Website advice

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

kikiandkyle Posted 21 Jun 2013 , 5:57pm
post #91 of 134

ACarrot cake isn't a vegetable.

I think you need to make a lot more cakes for your gallery, you might consider getting some dummy cakes and making up a big batch of frosting and just going at it. And you really don't want to keep presenting them on kitchen foil covered boards.

While I didn't get to read whatever it was you wrote about expensive bakers, please bear in mind that when you work for free, clients expect other bakers to do the same. At $80 for a 6/8 tiered cake, assuming it wasn't decorated with anything more than a basic design, you may have just barely made minimum wage after paying all of your expenses, but you definitely didn't make a profit. If your market doesn't allow for custom cake pricing, then it shouldn't be getting custom cakes.

AZCouture Posted 21 Jun 2013 , 6:01pm
post #92 of 134
Quote:
Originally Posted by costumeczar 


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.

Oh I'm not implying, you're a thieving bowl of cupcake batter! Hahahaha! Just kiddin' icon_lol.gif I like the tweaks you made to it, so now I'm thieving it right back with the changes you made!

howsweet Posted 21 Jun 2013 , 6:40pm
post #93 of 134
Quote:
Originally Posted by costumeczar 


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.

I was using Earlene's chart and I went back and looked more carefully at it after I cut the cake I made for a friend's baby shower and discovered I had no problem at all getting the number of servings Wilton gives for 6 in and  8 in. rounds.   I have a hard time understanding why Earlene couldn't cut the correct number of servings on a square cake, unless it's that the cakes do shrink, so maybe she doesn't use much icing? (it all started with a square groom's cake).


Quoting from Earlene's chart:

I used a washable pen and marked off the bottom of several pans and found that I could not get the servings from the cakes that the Wilton's chart figures showed. This chart was made as a result of that. I felt I was not being honest with my customers in the servings they were receiving. I didn't measure every single pan. I measured some of them and then estimated on the others.

 

She doesn't say which pan sizes she used and the others are estimates.

DeliciousDesserts Posted 21 Jun 2013 , 6:56pm
post #94 of 134

A

Original message sent by howsweet

People who do wrong rarely blame themselves. being treated unfairly.

So true

denetteb Posted 21 Jun 2013 , 7:08pm
post #95 of 134

Several years ago I took my 9 inch pan, traced it onto a sheet of paper and proceeded to mark off 2 inch lines horizontally and then 1 inch lines vertically.  I used the cutting style of Indydebi, not the Wilton circle method.  I allowed a little wider slices to compensate if it was triangular, etc.  I made it so that most were 1 by 2 and the rest kind of looked to be about the same area, the edge pieces that would have a rounded side.  Then I counted them.  I was surprised to come up with 32 rectangles, exactly what is on Wilton charts.  I don't question it anymore.  Whenever I bring my cake to a gathering I cut in Indy's method and it works out well for the actual serving numbers compared to people eating.  Strangely it seems to work out at events where there is and isn't food as well as a number of ages.  I think the biggest key to getting a good match in serving estimates and actual is that the cake is cut properly.  If you just hand anyone a knife and there are larger slices people will take them and either throw part or stuff themself but they may not go get a second slice.

costumeczar Posted 21 Jun 2013 , 9:23pm
post #96 of 134

I marked my pans off and got Earlene's numbers.

 

The fact is, though, that we can argue this all we want, then the people at the venue cut it however the heck they want to, like this genius: http://acaketorememberva.blogspot.com/2013/04/more-cake-serving-fun-or-if-youre-going.html

 

Or they cut it super thin and wide so that it fits on the dessert plated better visually, like this picture I got from a bride: http://acaketorememberva.blogspot.com/2012/12/cake-serving-charts-have-nothing-to-do.html

 

Just the fact that I have so many articles on my blog about this subject proves that it will never be cleared up. As long as we have no control over how the cake is cut the serving count will never be exactly what we say it will be.

cheeseball Posted 22 Jun 2013 , 7:11pm
post #97 of 134
Quote:
Originally Posted by costumeczar 

Or they cut it super thin and wide so that it fits on the dessert plated better visually, like this picture I got from a bride: http://acaketorememberva.blogspot.com/2012/12/cake-serving-charts-have-nothing-to-do.html

 

My grandparent's 50th wedding anniversary shindig boasted cake servings that thin...they were also between 6-8 inches long, so the slices draped over the edge of the plate like a frosted wet lasagna noodle.  Very flexible, that cake.

costumeczar Posted 23 Jun 2013 , 1:28am
post #98 of 134

A

Original message sent by cheeseball

My grandparent's 50th wedding anniversary shindig boasted cake servings that thin...they were also between 6-8 inches long, so the slices draped over the edge of the plate like a frosted wet lasagna noodle.  Very flexible, that cake.

That's what happens with the extra-tall tiers if you make them 6" tall. The people who have to cut the cake at venues around here hate the tall tiers because they're a pain in the butt to cut.

Annabakescakes Posted 23 Jun 2013 , 3:01am
post #99 of 134

A

Original message sent by cheeseball

[QUOTE name="costumeczar" url="/t/759796/website-advice/90#post_7406797"] Or they cut it super thin and wide so that it fits on the dessert plated better visually, like this picture I got from a bride: http://acaketorememberva.blogspot.com/2012/12/cake-serving-charts-have-nothing-to-do.html

[/QUOTE] My grandparent's 50th wedding anniversary shindig boasted cake servings that thin...they were also between 6-8 inches long, so the slices draped over the edge of the plate like a frosted wet lasagna noodle.  Very flexible, that cake.

I don't know why, but that totally cracked me up!!

cheeseball Posted 23 Jun 2013 , 5:08am
post #100 of 134

The cakes were actually the standard 4 inches high, but the genius doing the cutting was making slices almost the length of the tier...no clue what possessed them to cut it like that, but it still gets a chortle when anyone mentions those pieces of cake flapping around. 

Godot Posted 23 Jun 2013 , 5:15am
post #101 of 134

AStuff like this is why I include instructions and a cutting chart with every single cake the leaves my premises.

Annabakescakes Posted 23 Jun 2013 , 5:16am
post #102 of 134
Quote:
Originally Posted by cheeseball 

The cakes were actually the standard 4 inches high, but the genius doing the cutting was making slices almost the length of the tier...no clue what possessed them to cut it like that, but it still gets a chortle when anyone mentions those pieces of cake flapping around. 

OMG! That is what I thought you meant, I am so glad you confirmed it! That is excellent, lol, I have to try to cut cake that way, to see if it will work...I think mine would crumble.

 

I am dying here, snickering to myself, since my husband is asleep...Do you have any pictures?

costumeczar Posted 23 Jun 2013 , 1:13pm
post #103 of 134

A[QUOTE][/QUOTE]

Original message sent by Godot

Stuff like this is why I include instructions and a cutting chart with every single cake the leaves my premises.

I do too, but the photo proves they don't use it.

Godot Posted 23 Jun 2013 , 1:47pm
post #104 of 134

Because most people are effing stupid.

DeliciousDesserts Posted 23 Jun 2013 , 7:26pm
post #105 of 134

A

Original message sent by Godot

Because most people are effing stupid.

I want to steal that for my signature!

costumeczar Posted 24 Jun 2013 , 12:12am
post #106 of 134

A

Original message sent by Godot

Because most people are effing stupid.

I think we can shut the internet down now, because that sums it all up right there, hahahaha!

jason_kraft Posted 24 Jun 2013 , 2:52am
post #107 of 134

AThat sentiment is codified in [URL=http://en.wikipedia.org/wiki/Sturgeon%27s_Law]Sturgeon's Law[/URL].

BatterUpCake Posted 25 Jun 2013 , 6:58pm
post #108 of 134
Quote:
Originally Posted by kikiandkyle 

Carrot cake isn't a vegetable.

I think you need to make a lot more cakes for your gallery, you might consider getting some dummy cakes and making up a big batch of frosting and just going at it. And you really don't want to keep presenting them on kitchen foil covered boards.

While I didn't get to read whatever it was you wrote about expensive bakers, please bear in mind that when you work for free, clients expect other bakers to do the same. At $80 for a 6/8 tiered cake, assuming it wasn't decorated with anything more than a basic design, you may have just barely made minimum wage after paying all of your expenses, but you definitely didn't make a profit. If your market doesn't allow for custom cake pricing, then it shouldn't be getting custom cakes.

The carrot cake thing is a joke. And the cake I was referring to was for my granddaughter's birthday

BatterUpCake Posted 25 Jun 2013 , 6:59pm
post #109 of 134
Quote:
Originally Posted by Dayti 

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.

I like that. Thank you for the advice.

BatterUpCake Posted 25 Jun 2013 , 7:05pm
post #110 of 134
Quote:
Originally Posted by reginaherrin 

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.

I actually did just get a better camera. I know the pictures are bleary. I plan to remove them when I get more. I made several of the cupcake bouquets for Mother's day. That one was one of them. Someone else suggested the contact link one the front page. It is still a work in progress. My daughter said the same things about a backdrop. Thank you for your response

BatterUpCake Posted 25 Jun 2013 , 7:10pm
post #111 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.

I assume the picture you were talking about was the baby with the purple smash cake since someone contacted the studio and tattled on me. Well I was given permission to use that photo from the baby's supposed mother. I sent the link of this lady's Facebook page to the studio and they contacted the client and as it turns out that was not the baby's mother. Whoever the studio talked to said they did not know Mikki. I was very surprised to say the least. But thank you for taking the time out of your schedule to keep tabs on my site.

jason_kraft Posted 25 Jun 2013 , 7:33pm
post #112 of 134

A

Original message sent by BatterUpCake

I assume the picture you were talking about was the baby with the purple smash cake since [I]someone[/I] contacted the studio and tattled on me. Well I was given permission to use that photo from the baby's supposed mother. I sent the link of this lady's Facebook page to the studio and they contacted the client and as it turns out that was not the baby's mother.

Generally you will want to obtain specific written permission (e.g. by email) before posting a picture of someone on your web site, including the name and contact info of the person giving permission, and if the subject is someone else, the name of the subject and relationship to the authorizing party. Also, in some cases the copyright for the picture may be held by the photo studio and not the subject of the photo.

AZCouture Posted 25 Jun 2013 , 7:53pm
post #113 of 134
Quote:
Originally Posted by BatterUpCake 

I assume the picture you were talking about was the baby with the purple smash cake since someone contacted the studio and tattled on me. Well I was given permission to use that photo from the baby's supposed mother. I sent the link of this lady's Facebook page to the studio and they contacted the client and as it turns out that was not the baby's mother. Whoever the studio talked to said they did not know Mikki. I was very surprised to say the least. But thank you for taking the time out of your schedule to keep tabs on my site.

If people "liked" your page, then they are going to see what you do pop up on their walls. I doubt anyone is keeping tabs on you. 

costumeczar Posted 25 Jun 2013 , 8:01pm
post #114 of 134
Quote:
Originally Posted by jason_kraft 


Generally you will want to obtain specific written permission (e.g. by email) before posting a picture of someone on your web site, including the name and contact info of the person giving permission, and if the subject is someone else, the name of the subject and relationship to the authorizing party. Also, in some cases the copyright for the picture may be held by the photo studio and not the subject of the photo.

I just went through this with someone yesterday and we looked it up...Unless the person who's buying the pictures has an agreement that they have the right to the image itself, they don't hold the copyright on it. They pay the photogrpaher for the service of having the picture made, but the studio owns the rights to the pictures themselves since it's their intellectual property. That's why it's illegal to go to the copy center and make copies of professional portraits. Unless the studio says that they give the rights to reproduce or use the picture to the client, the client doesn't have permission to give it to someone else to use.

 

When I get brides who send me professional photos of their weddings, I email the photogapher to ask if it's okay to use the pictures. Depending on the contract they have with the bride they may or may not have given her the rights to the images, and I figure it's better to ask.

BatterUpCake Posted 25 Jun 2013 , 8:02pm
post #115 of 134

AAZ not going to argue with you but you can read Stitches post and make of it what you will, not to mention that someone contacted the studio right after he posted that.

Jason luckily I do have it in writing via FB messages. I have personally never met this woman. She is a close friend of a co worker. He insists the baby's name is Addy and he has met her on several occasions as Mikki is her aunt. No matter what the case she claimed it was her baby...crazy.

reginaherrin Posted 25 Jun 2013 , 8:09pm
post #116 of 134
Quote:
Originally Posted by BatterUpCake 

I actually did just get a better camera. I know the pictures are bleary. I plan to remove them when I get more. I made several of the cupcake bouquets for Mother's day. That one was one of them. Someone else suggested the contact link one the front page. It is still a work in progress. My daughter said the same things about a backdrop. Thank you for your response

On the cupcake bouquet, I just found the video of it and the woman making it is named Jo and she says she works for Indulgence Cupcake Company which I looked up and it is a company in England.  In the picture, which is on your site, you can even see the name of the cupcake company on her apron.  If you do a Google search of how to make a cupcake bouquet you will find the video of it.  I am so not trying to call you out but it seems like this is not your picture unless you are English and your name is Jo.  You may have just uploaded the wrong photo and meant to use yours.  I just don't think anyone should ever use someone else's work on their site.  Even if you do credit the original person, most people will still think it yours because most people just don't take the time to actually read most of the information. 

jason_kraft Posted 25 Jun 2013 , 8:19pm
post #117 of 134

AYeah, as long as you misappropriate other people's work without permission you should be prepared for more "tattling".

jason_kraft Posted 25 Jun 2013 , 8:19pm
post #118 of 134

AYeah, as long as you misappropriate other people's work without permission you should be prepared for more "tattling".

AZCouture Posted 25 Jun 2013 , 8:30pm
post #119 of 134
BatterUpCake Posted 25 Jun 2013 , 8:42pm
post #120 of 134

AI will have to look at it again as I did do several of them.

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