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Posts by denetteb

By anyones definition or research tool charging $175 for a three tier fondant cake with 4 custom figures is below the floor, assuming it is a 6, 8, 10 which seems to be a pretty common combination.  I understand what you are saying howsweet but it seems to be that even if you match the local pricing, you still need to calculate all those other costs so you know how profitable it actually is, and even more important so that you can confidently charge the higher rates to...
So the  buyer was happy with the cake and therefore no refund?
That serves 100, way more than 85.  New idea.  It isn't your problem that they changed the number at the wedding last minute, very last minute.  Tell them you are more than happy to make the original cake that serves 25 and they can provide some sheet cakes from a local place for the rest of the servings.  You getting in Friday and the wedding not until Sunday really puts a kink in the travel time.  Even better, make an 8 inch cake which serves 24 and call it a day.  You...
I don't sell cakes but it seems that it isn't a good idea to sell a fondant cake if they ordered buttercream, or at least get them to confirm in writing that they are ok with that before you make the change.  I also am not sure why you would offer a full refund if the person who ordered the cake hasn't contacted you.  I would at least call the person who ordered it (not email, a real  phone call), tell them what was posted of facebook and see if they actually have any...
It varies hugely by geographic location but I read quite often that fondant often starts at $3.50 minimum per serving, fondant topped cupcakes probably $3 or 4 a piece and the fondant figures at least $20 a piece.  So the cake should be more like $525, the cupcakes $150 to $200 and the figures another $80 so the cake alone would be $605 plus the cupcakes would bring it to $755 to $800.  You have severely underpriced this order.  I suggest you do lots more research on...
Are you driving straight through the 16 hours or stopping overnight?  How many tiers and what size?  Just curious but where is your final destination (I am in Duluth, MN).  I think you would be fine to torte and fill, probably crumbcoat also before you go to seal moisture in.  Do that before you go and freeze them.  Like tomorrow or as soon as possible and get it out of the way.  Then right before you go box them up, maybe even in plastic storage tubs so it would be...
You can use any buttercream recipe for the crumb coat, use whatever recipe you normally use.  You may want to make add a little extra liquid, milk water whatever, so it is soft enough to not tear at the cake.  All the crumb coat does is seal in the crumbs with a very light layer of icing, it doesn't add any structure or sturdiness.
If you are traveling with it stacked, be prepared...they are HEAVY! 
Can you share a link to your web page?  That will be  a lot of potential customers first look at you and your business, if it has some problems that could turn off clients.  I don't hear of many cakers doing a gangbuster business off of facebook.  Well, they may get lots of business but not much real money since facebook cake sites seem to equate with cheaper cakes.
If it isn't crusted yet, wait a little while longer until it is crusted.
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