The Best Return For Your Money
September 14, 2012 Spacing: The FINAL frontier.
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These are the travesties of the bakers-who-don't-plan-ahead-well.
Plus the ones who like to center-justify their text so each line only has four letters each, because, yeah, THAT makes sense.
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(Great. Now I really want there to be a band named the Cong Rats.)
Or how about just three letters each?
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Que?
I know how those long words can sneak up on you, bakers, but the important thing is to make sure everything is legible and spelled correctly:
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Oooh, so close.
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Less close.
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You're kidding, right?
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WHAT IS WRONG WITH YOU PEOPLE??
Ahem.
Then there are the bakers who get their spacing right, but throw in a dash anyway:
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Dash it all!
And, uh, this person:
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Oooh, if only there'd been more space for the baker to work with!
And finally, there are the bakers who are just batpoop insane:
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Forget the writing - I want to know what that drippy brown spot is.
Or...do I?
o.0
Thanks to Krissy K.,
Christine D.,
Justine J.,
Chris & Jessica,
Deborah B., Carl J., Marina C., Angela W., Bronwyn G., & Angie W. for really exploring the
bakery space.
Reader Comments (53)
Batpoop insane...brown drip...eeeeewwww.
On the "46" cake--sorry, we can't magically expand the writing area on a cake just because you want an impossibly long message on a tiny cake. And sometimes, people ask for writing on a cake after the decorator leaves, so you've got people from the deli and other areas of the bakery who ARENT professional cake decorators writing and spelling stuff because customers won't take no for an answer. I highly doubt most of your "bad writing/spelling" cakes were written on by the person who decorated it.
I worked in a grocery store bakery in college, and we clerks (cashiers, basically) had to do the writing on cakes that were in the cases when the decorators weren't around (they had M-F daytime shifts only). I happened to decorate cakes as a hobby, so it wasn't a problem for me, but some clerks had no idea what they were doing. Between poor handwriting to begin with and an unfamiliarity with piping from a pastry bag, it's a disaster waiting to happen. Especially when management doesn't allow enough "down time" (i.e., not being productive) for clerks to practice pipe-writing on parchment. Or when the clerks just don't care. I'd bet many of these examples come from a similar situation - especially when the cake itself is presentable, but the writing ruins it.