Website Advice

Business By BatterUpCake Updated 26 Jun 2013 , 11:15am by SystemMod2

BatterUpCake Posted 17 Jun 2013 , 10:41pm
post #61 of 134

AIt pops right up on my computer... But not my phone.... Odd

BatterUpCake Posted 17 Jun 2013 , 10:44pm
post #62 of 134
Quote:
Originally Posted by CWR41 


Server not found.

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

sixinarow Posted 17 Jun 2013 , 11:44pm
post #63 of 134
Quote:
Originally Posted by BatterUpCake 

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! :)

BatterUpCake Posted 17 Jun 2013 , 11:54pm
post #64 of 134

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

CWR41 Posted 18 Jun 2013 , 1:07am
post #65 of 134

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.)

jason_kraft Posted 18 Jun 2013 , 1:23am
post #66 of 134

A

Original message sent by CWR41

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.

BatterUpCake Posted 18 Jun 2013 , 1:41am
post #67 of 134

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!
 

jason_kraft Posted 18 Jun 2013 , 2:07am
post #68 of 134

A

Original message sent by BatterUpCake

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.

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.

CWR41 Posted 18 Jun 2013 , 2:49am
post #69 of 134
Quote:
Originally Posted by BatterUpCake 

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.

CWR41 Posted 20 Jun 2013 , 6:36am
post #70 of 134

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.
 

BatterUpCake Posted 20 Jun 2013 , 10:34am
post #71 of 134

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

CWR41 Posted 20 Jun 2013 , 2:22pm
post #72 of 134
Quote:
Originally Posted by BatterUpCake 

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.

costumeczar Posted 20 Jun 2013 , 3:29pm
post #73 of 134

A

Original message sent by CWR41

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.

costumeczar Posted 20 Jun 2013 , 3:32pm
post #74 of 134

AThis has nothing to do with the website but here : http://acaketorememberva.blogspot.com/2013/02/tell-me-about-those-serving-sizes-again.html

AZCouture Posted 20 Jun 2013 , 3:35pm
post #75 of 134

AMy chart basically splits the difference between the two.

BatterUpCake Posted 20 Jun 2013 , 3:44pm
post #76 of 134

Cool do you have a link to it and may I use it? Do you explain to your clients what constitutes a serving? That was if they have a family of hearty eaters who eat 4x4 slices they will not get the 20 servings?

Dayti Posted 20 Jun 2013 , 4:14pm
post #77 of 134

Print and make the portions out of the template in this thread: http://cakecentral.com/t/689515/cake-serving-size-examples-made-of-paper-or-cardstock 

I find it really helps people understand the size of the portion they are buying if they have it in front of them (I usually put it on a dessert plate).

Explain that your 20 portion cakes is for *this* size portion, and you sell it as 20 portions. If they want to cut it into four larger portions, they still have to pay for 20 of your portions.

I also use Earlene's chart mostly. These templates are for exact Wilton/industry standards, so tell your customers that the portions you sell are slightly bigger if you are using Earlene's. Or, make up your own templates using these as a guide, and size them correctly for you.

BatterUpCake Posted 20 Jun 2013 , 4:51pm
post #78 of 134

Yes I planned on using Earlene's but was told I would be undercutting other bakers...If I charge more for less serving and the other bakers charge less for more servings in the end it comes out to the same profit But when I show someone a serving chart and the look at it and think "damn! We need a bigger cake because my people don't eat like that" So that alone could upsell them to a bigger cake. Also about 10% of the guests will not eat cake at all. I am going to hit up 3-4 middle of the road bakeries this weekend and see what they have in their display cases and I will also get a quote on a specialty cake. I feel really bad taking their time but I don't think they would deal with me if they knew what I was actually doing. Or amybe they would if I was honest and compensated them for 15 minutesog\f their time????

CWR41 Posted 20 Jun 2013 , 6:45pm
post #79 of 134

Wilton is the most accurate (it's sometimes off a serving or two in the customer's favor) for 8 cu. in. servings.

 

Earlene's is far too generous (sometimes allowing for 12 cu. in. servings).

BatterUpCake Posted 20 Jun 2013 , 7:40pm
post #80 of 134

AI have seen this topic slip down the middle. There are so many different ways people price their cakes. It's a lot to take in. Either method they use they all seem to come up with a close estimate... Unless of course they are a premier baker. Then of course they will charge more. I am pricing my recipes now... Going to the stores I shop and getting prices then breaking it down to units. Figuring how long it takes me to make a cake. Gets faster every time and taking into consideration what others are getting for the same type/style cake

lorieleann Posted 20 Jun 2013 , 9:13pm
post #81 of 134
Quote:
Originally Posted by AZCouture 

My chart basically splits the difference between the two.

 

 

and by doing so it also accounts for the pieces in a tier cake that have removed dowels and are smaller or placed together for a serving.  thumbs_up.gif

costumeczar Posted 20 Jun 2013 , 10:44pm
post #82 of 134

AThis is the chart that I put together with the high and low ends. I charge based on the average of each range. http://acaketorememberva.blogspot.com/2012/02/cake-serving-chart.html

reginaherrin Posted 20 Jun 2013 , 10:49pm
post #83 of 134

On the gallery page, I would first suggest getting a better camera so you get better quality pictures.  I saw a lot of pictures that were a bit bleary.  I would also take pictures with a back drop and only post one picture of each cake, you want your pictures to look professional.  Also, I hate saying this and if I am wrong please forgive me but I see a picture that I actually saw on a different site a few weeks ago.  I was trying to find pictures of cupcake bouquets to get some ideas and I saw the one on your site in a video from an English woman making it I believe.  Again it that is yours then please forgive me and you may want to do a quick search to see the other site that has it so people aren't stealing your pictures.  If it is not your picture then I would suggest taking it down.  The only other thing I didn't really like was having a contact form on the front page but that may just be me.

AZCouture Posted 20 Jun 2013 , 10:52pm
post #84 of 134
Quote:
Originally Posted by costumeczar 

This is the chart that I put together with the high and low ends. I charge based on the average of each range. http://acaketorememberva.blogspot.com/2012/02/cake-serving-chart.html

 

Hmmmm, that chart looks mighty familiar there, lady! 

Annabakescakes Posted 20 Jun 2013 , 11:07pm
post #85 of 134

A

Original message sent by CWR41

Wilton is the most accurate (it's sometimes off a serving or two in the customer's favor) for 8 cu. in. servings.

Earlene's is far too generous (sometimes allowing for 12 cu. in. servings).

I did the math and had the same results. I was using Earlene's chart for several years, but switched for Wilton's late last year. I sell more cake than I did then, so it's not hurting anything ;-)

Stitches Posted 21 Jun 2013 , 2:21am
post #86 of 134
Quote:
Originally Posted by reginaherrin 

  Also, I hate saying this and if I am wrong please forgive me but I see a picture that I actually saw on a different site a few weeks ago.  I was trying to find pictures of cupcake bouquets to get some ideas and I saw the one on your site in a video from an English woman making it I believe.  Again it that is yours then please forgive me and you may want to do a quick search to see the other site that has it so people aren't stealing your pictures.  If it is not your picture then I would suggest taking it down. 

She posted this: I have used some internet pictures on here and although I always give a disclaimer that they are not mine I have been told that is bad business practice. I will be making changes in the days to come. on her FB page 7 hours ago, then posted another cake she didn't do 2 hours ago.....I didn't see any disclaimer.

howsweet Posted 21 Jun 2013 , 2:45am
post #87 of 134
Quote:
Originally Posted by Stitches 

She posted this: I have used some internet pictures on here and although I always give a disclaimer that they are not mine I have been told that is bad business practice. I will be making changes in the days to come. on her FB page 7 hours ago, then posted another cake she didn't do 2 hours ago.....I didn't see any disclaimer.


It seems to me permission should be asked even if you want to give credit. I had someone use like 25-30 of my pics and at the very bottom of the page, in fine print, and it was one of those long, long pages you have to keep scrolling to get down to the bottom, she sort of indirectly gave me credit.  It said something like special thanks to "Name of My Bakery". When I contacted her and told her to take the pics down, she was indignant and publicly posted a long thing on my Facebook page trying to make me look like the villain. And then sent me a nasty email about how mean I was for not being thrilled about what she'd done.

 

My point is people who do wrong rarely blame themselves. This is not the first time this has happened to me and had the other party angry and feel they were being treated unfairly.

AZCouture Posted 21 Jun 2013 , 2:53am
post #88 of 134

AIt's just not cool period. There's no good reason for it. Either link to it from the original source if you're so in love it, or ask first and then credit it as well. But physically uploading photos of other people's work is just not cool. It's misleading to your customers, and serves no purpose. Customers aren't dumb, they know how to Google to find cakes they like.

costumeczar Posted 21 Jun 2013 , 3:14am
post #89 of 134

A

Original message sent by AZCouture

Hmmmm, that chart looks mighty familiar there, lady! 

I got it from somewhere and messed with all the numbers, apparently I may have stolen it from you, IF THAT'S WHAT YOU'RE IMPLYING, bwuahahahaha! ... I know that I screwed it up a few times because I remember a couple of FSC'ers telling me I'd added a couple of lines wrong, so it's definitely tweaked from the original.

costumeczar Posted 21 Jun 2013 , 3:37am
post #90 of 134

A

Original message sent by BatterUpCake

Cool do you have a link to it and may I use it? Do you explain to your clients what constitutes a serving? That was if they have a family of hearty eaters who eat 4x4 slices they will not get the 20 servings?

I tell them that if they have people who are "big cake eaters" who want big pieces then they're eating more than one serving and they can buy more if they want to. I also tell them not to let a teenaged boy cut the cake because they'll get two pieces out of it.

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