FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is always a big factor, I know from my own experience. Know how many people you will need to feed. That will help to determine what size of cake you will need. Remember, you may have this glamorous idea if a 5 tier cake, but only have 100 people in attendance. I’m not a fan of waste, and I’ll be honest about what I can do; I don’t want to waste my customers money. So we can work out a faux cake that will WOW your guests and you’ll still be able to have your cake cutting! The price of food is increasing so much, you should not have to skimp on your dream cake!! Shop around. Like myself, I’m new and just starting, I don’t have a lot of overhead expenses, so I don’t charge as much for my cakes, but still provide bakery quality!
- What is your typical process for working with a new customer?
Just like baking a cake you have to follow the recipe. That is why I like to get to know my customers. They may have a specific cake in mind and I try to add decorations, that are uniquely them. It could be something in the design of the cake, or the decorations on the outside.
- What education and/or training do you have that relates to your work?
I do have a food handlers card and due to Covid, I have been doing online pastry classes. I’m always looking to improve my skills. I also am registered with Cottage license.