|Which tier is red velvet?|
It makes me wonder what the purpose of these cake lies are. Unfortunately, a lot of the "tall tales" seem to exist solely to make the baker's job easier. If you don't want to do something, or you can't do it because you don't have the skill level, just tell the client that it CAN'T be done, or HAS TO be done a certain way.
Those phrases should be keywords for brides...If you hear "It CAN'T be done" or "you HAVE TO do it this way" you'd better double-check with someone else.
Here are some doozies that I've heard recently:
-You can't do red velvet cake on a wedding cake because it will bleed through the icing. (Tell that to the last 40 red velvet cakes that I did.)
-The bottom tier has to be pound cake (what if it's only a two-tiered cake?)
-A specific technique just can't be done. (You mean that you don't know how to do it.)
-Square cakes are cut out of a round cake, so a lot is wasted. That's why we charge so much more for them. (Ever heard of a square cake pan?)
-You can't do fondant draping on buttercream (You mean that you don't want to have to take the time to smooth the icing out before adding a drape to it?)
So to all you liars out there, stop it! When the client that you've lied to comes to me, you can bet I'm going to set them straight, and it will just make you look bad. Just say that you don't know how to do a technique, or that the flavor choice they want isn't something that you offer. Try the truth for a change.
What cake lies have you heard recently? Share any good ones, I'm always looking for a laugh!
(And it's the bottom tier that was red velvet!)