homemade
Icing Wiz: I have a hard time icing mix cakes too soft
Shirl955: i can always tell a box mix because of the texture
Bridal1: Mine is homemade = from a mix that I prepare
Bridal1: I'd put my cake mixes against your scratch cake any day
Icing Wiz: People call back and tell me how great the cake is always
Dolores777: I certainly do like the box-mix light fluffy cakes instead of heavy ones
Devonpeter: I always underbake my cakes slightly
Tha503: me too everyone is always amazed at how moist they are
Bridal1: I think most people overbake cake mixes and think they aren't good
Dolores777: thats right Bridal...bakes the flavor out besides being dry
CarolA5238: I like light and fluffy cakes too, what's the secret.
Dolores777: Carol...test box mix this way: press your finger lightly in the center. If the cake BARELY springs back up --- its done - then
Bridal1: I use a cake tester, but everyone has their own way.
Cindycake1: Try folding beaten eggs into batter just before baking. Oil
breaks down eggs if mixed too soon. Will be higher and lighter
Dolores777: have ingredients at room temperature too
CarolA5238: Come to think about it some of my cakes do come out lighter when I don't bake too long.
Dolores777: right Carol...this is the whole secret of good tasting cakes
Bridal1: I also rotate my cakes half way through the baking.
Dolores777: I do too - on big cakes Bridal
CarolA5238: I thought when all ingredients are cold the cakes come out better?
Dolores777: But our new oven helps this prob a lot
Icing Wiz: I use bake even strips and core in middle for big cakes
Bridal1: I also freeze mine and I don't ever do crumb coating. Just don't have the time