I've gotten the hard data down and presented nicely, but I'm completely stuck for the "about my cakes" and other stuff! I do have some points to include floating around in my skull, but there's nothing that I can pin down and put in the packet yet. (I'm a horrible writer.)
Can anyone help me out here? Ideas? Suggestions of what to include? My focus is going to be on smaller cakes - as in nothing with a larger than 9" base tier for no more than $150 for a 32 serving with normal wedding decos. I'd also have some specialty flavors and combos, and hopefully eventually specialty techniques that a standard wedding bakery (around here) won't touch: overpiping, royal icing "wings", and so on.
Any help would be so appreciated. I hate being stuck.
Illy
Can anyone help me out here? Ideas? Suggestions of what to include? My focus is going to be on smaller cakes - as in nothing with a larger than 9" base tier for no more than $150 for a 32 serving with normal wedding decos. I'd also have some specialty flavors and combos, and hopefully eventually specialty techniques that a standard wedding bakery (around here) won't touch: overpiping, royal icing "wings", and so on.
Any help would be so appreciated. I hate being stuck.
Illy
