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Posts by LoveMeSomeCake615

 I totally get what you're saying, part of our reasoning for opening the storefront was because we were outgrowing where we were, getting more orders than we had the capacity to take. Renting a commercial kitchen would be a nice middle ground (there's not much of that available where we are either), I think the biggest issue with a retail shop is how much you have to be there at the shop, and then because you are the owner, even when you go home you are still never really...
Agreed. Really think about the reasoning behind this, if you truly feel like having a storefront will add to your business, or just add to your workload. See the difference? Even if it would increase your sales by 50%, how much of that money would you actually see, and how much would go towards your now exponentially greater overhead? It's not to say it's never successful (obviously it works for some people!), but you just really have to count the cost.
 Glad to help! Please let me know if you have any other questions or anything else I can help with! I certainly don't have all the answers, but if I can help someone navigate the craziness of a storefront, I will!No worries about the copy and paste, it wasn't hard to find. Besides, I'm bored at work and it gave me something to do!
I'm just going to copy a response I did to this question a couple of months ago, because it applies here too:   We just closed our storefront that we had for about two years, and one of the reasons was exactly what Mimi said here- it consumes your life. You don't have time or energy for anything else. As Mimi said, consider the daily reality of running a retail bakery- it's a lot of work, repetition, and drudgery. Not that we didn't enjoy it at all, but it got to where...
No, you don't have to do shaped cakes to have a successful custom cake business! We do them, but they are a very small percentage (I'd say less than 10%) of our business. What we find is that most people aren't willing to pay for them, so they opt for a round cake with decor in their theme instead.   Now some people do a lot more of them, but it's by no means a must have. Most people are happy with traditional round (or square) cakes.   As far as weddings versus...
Yes.  Just kidding (sort of). But I do think many times this is exactly what they do. It's evident in the "Did I charge enough for this cake?" posts where they charged $100 for a 4 tier cake. Where did they get $100??? Did it just sound like a nice, round number to them? ITA with you, if you are going to conduct yourself as a professional, do whatever research necessary to make sure you are always capable of delivering on your promise.
One more thing, (and this is not to say this is what you should charge, I don't know your costs) to give you an idea: I would charge roughly $300 for that Diego cake.
But what is the point of even having clients if you are not making any money or even losing money??? That's the problem, a lot of people jump into this business and start selling cakes without realizing how much it really costs to make a cake. Then they charge $50 bucks for a three tier cake, and think they are making money. If you just want to charge enough to cover your costs so you can enjoy your hobby, fine, but make sure you realize what your costs actually are. As...
P.S. Those decorated sugar cookies can be a PAIN in the BUTT.  Make sure you don't underestimate the time they will take to do.
Well, it's a little hard to say for sure what you should pay yourself per hour. It depends on a lot of different factors. But definitely think about the fact that what you are doing is specialty work, and as such, you should be compensated as a skilled worker. So you want to charge more than minimum wage. We charge $15 per hour for gumpaste and fondant work. Make sure also that in figuring your price, you include materials cost/overhead, profit, AND your wage. If you don't...
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