The Ole Fashioned Bake Shoppe
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- Diamond M.
Love Love Love!! Kristen was absolutely amazing!! She was very professional and always kept me posted about the cake! My husband and I will DEFINITELY be working with her more often!!Dec 19, 2020Verified
- Janet B.
The cake was really good, she delivered it on time however, the two top layers on the cake were leaning and sliding. I called her she contacted us back and refused to come and fix the issue, told me to dissemble the two layers the photographers and the bride and groom did not get a chance to see There cake. Even though it was raining an under shelter, she should have done the right thing and tried to fix it. That night I could not even properly put the cake in its box, because she didn’t leave us one. I was not happy the roses were melting it was not, handled professionally when I needed her to come back.Oct 19, 2020VerifiedThe Ole Fashioned Bake Shoppe's reply
On 10.10.2020 I delivered the cake to this wedding that was being held outside in the pouring rain. When I arrived the table for the cake had water dripping down on it from the tent. The top two layers were in a box beside the bottom layers but were still exposed to the rain. I assembled the cake and noticed that the top two tiers were leaning just a little. But the cake was still structurally sound. Photos will be posted on here. The MOB walked by a couple times and commented on how pretty the cake was. Fast forward to almost 2 hours later I receive a call from MOB telling me that the cake is sliding even more and that the flowers keep falling off and that the caterer had to arrange them back on the cake. I never refused to not come back and fix the cake, I just live over an hour away, so there was no way I would have made it back in time if the cake was sliding worse. I tried to explain to MOB to go ahead and disassemble the cake so the Brides cake topper would not be broken as it looked like a pretty expensive one. MOB then handed her phone to the host of the venue and I had to explain to her that there was not enough time for me to come back if the cake was sliding that bad, and I gave her instructions on taking the tiers apart. My contract states that I am not responsible for factors that are beyond my control. Not only the weather, but I was told other people had messed with the cake. So how am I to know that they didn’t make the cake worse. Yes, it did have a lean to it because it was already drawing moisture but it was still standing until I advised them to take it apart. But, again I reiterate you cannot leave a wedding cake standing outside in the rain for hours without it drawing moisture. I did ask the bride/MOB when we first were going over details if there was going to be an alternate place for the cake and the bride said she checked the weather and it looked good that day. Not the case. This region has recieved almost 4 inches of rain so far for October. I apologized for what happened and thought I was doing the right thing by saving the topper from being broken, and making sure the cake didn’t collapse completely.
- What should the customer know about your pricing (e.g., discounts, fees)?Cakes iced with buttercream start at $3.50 a serving, but this also depends on the design, piping, etc, which can alter the price. Homemade fondant is $4.75 per serving, and as with buttercream depending on the design, amount of fondant, price may be adjusted. Bride has to provide cake stands. I do not rent any cake stands, plates at this time. If I am providing a dessert buffet or other table all plates will be picked up after the event or arrangements will need to be made for me to pick these up. Delivery: The price for delivery is incorporated into the price of the cake unless it is more than 45 miles. Then a fee will be applied.
- What is your typical process for working with a new customer?I love meeting new people and finding out what style, design, theme that the bride and groom are going for is crucial when designing your cake. I'm very easy going, communicate extremely well and will let you know how things are progressing with your cake.
- What education and/or training do you have that relates to your work?Trained as a pastry chef at The Carnegie Hotel and Comet Bakery and Coffeehouse in Johnson City, TN. I have won numerous contests and awards over my years of baking.