Cash from Baking??

Blue_Fox

Hello

I have a problem... I don't know how and when to ask for the money. I ask for a deposit, half of the sum and the rest when I deliver. How do I do for a wedding cake? What do you do?

Thanks in advance

stardrops42

trixiepix wrote: »

Hey all,

If it's ok i'm going to hop aboard??:j

It's going to take me a while to wade through the whole thread - kids, work, life, baking and everything else to get in the way!!!!

I find myself in a similar situation to some whereby i've been baking for friends family etc and now feel it would be a missed opportunity not to move it onto a business but it scares the heck out of me!!

Would be so appreciative of any advice about taking the leap and would be so good to pair up with someone at the same kinda stage as me

xx

Hi and welcome to the thread. I've just decided that I want to branch out a bit beyond friends and family but at the moment their still my only customers:D It is quite scary the thought of doing it for "real" customers isn't it:eek:

Blue_Fox wrote: »

Hello

I have a problem... I don't know how and when to ask for the money. I ask for a deposit, half of the sum and the rest when I deliver. How do I do for a wedding cake? What do you do?

Thanks in advance

I have the same problem:rotfl: I hate asking people for money. I usually take full payment when the cake is collected but I know my customers personally so it's ok;) I haven't done a wedding cake yet so not sure what I would do, probably ask for a deposit with the remainder paid a month before the wedding.

Bluefire

babyrut wrote: »

On the wedding fair thing, are the little ones at the front for tasting??

Yes they were. I think next time I'm just going to bake larger cakes & cut them up though - it would save on shelling out for mini cupcake cases.

ButterflyX wrote: »

I was wondering about making cakes and re-using them like you said, do they not go funny or lose colour?

By the way that cutting cake is brilliant. I've attempted doing rose swirl buttercream on the sides of cakes before and its ended in disaster, each rose swirl fell off one by one. Theres definately an art to it

Not had any problem with the majority of my wedding fair cakes - it was only the really red buttercream that eventually became discoloured. The trick for the roses is to keep the buttercream as stiff as you possibly can whilst still being able to pipe it!

My big news is that we will soon be moving house, and the new property has 2 garages, one of which is already partly converted & will soon become my own little bakery! Cake equipment has taken over our current house so I cannot wait to be able to start separating work & home life. Living the dream!

Bluefire

Oh, I also received my first photo back from a bride showing her & the groom cutting their cake! They look so happy together

FrugalFriend

Bluefire that cake looks terrific. The second photo you could use in your publicity, ie. website, brochure, etc...

About asking for money. Its a very British and Irish thing to be coy or reluctant to talk about money. But it's something that must be overcome if you want to work in business or for yourself.

I worked for a small business for years, and we introduced a policy of asking for payment in advance. It felt uncomfortable at the start but the more I did it the easier it got. I found if I was professional, polite and upfront about everything, 99% of people were quite happy to pay and in fact responded positively.

Sometimes a formula of words can help, you can learn this verbatim and trot out when needed. You can also built it into a sales presentation. For example, after showing the happy couples all you can do for them, with a selection of photos to get their mouth watering, listen to their preferences, then take their order and say something like ...... "<name> and <name>, thanks for order, I'm going to do my very best to make sure your wedding day is perfect and your cake is exactly what you want. My policy is to take payment in advance for wedding cake orders. Please understand my business is small so I can't offer payment terms or credit, and I'm simply too busy to collect payment afterwards. I'll be happy to start work on your cake if you pay in full now (or within the next 10 working days.) Either way I'll personally make sure you are 100% satisfied. I appreciate your custom."

Kim_Possible

Bluefire wrote: »

Not had any problem with the majority of my wedding fair cakes - it was only the really red buttercream that eventually became discoloured. The trick for the roses is to keep the buttercream as stiff as you possibly can whilst still being able to pipe it!

do you have a perfect technique for "stiff buttercream" is it in the piping technique or the recipe?

TashaC

yumyums wrote: »

Hi everyone! Hope you don't mind a newbie joining in.
I'm also hoping to start getting some cash from baking. I'm at a very early stage - just want to build up some good recipes and photos to use as a portfolio.

I was wondering if everyone here used 'standard' buttercream on their cakes (ie. butter & icing sugar) or if anyone used different types of buttercream. I am very partial to a nice french buttercream or swiss meringue buttercream but the use of eggs concerns me. I always use free range and I know the eggs are partially cooked when making the meringue but what about storage? If I made a bunch of cupcakes would they have to be kept in the fridge?

I also wanted to say that everyone on here is so talented. Looking at all of your photos really gives me something to aspire to and it's also great that you all share tips with each other like a real community. Sorry if that sounded cheesy!

Hi yumyums

I tend to make my cakes the day before or on the day for cupcakes in general, however I know you can freeze sponge cake undecorated although I've never tried it. In terms of buttercream I normally use the standard recipe. I know you can make this up in advance and store however again I don't know how long you can leave it, but I've made it a day in advance and its been absolutely fine just make sure it's stored in an airtight container and do not store in the fridge!

Reevesie76

You ladies are inspirational :-) I have loved reading this thread and your cakes are amazing.

I'm just starting out on the path having made cupcakes for friends and family. I've set up a Facebook page (Swirlytop Cupcakes) to get me started. I've set myself up to do an online food hygiene course, have email FSA to get the pack and next step will be EHO. My only concern is that we do have a cat and dog, hope that's not a problem.

One thing I know I'll struggle with is keeping records, do you ladies have any tips on excel spreadsheets?

I look forward to chatting with you all and getting to know you and you creations

code-a-holic

Hi,
Business has kept on developing for me recently, yet today the council phoned me and asked if I would like to join the county's farmers market.
STARTING THIS FRIDAY!
Argh. Terrified, Excited, what to do first! I;ve only ever done one stall at a fete that i organised so I'm very new to this.

stardrops42

code-a-holic wrote: »

Hi,
Business has kept on developing for me recently, yet today the council phoned me and asked if I would like to join the county's farmers market.
STARTING THIS FRIDAY!
Argh. Terrified, Excited, what to do first! I;ve only ever done one stall at a fete that i organised so I'm very new to this.

How exciting and scary at the same time:eek: I'm sure it will be a great success for you, good luck:D