Check out my new site, I just finished it! I'm ready for some constructive criticism, please? I also haven't had anyone proof read yet, so if you see any grammar or spelling errors, please help me out? TIA!

www.cakeswithjaz.com

Nice

Everything looks good...but there is one thing that I would change if it were me....the description of the cruffles. You mention it as "cake crumbs". Which in reality they are, but as a customer "cake crumbs" don't sound too tasty. If you could describe them in a more "tasty" way I think it would sound more appealing... but again, that is my opinion

Other than that it looks nice

Looks good!

Nice job Jasmine, I really like the softness of the background color and the ivy in the upper corner.

Great site! I also agree with the description of the cruffles. One spelling error that just popped out at me (I wasn't really looking) on the FAQ page, first paragraph, tier is spelled teir incorrectly.

I love the whole look of it. Ya did good!

Looks awesome! The only criticism I'd give is to be sure that you're consistent with how you type numbers, e.g., one layer, 1 layer. Great job!

Great job! yeah, I suggest re-doing the whole cruffle description - "Cruffles are cake crumbs that have been mixed with a binder, (frosting, coffee creamer, liquor, etc.) to form a dough-like substance that is then formed into balls appx. one inch in diameter and dipped in chocolate, or white chocolate, candy coating."
Find a more appetizing way of describing them. "cake crumbs" and "dough-like substance" does not give a person a good visual. You can lose half the words easily in that paragraph.

Great website. Clean looking and easy to navigate.

I am not an expert on websites, but I tend to agree with the others about the cruffles.

Congratulations and good luck on your business!!

Jasmine, I sent you a pm. (if it worked)

Thanks for all the feedback! I'll get those spelling errors fixed and work on a better description for the cruffles.

Anyone have anything else? Thanks again!

Two thoughts:
1. Pricing for cruffles- you have a price per dozen, and single, with a min order of a dozen. Is the single price for additionals?

2. On your prices page, I notice several times you say "my cakes". Now, I certainly understand pride, ownership of a job well done, etc., but as the customer I want my own cake, not yours! Using something like "your cake" or "your custom cake" might draw the customer in more. (Not a big deal- your statements are certainly clear and grammatically correct.)

BTW your cakes look great! The website is also clear and uncluttered. Good luck!

Looiks great. Some recommended changes:
1. Ensure your fonts are consistant. On Menu & Pricing page, the word Pricing is much bigger than the rest of the categories.
2. In your "filling" category, some are capitalized...some are not.
3. Frostings: Put a period after the word "fondant" All of my cakes are covered with fondant.
4. Is "Dream" capitalized for any particular reason under Cake Flavors?
5. Last sentance in the first answer of your FAQ should actually be 3 sentances.

Congrats! Great website!

"They are for additions, I've had people order 18 before"

Here is one company's website- great description of product, and pricing plan. http://www.cakeballs.com/

Here is someone else's pricing: Cake balls are sold by the dozen with a two (2) dozen minimum per order. 2 dozen - $22 Each additional dozen - $11

Maybe you could have the price per dozen with add-on 1/2 dozen pricing. "$$/dozen (min one dozen). 1/2 dozen add-ons available at $$ "

Jasmine I really like your site - very clean and crisp. The only thing that would suggest is to retake the photo of you with your mixer. You have such a pretty face, maybe add a finished cake in the background instead of a dark wall. Congrats!

Thanks! I was thinking about this picture, but It's a Licensed character cake I made for my son.

I kept my licensed character cakes off the site to avoid those requests. I wanted to put a copyright disclaimer on the site, but I'm not sure where to put it.

From your website:

" A standard serving is 8 cubic inches, single layer 2" x 2", or double layer 1"x 2"."

Even though I know what you're getting at, I find the wording a bit confusing sounding, and I think non-cakers might a hard time understanding what you're trying to get across. I would be a little more explicit and change it to say something like:

"A standard serving is 8 cubic inches. For a single 2" layer cake, that would typically be 2"x2"x2"; for a double layer, 4" tall tier, that would typically be 1"x2"x4".

HTH

"Cruffles are a mixture of cake and a binder, (frosting, coffee creamer, liquor, etc.) that is formed into balls, and dipped in chocolate, or white chocolate, candy coating. They can be made to match any design for wedding favors, bridal showers, baby showers, or just to munch on! Cake pops are cruffles on a stick, individually wrapped and tied closed with a ribbon. Check the cruffles gallery for examples of both"

How about something along the lines of: Cruffles are a delicious bite size bit of cake that can be flavored in various ways and then are dipped in chocolate. Cruffle flavors and designs can be made to match any occasion. They can also be made into cake pops (cruffles on a stick!) that are individually wrapped and arranged. Check the cruffle gallery for examples of both.

good suggestions! thanks!

I agree with the cruffles, I would leave out the word binder. Personally if I read that and didn't know what they were I'd think they were just mushed up cake and why would I want to buy that.

I'd say something like they are a cross between a cake and a truffle (exaplains the name) and skip over to the made to match part.

I'd also price them by the dozen and only sell dozens, not half dozens, if it were me. Just like I would price cupcakes by the dozen and sell them in a dozen.

I made some changes to the menu and pricing page, does that sound better?

Looks nice, you're getting there with all these helpful tweaks!

Two things came to my mind as I read the menu page:

1. Can I get chocolate buttercream as a filling? Only whipped ganache for chocolate lovers?

Buttercream would be sooo easy to offer lots of flavors in if you wanted to expand that filling list, don't you think? Lemon, mocha, strawberry, cheesecake, etc. can be created with a few drops of flavoring!

2. What if I don't like fondant? Could I just have a buttercream iced cake? If so, could you list my choices? (similar to the buttercream fillings.) If fondant is the only thing you want to use, could you tell me a little about what kind of fondant or what it tastes like or if it can be flavored?

Also, I would want to know what kind of ingredients are in the icing. If it's 100% buttercream and not shortening...that would be a selling point to me.

Those are my thoughts.

Good job and good luck!!

ETA: I just looked again and this line caught my eye:

Additional flavor requests are accepted with an additional fee

How about saying: Gourmet flavors upon request with an additional fee

One last thing. The statement "your cake will be covered in fondant." Period. How about selling the smooth, professional look of fondant or something along those lines? Not everyone reading your site will know as much as you do, of course!

If I were starting a business, I would preorder some popular oils and keep them on hand. You'll use them!

There are lots of chocolate BC recipes that have been reviewed. Search the recipe section, make half a batch and taste test!

I wouldn't mention the crisco based frosting since it's not all butter.

The use of the word Gourmet just replaces your word "Additional" so regardless, I think you'll want to include a short list of what you would consider offering. Perhaps Red Velvet, Carrot Cake, Pound cake...that gives an idea as to what you can provide.

Q: How do I pay you?
A: I accept cash, checks, and payments through paypal via the web.



Just one querie -
The word check in the above sentance - is that correct?
Perhaps we spell it differently over here in Australia - as in cheque

We have two different spellings .....

Thats a nice check shirt
Can i pay you by cheque?


Sorry if you use the word *check* for both referances.

Good web site - soothing colours - i wish you every success.


Bluehue.

Bluehue, Americans use check for both and often you will see Canadians using cheque in reference to payment.

HI, I also noticed the chocolate ganache and I can tell you that some people (kids especially do not seem to like it) Maybe is my recipe, but I know that if I'm doing cupcakes/cake for a kids birthday I use buttercream.

Also, I agree with describing what fondant is and I think you should get some practice with buttercream, because I know some people just don't like it. I don't remember but there's a CCr that has fondant listed as her frosting of choice, but she also explains why "appearance" and also tells customers that if they prefer buttercream she'll provide that instead.

it's a great website and I wish you all the luck. Great cakes!!!