Event Planner brings the clients.
I conduct tastings on my dime but make them in Event Planners licensed kitchen.
I work in Event Planner's licensed kitchen. I make the wedding cakes. I pay for all the ingredients. I deliver the cakes (no charge).
All cakes are priced by the slice. Minimum is $3.50.
Planner get $1.50, I get $2.50. If there is any upccharge it is split 50/50.
Yes, I realize this is a ludicrous proposition. But my question is, if I am working in "free" space what is reasonable/customary to negotiate the commission to be?
On a side note, I will be paying yearly to use the licensed kitchen (Cottage Food Act not active in my county) and Event Planner would charge me kitchen rental when working on my own cakes for my own company which I am organizing.
Also, I am a professional pastry chef, not necessarily a cake decorator. As pastry chef I did much more and so I did not focuse on wedding cakes (which is what I would be doing now on my own). Therefore, I don't have tons of pictures because I never took them.