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I need advice... and to vent.. - Page 3

post #31 of 36
5/22/12 at 8:34pm
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Quote:
Originally Posted by Lynne3

Are you a "store open to the public" the days your are open? Or is everything special order cakes? It makes a huge difference



We are open to the public on days we are open, which used to be Tues-Fri but is now currently (and maybe just temporarily?) Thurs-Fri. On days we are open we do at least 10 different flavors of cupcakes, 3-5 different giant cookies and 2-4 other small desserts, such as fudge, small bundt cakes, etc. We do that many flavors of cupcakes because A.) I do about 7 of those with just two flavors of batter and because B.) I usually have orders for some other flavors such as red velvet or lemon anyway.
Of course I match Wal-Mart's price on cake! :eyeroll:
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Of course I match Wal-Mart's price on cake! :eyeroll:
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post #32 of 36
5/22/12 at 9:11pm
Yowsa, that is a lot of items to make for being open two days. Even if you modify the recipe instead of making a whole new batch, that is a LOT of flavors and items. Seems to me that if you cut down your variety to half, it would make the baking much simpler and you probably would sell the same amount. If you didn't have their favorite item they would just pick something from what you do have available. Have the flavors available be based on your orders and add a couple more to make a small selection. 4 or 5 cuppies, a couple of giant cookies and a couple of other treats and get on with your other orders. Plus it seems like with more items you would have more leftovers to have to deal with.
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post #33 of 36
5/23/12 at 12:00pm
Thread Starter 
Quote:
Originally Posted by denetteb

Yowsa, that is a lot of items to make for being open two days. Even if you modify the recipe instead of making a whole new batch, that is a LOT of flavors and items. Plus it seems like with more items you would have more leftovers to have to deal with.



I actually don't have much leftover.. I'm telling you people around here are crazy for some homebaked goods, lol. And like I said, the only reason I have that many flavor cupcakes is because most of them come from the same batter... i.e. Chocolate cupcake with either vanilla, chocolate, oreo or peanut butter frosting. 4 flavors, 1 batter.. My chocolate also goes into my marble cupcake with my vanilla batter..
Of course I match Wal-Mart's price on cake! :eyeroll:
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Of course I match Wal-Mart's price on cake! :eyeroll:
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post #34 of 36
5/23/12 at 12:33pm
It's a tough decision that only you can make. Don't do anything you might regret. Since you have cakes booked through November, take that time to really weigh the options and decide. Like everyone else is saying you should up your prices. You may lose a few customers but you may be looking to close anyway and not have any customers. That may even filter out your smaller less paying jobs anyway leaving you time to do just the bigger cakes that bring in more money. It's a tough decision.
"No one said life would be easy, they jsut said it would be worth it" icon_wink.gif
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post #35 of 36
5/25/12 at 7:08pm
You miss your babies, and you refer to your business as your 3rd child. I think your 3rd child is getting too much attention. I had twins, I know what it entails. my opinion is do wait till you are older and have more time...you could even expand once the twins are in school. This should be the time for your human babies, not the cake one! Good luck. (and I am giving you this advice because you said you don't need to rely on the income)
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post #36 of 36
5/26/12 at 2:56am
Didn't read through all the posts because I have my own cakes I need to get back to so I can get some sleeeeeep (finishing up my very own 80 hour workweek) but I wanted to say that those employees that "will take the load off you" will only do so after training them from the ground up for 1-3 months. It's such a pain.
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