Tuned Out Food Network for good!

Today I watched The Theme Cake Challenge.
I’m sure this was aired previously but this was the first time seeing it for my wife and I.
I was really disappointed in the mockery they have made of our profession.
There was Collette Peters, Duff/joke, the Cake Diva from Jersey etc. The mystery theme was sports. The cakes were 2 fishing,1 Matador,1 L.Armstrong, and a boxing
Then these so called professional started stacking, schlacking plain cake, building layers out of plastique, welding and screwing non-food safe structures
I can’t go on. It had to be the biggest public knock of our specialized trade.
I don’t care what the competition was, but to completely disregard flavor and quality to display the sizzle and no steak. We were so embarrassed we think we have turned off the Food Channel for good. I still can’t understand what that hour of garbage was supposed to translate or deliver to the audience. As far as I know no one has split cakes or wedding cake into two categories. Inside and out.
It’s like a theme plate for a Chef and he or she comes up with beautiful garnishes and plates them surrounding a plastic steak and a fake potato. It was humiliating.
We work our butts of to dispel the history of dry white wedding cakes only to have it knocked back by these yahoos (Fnet)
Off the soapbox I go.
Pan

I did not mean to be so harsh.I know these guys have good reputations.

An example. Our website is 5 yr old. We made a descision not to put the high end cakes up for fear they would scare of lesser cake sales.
We just bartered a huge cake with a very well known web designer. He will be working with my son to develope our site geared towards the sizzle. This really chaps my ---. When I entered this ring, I found my niche to be FLAVOR-QUALITY. We don't have a buttercream filled cake or a cake that can sit out for hours. Hense we are limited to volume based on delivery. Meaning we cannot over book cakes and deliver a cake early knowing it will be ok for service. Our cakes don't do well with fondant. Since most of our cakes are mousse we find the fondant a negetive when slicing.Something a lot of places don't care or even consider. Meaning, once outside the door your on your own. I have seen some of these sculpted cakes sliced. It's a joke! We have done these also, but take the time to plate and seperate the interior. Meaning if a cake structure is a 20" tall building, there will be 4 servicable layers and even different flavors.
ANYWAY I think I'm still going to stay away from FN. It's just not relivent.
I will let you know when the site and the photos are up.I'm thinking my son said they found 460 usable pics. Should be interesting. BTW We did a xmas wedding cake that was 4' x 8' x 5' high with assorted presents and gifts. When we had sculpting you can be assured there was cake inside. still not buttercream, 8 layers of pound cake with green apple and raspberry puree between the layers for color. I personally hired two banquet managers that I know to come to the shop to learn how to slice ,and work the wedding to serve. It's not all about the sizzle! You hot chefs woud not stand for this sort of thing, right? A show about presentation with no insite to the food!!
Also, Mike is a great guy, he has found a creatice outlet for his talent that pays well. Peters does one style and one style only.Don't know the cake deva. seems scattered buit did at least fill her cakes with something. The boat guy has been in other comps. Must have a family member on FN."
Food Network has gone with the sizzle, put the beautiful people out there, not the beautiful food.
Man, I think I'm going to hurt myself jumping off the box this time.

Made it off the box.
I'm voting to put all our cake up on the site. Even the ones where we should probably have a release since they were for prominent people. We probably don't need the site since it's only been an issue when I started the January push for new things. Most of our business is word of mouth (knock knock on my wooden milk crate). We'll see. I don't know if you recall me purchasing websites a while back. Seems one I bought will do much better for us then our current. We will have two,one wedding and one bakery with links to both.
What do I need to explain about Peters?:confused: I know she probably runs the gament. but I think her main exposure and what she goes back to in a crunch is the whimsical, no? fondant:eek:
Over the years we have pledged to get out of the fondant arena. Doesn't work with our cakes, we can achieve the same look with other products, never tasted one that compimented our cake, made popular by the persons having to hide or not able to spin a clean surface,yadda yadda.
Jumping down
pan
BTW turned on the TV in my office and it was left on FN. Watched the southern lady leave the set and have her two boys make beefaroni.
She returned with bananas to make something. She then proceeded to rub these eggs and explain that she believes in using fresh eggs as long as they are not cracked.:confused: You think she knows that the sam. is also spread by the shells? What a joke. Mabe the new site will give me enough exposure to join yous guys on TV so I can preach:smoking:

I uderstand. I'm not knocking fondant. it just doesn't fit with us and soft mousse cakes. but, when our site is finished or when I learn how to put up a picture, we'll have a vote to see if we can distinguish the fondant cake vs the bc cake. We were forced to learn how to get the same look or we would have to turn down business.
I know you make your own, can you make it tasty enough to compliment you cakes?
GTG
antiques roadshow

we were flipping last night and stopped at FN to see some bakery making some sort of spicy cookies. The kitchen was trashed. The underside of the mixer, the handle, etc. was caked with ----. The whole place was light years away from passing a health inspection. This bozo seemed proud of his filth pit and bragged about his product all over in grocery and upscale boutiques.
I kept waiting for someone to come on and explain how this type of place should never be allowed to serve the public.
Downhill spiral!
but we did notice that the snips for upcoming shows had the little slit on the womans shirts enlargerd:lol:

No!!
I really enjoy TV! We're not much into weekday sitcom, but I don't think there is anything we have not seen on Discovery, Nat.Geo.,History. etc.Actually they are very repetative. Also like Mythbust. and we now make time for Amer.Idol. and of course The Antique Road Show.
Keep up to date on the PC. Give up TV.NEVER!!!! otherwise I'd have time to cut the lawn, clean the pool, NO WAY!!!!!

You got it!!:D ;) :roll: :bounce:

I think the last time I cut the lawn was a couple of years ago. It was 106. zero humity. breathing in hot air combined with cake clippings,pollen etc.
eyes watering, runny nose, heart pounding, legs shaking.
I looked next door to see the lawn maintanence guy with a hat on, jalapeno in his mouth, dry, and seemed to be enjoying himself. :smoking: Haven't mowed since.:beer:
How far off topic is this?!

Mikeb, don't take this wrongway:p
but please keep your fingers and your coworkers fingers out of my food.
95% of all commercial contamination is caused by the hands.
also, 85%+ of all food borne illness originates in the home:D
Mike,
I just saw one of your cooks give a little high five to one of the servers, that server was just picking their 'lksdfiu[ o:beer: :crazy: ;) :lol: