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Re: My poor bride - one lucky cake decorator

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Posted by DeniseNH on July 16, 2007 at 17:25:30:

In Reply to: Re: My poor bride - one lucky cake decorator posted by Dee MI on July 16, 2007 at 10:24:05:

I would change to Fondant if the weather man said it was going to be 84 or higher and the cake was going to either be in an unairconditioned hall, outside reception or being hand delivered by the customer. To heck with the price, I just want to save my reputation and nothing can ruin that like a melted, falling apart cake. I also am thinking what's best for the bride because I don't want to ruin her day either. This may affect only two cakes a year but it's worth my peace of mind and will be part of my contract from now on - "icing is my decision based on the weather and circumstances". Brides are depending on me to get the cake there safely and provide one that will last till they cut it. I visited the hall today and found out that the power didn't come back on till 4:50 - the service was held at 2:00 and the reception at 3:00. they opened up the bar and everyone left with a nice "warm" feeling.

: So if you change to fondant at the last minute, what does that do for the price? Do you absorb the rate difference or bill them? Customer devils advocate: At what temperature do you make the decision? I just know someone would argue that it wasn't that hot. :)

: The skies opened up with the most horrific thunderstorm one hour before the ceremony started and all the power went out at the reception site. The Kitchen was hotter than an oven. I've never been so happy that this one cake was ordered fondant covered so that it too didn't melt before they got to cut it. Feeling very thankful today. Will make a note to myself that on extremely hot days, I reserve the right to change from Italian Meringue Buttercream to fondant.

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: I would change to Fondant if the weather man said it was going to be 84 or higher and the cake was going to either be in an unairconditioned hall, outside reception or being hand delivered by the customer. To heck with the price, I just want to save my reputation and nothing can ruin that like a melted, falling apart cake. I also am thinking what's best for the bride because I don't want to ruin her day either. This may affect only two cakes a year but it's worth my peace of mind and will be part of my contract from now on - "icing is my decision based on the weather and circumstances". Brides are depending on me to get the cake there safely and provide one that will last till they cut it. I visited the hall today and found out that the power didn't come back on till 4:50 - the service was held at 2:00 and the reception at 3:00. they opened up the bar and everyone left with a nice "warm" feeling.

: So if you change to fondant at the last minute, what does that do for the price? Do you absorb the rate difference or bill them? Customer devils advocate: At what temperature do you make the decision? I just know someone would argue that it wasn't that hot. :)

: The skies opened up with the most horrific thunderstorm one hour before the ceremony started and all the power went out at the reception site. The Kitchen was hotter than an oven. I've never been so happy that this one cake was ordered fondant covered so that it too didn't melt before they got to cut it. Feeling very thankful today. Will make a note to myself that on extremely hot days, I reserve the right to change from Italian Meringue Buttercream to fondant.

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