Admittedly, I came in later than usual today, I think it was almost 9:00 am. I did work 13 hours yesterday, open to close, and then had to go home and start the stop's laundry (aprons and rags). I did so much paperwork and ordering yesterday that I thought for sure I'd be prepping and baking all day today. I never got started until 3:30 this afternoon. Talking to customers, answering the phone, reviewing orders with the baker, talking to a distributor. I don't know what else! Now it's almost 5:00 and I'm not where I'd hoped to be by now.
I'm in the middle of a(n annoying) recipe and find that I'm out of chopped walnuts. I wash the Cuisinart to chop some before I remember that we're OUT, completely, because Costco was out when we shopped. So now I'm faced with an emergency trip to the grocery store, and I already made one of those today so I don't want to go again. That's why I'm writing! Productive, huh?
I haven't written in over a week, and you missed a crazy week! Last week we (my bakers) put out an amazing array of custom cakes, including a ski boat groom's cake (a surprise from the bride and mother of the groom), a three-tiered wedding cake, a two-tiered baby shower cake, a book club cake, a good-bye to Spanish teachers cake and 28 mini two-tiered wedding style cakes for a 25th anniversary party. So amazing to watch it all happen despite the stress and pressure on all of us, especially my very talented two bakers. But the results, AH, so worth it!
I love to help plan the cake for a party. It's a privilege really to be a part of the planning process, to help the customer decide on the perfect cake (or cupcakes or combination of both) that fits the occasion. And then afterward to hear all about how the cake was received. Playing with food and making people happy, what can anyone say? except for those times when the customer is NOT happy, which thankfully, has not happened very often in our 4 and a half years.
My worst moment was two summers ago. We were asked to prepare a special, LARGE tiered cake during the time we'd be on vacation. We tried to say no, the first-time customer insisted. That should have been our first clue we were doomed. Thanks to a series of miscommunications, the cake had to be RE-baked the day of the party. Now usually a cake is served at the END of a party, right? I thought no problem, I'll call the customer and see what time they really need the cake on the premises. THIS cake was to be served FIRST. It was to be the centerpiece of the party, a surprise for the recently married couple.
The cake was finally finished, GORGEOUS, and loaded into our car. The delivery was at the TOP of a hill. As we crawled up the hill, I kept turning back to look at the cake. About two-thirds of the way there, I looked back and could not see the cake. It had collapsed on itself into one corner of the box. Now I had to face the customer and tell them what had happened. It was not pretty. The customer was not in the least understanding (not that I expected him to be). He was in fact a bit condescending which added insult to injury. What can I say, it was one of those moments you wish the earth would open up and swallow you.
Thankfully, we learned a lot that day and no way, NO WAY will we put ourselves in THAT situation again. Custom cakes are now completed one day ahead of pickup or delivery so that if anything should go wrong, we have time to remake the cake.
Well, I've procrastinated enough, it's only getting later, I'd better face another run to the store so I can finish at least one more recipe before the day is done.
See you next time at BaklaJava!
Betsy :) XOXOXOXOXO
