Date: September 16th, 1998 06:20:53
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: contract legalities?
I'm probably nuts. but I don't do contracts and I don't require a
deposit. In 20 years of doing 7 and 8 weddings a week I was only taken
once and not only was I taken but the total for everyone involved was
$10,000.00. The hotels I deal with tell me it is only a matter of
time--but so far so good. I have weddings into October 1999 and what I
do is to reconfirm with those people about 3 months prior to the wedding
or, if I start booking real heavy for that particilar weekend, i
reconfirm.

Date: September 16th, 1998 11:07:49
From: Mary S.
e-mail: MontereyMS@AOL.com
Subject: Re: What do you say, when customers ask?
I'm fairly new to making cakes for other than family. But I found what works out surprisingly well when asked this question is to tell them I use cake mixes as the base for the cake and then add my own special ingredients. This has worked out very well so far.

Date: September 16th, 1998 08:57:25
From: Pat R.
e-mail: PRespers @ aol.com
Subject: Re: Re: Contracts for wedding cakes
I am also trying to find out about wedding contracts and what info they should have ..woulld aprreciate if you would send me a copy as well

Date: September 16th, 1998 09:32:16
From: Netta
e-mail: netcakes@concentric.net
Subject: Re: What do you say, when customers ask?
I always tell people who ask if I use mixes the "truth with a twist".
I tell them, "Yes, but I have a few secrets I use to make them extra
special." I have NEVER (in 22 years) had anyone who asked, decline to
place an order after that answer. Most of us DO have a "version" of
the cake mix box recipe, anyway. Some of use use a little less oil, or
more, or an extra egg, or an extra tablespoon of flour, etc. Plus we
"experts" (ha!) know how to "mix a mix"! I've seen some mix cakes made
by my friends - they don't come out like mine!

With businesses like ours (in our homes, mostly), customers are
recommended by word of mouth, or they were at a party where one of our
cakes was served. It's not like they are looking us up blind in the
phone book. They usually already have a good recommendation from one
of our customers, or have tasted and seen our cakes somewhere; so they
are inclined to order - they just may be curious how you make such a
good cake!!

There is another very good reason to tell the truth, too. I've had
several people over the years call for a cake and then announce some
sort of food allergy. This is not an area one should mess with; food
allergies can be deadly. I am usually the one to decline a cake order
(not the customer), if I cannot discern from the cake mix box the
specific ingredient to which they are allergic.

Besides, from the amount of VERY busy cake decorators I've seen on the
message board, after you've politely answered customers' questions
truthfully, and they decide not to order, very shortly, another
customer will fill their spot.

Date: September 16th, 1998 06:27:01
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: What do you say, when customers ask?
I tell them the truth. My carrot cake is from scratch and most
everything else is from a box mix. I have tried lots of recipes from
scratch and I still think the box mixes are better. The funny thing is
that just about every bakery uses mixes such as Pillsbury, etc. that
they buy in 50 pound bulk. As long as a customer can sample your cakes
there is no reason to lie about it. I use to do cakes for a former
Washington Redskin who had a bakery and I know they use to buy their
cake mixes from Pillsbury by the bulk, in fact, they had a carrot cake
that all they had to add to it was water and believe it or not it was
great.

Date: September 17th, 1998 12:24:17
From: Dawn in Tx
e-mail: Acred_Family@IntegrityOnline6.com
Subject: WOW ! Thanks
Just wanted to say Thank You for the great detail - I will ask the seller of the book to check those pages and see if what you described is there.

WOW - you went to alot of trouble to get me this information and I really do APPRECIATE IT.

Take Care -

Dawn
Austin, Tx

Date: September 17th, 1998 12:19:06
From: Neshia
e-mail: kgw68@msn
Subject: Thanks to robin

Date: September 17th, 1998 12:34:02
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Re: contract legalities?
I feared I was the only "dumb" one out here, but I don't do a contract either. I have been to court once, but not because of not refunding. A lady accused me of not providing what she wanted, but the court ruled in my favor and she had to pay me the amount owed. Took awhile, but I finally got the money. I DO require a deposit just to keep the people honest so they don't go down the road and find someone 10 cents a slice cheaper - yes, honestly, that did happen to me several years ago when I did not take a deposit. Now I require a $50 deposit - this is non-refundable if they cancel for any reason. I just had a cancellation for October 10 and they had paid $150. I refunded $100 and they were happy. The reason is that you have spent time with them, maybe bought something for their cake or maybe refused another order because you were full up. I explain to them early on that I do NOT hold that date open for them unless I have the deposit. Like Marida, I have weddings booked into November of 1999 and have deposits for all that I have committed to. I have done weddings for nearly 35 years and worked out of my home all this time without a contract. I also live in the country - 4 miles from the nearest town, so if you live in the city, you may be a little more nervous about contracts.

Date: September 17th, 1998 12:01:47
From: Dawn in Tx
e-mail: Acred_Family@IntegrityOnline6.com
Subject: Re: Re: Contracts for wedding cakes
I would also like to request a copy of your contract, if it is not too much trouble for you to e-mail it to another person. You have been very gracious with it already.

Thank You Very Much -

Dawn
Austin, Tx
 
 

Date: September 16th, 1998 03:05:01
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: What do you say, when customers ask?
That's always tricky, isn't it? It's too bad there is such a stigma about mixes; I use mixes for 90% of my cakes and people always rave about how good they are. So far the only people who have asked me directly were close friends, who had already tasted my cakes and knew they are good. Maybe say something like "it's an old family recipe", or tell them to taste it first and let them assume what they will. I've always used mixes, even before I started decorating, and so did my mother, so I've thought about saying something like "I use the same recipes I make for my own family" or "The recipe was given to me by my mother". I don't like to be evasive, but I also hate for people to pass judgment before they've even tasted my cake based on prejudice. If you do tell them it's from a mix, be sure and point out that virtually all commercial bakeries use mixes and most home decorators do, too.

Date: September 16th, 1998 03:19:55
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: contract legalities?
I think most people understand the need for the deposit when you have a small operation, either from home, or a small shop. We just cannot afford to take a big loss if there is a cancellation. Another reason for the deposit is to keep them from wasting your time if they're not really committed to getting the cake from you, or to the date. Once you get busy, if you reserve the time to do a wedding cake and they cancel, not only would you be out the money and labor for any work you have done already, but you're out the money for the cake order you had to turn away because you were comitted to this one. I don't know of anyone who keeps the entire deposit if someone cancels. It depends on how close to the wedding and the reason for cancellation. You just keep a small "fee" for the time you spent on the consultation plus to cover whatever work you may have done already. If they cancel far enough in advance, then I'd return the deposit, minus a nominal fee of maybe $10 for the bother, or if there were a death or serious illness, then I would probably return everything. I doubt that most people would think of reporting you to the health department. The average person doesn't really think about health codes and whether or not you "should" be operating from your home. The amount of money involved wouln't be worth their bother to take you to court most of the time. If they start to raise a stink, then you could always give them a full refund to get rid of them. I've only done a couple of wedding cakes, so I haven't had to put any of this into practice, yet. Hopefully some of the p eople who have been doing this a while can explain how they handle it.

Date: September 16th, 1998 01:03:13
From: Lena
e-mail: LENACAKES@aol.com
Subject: Re: Re: Contracts for wedding cakes
HI, ROBIN.
COULD YOU E-MAIL ME A COPY OF YOUR CONTRACT, ALSO? THANKS! LENA

Date: September 16th, 1998 02:12:45
From: Lena
e-mail:
Subject: contract legalities?
For those of you that do cakes of the home and contracts for wedding
cakes, how is it possible to receive a deposit and a portion of it is
not refundable? How is done? How do we get away with this versus the
bakeries? I'm nervous to do that. What right do we have, if we bake
from our homes (which we shouldn't, by 'code') and if we don't refund
the money, what are risks of someone turning you in to the health
dept.? Can someone, please, explain all this to me. Also, whatever more,
that will help me decide to do a contract? All I do, is just a plain
order form with all the information I need from the bride. I request
that they pay me 3 weeks, in advance. If they pay by check, I cash it
the first week, to make sure it is cleared. The second week, I get all
my stuff. Third week, I bake, fill, and decorate the cakes for the
weekend. It hasn't happened to me, yet, that in the middle of all this,
someone cancels their wedding or cake order, and you could lose money. I
I understand that, there's the reason for the contract. How it is
understood by the bride if she cancels, and not take you to court for
the full amount of money to be returned. I have to say that I appre-
ciate CyberHome because I discovered it, about a month ago. It has been
very helpful to me. I'm new to computers and surfing, so I'm glad to
find this area for cake decorating and get help/give help. I hope you
can help me with these questions. Thanks!!

Date: September 16th, 1998 01:14:43
From: robin
e-mail:
Subject: Re: Re: Re: Contracts for wedding cakes
Let me know if you got it in one piece! thanks, robin

Date: September 16th, 1998 01:25:36
From: Lena
e-mail: LENACAKES@AOL.com
Subject: What do you say, when customers ask?
I have a question for everyone. If you always use the cake mixes from
the box (I do), what do you say to the customer when they ask you "Is it
from scratch or box? I prefer from scratch?". What would be your reply?
Just curious to know and learn. Thanks!

Date: September 16th, 1998 12:54:19
From: Karen P.
e-mail: kpartain@mindspring.com
Subject: Re: Re: Contracts for wedding cakes
Robin, would it be possible for you to email me a copy of your wedding
cake contract as well? I would really appreciate it!

Karen

Date: September 16th, 1998 08:13:48
From: robin
e-mail:
Subject: Re: Contracts for wedding cakes
Neshia, I emailed you a sample of my contract; I hope you got it. Good
luck on your business! Robin

Date: September 17th, 1998 02:32:38
From: Jody
e-mail: RunyanFmly@aol.com
Subject: Re: What do you say, when customers ask?
I frequently get that also and I respond in a couple different ways
depending on the person asking. Most of the time I say something like,
"I have recipes using both, (scratch and mix) but nobody has ever been
able to tell the difference". Or, (mysteriously) "It's a secret and if
I told you, then I'd have to kill you". Of course the previous answer
is only for certain customers that I've ascertained have a sense of
humor. They've worked so far!

Date: September 17th, 1998 02:36:49
From: Jody
e-mail: RunyanFmly@aol.com
Subject: Re: Re: contract legalities?
How can you charge a "down payment" fee if they don't commit to buying
a cake from you to begin with? Do you tell them when they call to set
up the appointment that there is a $40.00 consultation fee? It doesn't
happen often, but I have had customers that I've spent 2 hours or more
with picking out a wedding cake and then they call a week later and say
they decided to go with a family member who will do it for cost. What
to do? Thank you

Date: September 17th, 1998 05:46:39
From: Kathy M.
e-mail: ndsz27a@prodigy.com
Subject: Re: What do you say, when customers ask?
I always tell them that I use only Duncan Hines mixes because they are
more moist and sometimes add to them to make them special.

Kathy M.

Date: September 17th, 1998 02:16:20
From: Jody
e-mail: RunyanFmly@aol.com
Subject: Re: Re: Contracts for wedding cakes
Hi! Hate to bother you, but could you send me one also? I've been
putting together one of my own, but I'd love to see a "tried and true"
version. THANK YOU!

Date: September 17th, 1998 07:06:38
From: robin
e-mail:
Subject: ? for Pat R
I tried emailing you but there was an error w/your address, and it
wouldn't go thru. Could you check it? Robin

Date: September 17th, 1998 09:49:07
From: Kristin
e-mail: Krispan@webtv.net
Subject: Re: Contracts for wedding cakes
Could you send me a copy also. Thanks!!!!

Date: September 17th, 1998 07:34:57
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Pulled Sugar Cake
There is a lady in Columbus, Ohio I've seen demonstrate this. If you
haven't found anyone near email me and I'll try to find out her name and
address. She may know a fellow pulled sugar artist.

Sue at Sugarcraft, Inc.

Date: September 17th, 1998 07:45:29
From: Sue
e-mail: proicer@one.net
Subject: Re: Chocolate Covered Strawberries ??
Use a confectionery coating. We sell the brand Merckens. Its a ready to
use chocolate. All you do is warm; not boil. Dip and drain slightly and
lay on wax paper to set-up. Takes about 5 minuets; depending on the
temperature of your kitchen; the colder the better and the temperature
of the chocolate; the cooler the more chocolate that will adhere.

I think this has been mentioned somewhere else on the Message board so I
won't go into great detail unless you need more help.

Sue at Sugarcraft, Inc.

Date: September 17th, 1998 07:41:18
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Basket weave
We normally use tip 48, that's the one in the Wilton course we teach.
The others are just smaller. There are two large tips; 2B & 1D if you
need to get down quicker and the look of a large basket.

I have used the decorating comb when I'm lazy (the cutomer didn't
request basket weave) and want a little texture to a plain round cake.
Move the comb up and down while smoothing out the icing. Looks pretty.

Sue at Sugarcraft, Inc.

Date: September 17th, 1998 07:22:07
From: Sue
e-mail: proicer@one.net
Subject: Re: contract legalities?
We also charge a $40.00 'down payment' for taking the order. It states
in the contract that this is a consultation fee and will not be refunded
if they should cancel but will be deducted from the total due.

Just remember the contract is only as good as the paper it is written on
and the knowledge of the referee about the situation should you go to
court.

We had to go to court because some lady said we sprinkled glass on her
cake and wanted the whole reception paid for by us! It was edible
glitter. She had even produced a piece of glass. But had we not brought
the glitter the referee would have ruled against us.

Usually when your out of your home you may know the person or have been
referred so its less likely to happen but just put a sign on your door
and they go for blood!

Sue at Sugarcraft, Inc.

Date: September 18th, 1998 12:29:44
From: Lena
e-mail:
Subject: Thanks, everyone!! For all your input to my questions!

Date: September 18th, 1998 08:38:45
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: Re: Re: contract legalities?
I think that is part of the reason many people charge a deposit, to keep them from coming to us just to take our ideas, then go elsewhere. Maybe tell them they are welcom to stop by and look over some pictures (to judge the quality of your work, not choose a design) and get some basic info on prices, flavors, etc (shouldn't take more than 15-20 minutes), then if they decide to go with you put their money down and get the 1-2 hr full-fledged consuultation to actually design and order their cake.