My pig cake lady called back today and wanted to discuss the final budget. Honestly, I haven't returned the call yet, as I am still trying to draw up a plan on this. Glad someone mentioned about not using bacon in their business, because I just haven't checked on that. Didn't even occur to me that I may not be able to this.
Well I have been thinking about this thread as well as many others like it. I decided many of us complain about uninformed and underinformed potential clients; as well as those who want the spectacular show cakes from TV for little to no money. So instead perpetuating the venting we do here, although I probably still will
, I am going to make it my 2012 resolution to not undervalue myself AND to educate the under-informed. I am starting simple with cake dimensions, number of servings per cake and serving sizes. I guess from there I will go into frosting cakes, then decorating, then teach about the time and skill involved in carving.
I want to thank someone on here that posted a graphics file regarding cake serving sizes. I can't find the thread now, but she made some neat little patterns to cut and fold. Here is what I did with them, and am posting them on my site.