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Constructive Criticism/Feedback for my Website - Page 2

post #16 of 38
Thread Starter 
Quote:
Originally Posted by rmanuel73 View Post
 

 

Just tried this out! Absolutely awesome and it really is easy! :) Thanks!

 

Unfortunately it doesn't work with Safari.  I may try sometime on another's computer though. Sounds like a great help!

post #17 of 38
Quote:
Originally Posted by ladyhawke917 View Post
 

The average layman would probably have no idea what that even means in cake terms, but they know they want a cake for 50 people. I would say either set a price per serving like you have for the wedding cakes or put the number of servings next to the cake size.

This is good advise. I find it really helps to study what others have done. Look at how others have simplified their pricing and borrow it. I do a per serving pricing.....but no matter what you do, you still have to explain things over and over to new clients.

 

I totally understand how frustrating it is to set up a website and learn their software. Just keep tweaking and don't give up........before you know it you'll be an expert at that software. If you don't put the time in, it will show. Remember it's the impression people will get about your whole business.

post #18 of 38

Hey! Another Colorado baker! Hello from the Springs. :)

 

I agree with the above posters; your cakes look good for the most part, but the lighting/photography needs work. Love the idea of a "photo studio" with a box and white paper; definitely going to try that myself. Also agree with pricing structure; I find that a per slice cost for all cakes makes things simpler for me and easier for the customer to understand. I personally don't do cookies or cupcakes, so I can't respond on pricing those. The only other thing that I found on the website itself was that the text on your pricing page is a little hard to read; my 44 year old eyes got a little crossed by the end of the page. 

 

A word about your icing; it looks as though you are using a crusting buttercream and maybe smoothing with the paper towel method? I could be wrong. In any case, take particular care with the edges; you've got a lot of wrinkles there. I like the composition of your designs, though. Overall, great work! ;-D

post #19 of 38

I recently bought cheap fabric in pink, silver and black. 1 1/2 yards each. I set the cake on it, and pin it up on the wall behind it take the pic like that and then crop it closely. Not the perfect but a huge improvementt

post #20 of 38
I started with the white cardboard floor & sides. But, I have recently found that I like my pictures more if I can tell the difference between the floor & the background so it doesn't look like a "floating" cake. icon_smile.gif If I use the same color flooring as my background, I pick one to have texture, so there's just a little difference. Look at some of the favorited pictures in the galleries to get ideas..dark wood floor, neutral background. Little changes make a huge difference in how your product is perceived at first glance!!
Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
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Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
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post #21 of 38
Seriously Jason, I want to give you the password to my admin panel so you can fix those problems you told me about with mine. Can't figure it out. Argh!
post #22 of 38

Michaels also sells trifold presentation boards for $5. Makes a great background and comes in many colors.

post #23 of 38
Quote:
Originally Posted by AZCouture View Post

Seriously Jason, I want to give you the password to my admin panel so you can fix those problems you told me about with mine. Can't figure it out. Argh!

Unfortunately the flexibility of web design platforms is typically inversely proportional to how easy they are to use, so it's often the case that the only way to fix certain usability issues is a complete rewrite of the web site from scratch in HTML code.
post #24 of 38

What would you charge to make me a cake stand site? lol

post #25 of 38
Quote:
Originally Posted by BatterUpCake View Post

What would you charge to make me a cake stand site? lol

It depends on the requirements, but for a relatively basic static site the ballpark is $100/page plus hosting costs ($60/year and up depending on volume).
post #26 of 38
Thread Starter 
Quote:
Originally Posted by rockymtnbaker View Post
 

Hey! Another Colorado baker! Hello from the Springs. :)

 

I agree with the above posters; your cakes look good for the most part, but the lighting/photography needs work. Love the idea of a "photo studio" with a box and white paper; definitely going to try that myself. Also agree with pricing structure; I find that a per slice cost for all cakes makes things simpler for me and easier for the customer to understand. I personally don't do cookies or cupcakes, so I can't respond on pricing those. The only other thing that I found on the website itself was that the text on your pricing page is a little hard to read; my 44 year old eyes got a little crossed by the end of the page. 

 

A word about your icing; it looks as though you are using a crusting buttercream and maybe smoothing with the paper towel method? I could be wrong. In any case, take particular care with the edges; you've got a lot of wrinkles there. I like the composition of your designs, though. Overall, great work! ;-D

 

Thanks again to everyone!!

 

And hello from northeast Denver!  Nice to see a neighbor.  :)  You are exactly right about the crusting buttercream and Viva paper towel method.  The whole situation drives me insane!  Once I "fix" one area, another suffers!  Usually the edges...  How you do you do yours?  Something is telling me I had an easier time with this before I switched to "mystery shortening" from the Baker's kitchen.  Before that I bought Sweetex (for way too much) from a local cake supply place.  And I think I used to find that process easier then...

 

Thank you for all the other thoughts as well.  While I revamp that whole pricing page I'll see what I can do about the font!  And someone else mentioned the reddish checkered background...

 

Hope you are doing well and surviving the rain!!  :)

post #27 of 38
Quote:
Originally Posted by jason_kraft View Post

Unfortunately the flexibility of web design platforms is typically inversely proportional to how easy they are to use, so it's often the case that the only way to fix certain usability issues is a complete rewrite of the web site from scratch in HTML code.
No, it's just something I need to sit down with.more than 5 minutes and just get it done. It wasn't always like that, so I need to backtrack and figure out what I did.
post #28 of 38
Quote:
Originally Posted by ShaunaNicole View Post
 

 

Thanks again to everyone!!

 

And hello from northeast Denver!  Nice to see a neighbor.  :)  You are exactly right about the crusting buttercream and Viva paper towel method.  The whole situation drives me insane!  Once I "fix" one area, another suffers!  Usually the edges...  How you do you do yours?  Something is telling me I had an easier time with this before I switched to "mystery shortening" from the Baker's kitchen.  Before that I bought Sweetex (for way too much) from a local cake supply place.  And I think I used to find that process easier then...

 

Thank you for all the other thoughts as well.  While I revamp that whole pricing page I'll see what I can do about the font!  And someone else mentioned the reddish checkered background...

 

Hope you are doing well and surviving the rain!!  :)

 

At least you actually have a real live cake shop you can walk into to buy supplies...the only thing down here is hobby stores, so I have to order everything. I need to make a trip to Denver! 

As far as icing goes, I usually use SMBC, which doesn't crust, so I don't have that problem. But back in the days before dinosaurs roamed the earth, when I first started doing cakes, I used crusting buttercream and smoothed it with a hot knife. The Viva method wasn't around back then and that's how I learned. I always got a nice smooth finish without the wrinkling problem.

Hope you are all surviving the rain as well! 

post #29 of 38
Quote:
Originally Posted by rockymtnbaker View Post
 

 

At least you actually have a real live cake shop you can walk into to buy supplies...the only thing down here is hobby stores, so I have to order everything. I need to make a trip to Denver!

 

I know, right? You'd think a city as big as Colorado Springs would have a decent cake decorating supply store. Although, I'm pretty sure that if I lived closer to Cake Crafts I'd be broke :wink:.

post #30 of 38
Thread Starter 
Quote:
Originally Posted by Elcee View Post
 

I know, right? You'd think a city as big as Colorado Springs would have a decent cake decorating supply store. Although, I'm pretty sure that if I lived closer to Cake Crafts I'd be broke :wink:

Cake Crafts is nice for a speciality item, but as one of you shared, it is REALLY expensive.  That's where I used to buy the Sweetex-for $8/lb.  Yikes!  And even though I'm in Denver, it's a 45 minute drive... You guys might want to look into BakeMark.  

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