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  1. #1
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    Default any professional cake makers here?

    I have a question - if you were making a birthday cake (A Minion Cake) and were doing it in chocolate mud cake - is it cheaper making it nut free or not nut free? And is it any more cost wise to have it in another flavour?

    I have a cake lady making my son's birthday cake - she has a shop even, and her stance is even if it's a sponge cake inside it will be more $$$$. I don't see how more effort is required if it's a sponge cake or even another flavour eg: vanilla mud cake.. I just rang to ask her if it's extra for no nuts and after a long pause I get ''ummmmmm yeah $60. WTF! how did she come up with $60 freaking dollars. I have half a mind to pull the pin. Even if it means losing my $60 deposit.

  2. #2
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    Im not professional but I would assume she would charge the extra to make sure her equipment is nut and trace free. If that's the case then I would assume it is for cleaning or buying new equipment and that the ingredients would also be a little more expensive as well.

    But a simple sponge? No that would be cheaper than mud by far.

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    That's ridiculous. I have purchased heaps of cakes from professionals and have never been charged extra for nut free. I have however been charged different amounts sometimes for different flavours.

  4. #4
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    thanks for your reply. I don't know why she is refusing to make it in sponge unless I pay more. I'm pretty annoyed.

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    Quote Originally Posted by Minchi View Post
    thanks for your reply. I don't know why she is refusing to make it in sponge unless I pay more. I'm pretty annoyed.
    Sponge is harder to work with, it doesn't carve as well and doesn't hold the weight of some icing well. You also can't stack it very high or it can squish itself. I hate working with sponge.

  6. #6
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    Quote Originally Posted by amyd View Post
    Sponge is harder to work with, it doesn't carve as well and doesn't hold the weight of some icing well. You also can't stack it very high or it can squish itself. I hate working with sponge.
    This as well. A more dense cake is easier to work with especially if using fondant.


 

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