How To Get SUPER SHARP Edges On Your Cakes
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- Опубликовано: 30 сен 2024
- Thank you for watching everybody! I appreciate my subscribers! If you have any questions on the techniques used in this video please leave your comment below. I ice my cakes with American Buttercream (as in my Perfect Icing Consistencies tutorial), but this technique will work PERFECTLY with ganache and any other type of icings that are of a GOOD QUALITY and that firm up and HOLD THEIR SHAPE.
Stainless Steel Miniscraper: amzn.to/3SqZb2X
***HELPFUL TUTORIALS mentioned in video**
How To Ice With Acrylics: • How To Ice Cakes With ...
Perfect Icing Consistencies: • Perfect Icing Consiste...
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Thanks, Laura and Arnie! So glad you are doing tutorials again!
You’re very welcome Laura! We appreciate you watching! 😍
instablaster.
wow~~ so skillful chef~ thanks for sharing~👍💖👍💖 have a nice day~👍💖
Thank you very much! We appreciate you watching! :)
Game changer for the cake making hobby enthusiast! Thank you
You're very welcome! Thank you for watching! :)
Wonderful. Thank you for sharing 💜💜💜
It's our pleasure! Thank you for watching! :)
Thank u for sharing, God bless u ❤
You're very welcome! Thank you for watching and God bless you too! :)
Hi Laura and Arnie,
I hope you read this and can offer some advice if I did the right thing. I had quite a sleepless night. You are my cake fairies.
I had a cake collapse this weekend and that has never happened to me. I made a two-tiered birthday cake (8 inch and 6 inch) with buttercream. It took me around 10 hours to make the cake and the little fondant decorations. I used boba straws and a central dowel to support the 6 inch tier like I always do. The cake was chilled and had a foam-core base. I placed the cake in a box with a non-slip mat and some supports to keep from shifting.
When the client picked up the cake, I stated they should drive carefully and get the cake into a refrigerator when they reach home. The cake was in excellent condition and was structured the way I always do for tiered cakes. However, I did not offer advice on how to disassemble the cake but I did give a cake serving guide for round cakes.
A couple of hours later I received a text message with two photos:
Photo 1- A photo of the 8 inch layer broken in half. The 6 inch layer was removed. I could see the boba straws in the photo but the centre wooden dowel was missing. It looked like a crime scene. 😮
Photo 2- the 6 inch cake was intact save for some of the decorations seemed to have fallen off.
As you can imagine, I was horrified. I called the client. I asked what happened. He said the bottom tier fell apart or collapsed. I asked how that could happen. He said I don't know, that's how it was. I think from the photo, they must have tried to remove the 6 inch tier by sliding it off instead of lifting it off. Thus the wooden dowel sliced through the bottom layer. The client didn't admit to that but I think that is what happened.
I felt so bad. Within 10 minutes of receiving the message, I refunded the ENTIRE cake amount and offered a future free cake. I profusely apologized. I wanted to correct the cake fail, offer good customer service and avoid a negative online review. Although it was never a problem for me in the past, perhaps I should have told the customer how to disassemble the cake and about the central dowel.
I read dozens of forums last night about baker liability after the client picks up the cake (I am going to implement contracts ASAP). The cake could have been damaged during transport or someone could have dropped it. But the client won't tell me that of course.
How would you have handled this situation?
BTW- I received your miniscraper. Great tool!
Much love,
Baker in distress
Hi! First of all, so sorry to hear that happened. 2nd of all, don't stress AT ALL. THIS my dear is how you learn to handle situations like this, because they DO come up. I really don't think you did anything wrong at all, ESPECIALLY if you've had experience with properly structuring tiered cakes. I would recommend however that you make sure the from now on your center dowel doesn't only go through the two tiers, but ALSO goes into the foam core board the tiered cake is on. That way if a dumb person (LOL) like this tries to do the same thing, the dowel won't slice through the bottom tier. It will stay put. It's pretty amazing that you feel responsible in any way. Even if a person has never ordered a tiered cake before, it's pretty "common sense" how to cut it and take it apart. But, I guess now a days common sense isn't so common. So from now on, definitely instruct your customers on how to disassemble the cake before slicing. Tell them exactly what NOT to do, but do it in a very relaxed way so that they SEE that's it's not a big deal or anything to be scared about. How YOU explain it will put them at ease or stress them out. It's really up to you. I have a feeling they destroyed the cake. Either accidentally or just by not knowing what they're doing. You certainly shouldn't have given them any type of refund and definitely shouldn't have offered them a free future cake. Don't EVER worry or be "afraid" of a negative review. It's not that big of a deal. Just automatically KNOW that you're not going to please everyone, AND you WILL have dishonest customers who try to take advantage of you. Develop a THICK skin. That's what it takes in this business. Still be kind, sweet, but professional and stick to your guns and policies. Don't ever let anyone take advantage of you, or try to convince you that you've done something wrong. YES, you WILL make mistakes. We screw up too from time to time, but if you KNOW you didn't do something wrong, then you put your foot down. If you know you messed up (which in THIS specific case I don't think you did) then of course you apologize and do whatever you need to do to make it right whether it be a refund, future discount, or future cake (which we've had to do all of those in the past). We personally don't do contracts. They're very time consuming. You can reach a verbal agreement with your customer and then put it all in writing in an invoice. When I send my customers their invoice it's got EVERYTHING about their cake order in there, down to the tiniest detail. By them paying the invoice, they are agreeing to the terms and conditions which ALSO includes no refunds in case of cancellation. Lastly, to avoid any other problems I would highly recommend you DON'T allow customers to pick up their cakes. I like to make sure my cakes get to the venue in PERFECT condition and the only way I know to do this is to deliver it. I don't even let them take it from Arnie at the door. They have to show him to the table and he MAKES SURE it will NOT be moved from that place at all. Then he gives them any and all instructions they need about removing decorations, etc., before slicing the cake. I hope all this helps my friend. Just take it with a grain of salt, learn from your mistakes. get yourself some thick skin so you can toughen up, and onward and forward! Remember to ALWAYS put God FIRST in your life AND business so that you can be successful. I hope all this helps. God bless you!
Thank you 🙏
I will take some time to absorb your comments. I spent a few days feeling sorry for myself.
Going to dust myself off and see this as the learning experience that it is.
💜💜💜 to the both of you