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Website advice - Page 5  

post #61 of 133
Thread Starter 
It pops right up on my computer... But not my phone.... Odd
post #62 of 133
Thread Starter 
Quote:
Originally Posted by CWR41 View Post


Server not found.

try typing it in your server. www.norfolkbatterupcake.com

post #63 of 133
Quote:
Originally Posted by BatterUpCake View Post

try typing it in your server. www.norfolkbatterupcake.com


I wonder if the first link was case sensitive, it wouldn't bring your site up but the second link did. Looks good! :)

Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
post #64 of 133
Thread Starter 

Thank you...Waaaaay better than the last one.

post #65 of 133

Header is too blurry.

Used too many spaces here:
offer a  wide variety
area to  offer a

Please contact me here your with questions
Please contact me here with your questions

recipe.Don’t see (add a space)


Chocolate Sour  Cream (remove extra space)


Dark chocolate (use capital “c”)

*White  Almond* (remove extra space)

Italian  Buttercream (remove extra space)

Cream  Cheese (remove extra space)

Princess (a hint of almond, vanilla and citrus)Banana

(add a space before Banana if “Princess Banana” is intended, otherwise use “Banana” on next line)

it was awesome!!!"-Jess (capitalize “i”)

(You are giving away extra cake for free by not using the Wilton industry standard serving chart.  Do you really own those odd size sheet pans, and capable of fitting that size full sheet pan in your oven?  Also, customers don't need the circumference.)

post #66 of 133
Quote:
Originally Posted by CWR41 View Post

Header is too blurry.

It looks like your header graphic was scaled up from a smaller image. If it's already this blurry you will be very disappointed with branding that requires a high resolution image.

Definitely a step in the right direction, as a whole.
post #67 of 133
Thread Starter 

Do I have the "Please contact me here your with questions" twice? I couldn't find that one. You sure do have a good eye....Were you an English teacher? lol. The feedback I actually was directly quoting the folks by copying from their emails...but I fixed it anyhow. As for the header That is my business card image. I will try to scan it in a higher resolution. I sure hope it works because I love the design. As for the charts I prefer the Earlene's chart. Who really eats a 1x3" piece at a birthday party? This is pretty close to that one I believe but will check into it closer. But as for doing a full sheet I can make 2 halves and put them together. I have a web designer looking over it tomorrow and applying Meta words to it so it will show up in search engines. I'm just too tired to do any more tonight. I am beat! I really do appreciate everything you are doing to help me. You have been great!
 

post #68 of 133
Quote:
Originally Posted by BatterUpCake View Post

As for the header That is my business card image. I will try to scan it in a higher resolution. I sure hope it works because I love the design.

Why not just use the original digital file that was the source of the business card image? It's generally a bad idea to rely on scanning printed images, especially for your primary branding.
Quote:
I have a web designer looking over it tomorrow and applying Meta words to it so it will show up in search engines.

Be sure the web designer walks through the entire SEO strategy. If adding meta tags is the entire strategy you need to talk to someone else.
post #69 of 133
Quote:
Originally Posted by BatterUpCake View Post

Do I have the "Please contact me here your with questions" twice? I couldn't find that one.

 

But as for doing a full sheet I can make 2 halves and put them together.


Change the first line to second line... "your with" is switched to "with your".

 

2 halves don't equal full size listed if your half is 12x18.

post #70 of 133

Flavors page: will do it's best (should be "its"... ONLY use it's for the contractions it is or it has.

 

Servings chart is too big and too blurry now.
 

post #71 of 133
Thread Starter 

THANKS...THINK iM GOING TO DO MY OWN CHART USING EARLENES AS A GUIDE

post #72 of 133
Quote:
Originally Posted by BatterUpCake View Post

THANKS...THINK iM GOING TO DO MY OWN CHART USING EARLENES AS A GUIDE

WHEN SETTING PRICING, KEEP IN MIND IF YOU AREN'T CHARGING MORE FOR EARLENE SIZE SLICES WHEN THE REST OF THE WORLD OFFERS INDUSTRY STANDARD SLICES, ESSENTIALLY YOU'LL BE UNDERCUTTING THE INDUSTRY.

post #73 of 133
Quote:
Originally Posted by CWR41 View Post

WHEN SETTING PRICING, KEEP IN MIND IF YOU AREN'T CHARGING MORE FOR EARLENE SIZE SLICES WHEN THE REST OF THE WORLD OFFERS INDUSTRY STANDARD SLICES, ESSENTIALLY YOU'LL BE UNDERCUTTING THE INDUSTRY.

Earlene's chart is based on actually marking off the 1"x2" on top of the cake pan and counting the servings, which is supposedly the industry standard. The Wilton chart results in pieces that are smaller than that standard, so you could also say that people who use that chart are price gouging. As long as you stay in the general area of either of the two charts I wouldn't worry about tht too much, and I don't think that would qualify as undercutting, since you have no control over how the person who actually cuts the cake serves it up either. They might get 50% more "servings" than what you estimate because they cut the pieces so small.
post #74 of 133
post #75 of 133
My chart basically splits the difference between the two.
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
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