Cake Central › Cake Forums › Cake Talk › Cake Decorating Business › Had to change my website
New Posts  All Forums:Forum Nav:

Had to change my website

post #1 of 30
Thread Starter 
I had to get rid of my old website because I had no clue how to edit it and there were loads of little things I didn't like about it. This new ones done in wordpress, opinions please?

www.sugaredsaffron.co.uk

And does the gallery work for you because its only showing some pics up for me but on the laptop its fine :S

Thank you!
"Taste your words before you feed them to people."
www.sugaredsaffron.co.uk
www.facebook.com/SugaredSaffron
Reply
"Taste your words before you feed them to people."
www.sugaredsaffron.co.uk
www.facebook.com/SugaredSaffron
Reply
post #2 of 30
I tried to use WordPress, but no one could tell me how. I need a step by step tutorial. I used a different site.
Yours looks great!
Making life sweet!

Lindas Just Desserts

Inspected and licensed commercial kitchen
Reply
Making life sweet!

Lindas Just Desserts

Inspected and licensed commercial kitchen
Reply
post #3 of 30
Your website looks lovely and super sweet. I can access the gallery but for some reason the pics were loading horribly low on my computer. It may be just my computer not wanting to cooperate today. We use Wordpress at work too. It's pretty nifty but we did have someone do it for us and we just maintain it now.

Great job!
post #4 of 30
I checked your new website out and your cakes are amazing, and yes, I could see all the 22 pictures on the Gallery page.
post #5 of 30
Thread Starter 
Thanks guys. I found some tutorials on youtube and bought a theme online. I need step by step as well, I don't understand code apart from very basic html from school. Like how to bold words lol

Maybe the photos are too high of a resolution? I will have try to resize them and add them again.
"Taste your words before you feed them to people."
www.sugaredsaffron.co.uk
www.facebook.com/SugaredSaffron
Reply
"Taste your words before you feed them to people."
www.sugaredsaffron.co.uk
www.facebook.com/SugaredSaffron
Reply
post #6 of 30
Beautiful, professional website! You are definitely giving the best possible "first impression" to capture the interest (and $$$) of potential customers. The photography is stunning. This website would make me want to taste the cakes you provide!

I have a high speed computer and all of the photos came up, but they seemed to load slowly. Not SUPER-slow, just slower than I would prefer if I were looking at the site for ideas. When I clicked on a specific gallery photo to get a larger view, that also took a while.

Everything looked great except for this sentence which seems awkward grammatically:

Note that serving suggestions based on the traditional finger portion; this is 1x1x5 inches, for our cakes. For dessert portions, please divide by two.

Perhaps a re-wording similar to this?
"NOTE: The number of servings shown above are based on the traditional finger portion: 1x1x5 inches.
For larger dessert servings, please divide the number of suggested servings in half.

------------------------

In the USA, the "traditional" (industry standard) wedding serving, is 1 in. x 2 in. 4". [The cakes are usually two, 2" high layers with filling, which results in a 4" high tier, and are made with a sponge-type recipe.] This is twice as large as a "finger serving". I had no idea that finger servings were standard for UK weddings. Is that because many weddings in the UK utilize a dense, rich fruit cake instead of the American sponge-type cake?
post #7 of 30
Thread Starter 
Thanks Apti, I'll try and reduce the photo sizes, if that doesn't work there's a support forum I can get some help on.

Hope you don't mind me swiping the sentence btw.

I think the finger portion has just been adopted from the fruit cake. Fruit cake has a bit of an 'uncool' reputation. Its supposed to be a finger portion of fruit, and dessert portion of sponge but in the end its the venue's who cut the cake and they tend to cut it all the same. Even though it seems small, its the norm here to have this size slice. And a lot of UK'ers do 3 layers of cake and 2 layers of filling, so cakes are even shorter.

I made a wedding cake once and used the american standard, hardly anyone finished their cake. I think its just too much after a meal. You guys like everything bigger icon_lol.gif .

This is a Australian site and she's got a finger next to a dessert portion. I don't know if they auzzies to fp over there as well. http://cakeavenue.com.au/portionguide.html
"Taste your words before you feed them to people."
www.sugaredsaffron.co.uk
www.facebook.com/SugaredSaffron
Reply
"Taste your words before you feed them to people."
www.sugaredsaffron.co.uk
www.facebook.com/SugaredSaffron
Reply
post #8 of 30
You are most welcome to the sentence!

Thanks for the explanation and the link to the Auzzie pic. This is the first time I've come across "finger" portions that are 1x1x5". On the forum you occasionally read about venues that whack out huge pieces and greatly diminish the number of expected servings. I'm pretty sure American wedding guests would be appalled to receive a "finger" slice. (Most of them think the "dessert" slices are too small!)

I'll share a link to a diagram from the Lark Cake Shoppe that I often use when cake people are asking about servings sizes. You'll see a large range of "acceptable" servings sizes:

http://larkcakeshop.com/CakeServeGuide2.pdf

Compare the 10" rounds. On the Auzzie site, these serve 65 coffee/30 dessert servings

on the American chart: 12 Very Generous servings, 25 "sensible" (or "Party") servings, and 39 "event" (or" Wedding") servings.

The Wilton Wedding Cake guide is the standard serving guide for pricing in the USA. Here's a link to that chart which shows 38 Wedding servings per 10" round cake. (Assumptions are that cakes are 4" tall):

http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm

Apparently, your "dessert" servings are very close to our standard Wedding serving sizes. (But we'd NEVER get away with that "finger" size!)

I think your website is absolutely stunning and provides the perfect online image of an upscale cake artist. I am an admirer of Amy Atlas here in the States and your work looks perfect just like her photographs.
post #9 of 30
Your website looks beautiful! All 22 photos loaded quickly on my iPad.
post #10 of 30
i love your site. Love it. in fact, love your work full stop!
post #11 of 30
When you re-load the photos in smaller resolution to increase the speed, may I suggest that you watermark them? So much photo theft occurs these days that you must protect yourself & consumers who are falsely led by such thieves.
post #12 of 30
Quote:
Originally Posted by Apti

You are most welcome to the sentence!

Thanks for the explanation and the link to the Auzzie pic. This is the first time I've come across "finger" portions that are 1x1x5". On the forum you occasionally read about venues that whack out huge pieces and greatly diminish the number of expected servings. I'm pretty sure American wedding guests would be appalled to receive a "finger" slice. (Most of them think the "dessert" slices are too small!)

I'll share a link to a diagram from the Lark Cake Shoppe that I often use when cake people are asking about servings sizes. You'll see a large range of "acceptable" servings sizes:

http://larkcakeshop.com/CakeServeGuide2.pdf

Compare the 10" rounds. On the Auzzie site, these serve 65 coffee/30 dessert servings

on the American chart: 12 Very Generous servings, 25 "sensible" (or "Party") servings, and 39 "event" (or" Wedding") servings.

The Wilton Wedding Cake guide is the standard serving guide for pricing in the USA. Here's a link to that chart which shows 38 Wedding servings per 10" round cake. (Assumptions are that cakes are 4" tall):

http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm

Apparently, your "dessert" servings are very close to our standard Wedding serving sizes. (But we'd NEVER get away with that "finger" size!)

I think your website is absolutely stunning and provides the perfect online image of an upscale cake artist. I am an admirer of Amy Atlas here in the States and your work looks perfect just like her photographs.



I wonder if it's partly because cake here is mostly seen as a smallish treat to take home, rather than the dessert at the end of the meal. Usually at weddings, another dessert is served: cheesecake, lemon tart, pavlova etc, and cake is soetimes placed in bags to take home.
post #13 of 30
Looks nice. During your next update, you may want to make these corrections:

We're a home based cake boutique,
We're a home-based cake boutique,

We offer wedding cakes, cupcakes, cake pops, iced biscuits and
We offer wedding cakes, cupcakes, cake pops, iced biscuits, and

Our cakes are torted into four layers, filled, and then covered in white, milk or dark
Our cakes are torted into four layers, filled, and then covered in white, milk, or dark

We do all this because we know that a good looking cake that tastes so-so
We do all this because we know that a good-looking cake that tastes so-so

We make an Italian meringue base, with vanilla bean and free range egg whites.
We make an Italian meringue base with vanilla bean and free-range egg whites.

Its a lot more work, but we think you guys are worth it.
Its a lot more work, but we think you guys are worth it.

Coffee italian meringue buttercream
Coffee Italian meringue buttercream

Chocolate ganache (dark, milk or white)
Chocolate ganache (dark, milk, or white)

Unfortunately although none of our recipes contain nuts we cannot guarantee a nut free environment.
Unfortunately, although none of our recipes contain nuts, we cannot guarantee a nut-free environment.

All of our products are suitable for vegetarians, extract and alcohol free and are therefore Halal.
All of our products are suitable for vegetarians, extract and alcohol free, and are therefore Halal.
OR
All of our products are suitable for vegetarians (extract and alcohol free), and are therefore Halal.

We frequently use Organic ingredients such as butter and chocolate,  however if you would
We frequently use organic ingredients such as butter and chocolate, however, if you would

Its important to get the right size cake for your wedding.
Its important to get the right size cake for your wedding.

and a 2 tier in grand hall with 200 guests would be out of place.
and a two tier in a grand hall with 200 guests would be out of place.

See are serving chart below for an estimation on cake sizes and their servings.
See our serving chart below for an estimation on cake sizes and their servings.

Theyre baked with the same care and attention as all of our cakes, and are topped with the same delicious buttercream. With the addition of cute sprinkles of course.
Theyre baked with the same care and attention as all of our cakes, and are topped with the same delicious buttercream with the addition of cute sprinkles, of course.
OR
Theyre baked with the same care and attention as all of our cakes, and are topped with the same delicious butter cream (with the addition of cute sprinkles, of course).

Banoffee A fluffy banana cupcake filled with our homemade caramel sauce topped with a chocolate ganache.
Banoffee A fluffy banana cupcake, filled with our homemade caramel sauce, topped with a chocolate ganache.

You dont need to stick to Vanilla, try surprising your guests
You dont need to stick to vanilla try surprising your guests

Please take a look at out Gallery to see the tables weve designed.
Please take a look at our Gallery to see the tables weve designed.
 
and they can be even be personalised for each wedding guest.
and they can even be personalised for each wedding guest.
  
We can add sprinkles, flowers, and even piped detail.Individual
We can add sprinkles, flowers, and even piped detail. Individual

Dont forget to include the date of the wedding/event, the confirmed venue, any colour schemes
Dont forget to include the date of the wedding/event, the confirmed venue, and any colour schemes

Check out the latest news, cakes, delicious photos and foodie updates on the blog.
Check out the latest news, cakes, delicious photos, and foodie updates on the blog.
post #14 of 30
Thread Starter 
Thanks for all the compliments, I really appreciate them.

Thanks CWR41 - I've made all the changes. Just out of curiosity did you read every page and make those corrections yourself? icon_biggrin.gif

m_mckinney1- I haven't resized the photos yet but I have thought about watermarking but I don't really see that so much on websites, just on fb/flickr etc.
"Taste your words before you feed them to people."
www.sugaredsaffron.co.uk
www.facebook.com/SugaredSaffron
Reply
"Taste your words before you feed them to people."
www.sugaredsaffron.co.uk
www.facebook.com/SugaredSaffron
Reply
post #15 of 30
Quote:
Originally Posted by CWR41

Looks nice. During your next update, you may want to make these corrections:

We offer wedding cakes, cupcakes, cake pops, iced biscuits and
We offer wedding cakes, cupcakes, cake pops, iced biscuits, and

Our cakes are torted into four layers, filled, and then covered in white, milk or dark
Our cakes are torted into four layers, filled, and then covered in white, milk, or dark

Chocolate ganache (dark, milk or white)
Chocolate ganache (dark, milk, or white)

Check out the latest news, cakes, delicious photos and foodie updates on the blog.
Check out the latest news, cakes, delicious photos, and foodie updates on the blog.



I have to disagree that these commas are necessary. Oxford commas aren't in accepted use everywhere.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating Business
Cake Central › Cake Forums › Cake Talk › Cake Decorating Business › Had to change my website