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website opinions

post #1 of 31
Thread Starter 

I've seen others get some great feedback on their website from the lovely people of Cake Central, so I thought I'd give it a try icon_smile.gif

The website address is somewhat temporary. I had my brother in-law start a website for me at mysweetcosette.com, but is unable to complete it for me at the moment. I went ahead and started a different site on my own that was free and easy to set up. I just wanted something up until he can complete the original website, which should be much snazzier. I would like to keep the original name since it is more intuitive. My bro in-law said that he should be able to arrange it so that when people go to mysweetcosette.com, it will automatically redirect them to the free site I set up. He hasn't done this yet, so you will have to go to it directly.

I know a few things already that I'm missing. I need to add my cookie pricing and size info. I also don't have a phone number up yet (setting that up Monday).

I would really love some design feedback:

Does everything "flow" well? I tried to make sure most of the text (except for the header name and tagline) was the same font and the same 2 shades of purple. I tried to also make it so that most of the pages had the same look/feel. 
Is it easy to navigate?

I wanted it simple... Is it TOO simple? 

What do you think of my pictures? Do they "flow" well in the slideshow?

 

Have I left out any critical information?

 

I welcome all other critiques if you see any errors or anything that doesn't look right or read right or anything that's just missing.

 

http://mysweetcosette-biz.webs.com/

 

TIA for your time!!

post #2 of 31

I really like how simple it is. I have seen so many that are just overwhelming. I think it encourages someone to contact you for more information.

 

Very good pictures, but your prices are a little hard to understand. You are not pricing by serving sizes, since there is a huge difference in servings between the 6" and 8" cakes but only a $10 increase in price. That would be the only question I have. You also might want to include what your base price includes, piping, two colors of fondant, etc.

post #3 of 31

On a quick look through, I really like your design. One thing: where are you? I think you should indicate your service area. I'm in Seattle. Could I order a cake from you?

There. Their. They're not the same.

I hope I die before "your" becomes the official contraction of "you are."

Reply

There. Their. They're not the same.

I hope I die before "your" becomes the official contraction of "you are."

Reply
post #4 of 31
Thread Starter 

@tabathaba: Thank you! I wanted to stay away from pricing by serving size. As a customer, this always confused me since different decorators go by different cutting guides. My prices are based off of my cost of ingredients, my overhead, and my time. Customers can cut it however they want. If I wanted to break it down by serving, my price/serving would go down the bigger the cake. Is the resulting pricing table too odd? Should I give some serving size examples?
I do explain in the text above the cake pricing that the prices are "BASE prices for a two layered cake with buttercream filling and frosting." Does this need further explanation? Should I say explicitly that this does NOT include ganache or fondant?

 

@shanter: Good point! Geez! So simple, but overlooked! That's why I came on here for feedback thumbs_up.gif I only mention in one spot (in the DETAILS tab) that I deliver for free throughout Thurston county. Yes, I would take a cake order from Seattle :) I would deliver that far too for a delivery charge. I guess I should add that to the front page! Hmmm... I think I'll add somewhere my introductory discount too.... Thank you!

 
Another option I'm mulling over: taking away some flavor options. I'm wondering if there are too many SMB flavors. Does it look odd that I have a lot more frosting flavors than cake flavors?


Edited by experimenting - 1/13/13 at 2:24pm
post #5 of 31
Quote:
Originally Posted by experimenting View Post

@tabathaba: Thank you! I wanted to stay away from pricing by serving size. As a customer, this always confused me since different decorators go by different cutting guides. My prices are based off of my cost of ingredients, my overhead, and my time. Customers can cut it however they want. If I wanted to break it down by serving, my price/serving would go down the bigger the cake.
This is how I approached pricing as well, if you base your pricing on your costs (which you should) then the base price per serving should go down as the cake gets bigger.

Your pricing page looks good, except you probably don't need to state that your minimum cake order is $75. I would work on your home page a little, it is a wall of text and could use more emphasis on navigation buttons.
post #6 of 31

I'd put a line space between ABC and SMBC choices and SMBC and Ganache choices or underline all 3 categories so it doesn't look like a list where some of the bullet points are omitted.

 

Cakes:

two layered cake

two-layered cake

 

Cosette's hand painted lilies

Cosette's hand-painted lilies

 

"death by chocolate" (beginning quotation mark is incorrect)

post #7 of 31
Thread Starter 
@ jason_kraft: thank you for the feedback! I took out the minimum cake order line. I reduced the text on the home page and added an "about us" page. I can't do anything with the navigation buttons though besides the color. I tried changing the size, but the site I'm using won't let me - at least not with the theme I'm using.

@CWR41: thank you for taking the time to look through my page! I made the edits you suggested. However, the quotation marks are a puzzle. My husband was just questioning it too. The site makes them that way automatically :/
post #8 of 31

A couple suggestions from me, if you like. On you flavors list can you put an extra space between the different frosting categories? I think it will make them look more like separate categories. Also, you write "original" as a flavor...........I think the average person would better understand that as "vanilla".

 

I feel bad mentioning this............but I wonder about your pricing. Unless you're already well established, getting over $30.00 for a 6" cake can be a battle, etc...

post #9 of 31
Quote:
Originally Posted by experimenting View Post

@CWR41: thank you for taking the time to look through my page! I made the edits you suggested. However, the quotation marks are a puzzle. My husband was just questioning it too. The site makes them that way automatically :/

Normally, the font makes opening quotation mark correctly if it was typed first (as opposed to adding it later).  If it doesn't correct itself when re-typing in order, I'd suggest finding the correct orientation mark to copy and paste in during your edit (or choose a font which has the opening and closing marks that are the same).

post #10 of 31
Thread Starter 
Quote:
Originally Posted by CWR41 View Post

Normally, the font makes opening quotation mark correctly if it was typed first (as opposed to adding it later).  If it doesn't correct itself when re-typing in order, I'd suggest finding the correct orientation mark to copy and paste in during your edit (or choose a font which has the opening and closing marks that are the same).

 

Thanks CWR41. I'm working on it. I've tried retyping and just redoing the whole thing and that first quotation mark is still coming out that way. It's just that one spot on the entire website with quotation marks. Maybe I should just italicize it? I'll experiment with other fonts too.

post #11 of 31

Nice crisp photography and I like your image viewer.  To @shanter's point, make the contact information real prominent.  Ideally on every page in the upper right hand corner. 
 

The menus are nice as well.  Make sure you test them on a touch device (i.e. iPad) as you'll likely see more and more traffic coming from touch devices.

Pink Cake Box

www.pinkcakebox.com

 

Pink Cake Box University - Classes, tutorials, DVDs and more!

www.pinkcakeboxu.com

 

See our new Cake Toppers Techniques Class!

http://university.pinkcakebox.com/classes/cake-topper-techniques-class/

Reply

Pink Cake Box

www.pinkcakebox.com

 

Pink Cake Box University - Classes, tutorials, DVDs and more!

www.pinkcakeboxu.com

 

See our new Cake Toppers Techniques Class!

http://university.pinkcakebox.com/classes/cake-topper-techniques-class/

Reply
post #12 of 31
Quote:
Originally Posted by Stitches View Post
 I wonder about your pricing. Unless you're already well established, getting over $30.00 for a 6" cake can be a battle, etc...

 

I think your pricing is fine. IMO, I can't imagine charging $30 or less for a custom cake.

There. Their. They're not the same.

I hope I die before "your" becomes the official contraction of "you are."

Reply

There. Their. They're not the same.

I hope I die before "your" becomes the official contraction of "you are."

Reply
post #13 of 31
Quote:
Originally Posted by shanter View Post

I think your pricing is fine. IMO, I can't imagine charging $30 or less for a custom cake.
Agreed, it would only be a battle if you target the wrong kind of customers.
post #14 of 31
Thread Starter 
Quote:
Originally Posted by PinkCakeBox View Post

Nice crisp photography and I like your image viewer.  To @shanter's point, make the contact information real prominent.  Ideally on every page in the upper right hand corner. 
 

The menus are nice as well.  Make sure you test them on a touch device (i.e. iPad) as you'll likely see more and more traffic coming from touch devices.

Thanks so much for looking! I have to give my husband credit for the photography. I'm a lucky caker to be married to a photojournalist icon_biggrin.gif I do like how the image viewer turned out. Great suggestion for my contact information and checking touch devices. I will make the change and I will check the site from my iPhone (don't have an ipad).

 

Quote:
Originally Posted by shanter View Post

 

I think your pricing is fine. IMO, I can't imagine charging $30 or less for a custom cake.

 

 

Quote:
Originally Posted by jason_kraft View Post


Agreed, it would only be a battle if you target the wrong kind of customers.

 

 

Thank you shanter and jason_kraft for this! Not only would I lose money charging $30 for my 6", but I would be paying myself $0 to make it. I know I have to take care in choosing who I market to icon_smile.gif
post #15 of 31

If I recall correctly weren't you asking $85.00 (starting) for a 6" cake? Wow, I'm extremely impressed that so many of you have clients that are willing to pay over $14.00 per person! I wish you'd send them my way.

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