Date: May 1st, 1998 03:53:03
From: jen
e-mail:
Subject: Re: "Discounts"
Theo, I know exactly what you mean. The other day I did a 8 inch square
cake for a friend so she could give it as a present to someone close to
her. I told her $16 when she came to pick it up, because I knew she was
broke. She said that she only brought $ 11 because she thought I only
charged $9.( Which she knew I never charged that little.) Then she made
a comment about mixes only being 70 cents. I was biting my tongue the
whole time. A couple of days later she said something about whenever I
made a practice cake she could use it since I was making it anyway. This
is a sticking situation for me and since then I've been telling her I
don't have the time to make her cakes.

Date: May 1st, 1998 06:40:21
From: Theo
e-mail: Cheflene@aol.com
Subject: Re: "Discounts"
Thank you all for some great responses. I feel so much better knowing I'm not the only one who feels this way. By the way, this friend I was referring to informed me (in a rather snippy way) that she would make the cake herself. Which I had suggested she do in the first place!!

Date: May 4th, 1998 07:34:51
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: "Discounts"
I do cakes as a hobby, and not as a business, and I always assumed
*that* was the reason my friends wanted discount cakes. (I guess there
will always be folks wanting a bargain!)

Actually, since my friends/coworkers know I love to experiment and try
new things, I usually give them a good deal if they are willing to have
a "whatever-I-felt-like-fixing" cake. However, if they want to be able
to determine the cake flavor, icing colors and designs, well then I
charge them full price. Personally, my "whatever-I-felt-like" cakes
usually turn out better tasting and better looking than the generic
cakes some of my coworkers insist on. (Since I'm still new to the cake
world, this arrangement has given me the opportunity to play with
figure piping, fondant, rolled buttercream, 3D designs, and other
special effects that I doubt most folks would have originally requested.
So, I'm learning new techniques as I go. And, if my technique isn't
that great... well they're getting exactly what they're paying for.

Date: May 4th, 1998 08:00:28
From: addie
e-mail: addieg@cityusa.com
Subject: Re: Re: Starting a business
Hello.....

I am the mother of 3 (just had my last one Nov 26,97) I am trying to
make a go of doing candy at home but am having a hard time getting
started and I could sure use some advice from someone who has been
there. I am typing with my baby on my lap. You can email me at the
address above.

Thanks
Addie

Date: May 5th, 1998 10:10:07
From: Addie
e-mail: Addieg@cityusa.com
Subject: Re: Re: Re: Re: Starting a business
Hi Dolores..

Thanks for the useful info. I was looking for an email address to
thank you personally but this will have to do.

Thanks so much.....

Date: May 5th, 1998 10:05:56
From: Dolores
e-mail:
Subject: Re: Re: Re: Starting a business
Good luck with your candy bus. and it can be a very good thing to do
while staying home enjoying your little one

One thing...people eat candy ANYtime of the year...and NOT just when
they have ordered it IF its around LOL....so, be sure it IS around for
them.

We found that we could (our cake club) send it in to work with
relatives, friends and neighbors...to offices or factories in BIG boxes
and let them pay as they eat :)...we made several tousand dollars like
that. This way you don't need any certain amount.

Also take orders...have an order blank like the Girl Scout cookie form
listing things you would take orders for. Make sure and list on it that
you have great ideas for wedding, baby showers, birthdays and many other
occasions just so the keep you in mind.

Hope some of this helps you. I see people come in my shop all the time
who are making BIG bucks...IF they stick with it! One lady had an open
house each Easter with baskets of filled eggs and cute bunnys and chicks
all wrapped so pretty. She's retired now, but I think that she gradually
got busier and busier. (She put an ad in the newspaper at Easter and
people knew to look for it.)

I know a boy who sold candy suckers on the school bus until he made
enough to buy a car...then quit LOL

Hope someone else can tell you more ideas, Dolores

Date: May 7th, 1998 09:37:06
From: LisaF
e-mail: lfleeman@mail.stlnet.com
Subject: Kid's Birthday Parties
I would like to know if anyone has a business doing Kid's Birthday
Parties? I'm thinking of starting a business where I would provide
everything such as invitations,decorations,cake and favors. Any
suggestions would be appreciated.
Thank

Date: May 9th, 1998 11:40:28
From: Sue G.
e-mail: rgendron@javanet.com
Subject: "Extras"
I am curious about what you consider extras. For instance, once you set
you price for a cake, either by serving or price list, what is basically
included and what do you charge extra for? Is your policy different for
wedding cakes vs. other occasion? THanks so much, I am just getting
started.

Date: May 10th, 1998 05:15:07
From: gail
e-mail: gail@world-net.net
Subject: egg molds
I think it is your No. 2114-1215 which is the egg mold in three sizes,
small, medium and large. How much are the molds alone, what are they
made of, and can they withstand something hot till it cools?? Also, is
the small size the hen-egg size?? thanks for a response.

gail

Date: May 12th, 1998 12:11:06
From: Deena
e-mail: calkinsclan@sprint.ca
Subject: Monkeys on Seesaw
I've been asked to do the cake of two monkeys on a seesaw in the front
of the current Wilton's Yearbook. How much would you charge for this
cake? How long do you think it will take to create for an intermediate
decorator?

Date: May 11th, 1998 09:08:28
From: Jackie N.
e-mail: nelson@redrose.net
Subject: Re: "Extras"
Wow! These gals charge extra for lots of things! Maybe I'm
short-changing myself! I charge a flat rate for those 'basic'
flavors;choc, yellow, white, marble, red velvet, red velvet
swirl(marble), lemon...'special' flavors like spice,carrot,rum,amaretto,
and filled cakes are more. "Extra's" include lace points, gumpaste or
fondant work, royal icing flowers, figurines or cake toppers. All my
work is 'custom', so I don't charge more for basketweave(it's faster
than other decorating!) or ivory icing(doesn't take any longer to color
than any other icing)or even if each tier in the wedding cake is a
different flavor! One problem I have-the folks in my area are rather
conservative and won't pay high prices, or else I might try to charge
for more than I do.
Whatever you decide to charge-put it in writing and stick to it!! :)

good luck

Date: May 11th, 1998 11:04:04
From: lynne
e-mail:
Subject: Re: "Extras"
jackie; my usual offering for all occasion cakes is 1/4 sheets; 10"
round; 10" heart; special shapped pans etc that take one recipe/mix -
one 2" layer split and filled; iced w/either buttercream or whipped
topping and 'basic' decorations.

when you add a 2nd layer and basketweave filled w/flowers you have more
than dbled your usual offering so you should get more money for it.
after all you have to make more than twice the flowers and more icing to
cover 4" instead of 2. since i don't usually put side decorations on
the 2" that basketweave is extra work.
lynne

Date: May 11th, 1998 04:37:42
From: lynne
e-mail:
Subject: Re: "Extras"
hi; i hope you have checked out the archives for lots of details over
the past year. many things have been asked/answered. something may be
there that we don't address on your ?.

i have a shop (fully liscened cake bakery in central calif.).

for my all occasion cakes i offer pricing as 'basic' (includes writing,
buttercream flowers, and air-brushing or stencil work.) and 'custom'
which includes special requested designes, plastic toy additions etc.
for the most part the difference is $5.
as an example: a 2-layer 10" round cake w/'basic' flowers and writting
would sell for $30. but if they want a basket cake (basketweave the
sides and lots of flowers) the price is $35.
i also charge $5 extra for special cake flavors &/or additions to basic
flavors such as nuts, peanut butter or butterscotch chips, kaluah, etc.
in the above example for a banana nut basket cake it would be $40.

for wedding cakes the above extras apply *per tier*. in addition i
offer a more extensive list of extra ingredients/flavors. if they pick
out a cake that is 3 pillared tiers, but want it stacked or want w/o
bells or add bells i adjust the price a bit. i really am very liberal
w/allowing changes w/o changing the price. but if they want me to add
icing flowers instead of an ornament or put bells & flowers in
seperators that are not shown out comes that $5 charge again :)

some people have asked for two fillings (ie: cream cheese & fresh
strawberries) then it's $5 *per tier*. (if it's a very small wedding
cake like 10 or 12 w/6" top then i only charge $5 extra total).

hope this helps you.
lynne

Date: May 11th, 1998 09:30:20
From: Dolores
e-mail:
Subject: Re: "Extras"
'Extras' are anything that adds to the time it ordinarily takes you to
do a cake in a certain picture in which you have already set a fair
price. Ex: 2-3 colors of flowers when one is shown.
I charge a lttle bit extra for chocolate cake on smaller cakes. I also
charge more for ivory icing since this takes longer. (It wouldn't be
good to add that cost into a pict. since most brides would want the cake
iced white).

Other 'extras' may be the cake fountain or stairways etc.
Check out this month's American Cake Decorating magazine (from us
$3.99), for Earlene Moore's pricing chart.

>Is your policy different for wedding cakes vs. other occasion?
For small cakes I always add on whatever a toy costed me (placed into
a scenery). We offer several cake flavors at the same price.

Date: May 11th, 1998 09:23:39
From: Dolores
e-mail:
Subject: Re: egg molds
2114-1215: Wilton is out of this kit now. We tried to re-stock it and
Wilton doesn't have any...out of season. Yes, the smallest mold is the
size of a hen egg. The number above is $4.99.

We also DO have in stock this set by a dif. company for $6.50. The molds
are all slighly larger. I doubt the small one is hen egg size too.

These molds are all plastic. I don't know what you intend to put in the
molds and how hot, but they are fine for chocolate. If you had that too
hot for the molds, it would also be ruined chocolate.

Please email if you order this. Sue will be monotoring while I'm away.

Date: May 14th, 1998 12:07:53
From: lynne
e-mail:
Subject: Re: insurance?
hi gals; as a fully liscened bakery i am required to carry 1 million $
in insurance. the cost is included in w/all my other insurance for the
shop (building) etc. costs me about $500 a year.

let me tell you a horror story:
maybe 10 yrs ago before i 'got legal' there was a local party where many
people got sick. i was sooooo worried as i had made a wed cake for that
wknd in the same town the problem was! turned out there was a lady
working out of her home who had catered this party. besides what she
had made, family mbrs (?) &/or friends had brought in some dishes. one
of those (potato salad) was traced as the offending dish. it had been
left unrefrig. for many, many hours plus whoever made it must have had
syphillis (sp?). people were hospitalized from this, and i'm told will
have the disease for life. the lady in charge (caterer) was held
responisble for *all* expenses! her whole life was ruined as you can
guess.

dolores has mentioned having had problems w/people suing her for using
edible glitter saying it was ground glass. just the thought of
something like this makes me shutter and you should too.

yes! i know many, many hunderds of decorators work out of their home
w/o the thought of insurance and have never had a problem, but it only
takes one little thing (maybe not even your fault) to ruin your life
totally!
consider this; talk it over w/your spouse. know what you may be in for.

lynne

Date: May 13th, 1998 10:08:57
From: Sue
e-mail: proicer@one.net
Subject: Re: Pricing and Servings
Turn your 2" high pans over and mark 2x2 pieces, count them up for the
amount of servings. OR use the K&S Quick press.

Date: May 13th, 1998 10:11:44
From: Sue
e-mail: proicer@one.net
Subject: Re: Monkeys on Seesaw
My sister has done this cake and it wasn't too bad. It took an extra
hour but it was worth it! Its so cute. We also charge $1.00 per serving
for the cakes in the Wilton book. We use the amount of servings that the
picture says.

Date: May 13th, 1998 10:24:59
From: Sue
e-mail: proicer@one.net
Subject: Re: Kid's Birthday Parties
One thing I do... When I'm doing a party cake that I have a candy mold
for, I ask if they'd like chocolate candy suckers to match the cake.
Like if I'm doing a princess cake I use the princess pretzel mold or if
I'm doing a football theme, I use the football sucker mold. There are
soooo many candy molds for children!

Are you going to do the invitations on your computer? Maybe Print
Artist? My son always makes cards for us with this program. I know they
sell envelopes for this. Plus Mom has some glitter that she adds to the
invitation as soon as it prints.

You could make fruit ice cubes for punch bowls using the candy molds.

Or make plaster pins in candy molds to match the cake as favors.

Have you checked Wilton Yearbooks? They always have neat favor ideas.

Good Luck with your new project. Hope its a great success!

Date: May 13th, 1998 12:40:50
From: kimmysue
e-mail: kimmysue@jps.net
Subject: insurance?
What kind of any do you caterers have? You know if for some reasom some
one get sick or something.

Date: May 13th, 1998 01:09:41
From: Cathy
e-mail:
Subject: Re: insurance?
Hi Kimmysue,
I don't know about caterers, but I am a cake decorator and wondered about the same thing. When I inquired about getting liability insurance I was told that if I wasn't legal (board of health inspected), and someone filed a claim my insurance would not cover me. I don't know about other areas of the country.

Date: May 13th, 1998 09:40:17
From: Karen
e-mail: kpartain@mindspring.com
Subject: Pricing and Servings
I am trying to price my cakes and I am having a difficult time in doing
so since I keep getting conflicting information on cake sices. The
Wilton book says one thing and I read something else in different
magazines or web sites. What is the standard size for a party serving
and what is the size for a wedding cake? Please help with my
confusion!!!!!!

Date: May 14th, 1998 02:19:36
From: Karen
e-mail: kpartain@mindpring.com
Subject: Re: Re: Pricing and Servings
What is the K&S quickpress? I have tried turning the cake pans unpside
down and marking them, but what about the round ones and do you do this
for double or single layered cakes?

Date: May 15th, 1998 04:07:29
From: Karen
e-mail: kpartain@mindspring.com
Subject: Re: K&S Quick Press
Sue, do you cut your round party cakes like a pie or like a sheet cake
in squares?

Date: May 15th, 1998 07:45:39
From: Sue
e-mail: proicer@one.net
Subject: K&S Quick Press
a K&S Quick Press is a clear plastic sheet that has raised impressions
for scoring cakes. Check out the Baking Equipment page on Mom's web
page. Its done under Pattern Markers. They come in 2x2 marked squares,
2x3 and 1x2 marked sheets. I love mine. I've even took an exacto knife
and cut open the squares in a pattern and layed it on the iced cake and
airbrushed different colored blocks. Manufactured by CK Products.

A double layer wedding cake x4" high: I mark off in 1x2 pieces
A sheet cake 2" high: I mark off in 2x2 pieces and 2x3 pieces and give
the customer a range for servings.
A double layer round cake x3" high: I mark off in 2x3 pieces.

When marking off a round cake, I just center the sheet over the back of
the pan and don't count some of the angled pieces.

This seems to work well for us, not too many people complain that we
didn't give them enough cake.

Sue, Dolores McCann's daughter

Date: May 16th, 1998 09:49:34
From: Kathy M.
e-mail: ndsz27a@prodigy.com
Subject: Catering
We have recently started catering, how do ya'll figure your prices?
Also if you have to enlist someone else to help you, how to you figure what to pay them?

A girl I work with also recently started catering (they manage an old plantation which is owned by her father-in-law which is rented out for weddings and receptions). She has a job coming up for 250 people (a golden wedding anniversary) and said that she will need me to help her. She said that a friend of her's who is a professional caterer pays her help $6.00 an hour and feel like she is hinting that that is what she wants to pay me. What would be a good way to work this out? (I always loan her my mirror boxes, serving dishes, table shirts and whatever else I have that she needs and she refers people to me for wedding cakes).

Thanks for any help!

Date: May 16th, 1998 07:45:21
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: K&S Quick Press
We cut round cakes like a sheet cake, even wedding cakes. Its less messy
and you get more servings.

Date: May 17th, 1998 11:51:26
From: Kathy M.
e-mail: ndsz27a@prodigy.com
Subject: Re: Re: Catering
Hi Carolyn, my step-daughter and I have only been into the catering end a short time. We are in Mississippi, down on on the gulf coast. we have done a 50th Anniversary party, offering a 3 meat tray, rolls, condiments, deviled eggs, chicken/tuna salad in little pastry shells,
cheese balls/crackers, a fruit table and vegetable table, nuts and mints, punch and coffee. We supplied the table skirts and cloths and all of the serving pieces and punch bowl.(We used clear plastic plates and flatware. We charged $7.00 a person.
The cake was separate.

We've also done 2 weddings with similar foods.

We need to invest in a silver punch bowl and cups and a few more silver trays, I have a lot of the Mikasa serving pieces. I also need glass plates and flatware.

I like your idea of the flat rate. Any other ideas would certainly be appreciated! Thanks a bunch!

Kathy M.

Date: May 17th, 1998 10:39:09
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: one layer or two?
I am in the Midwest part of the U.S. and most of our sheet cakes (bakeries, too) do not fill their cakes to my knowledge. I use a one layer about 2" tall and do not fill. I get $18 for a 9x13 size which serves 15-20. Everyone says I don't charge enough for the type of decorating I do. Guess it all depends on where you are. Girls in the KC area are getting about $20 for the smallest cake they do, but I am out in a rural area and have to be a little lower, I feel. I also have all the business I can handle and turn some away.

Date: May 17th, 1998 10:50:11
From: Carolyn
e-mail: Bridal1
Subject: Re: Catering
Hi! I've been catering for about 30 years. The bulk of my catering here in the Midwest is the cake, punch, nuts, mints type. However, in the last 6 or 8 years we have started doing some food. Where are you and what type of catering would it be? I have different charges for different types of catering. I charge $3.25 per person for the cake/punch type. I completely skirt the cake table with lacy real material (not that paper or plastic stuff). I have nice equipment - candlelabra, glass or silver punch bowls, glass plates, cups, and stainless silverware. If they wish food, I do a 3-meat tray, rolls, condiments, vegetable tray/dip, cheese/cracker tray, pickles, and a fruit bowl for $6 per person and that includes the table skirting, serving utensils, etc. (I use styrofoam and plastic for this). Recently, due to health, I have been using clear plastic cups, plates and forks for the cake/punch as all of this gets very heavy to carry and it is hard findly good strong helpers that want to do it. I usually pay my helpers a flat fee - they tend to get things done faster and it is never one certain amount. If we do food, they get more than if we just do the cake/punch. If we do food, etc., then they usually get $45-$50 for the evening. If we only do the cake/punch, they usually get $30-$35 - that's even if they have to wash the glass serving stuff by hand. I've had one girl with me for about 13 years. $6 probably would be pretty good around here. It's not really hard work, but tends to get a little hectic during the serving time. I'd like to hear more about your catering, too.

Date: May 17th, 1998 06:12:50
From: Kathy M.
e-mail: ndsz27a@prodigy.com
Subject: Re: one layer or two?
My sheet cakes are 1 layer (usually split with filling in between) unless my customers ask for 2 layers. My prices for sheet cakes start at $16.00 (no filling), $18 (with filling) and up.

(My Customers have been telling me that I do not charge enough for what they are getting. They tell me that they are, bigger, better and prettier than they can get at bakeries, gonna give me a big head, but I love it!)

Kathy M.

Date: May 17th, 1998 02:22:01
From: lynne
e-mail:
Subject: Re: one layer or two?
beth; you are going to get a difference of opinion on this one.
i have a cake bakery and for my everyday (novelty) cakes i use a single
layer that i split and fill.
for a 10"round; most special shapes; 10" heart; etc that takes one
recipe/mix of cake batter i charge $15 (it's 2-2 1/2" tall); if they
want special decorations it's $20. i rate it at 12-15 servings.
looking forward to hearing what others do.
i can understand why you are sooo busy compared to the other gals as you
are giving much more for the money.
lynne

Date: May 17th, 1998 07:01:04
From: Beth in Sicily
e-mail: sparky@videobank.it
Subject: one layer or two?
I am curious to know do sell your sheetcakes as a single layer cake or a
double layer? I sell all my sheetcakes as double layers here and my
prices are $5 lower than the 2 other ladies I am in direct competition
with. They sell their cakes as 1 layer for more money. I have more
business than I can handle and most are repeat buyers. Please let me how
you sell your cakes. Beth in Sicily

Date: May 18th, 1998 07:25:42
From: Cathy
e-mail: ThinkChoc
Subject: Re: Re: one layer or two?
Hi Beth!

I use one layer for my sheet cakes, and split and fill them. Where I live everyone seems to like filled cakes, and sometimes even request more than one filling on a sheet cake. They want one filling on half the cake and another on the other half, and bakeries here do the same.

Thank you for the cannoli filling I was looking for, I'm going to be trying it on a cake order very soon.

Cathy

Date: May 20th, 1998 12:42:47
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: price of cake
I'm in a rural area 30 miles north of Kansas City. My half sheet cake would be my 12 x 18 which I use 3 mixes in. I do not fill it. I get $32 for one flavor or $35 if it is 1/2 and 1/2.

Date: May 19th, 1998 10:58:01
From: lynne
e-mail:
Subject: Re: price of cake
i'm in central calif. i use a 12 x 16 pan as my 1/2 sheet -- using 2
1/2 mixes. i split and fill all my cakes. for the type of decorations
you discribe i would get $25.
it is going to vary all across the u.s. depending on how rural/big city
you are.
lynne

Date: May 19th, 1998 11:00:16
From: lynne
e-mail:
Subject: Re: price increases
right now i *start* at $1.25 per serving. that is for *very simple*
decorating. most average between $1.35 and $1.50.
lynne

Date: May 19th, 1998 09:22:24
From: michele
e-mail: mnket@aol.com
Subject: price of cake
I am decorating a single layer 1/2 sheet cake for a high school graduation. One half is chocolate and the other half is white. White icing with pastel flowers of my choice and Congratulations Jessica. What would you charge? I called the best known bakeries in my area and I was quoted anywhere between $19-25. Is that a good price range to charge? Thanks!!

Date: May 19th, 1998 07:29:08
From: Carolyn
e-mail: Bridal1
Subject: Re: price increases
What is your wedding per slice price now? I just went up in January to $1.50 from $1.25 as most everyone in the city (30 miles away) is getting from $1.50 to $3.00 per slice. However, I do charge an extra $30 to go into the city to deliver a wedding cake. The competition around here is still $1.00 to $1.25, I think, but I am getting as many as I can handle at $1.50 so the price hasn't been a deterrent if they had their mind set for me to do it. I haven't noticed cake mixes going up here, but then I haven't bought any since December and that was at a price I got back in August! Guess I'd better check out the shelf price as people don't know if I get them from the shelf or in big lots.

Date: May 19th, 1998 11:53:31
From: lynne
e-mail: kakeladi@mindinfo.com
Subject: price increases
i'm wondering what most of you are going to do now that cake mixes have
gone up in price. are you going to raise your selling price or just
absorb this increase?
i'm thinking of leaving my everyday cakes the same, but increasing the
price of weddings.
lynne

Date: May 20th, 1998 10:10:15
From: Brenda A.
e-mail:
Subject: Re: Re: petits fours
Thanks ladies...NT

Date: May 20th, 1998 08:15:58
From: Sue
e-mail: proicer@one.net
Subject: Re: petits fours
We charge 49 cents but they are 1" square with no decoration. If they
want them decorated we charge what the decoration costs.

Date: May 20th, 1998 07:13:51
From: Brenda A.
e-mail:
Subject: petits fours
I need to come up with a price on petits fours. Anyone have
any ideas? Thanks

Date: May 20th, 1998 07:55:28
From: Carolyn
e-mail: Bridal1
Subject: Re: petits fours
Somewhere back in the archives there is a discussion on this if you have time to look through all those. I don't do them as they are a "royal" pain and I always tell people they don't have enough money to pay me to do them! However, I would think that you would want to charge at least as much as you do for wedding cake servings and that would be $1.50 each if I were to do them as that is what I get for wedding cake. Good luck! Let me know if you do them and will ever do them again!

Date: May 20th, 1998 04:01:28
From: Robin
e-mail: ciera123@aol.com
Subject: Re: Re: insurance? Lynne!
Lynne,

Just a question about your insurance reply. I am licensed with the city I live and the health dept. in the county I live in. My kitchen is in the lower level of my home. I was told my homeowners insurance would cover me. Maybe I should check deeper. Most of the people in the area I live in are not legal, but my husband and I decided it was worth the expense, which is less than the legal costs if I were to get caught!! Thanks for the info --- I always read your replies on this board and learn a lot!!

Robin

Date: May 20th, 1998 01:18:54
From: michele
e-mail: mnket@aol.com
Subject: Re: Re: Re: price of cake
Thanks Carolyn for your help. I think I'm charging a fair price for my area which is Dayton, Ohio.

Date: May 20th, 1998 01:18:01
From: michele
e-mail: mnket@aol.com
Subject: Thanks Re: price of cake
Thanks for your help. I'm charging $22 which is right in between the prices I was quoted from area bakeries.

Date: May 21st, 1998 09:28:39
From: Terry
e-mail: tcowen@localaccess.net
Subject: Re: price increases
I don't know what kind of mix you use but I personally prefer Duncan Hines. At our Super WalMart on the Saturday before Easter they were priced at .97 each. On the Monday after Easter they were 1.38. Well, I emailed Wal Mart and pitched a fit and guess what - the manager called from the local store to apologize and the mixes are back down to .97.
Might help to do a little letter writing anf then you won't have to worry with uping the price of your cakes. ......Terry

Date: May 22nd, 1998 10:54:36
From: Torla
e-mail:
Subject: Re: petits fours
I charge 12.98 a doz.I agree with Carolyn.They are a pain and desrve to
be priced according.

Date: May 22nd, 1998 10:58:34
From: Torla
e-mail:
Subject: Re: price of cake
I am in Cenral Texas and the going rate is about 22.00 for a half sheet

Date: May 22nd, 1998 02:26:21
From: Laura
e-mail: smeech@webtv.net
Subject: Re: Re: Re: K&S Quick Press
Sue,
How do you cut a round cake into square pieces? Sounds like a silly question, but I've never heard or seen that before. I'd like to try it.
Thanks,
Laura

Date: May 22nd, 1998 11:03:50
From: lynne
e-mail:
Subject: Re: How much?
hi; congratulations. you will learn how to work *fast!*. much of what
you do will be very simple in order to obtain speed.
the pay is going to vary across the u.s. :) here in central calif. the
pay for that job is only about $6. just think of it as training, not so
much for the money.
lynne

Date: May 22nd, 1998 11:08:01
From: Diane
e-mail: dpadgett@i-america.net
Subject: Re: "Discounts"
I forgot to tell you I do do birthday cakes and wedding cakes for family for free. That is what they usually want for their present.

I do sometimes do wedding cakes for the cost of supplies plus a small fee, just to get the free advertising. You would be surprised how much business you can get off of a big wedding. Just don't let it known that you do it.

Diane

Date: May 22nd, 1998 11:32:46
From: lynne
e-mail:
Subject: Re: price increases
hi terry;; thanks for the imput. we don't have a 'super' wal-mart or
k-mart around. (just the standard size store that dosn't sell cake
mix).
i prefere betty crocker. they are still being sold at 98 cents in two
'discount' type grocery stores.
i contacted the manager to see if i could order volumn (10-20 cases) for
a better price -- but no such luck, unless i want the certain flavors
they have on hand from the last sale :) of course, they will order any
i want for the regular price.
lynne

Date: May 22nd, 1998 11:01:00
From: Diane
e-mail: dpadgett@i-america.net
Subject: Re: "Discounts"
I have never had a problem with people wanting discounts. When they ask I tell them I need to get paid for the time I put into the cake, electric to pay for and supplies.

I have set prices and my customers know what they are before they hangup the telephone.

Diane

Date: May 22nd, 1998 08:36:06
From: Carol
e-mail: CAROLNCLINT@WEBTV.NET
Subject: How much?
I just got a job decorating cakes in an ice cream shop.
I was wondering what the pay per hour is going for. I'm trying to figure if $7 per hr is good or is to little. I'm in GA. Thanks.

Date: May 23rd, 1998 10:51:47
From: Dolores
e-mail:
Subject: Re: Re: petits fours
I agree with Carolyn! They don't have enough money to pay me to do them!
On my web site under RECIPES /ICING RECIPES, I have all kinds of recipes
for them. The long one with variation were compiled by Joan Gehr. She
charged $2.00 each...didn't get many orders either. But they are wroth
even more. There IS a company who now makes wonderful little petite
fours that we sell. They are filled and all too. This is the only way we
can offer them at all.

Date: May 24th, 1998 02:49:03
From: lynne
e-mail:
Subject: Re: slicing cake
laura; you really don't :)
actually if you're talking a wedding cake (or any 4" high round) i tell
my customers to treat it like a square......come in 2" from any 'side'
and slice completely across. i like to lay it down and then cut that
into 1" slices for a 1"x2"x4" piece of cake. yes, there will be a
couple of odd shaped ones, but most will be the right size/shape.
continue the same way until it's all *gone* :)
lynne

Date: May 24th, 1998 07:56:26
From: Laura
e-mail: smeech@webtv
Subject: slicing cake
How do you slice a round cake into square pieces? Sounds like a silly question, but I've never seen that before and I would like to try it.
Thanks,
Laura

Date: May 24th, 1998 03:35:32
From: Beth in Sicily
e-mail: sparky@videobank.it
Subject: Re: price increases
Here in Sicily our prices have jumped from .79 cents to $1.23. So far I
have absorbed the cost but I need to raise my prices. I can order many
cases but they take over a month to get here and the commissary doesn't
give me a discount on the price. Just adding my 2 cents. Beth in Sicily

Date: May 25th, 1998 08:17:05
From: Dolores
e-mail:
Subject: Re: Re: insurance?...catering I wouldn't
My opinion...I would NOT cater from my home or anywhere else without a
college degree in food handling in this day and age! If you don't know
about all the foods that can cause allergic reaction...not to mention
misshandling...you better not think about it. Do you know that some
people can actually die from eating nuts, coconut etc?

I start cautioning my students right away so that they understand
allergy. And I would NEVER use cream cheese anything. It is just too
quick to contaminate. (We use artificial GREAT cream cheese icing).

Lynne gets off cheap...my insurance is $900.00+ per year.

One bakery near me used coconut between the plate and the icing and 3
people had to be hospitalized because of allergic reations. That was the
end of her bakery too! She would have been okay had she not missed the
class where I showed them to use a sheet of plastic wrap so the icing
wouldn't pull off when they dissassembled the cakes.
See, those people had NO reason to think coconut would be on their
cake.
Same goes for nuts. We grind up cookies that don't sell and use them
for 'sand' but we never use any that contained nuts. People won't be
expecting it and they just might be harmed.

You all have a BIG advantage now...with the web etc. Just read and its
all here. I wouldn't be too scared about doing cakes, but never foods.

Oh yeah...the lady and the 'glass' - glitter...she was just trying to
get a free reception paid for by us. She lost. But it cost us $250.00
for our lawyer. And that was cheap!

Date: May 25th, 1998 08:04:36
From: Dolores
e-mail:
Subject: Re: Re: price increases
When P & G raises the price of cake mix like this, we should also raise
our prices. 25-30 cents won't seem so bad to the customer. But if we
wait until we need to raise it a lot, they will notice. We should raise
our price a little bit at a certain time each year anyway...I think.

Date: May 25th, 1998 08:02:02
From: Dolores
e-mail:
Subject: Re: Re: single wedding cakes per.guest
There used to be and I think there may still be, an individual 3 tier
cake that is from about 4 inches down to 2. Not sure if we can still
get this pan. Even so, you would need enough pans for at least about
half of a batter mix I would think.

If I were doing this I would POUR icing over these cakes! Its easy with
the fondant. Its powdered and you just add water. Pick up the drippings
and re-use if poss. I think we also warmed the icing. Put cakes on a
rack. The Wilton cookie rack works best because it has squares.

Then, what size fruit COULD you use that would be small enough for
individual servings??? What about chocolate-coated strawberries that
aren't too big?

Yes, $5.00 each would be cheap! ...maybe if she got you the pans and the
strawberries???

Date: May 25th, 1998 07:54:11
From: Dolores
e-mail:
Subject: Re: Getting started
(Only my opinion...) but I have a retail supply shop and only a few of
my thousands of customers are 'legal.' I wouldn't worry too much about
this part until you get really busy. Take it slow and take as many
classes as you can and learn all that you can to be a pro decorator
first. Good luck and have fun with this.

I do have a Business book which contains all this info if you think you
are ready. Its at http://www.sugarcraft.com/books.htm

Date: May 25th, 1998 07:36:38
From: Jackie N.
e-mail: nelson@redrose.net
Subject: Re: single wedding cakes per.guest
I think I saw something like that in a bridal magazine-possibly a Martha
Stewart magazine! Anyway, I don't recall seeing sizes mentioned. I
thought perhaps shallow sheet cakes could be made and the cake tiers be
cut using different sized cookie cutters. The cake I saw was 3 tiny
tiers covered with a single piece of fondant. Ganache would be easy as
well- better than trying to frost those things!
Price-wise, I tend to agree with the $5.00 per serving-if not more!!!!!!

Good Luck....and remember, you DO have the right to say NO.

Date: May 25th, 1998 05:52:45
From: Carolyn
e-mail: Bridal1
Subject: Re: single wedding cakes per.guest
Do you possibly have the mini tiered pans? I have some as small as 3" across, I believe. If you have these, what about doing a 5" one layer and a 3" one layer on top. Of course, 3" doesn't give much room for any fruit - I also have 4" and 6". That would be gobs for one person and I would not charge less than $5 per person. That's going to be LOTS of work - much more so than doing a regular wedding cake. Then, too, you're going to have to bake and dump, bake and dump lots of times to get these all made. Good luck. I don't even know if $5 sounds like enough per cake!!

Date: May 25th, 1998 04:40:59
From: Jenny
e-mail:
Subject: Getting started
Help!! I've always wanted to get into decorating cakes and my mother
does great baking other other items such as Christmas candies, breads,
pies, cheesecake, etc, etc. Now, I've been asked to do a wedding cake
and my mother has been asked many times to make goodies for others. We
want to be legit and would like to know where to get started. We live
in Southeast Iowa. We already have many of the items it takes to
create these items. We're mainly looking for legalities and such.
Thanks in advance for your help!!

Date: May 25th, 1998 08:11:48
From: Judy
e-mail: JudyCakes2
Subject: single wedding cakes per.guest
I had a Bride call me the other day to set up an appointment for a wedding cake. What she wants is tired wedding cakes for each guest with fresh fruit on them. I have never done anything like this before , I really don't know what to charge, she will need about 80 of them. I really could use your help on pricing and how to go about making them with out looking like cup cakes.
thank for your help.Judy

Date: May 26th, 1998 09:34:44
From: Stephens Market
e-mail: 7850cahill@aol.com
Subject: Decorating jobs
Our supermarket located in a suburb of Mpls./St.Paul, MN does a tremendous cake business and we are paying up to over $15/hour with full benefits for a talented decorator. If anyone hears of anyone interested please contact us at 7850cahill@aol.com or at Stephens Market 7850 Cahill Ave. Inver Grove Heights, MN 55076

Date: May 26th, 1998 11:10:18
From: lynne
e-mail:
Subject: Re: single wedding cakes per.guest
judy -- i had forgotten about that book.....renee is right it does have
a pg or two regarding this very thing.

another idea i came across today....wilton yrbk 98 pg 76. they make a
mini cake on top of a 1/2 (?) sheet out of cookies. ck it out. might
help you along w/the roth book.
lynne

Date: May 26th, 1998 06:55:26
From: Carol
e-mail: Carolnclint@webtv.net
Subject: Re: How much?
Wow, $5.15 an hour! Our decorating is worth much more than that. I was making $7 at a different ice cream shop in FL. I guess I wont complain. Thanks

Date: May 26th, 1998 06:56:19
From: Carol
e-mail: Carolnclint@webtv.net
Subject: Re: How much?
Wow, $5.15 an hour! Our decorating is worth much more than that. I was making $7 at a different ice cream shop in FL. I guess I wont complain. Thanks

Date: May 26th, 1998 05:35:39
From: Dolores
e-mail:
Subject: Re: Re: single wedding cakes per.guest
I have another idea...

I use to bake little individual cakes for a nusing home. I saved up Tuna
Fish cans. It takes 12 for each cake mix.

Now if you can think of something larger or smaller to make it tiered!

Date: May 26th, 1998 03:23:50
From: Mindy
e-mail: cmcintos@nemonet.com
Subject: Re: Getting started
Hi Jenny,

Date: May 26th, 1998 03:31:07
From: Mindy
e-mail: cmcintos@nemonet.com
Subject: Re: Getting started
Hi Jenny,
I'm just getting started also. I'm in NE Missouri. We might be neighbors. :-) I have decided to wait for awhile before trying to get licenses, etc. When just starting out, there is really no way that I would make enough money to justify the expenses to become legal. Maybe later on if everything goes good. But I've talked to other people here locally who have decorated cakes for close to 40 years, and they aren't legal with the kitchen inspections, etc. I did call the health dept. though to find out what all would be involved, and it will be quite an undertaking to become legal. Separate kitchen, etc.
Anyway, these are just my thoughts on the matter. good luck! Mindy P.S. Just where in SE Iowa are you? I'm originally from Clark Co. MO. Now living in the Hannibal area.

Date: May 26th, 1998 11:36:41
From: lynne
e-mail:
Subject: Re: price increases
i have found one of the two discount stores in town still has betty
crocker at 78 cents so i'm stocking up as much as i can.
i ck'd our busyist(sp?) store in town and they are getting 1.69 for b.c.
and (?)2.09 for d.h.
lynne

Date: May 26th, 1998 11:46:22
From: Renee V
e-mail: rvolak@drew.edu
Subject: Re: single wedding cakes per.guest
Hi Judy,

I don't know if you want to go to this much trouble, but I will tell you
that the book "The Roth Meathod for Cake Decorating: Decorating
Simplified.", has just the thing you are looking for. This is a book
for beginners so the instructions are not too involved. You make a cake
in a jelly roll pan and use buscuit cutters to make the layers. You can
usually buy a set of 3 cutters in a 3 1/2", 2 1/2 and 1 1/2 sizes with
the sides fluted or straight. Now, this book tells you how to ice each
"layer" and boarder and even string work!?!. But I agree with the other
postings, I would probably just pour fondant or white chocolate ganache
over the stacked layers. You could probably put a straw or bamboo skewer
through the center or just a dab of buttercream to make the layers
"stick" together. Unfortunately, we are having internet problems at home
or I would scan and fax the info to you. If you need anymore info, feel
free to email me and I will see if I can help.
Renee

Date: May 26th, 1998 11:33:14
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: single wedding cakes per.guest
Boy, that sounds like a royal pain in the you-know-what to me! I think you would have to stick with two tiers, or you will either have way to much cake for one person or too little space for the fruit on top. I think baking sheets and cutting them out with cookie cutters then covering with a poured icing (fondant or ganche) would be the most efficient way to do it. You would go nuts baking separate tiers for 80 cakes, that would be at least 160 separate layers! I guess you'll have to use very small fruit, too, mostly berries (which can be expensive). I don't think $5 each would even be enough; I'd say $7.50 at least, maybe even $10 if you're going to have to pipe borders or other decorations. Remember, it's going to be more time-consuming to assemble, ice, and arrange the fruit on all these little cakes, versus one big cake. Also the fruit can be a big added expense, depending on what she wants and where you live. Good luck and I'm glad it's you and not me!

Date: May 26th, 1998 11:30:12
From: lynne
e-mail:
Subject: Re: Getting started
hi jenny; i a bit surprised dolores did not direct you to our many
discussions on this topic in the archives :) please do take the time
involved to look it up. also much has been discussed on aol chats that
are available for d/l'd from dolores' home pg links.

i understand where dolores is coming from w/her suggestions but to
address you ? one of the first places to ck is your local (city?
county?) health dept. you also have to ck w/city re zoning laws. much
of this can be done w/o telling them who you are or where you live --
just ask/say you are thinking of starting a catering business. be
general in your asking so they don't know who you are and start ck'ing
on you to cite you if you choose to follow dolores' suggestions.
good luck and please do let us know what you do find out so others will
have some idea what's involved.
lynne

Date: May 26th, 1998 11:20:46
From: lynne
e-mail:
Subject: Re: single wedding cakes per.guest
i did something like this just a few wks back.....it was a 2-layer 9"
heart for each table of 8 guests -- 27 of them all together. it was
lots of work!! as was said much more than an ordinary wed cake.
do you have the room to have that many cakes sitting around cooling etc?
also consider how are you going to transport all of them.
i agree w/jackie.....you do have the right to say no can do! some
there are a few ideas that just can't be worked out in cake.
why don't you suggest the wed cake shaped cookie? it too would be lots
of work, but i think much more manageable.
i don't pretent to know of every publication, but the only thing i have
seen re single serving cakes were sqs about 4" covered w/fondant....not
tiered.
lynne

Date: May 26th, 1998 10:54:06
From: Dawn Talbott
e-mail: satellite23@hotmail.com
Subject: Re: How much?
I started workiong part time in a grocery store bakery about 2 months
ago, and all I get is minimum wage, $5.15 an hour. I am supposed to get
a raise after 90 days, but still won't be making nearly as much as you.
I'd love to be getting paid $7.00 an hour to practice!! Plus, I'd be
making the money I need for supplies at home a lot faster! ~Dawn

Date: May 27th, 1998 11:44:21
From: lynne
e-mail:
Subject: Re: cake cutting service
i usually don't even if they ask. like dolores, i prefere to have my
sat. evening free after working all night fri to sat.

there are several places around here that also charge a high fee for
cutting....and i agree w/dolores the main reason is to assure their
selected person gets the cake order.
lynne

Date: May 27th, 1998 11:00:29
From: Sue
e-mail: proicer@one.net
Subject: Re: slicing cake
We cut a round cake similar to lynne, but we don't lay it down. Just cut
the pieces.

This style of cutting also allows the cake that is not cut(ate) to
remain in tack for ease of taking home.

Sugarcraft also sells a nice press for this:
K & S QUICK PRESS just press on your cake to mark for individual pieces,
easily score off; this is what we use - each size is $5.99
Choose Division of either:
20 for a 9x13
36 for 11x15
54 for 12x18
84 for wedding cakes

Date: May 27th, 1998 01:10:23
From: Renee V
e-mail: rvolak@drew.edu
Subject: Re: Decorating jobs
Hi Stephen,

I don't live anywhere near you, but I must say it sure is nice to hear
that there is a market/store which appreciates the talents of a good
decorator and is willing to pay! With all the "bad press" grocery
bakeries get, this is a refreshing change. Good for you!!
Renee

Date: May 27th, 1998 11:17:55
From: Dolores
e-mail:
Subject: Re: cake cutting service
Some cake decorators LOVE to do this. Personally I like Saturday nights
free (more).

People charge all different prices. But you can usually get 25-30 cents
per serving with a minimum charge of $30.00 (or whatever you decide-just
giving you ideas).

One high-classed restaurant here is trying to charge $1.00 per serving
to cut the cake! Needless to say, they aren't getting many takers LOL. I
think maybe they did that to keep other people from bringing in the cake
so their baker can get the order. There can be no other explanation. I
sure won't pay $300.00 to have a cake cut for 300 guests. Maybe I'm just
'tight' LOL

But, I know cake decorators who LOVE to do this. They say its a night
'out' with free dancing and food etc.

BTW, There are more ways to make extra money too:
1. Offer easy butter mints
2. Offer to rent the cake table and skirting (at LEAST it WILL get
skirted)
3. Offer a groom's cake

I'm sure there are more.

Date: May 27th, 1998 10:38:42
From: kellyann
e-mail: kellyann@writeme.com
Subject: cake cutting service
Do any of you offer a cake cutting service? If so, how much do you
charge? Do you charge for simply cutting the cake or for the amount of
time (by the hour) you're there?

Date: May 28th, 1998 11:10:33
From: RobinM
e-mail: robemai@se-iowa.net
Subject: Re: price increases
I live in a small town in central Iowa and we have 3 groceries - Super Valu, Hyvee and Fareway. For about the last year I have been able to buy Pillsbury for 79 cents frequently. There seems to be a lot of competition with the price of mixes here becuase not a month goes by that they are not on sale. Recently I bought Betty Crocker for 60 cents a mix at Fareway - needless to say I stocked up as I tend to "doctor" Betty Crocker mixes up. If you have a Hyvee or Fareway you might look into them.

Date: May 28th, 1998 10:40:00
From: JeanneR
e-mail:
Subject: Re: Getting started
Jenny,
I decided that I wanted to be legal and not just work out of my home. I found a catering service/coffee shop(6am-12pm) that I am going to sublet space from. I will be renting the space for 25$ a day. I was sort of lucky, but I kept telling people that I was looking for a kitchen to rent (not a store front bakery) and would be willing to work off hours. I have a friend who knows owners of a restaurant and I talked to them. They gave me some suggestions and one thing led to another. However, I am having a little trouble getting liability insurance, since I am only subleting.
Good Luck.
Jeanne

Date: May 28th, 1998 01:17:22
From: Carolyn
e-mail: Bridal1
Subject: Re: cake cutting service
I have done this and I would not charge less than $50 for the evening. You have to get dressed up plus you basically waste a lot of time waiting to get to the cutting of the cake. I prefer to cater the whole affair if it is at a hall where I can do the whole cake/punch reception as I have all the equipment - punch bowls, glass plates, glass cups, silverware, candlelabra, lace table skirting, etc. to do it and this is where the money is!! I get $3.25 per person with a guaranteed #. Of course, I can only do it at church halls or other halls - the hotels won't allow it. I also do some food catering at $6 per person.

Date: May 29th, 1998 06:44:31
From: Torla
e-mail:
Subject: Re: Decorating jobs
I just wanted you to know that I know how hard it is to find an
experienced cake decorator.I work in a grocery bakery and when we need a
decorator I usually have to train one.Good Luck on your search.(If you
wen't so far away I'd take the job).

Date: May 29th, 1998 08:45:27
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: Re: K&S Quick Press
Sorry I didn't answer you, I see you posted your question again. I'm
still getting use to the message board, I should check my responses for
questions then look at other messages. I'll get it sooner or later. All
this computer stuff is NEW to me but SOOO much FUN!

Date: May 31st, 1998 08:50:20
From: Patricia
e-mail: amxdumas@earthlink.net
Subject: How much do I charge?
Like other newbies in the part-time cake decorating field, I have the
most difficulty when it comes to pricing my cakes. I currently have an
order for a wedding shower cake and would like to make the cake in the
'98 Wilton Year Book page 78 lower lift. I will fill both layers
probably with buttercreme. Please help me to decide what to charge. I
live in Central New York. Thanks much. You're a wonderful and caring
group. I read this page everday to learn. Maybe someday I'll be able to
contribute too.

Date: May 31st, 1998 07:53:31
From: Carolyn
e-mail: Bridal1
Subject: Re: Getting Started
I think the key to this is where you are and how much competition you are facing. If you are in a rural area, I'd say you could do it forever and probably never have a problem. On the other hand, if you are in a big town or city area, I'd say the consequences would be much bigger. In rural areas, it seems people are much more tolerant of you making a few bucks on the side whereas in more populated areas, someone is probably already in the busy and will resent someone new trying to get a piece of their "pie", especially if they aren't paying the overhead, etc. like a bakery does. Around here, most of us are out of home people other than a few "in store" grocery bakeries. We all seem to have our place. So, if you are in a small area away from lots of competition, I'd say you probably wouldn't ever have a problem, but if I was in a big city, I'd certainly be a lot more cautious.

Date: May 31st, 1998 05:27:48
From: lynne
e-mail:
Subject: Re: Getting Started
jeanne;
i hope by now you have read just a bit down this pg regarding the pros
and cons of working out of your home in a so-called business.
also look into the archives as this topic is discussed very often.
there is much to read on the subject.

using business cards is considered a form of advertising. there is a
slight posibality it could lead to the local health dept., but the
chance of that is remote. i did it for some 10 yrs.:)
where do you live? good luck w/your decorating. how long have you been
at it? just be sure to use all the best ingredients and put out a
quality product so your business can grow.
lynne

Date: May 31st, 1998 03:45:21
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: pricing cakes per guest
The Washington Post food section recently did an article on local
bakeries that do individually decorated groom's cakes for each guest.
the prices listed there started at $5 per guest for a simple 2x4
rectangle, up to $25 per guest for a mini-tiered cake covered with
fondant and nicely decorated. The pricing quoted by the bakeries did
include nice packaging for each of the mini-cakes. My guess is that
you are grossly undercharging at $5 per guest if you plan to do
decorated tiered cakes and fresh fruit. I mean, let's face it, most
restaurants charge $3-4 per person for cheesecake with fresh fruit on
it, and that requires very little work.

The mini tier cakes were done using large sheet cakes, and cutting
various size circles out of them. If you try to do individual pans,
you'll go crazy just trying to fill, empty, clean, and re-fill them.
Plus, you'll never get all of them equally full, so they could all
require different baking times.
Beryl (at www.Beryls.com) recently showed me a brochure for a company
that makes flexible pans. They had large pans that did round
petitefours or square cakes (using thier pan, you could flip out 3
dozen or more at a time if you REALLY wanted to bake them
individually). I can't remember the brand, since I decided they were
more than I wanted to spend.

Date: May 31st, 1998 09:41:09
From: Jeanne
e-mail: TGMJKM@aol.com
Subject: Getting Started
I am just getting into the decorating "business." I just do it out of
my house and have only made cakes for family "for practice" so far.
When I am confident enough to make for the public, is it ok to make and
give out business cards to people without getting into any legal
mumbo-jumbo? I do not have a business name, I am doing it under my own
name for tax purposes. For example, I was going to give several
business cards to friends to pass out if they hear of someone who is
asking for a cake. Would that be a good idea or not? Thanks, Jeanne