Monthly Archives: January 2012

Fake Cakes

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fake cakesWhy would you want a fake cake when you can have a real one? I charge the same amount for both real and fake. I know that I have to do one less step when making a fake cake but the labor is just as hard. It does not take me any less time when I am decorating a fake cake compared to a real one. So why would I charge less? In fact it might actually cost me more, due to me having to buy materials and work with materials that will not go bad. Also what are you going to do with that 4 tired cake I make you? Do you have room for it in your home? Will you treasure it forever? Do you know that they get incredibly dusty and colors eventually fade? Why would you want to buy one fake cake and than buy sheet cakes to feed your guest? You probably are not even going to buy the sheet cakes from me. You will probably go to the closest or cheapest supermarket and buy subpar sheet cakes and pass them off as mine. This is one great reason that I do not offer fake cakes!

Labeling

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How many times do I have to say  “Make sure to label that”? Labeling every product is essential to your business. There is nothing worse than not knowing what goo is in this bucket or how old it is.

One day in work I need cream cheese icing, we buy a base and add to it to make it our own. So I asked one of the guys to pull it out of the refrigerator for me. He pulled out the bucket with the original cream cheese label on it, we opened it up to see what was inside. It looked like our cream cheese icing and it had the original label on it, so off I went with it. A few hours later after I had use the “icing” I looked in the bucket only to see some melted cake batter. Now who’s fault was that? Mine, the guy who pulled it out, or the person who put cake batter in the bucket and did not label it. All of us should assume some blame for it, but it mainly fell on the baker who did not label the bucket. If the bucket would have been labeled properly we would have never had an issue.

So now I say, label and date everything that you do. There is no need for preventable mistakes.

My Kitchen Remodel

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This post is not related to my usual Cake Design posts, but thought I’d post it anyway.  I moved recently and I realized that I needed to update my kitchen. My kitchen dates back to the 1950s and I do not think that anything has ever been updated since back then. I mean it took me ten minutes to cook two eggs! So I have decided to completely gut my kitchen! I got a new kitchen sink 43 x 22, appliances, counters, even down to new plates, large soup bowls, and my favorite luigibormioli white wine glasses. It took quite a while and alot of money but my new kitchen now looks great! It is so nice to come home to a new place and cook dinner in a kitchen that I designed myself! Now I keep coming across http://sparkleshinewindows.ca/  so power washing my house maybe next!

Who’s Fault Is it?

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I am tired of having to take the blame for bad management. It is not always my fault. Maybe if you took the order right or filed it correctly we would not be having this problem now. I’m your decorator, not your secretary. I should not have to check email and write up orders for you. That is what your sales girls are for.

In my job I make orders that are written on order forms. If these orders are written up wrong, that is not my fault. How am I suppose to know that the customer wants chocolate fudge filling if it is not written down? The order takers are the ones that need to give me all the information I need to complete my tasks.

There needs to be a standard operating practice so everyone knows how to take a order correctly. The management needs to stand behind their rules and enforce them. This way it will be easier to prevent mistakes and asking the question “Who’s fault is this”?