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am I good enough? - Page 2

post #16 of 115

Yes I apologize if I offended, I perceived your question of how good you are to be very open-ended.   How good one is goes far beyond decorating ability.

 

Have a great day!

post #17 of 115
Thread Starter 
Just want advice on the decorating end.
post #18 of 115

I assumed that since the OP posted her questions in the business forum, she wanted to know about business. Maybe FromScratchSF can address this question: The forums are divided by topic. If someone posts a question such as the OP's and puts it in the Cake Decorating forum, the kind of replies they expect are not the same as if the question is posted in the Cake Decorating Business forum. Is that how it works or am I taking this too literally?

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post #19 of 115
Thread Starter 
No I understand that, I didnt know I posted it here. Im new to cc. Sorry didnt know things are so serious around here.
post #20 of 115
Actually I don't think that most people that answer the forums really pay much attention to where the topic is posted, they just see it as a new topic, just like I did and it was something I felt to answer? I know that long ago when there were a lot more business owners here there was a rule about the business forum as being no hearts and flowers, strictly business, but I don't know if anybody pays attention to any of that anymore. they just answer the question to the best of their ability or at least think they're answering the question to the best of their ability. four over answering the question as I tend to do. lol
post #21 of 115
Thread Starter 
I cant even figure out how to post it where I want. I didnt pay attention when I posted it I didnt relize. Sorry again.
post #22 of 115

Well like I said, I don't think it would have mattered where you posted it, it would have popped up on the home page as a "New Topic" and it would have attracted whomever wanted to answer your question.  I know a lot of us just look at "New Topic" because it's just on the home page.  

 

Like I said though, please post your cake for review in the cake club, it's full of really great people that offer direct advice on your cake and can point out all kinds of details that you may have missed and is a popular thread because those that participate are here to help you become a better decorator and give solid critique. 

 

http://cakecentral.com/t/755127/peer-review-cake-club

post #23 of 115
I can't remember the last time I even browsed any of the different sections. The shortcut I have for CC opens directly to the latest replied to topics.
post #24 of 115
Quote:
Originally Posted by rachelcak3s View Post

No I understand that, I didnt know I posted it here. Im new to cc. Sorry didnt know things are so serious around here.


It's totally OK...you will notice with time that there are a few hot-button issues that get everyone all fired up (and with good reason).

 

Unfortunately, when typing out our answers, there is no way to inject personality into the things we say without coming off as mean, sarcastic, etc., even though we mean well and are just being honest.

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post #25 of 115

And since you just joined, it's totally understandable.

 

The very worst is when someone has been a member of CC for a couple of years and TOTALLY KNOWS the hot-button issues, they STILL ask the question "How much would you/should I charge for this cake."

 

Those are the people that need to be screen slapped!  They know better and are just provoking an argument.  I saw at least two posts from people like that in the last week or two!

 

This is an enjoyable place, I swear! 

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post #26 of 115
Thread Starter 
Yeah I understand I wasnt asking how much they cost really more like did I over charge or undercharge. But thats ok if no one can answer that question . The main reason was I was looking for some one to either say the talents there or its not. Thats all
post #27 of 115
Quote:
Originally Posted by rachelcak3s View Post

I'm trying to figure out if i have what it takes. I know I'm not close to perfect, i just want to know if my cakes are good enough to sell and satisfy a customer all feed back is appreciatedted

 

 
Quote:
Originally Posted by rachelcak3s View Post

Yeah I understand I wasnt asking how much they cost really more like did I over charge or undercharge. But thats ok if no one can answer that question . The main reason was I was looking for some one to either say the talents there or its not. Thats all

 

The problem is you do not just ask if the talent is there. You also ask if you under or overcharge. I am going to assume you did not post how much for you charged for them and address the question of talent. While I think they show promise, I do not think they are good enough to sell and to satisfy customers. Why? First the cakes show you are still developing some basic techniques. The top tier of the Minnie cake shows a significant depression in the middle -- where the two rounds meet. Folks looking for a professional polished looked would expect the sides to be straight with no bulges or depressions. The top of the tier also looks (I cannot tell for sure) lumpy meaning their is uneven icing under the fondant. The fondant techniques are also pretty basic--by that I mean they are circles, fondant ribbons, things that are taught in the basic Wilton courses. Courses like the Wilton courses are for hobbyists not designed to produce professionals. Now while Wilton may have been a stepping stone for many decorators, I doubt many would consider successfully completing their 4 courses sufficient skills development. Again there is promise there but you are already selling and I do not honestly believe the skills are sufficiently developed based on the two tier cake to be selling..
 
As to the square cake, again there is promise but I again do not think they show that you are ready to be selling cakes. The stars on the flag are undefined and the stripes should be of equal width. You reply to one comment that you know but the correct stripes wouldn't fit. This, to me, is pretty significant because it shows limitations in design execution. Knowing that the stripes on the flag are of equal width, you should have then been able to determine the width you would need of all 13 stripes. Some of the cuts of the camouflage pieces need to be cleaned up, again something folks looking for a polished/professional cake would expect. There are also ways to produce camouflage patterns in fondant that would more closely resemble military style clothing without having to layer fondant  on top of fondant. You may well indeed know this, I don't know, but you asked for honest assessments of your talent based on what you show here.
 
What I see here is someone who has potential and is developing skills. And no I don't think when folks are in that stage they should be selling. From what I see here it looks like someone who is apprenticing (even if the master they are studying under is CakeCentral and Youtube videos). Most people would probably not be willing to purchase a cake for an important celebration from someone who is still learning to master some of the more basic techniques. Are there people out there who would? Sure, as you note yourself you sold these. But these are not the individuals I would, or likely most would, use as a benchmark for determining if someone is ready to be selling to the public. Their primary motivation is getting something for as little as possible and will be happy with what they get -- although don't be surprised to be on the receiving end of an irate client who expects the work of well-practiced cake artist for the small sum they are willing to pay. 
 
The too long/didn't read version--there is promise but the cakes here do not show sufficient skill to be selling to the public.
post #28 of 115
Thread Starter 
Never been to a wulton class
Edited by rachelcak3s - 2/23/14 at 4:55pm
post #29 of 115
Great post, gatorcake.
post #30 of 115

I would go to craftsy and grab some classes.  Sometimes you can get a FANTASTIC class for $20.  You will learn so much from these amazing people.  I'm learning a ton.

 

The following is being said by me under the assumption that you are in a cottage industry state and would be doing this from your home, not a store front as THAT is a whole different animal (I thought you had said that somewhere along the line).

 

As far as what gatorcake has said...I agree and disagree.  I absolutely agree that you've got some great potential. Your cakes are pretty neat and clean.  Yes, there are a few issues and the degree of difficulty isn't high.

 

I disagree that you should not be selling.  If someone is willing to pay for your cakes (as long as you are not SEVERELY undercutting other local cakers WITH YOUR SKILL LEVEL), then more power to you.  Do some research as to what the TOP bakers in your area are selling for and the BOTTOM BAKERS.  Honestly compare your skill level and price yourself somewhere in between...you will be making a little money while you are gaining valuable experience.  And be honest...if someone says "hey, can you do this?" and it is above your level and you aren't comfortable trying, tell them you are not the baker for them.  Better to create what you can and create it WELL, then under-deliver and have people saying your work is crap.  This is how you build your customer base.

 

MOST of us are not born with the skill level of the top cakers in the industry.  They worked at it and so must we. 

 

No one should work for free.  Apprentices get paid (squat) and when they become Masters, they make a wage commensurate with their skills. 

 

I don't understand why some seem to think people should stay locked in their creative space until they experts?  That's like telling people you MUST work at the Walmart bakery while you build your skill.  Well, you won't be building your expert skills at Walmart because you will have to crank out a cake in 20 minutes.  You will get really good at icing a cake, but they aren't going to teach you how to build your skills to a high-demand, gorgeous cake-maker, style me pretty designer.  You have to do that on your own!  And how are you going to fund the learning on your own??  By charging for the cakes that you CAN make well.  As you get better, you raise your prices.

 

What IS unnerving (and this is why some of us DO get so upset about the undercutting of competitors' pricing) is when someone that has a VERY high skill set charges Walmart prices.  That is unfair to both sides.  Why would you WANT to work super hard and not make what the BIG GIRLS (and boys) are making???  Or if your state DOESN'T have cottage industry option, then obviously there is HUGE tension with unlicensed bakers.

 

Is anyone with me on this, or am I talking crazy!?!  I do not own a store front, and if I did, I may have a different perspective.  I'm talking cottage industry here. If we didn't have cottage industry, I probably never would have thought to get into decorating.  Illegitimate bakers be damned! 

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