Baby Cakes are the Stupidest Thing on the Planet!

So I made the baby cakes. While doing so, I realized this was the one and only project I had worked on so far that I truly hated and felt like I was betraying myself. The fact that we'd only be charging $15 per cake was devastating to me. While admitting that this was my first time doing this, so therefore I would be slower and everything would be more frustrating right off the bat, I spent 6 hours of my time making up 6 sample cakes. This was time that I could have spent getting ready for brunch, or making bread or whatever, but something valuable to the restaurant and to me. At least I expressed my extreme dislike of this project to the chef. I insisted that this woman must pay at least $15 per cake, and maybe more, as far as I was concerned. While I was researching these cakes, I came across the way that certain people advertise this product. Very key ideas were that baby cakes were marketed as something special for the wedding party, not all the guests! Also, the people who make these cakes tend to make ONLY these cakes, nothing else, so they have lots of time to practice and perfect the technique that goes into them. For me it would basically be a two shot deal, since we just did the sample and the only other time I would agree to this would be for this wedding the woman is planning for September. It also makes it almost worse that she has no idea what goes into making a cake. She came in to pick up her samples on Saturday. I had finished them maybe 10 minutes before she walked in the door. She looked at them and said they were gorgeous, but rather large for what she was thinking. I said we could definitely make them smaller, but I don't think the price should be reduced at all! The same amount of labor is involved, and that's how we're costing this one. To top it off, she then asked IF she owed us anything for the samples. Luckily the chef was also standing there and he immediately said yes, and $15 per cake please. Her face changed immediately to an expression of surprise, and I think that might have been the moment when she might realize that buying 125 of these for the wedding is kind of stupid.

Not really much else happened this week, Oh, the Turtle tried to grab my ass, for which I severely yelled at him and kicked him out of the room. I either need to talk to the chef or attack this guy physically next time.

Also, I managed to come in on Thursday for only 6 hours! Yea me! Oh well, I'm sure I won't see that again anytime soon.

Thanks for all your lovely comments on the wedding cake from last week's post. I apologize if I bring anything to your events that is not as beautiful, however, it usually has to be a mistake for me to even get it out of the restaurant and not feel like I'm stealing. The subject has come up in recent weeks that with the loss of the wholesale accounts the bakery has been draining the restaurant instead of paying for itself. That means both product, rent, and my salary are not being covered by what I make every day. While the discussion also made me feel a little better about the fact that they weren't shopping for anyone else, it still puts pressure on me to make a better product and something more dazzling that you can't get anywhere else. My problem is that I don't really have time to screw around with new stuff while I'm just trying to be fast enough to finish the old stuff.

I'm also working on a new carrot cake. What do you guys think about carrot cake with something other than cream cheese frosting? The problem is that cream cheese frosting is pretty damn hard to smooth out, and it tends to crack when it gets dry. Any suggestions/ideas/opinions would be greatly appreciated.

Have a great week!