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Posts by jenmat

Never said they weren't licensed. Just underpriced. Again, there ARE decorators out there with talent, who for whatever reason, feel that if they make a little extra off their work then they are ahead and are happy. I am not one of those, but I do have to compete with them. 
My problem is not with the decorator (whether home based or storefront) who does subpar work and charges subpar pricing. Buyer Beware and all that.  If someone charges less for less quality, I say then don't come crying to me when the cake falls over or looks monkey-iced or blind-kitten iced. The customer who sees that person's work and then still orders from them was never my customer.    My problem is with the decorator who does quality work for an under-valued price....
try storing the cakes in the fridge after you're done too. Icing won't crack and buckle as much when it's chilled. 
I guess it could be different in other areas, but the whole reason some of these couples come to these events is the free samples. I do what Leah_s does- tiny slices in the sample cups. Fresher, easier to transport and stack. You have more time to talk to people if you aren't cutting samples.  Do NOT charge for samples. Also, if you did, you would have to deal with making change, receipts, sales tax (??)....ugh what a nightmare. 
First off, those parents should be ashamed. Maybe they were and they covered it with laughing it off. However, these days, who knows? My 6 year old has more self control than that, and if she didn't she would have a hard time finding something to do while grounded....   Second. Either take cakes that aren't so fragile to these shows or make sure that you have some kind of risers behind you and put the fragile pieces back there. I do a few shows every year and I am the...
My policy is that I have to protect my business. I vet customers just like customers vet me. I have spent a lot of time and effort growing my business to exactly the way I want it to be (well, for the most part!) and I am not going to risk it on anyone, no matter what they are willing to pay. I can afford to be somewhat picky on the work I take and that is one of the reasons I have my business model the way I do. (again, for the most part!)   I usually have 3 ways of...
The thing I find funny about most of these requests is that the bride actually assumes I am going to make her a CUSTOM fake cake.    Now, that's not my line of work, I do real cake that people want to cut and eat, not fake cakes. (insert Seinfeld's "not that there's anything wrong with that" here) But when they find out that people save money because they are renting a cake like they are renting a tux, they usually back down. No one (here) wants that. And let's say I...
yeah no extra. I expect them to want a selection. Depending on the number I limit the amount of flavors they can have.  For 200, that would probably be about 4. 
the chances of getting the icing all mucked up when stacking are greatly reduced when each tier is VERY well chilled. 
Awesome, Kara~ And conversely I had 4 appts back-to-back yesterday and I'm 4 for 4! Even the bride who didn't get her flavors to me in time signed her name and gave me the cash!    When I did the events I did have some times where the competition was plain and I was taking in more contracts (I usually had 10-15 couples booked for a 2 hour open house). And then I had some nights where everyone came and ate and left before I could even talk to them. Maybe having events in...
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