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When did you know your cakes were "good enough" to sell? - Page 2

post #16 of 20
Wow howsweet, amazing! Are you Internet taught?
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
post #17 of 20
Quote:
Originally Posted by Annabakescakes View Post

Wow howsweet, amazing! Are you Internet taught?

 

Thank you! Your cakes are very nice work, too!  I can't smooth butter cream like that at all. I was self taught for about the first year and then I took a Debbie Brown workshop and discovered  I was doing a whole bunch of stuff the hard way. And later I took a Mike McCrary workshop and then a rose workshop last year.  I made the guitar cake from an Ace of Cakes episode and have used an occasional u-tube tutorial
 

post #18 of 20

Howsweet your cakes are amazing!

elsewhere.
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elsewhere.
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post #19 of 20

It took me about 2 months of making cupcakes for people to start begging me for them. I didn't charge at first but people started telling me I should so I started charging about 7 months ago. :)
 

The happiest people in the world do not have everything. They just make the best of cupcakes.

 

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The happiest people in the world do not have everything. They just make the best of cupcakes.

 

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post #20 of 20

My cakes aren't nearly as good as the ones I see on this website, but people ask me to make cakes for them on occasion.  I mostly bake as a hobby, but I did get my kitchen licensed.  It was about $200 to get licensed and the renewal fee here in MA is $50 a year.  I figured since I have all the equipment (from having it as a hobby), if someone asks and I'm capable of making the cake, I might as well charge for it.  I won't ever do a wedding cake, though.  icon_biggrin.gif

You can always get your kitchen licensed and start very small to see how it goes.  I don't want to bake cakes all the time and as we know, it's a ton of work.  So I have kept it small.

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