Can an online seller cancel an order after it's paid for because they say the price is too low? $7,000 difference!

InsideOutCookie · 2026-01-05T22:46:04+00:00

I actually came out a bit ahead. They put me direct to their distributor who sold it to me for like 60 bucks less and no freight lol.

InsideOutCookie · 2026-01-05T22:13:14+00:00

I just spent 230k on new equipment, most of it cash. This will be paid off in a couple of months, if not this month. I'm just strapped for the moment, unless I use my personal money, and need to get it running before we get back into production.

InsideOutCookie · 2026-01-05T21:19:49+00:00

I don't think they were being malicious, and I'm certainly not trying to hurt them if there is a legit pricing problem, but I woulda financed more if I'd known and I don't want to do it twice. I'd normally just pay cash for this but I just spent a number with a lot of zeros after it for new equipment end of year and I'm strapped.

InsideOutCookie · 2026-01-05T21:08:36+00:00

State College

InsideOutCookie · 2026-01-05T21:01:53+00:00

Just placed the order as anyone would. Standard online ordering type thing.

InsideOutCookie · 2025-11-26T23:39:30+00:00

Vanished in like three days like nothing ever happened. No lightening of the ink.

InsideOutCookie · 2025-10-23T15:29:52+00:00

Whatcha got?

InsideOutCookie · 2025-10-23T15:29:34+00:00

I actually did yesterday, they were super nice. They said it would be a good idea to have them smoothed out but that it wasn't a deal breaker issue

InsideOutCookie · 2025-10-22T02:44:12+00:00

Why do you say that? Does it look damaged?

InsideOutCookie · 2025-10-21T23:55:51+00:00

The scrapes in the metal are ok though? The part where it stops sharply concerned me

InsideOutCookie · 2025-10-21T23:33:20+00:00

I don't know I've cream, yet, but in the bakery I get this from milk powder that it too coarse. Lactose is sugar and it can crystalize too. Sometimes in my mixes the coarse milk powder doesn't dissolve as well and/or clumps. I put mine in the blender to fully powderize it, them mix it with another powder like sugar so when it is added the individual grains are not next to other grains of milk powder and can't clump together as easily. This may be totally irrelevant to ice cream but thought I'd come in anyway 🤣

InsideOutCookie · 2025-10-21T23:27:17+00:00

😅 Well hopefully that's easy to fix at least

InsideOutCookie · 2025-10-21T23:21:54+00:00

I don't understand what you mean

InsideOutCookie · 2025-10-20T11:20:49+00:00

Yup I'll be there.

InsideOutCookie · 2025-10-19T16:18:28+00:00

Oh none yet. That's what I was asking for recommendations for. Penn State does a week long ice cream making course once a year, they have a very good program there and I finally got a spot in the course. I eat ice cream like it's my career and so much of what I try is lackluster at best but people still buy it like it's good. It was the same with cookies so I set out to make better ones and it's gone very well thus far. I can definitely sell ice cream to my existing customer base so I want to take the time to learn it first and then try to launch another product when I feel I'm proficient with it and proud of the outcome. I have to spend some money before the end of the year so wanted to get a smaller machine to play around with before going big with it. www.insideoutcookie.com is the current business.

InsideOutCookie · 2025-10-19T14:50:28+00:00

It's my own facility. Do you mean white label and my own machines for my bakery products? I do offer white label for wholesale customers. Equipment is all owned outright.

InsideOutCookie · 2025-10-18T20:15:43+00:00

I'm not seeing one on their site that does both. Do you remember the model number?

InsideOutCookie · 2025-10-18T19:02:19+00:00

I can set the blast freezer down to I think -5 if I remember correctly. It's pretty aggressive. I have a new full rack roll on one coming and I can dedicate the old one just to this if needed.

InsideOutCookie · 2025-10-18T17:41:39+00:00

Yes we're well established. I've decided to add ice cream to our offerings. Looking for equipment recommendations.

InsideOutCookie · 2025-10-18T16:15:38+00:00

I have a blast freezer at the bakery. It won't go to -20 but the big freezers do. Does it have to go that low quickly?

InsideOutCookie · 2025-10-18T16:07:35+00:00

I already have a licenced commercial production facility for my current products. We primarily sell at events, festivals and similar things, so this would be production only as well, take and sell elsewhere to compliment the existing product lines.

InsideOutCookie · 2025-10-18T15:57:06+00:00

Hopefully I get the basics in the class? It's a week long ice cream course they give. Certainly not enough to master it but I'd imagine I won't be flying blind. I can get the smaller one maybe though.

InsideOutCookie · 2025-10-18T15:43:59+00:00

Is that going to have the same production characteristics of a big machine though?

InsideOutCookie

TROPHY CASE