A few months ago I got a little "ding" on one of my reviews about me charging for tastings. Overall it was a great review, but that complaint upset me. I know, I know I shouldn't take it personally, as it is business, but well I did. So to set the record straight... here is my tasting fee journey...
When I started my business back in 2009, I decided I was not going to charge a tasting fee and I was going to allow each bride to pick 3 cake flavors and 2 fillings to try. I felt I needed to do this to get customers and I felt like I was doing what was "right". Of course, if I was not making any of the three cakes or fillings that week, I was going to need to bake/make three cakes and 2 fillings. Minimum of 2 hours of prep time just on the cakes and fillings... plus the cost of ingredients... plus paperwork prep time... plus the actual appointment... plus clean up.
Fast forward a year or so, and I have decided that making 3 cakes and 2 fillings for tastings was fairly time consuming, not to mention expensive and wasteful. You may be able to cut a recipe in half or in thirds, but you are still going to have batter/filling leftover. So I decided to "split" my tasting choices. One would be free and these tastings would taste whatever I was making that week, and therefore eliminate the cost and waste, and reduce the amount of time spent on the tasting. The other option was $25 to try 3 cake flavors and 2 fillings of the bride's choosing. The $25 didn't pay for my time, but helped offset some of the cost of ingredients.
Fast forward again to the beginning of 2012, and I am booking several tasting appointments a week and I am hosting these appointments away from my home in an office. Everything started out great, until I had a no show. A bride had made an appointment and never called to cancel. So I had to sit at the office for an hour and wait for the next appointment to show. Not only was that hour wasted, but the time it took to prepare for the appointment, cake, fillings, buttercreams, and the actual tasting plate wasted too. I understand things happen, so I let it slide. Then the next week happened... and not one, but 2 brides just didn't show up for their appointments, and unfortunately that was the final straw. I didn't want people taking advantage of me and wasting my time, and I decided to start charging for all tastings. I still offered two choices, but in one case the fee would be applied to the wedding cake, if placed, and the other would still go towards the cost of ingredients.
I am not getting rich off of tasting appointments. I am, however, having better tasting appointments and have eliminated the "no show" bride. Also, the brides I meet with are actually interested in getting a wedding cake from me (Yes... there were plenty of "free" tastings where I felt like that was all they were there for... the free cake).
With all that being said... if I had a storefront, where I could just pull cake slices or cupcakes out of a case for a bride and groom to try, I wouldn't be charging a fee. If I had a storefront where I could just go in the back and work on something if an appointment didn't show, I wouldn't be charging a fee. Of course, if I had a storefront, I would also be charging more per serving to pay for all the additional overhead, so in the long run, the $25 is a much better deal than an extra $2 per serving on a cake that feeds 100.
Hopefully I didn't sound too whiny. I didn't want to sound whiny... just wanted to let folks know why I do it. It wasn't an easy decision, but it's one I feel works better for me and the business in the long run.
Tuesday, December 11, 2012
Tuesday, May 22, 2012
You just can't do that
I know Kara of A Cake to Remember has written a post on this, but I wanted to do a quick post on my own little twist to things....
I hear some of the strangest things from potential customers. I have had someone concerned about the "red" in the red velvet leaking through the buttercream/fondant. I have heard that you must use pound cakes to stack cakes so it can support the weight of the cake above it. I have heard that you can never pipe black on white buttercream for it will run. I have heard "I was told that I can't do XYZ." I don't exactly know where they get some of these things, but I can only assume another "caker" told them this or it truly is a concern that they fear might happen.
I would like to address the second one first, and say that if you have a concern, just ask. We realize that everyone is not a cake expert, and most of us will be happy to explain something to you.
As for the first one where another "caker" told them so... I always wonder if that other caker really told them that or if it got lost in translation. I don't know how many times people talk about layers when they are really talking about tiers, so it seems logical that folks may be told one thing, but hear it another way.
Of course, they could have spoken to an inexperienced caker or employee as well, or a less experienced caker in the area of concern (I have not done every single technique in various combinations of colors, mediums, etc. and I don't think anyone has). With me, I have no problem telling folks that I haven't done XYZ before... I am sure that scares some potential customers away, and that's fine, but I would rather say that then make up some answer that may come back and bite me in the butt.
There is also the chance that something really can't be done. One of the things that comes to mind is many of the "ruffle" cakes out there. Some of those just can't be replicated with just buttercream.
The final possibility I have thought of is the customer's vision versus the caker's vision. A few months ago I had an inquiry for an Effiel tower cake, and immediately I start thinking of a multiple tiers, stacked and iced together, with a lot of small strips of gumpaste and a ton of detailed pictures to look at as reference. Basically my brain goes here or here or somewhere in between. I give them a large quote, and of course, did not get the order. I can only think about what that potential customer might have said to another caker, "So and so said it can't be done under a million dollars (no that wasn't the actual quote)." In reality, the customer may have been happy with something more like this (This cake was made by a mom for her daughter... she did a great job as a mom who challenged herself by doing this. I am NOT making fun of this cake.), but it was not my vision when I was quoting the customer.
I also had several other instances where folks sent me a cake that fed 80 or 100 and wanted to scale the tiers down to feed 20 or 30, without losing tiers or having a ton of leftover cake. Again in my head, I couldn't scale down a 3-tier cake to feed 15 or 20 and still get the same effect or have a similar quality to the picture they sent me. I just don't think there is enough room to sculpt a baby's butt and legs out of cake and put it on a 6" round cake and have it look good.
So the point of this post? Ask questions, ask for suggestions, ask for an example, etc. It's good for all parties to be on the same page.
I hear some of the strangest things from potential customers. I have had someone concerned about the "red" in the red velvet leaking through the buttercream/fondant. I have heard that you must use pound cakes to stack cakes so it can support the weight of the cake above it. I have heard that you can never pipe black on white buttercream for it will run. I have heard "I was told that I can't do XYZ." I don't exactly know where they get some of these things, but I can only assume another "caker" told them this or it truly is a concern that they fear might happen.
I would like to address the second one first, and say that if you have a concern, just ask. We realize that everyone is not a cake expert, and most of us will be happy to explain something to you.
As for the first one where another "caker" told them so... I always wonder if that other caker really told them that or if it got lost in translation. I don't know how many times people talk about layers when they are really talking about tiers, so it seems logical that folks may be told one thing, but hear it another way.
Of course, they could have spoken to an inexperienced caker or employee as well, or a less experienced caker in the area of concern (I have not done every single technique in various combinations of colors, mediums, etc. and I don't think anyone has). With me, I have no problem telling folks that I haven't done XYZ before... I am sure that scares some potential customers away, and that's fine, but I would rather say that then make up some answer that may come back and bite me in the butt.
There is also the chance that something really can't be done. One of the things that comes to mind is many of the "ruffle" cakes out there. Some of those just can't be replicated with just buttercream.
The final possibility I have thought of is the customer's vision versus the caker's vision. A few months ago I had an inquiry for an Effiel tower cake, and immediately I start thinking of a multiple tiers, stacked and iced together, with a lot of small strips of gumpaste and a ton of detailed pictures to look at as reference. Basically my brain goes here or here or somewhere in between. I give them a large quote, and of course, did not get the order. I can only think about what that potential customer might have said to another caker, "So and so said it can't be done under a million dollars (no that wasn't the actual quote)." In reality, the customer may have been happy with something more like this (This cake was made by a mom for her daughter... she did a great job as a mom who challenged herself by doing this. I am NOT making fun of this cake.), but it was not my vision when I was quoting the customer.
I also had several other instances where folks sent me a cake that fed 80 or 100 and wanted to scale the tiers down to feed 20 or 30, without losing tiers or having a ton of leftover cake. Again in my head, I couldn't scale down a 3-tier cake to feed 15 or 20 and still get the same effect or have a similar quality to the picture they sent me. I just don't think there is enough room to sculpt a baby's butt and legs out of cake and put it on a 6" round cake and have it look good.
So the point of this post? Ask questions, ask for suggestions, ask for an example, etc. It's good for all parties to be on the same page.
Monday, May 14, 2012
It doesn't have to be huge
I get a lot of quote request inquiries with pictures of 3, 4 or 5 tier cakes. If the inquiry doesn't specify, then I usually email the person back asking how many people the cake needs to feed. Many times I get the response back of 15, 30, or maybe 50 folks, and I tell them that the cake they sent feeds way more people than they need it to and send them a quote for a smaller-scaled cake where tiers of cake will not be leftover. Sometimes people are fine with that, but other times they still want the big cake.
While I am happy to create a 5-tier cake for a party of 30, I don't think many people want to pay for it, and I am not starting off with a 2-inch top tier ( Icing anything smaller than 4 or 5" across is a huge pain in the butt. The cake just moves too much and I don't want to deal with it.). I also understand that people want the cake to be the centerpiece of the party. So what does one suggest in these instances? I suggest changing your train of thought. It's not quantity... it's quality. In my opinion, I think spending money on a well-executed, single-tier cake makes a better statement than spending the same amount on a 3-tier, crooked, sloppy one. And who wants to have all that left over cake hanging around the house begging to be eaten?Friday, April 6, 2012
The Creamsicle Effect
Do you have a lot of little bits of colored buttercream taking up room in your fridge or cabinet? Not sure what to do with them? This is something I always contemplated... usually I use the buttercream leftovers for tastings or donation cakes ... but one day... I decided to try something... and this is what I got..
If that is too much color for you, try just two colors. Off the top of my head blue and white would make a nice combination to give a lightly clouded sky or underwater effect... or for just a whimsical kind of look... pink and white. With this cake, I added pink at the bottom or the bag and white at the top. This gives more defined color areas.
I thought it was pretty cool... I am sure this is some sort of style of painting (and if it has a name please tell me), but I am going to call it the creamsicle effect or maybe the rainbow sherbet effect. Regardless, I like it.
Now you may be asking yourself, "How on earth did she do something so complicated?" It's crazy, but I put the icer tip in a big piping bag and threw blobs of different colored buttercreams inside. I then piped it on the cake and smoothed with a bench scraper. Whew! Crazy instructions! Just remember the more you go over it with the bench scraper, the more your colors will meld. Doing it too much may lead you to a not-so- pleasant color.
If that is too much color for you, try just two colors. Off the top of my head blue and white would make a nice combination to give a lightly clouded sky or underwater effect... or for just a whimsical kind of look... pink and white. With this cake, I added pink at the bottom or the bag and white at the top. This gives more defined color areas.So the next time you need to make a quick cake for a party, use up all those little leftovers and see what you get. If you really don't like it, you can always cover it in fondant!
Wednesday, March 28, 2012
1600+ Fan Giveaway!!! - WINNER
Sorry this took so long... I am sure everyone is sick of hearing my excuses, but oh well... life happens. It especially happens when there are cake shows and trees blooming like crazy. Anyway... the winner of the Sweet Treats book is Kelly!! Kelly, please email me your mailing address!!
Tuesday, March 13, 2012
1600+ Fan Giveaway!!!
I was planning on doing a giveaway once I hit 1500 fans, but with all the bridal shows and followup... it kinda passed me by. So... I am doing one now at 1600 fans!!!
The giveaway is the book Sweet Treats to Make, Decorate, and Give: Over 35 Step-by-step Recipes for Making and Decorating Cakes, Cookies, and Candies. I was hoping by picking this it would interest those who consider themselves a novice, as well as those with more experience.
How to enter:
- Subscribe to my blog and leave a comment on this blog post that you have or were already following it.
- Like my facebook page and leave a separate comment on this blog post that you have or already were a "fan".
- Share this blog post on facebook and leave a separate comment telling me you shared it. You can do this once a day.
Giveaway ends on Sunday, March 18th at midnight!! Good luck!!
The giveaway is the book Sweet Treats to Make, Decorate, and Give: Over 35 Step-by-step Recipes for Making and Decorating Cakes, Cookies, and Candies. I was hoping by picking this it would interest those who consider themselves a novice, as well as those with more experience.
How to enter:
- Subscribe to my blog and leave a comment on this blog post that you have or were already following it.
- Like my facebook page and leave a separate comment on this blog post that you have or already were a "fan".
- Share this blog post on facebook and leave a separate comment telling me you shared it. You can do this once a day.
Giveaway ends on Sunday, March 18th at midnight!! Good luck!!
Friday, March 9, 2012
A Surprise at my Door!!
Back in early February one of my brides contacted me about renting a cupcake tower for her wedding. Ironically I had a second cupcake wedding that day and had already rented my existing one to her. I started looking around for a second tower and remembered the company called The Cupcake Tower from Facebook. I went and checked out their site and decided to go all out and get the "bundle" with the cake pop holes drilled in. I am a person who would rather buy more than I need to prevent having to purchase something similar in the future and spending twice as much. I also had a large bridal show coming up and figured it would be perfect to put samples on.
I ordered the tower and got a call from the company THAT DAY that one of the ribbon colors was out of stock. They asked for a substitute and told me they would ship the back ordered ribbon out separately. Fine... no problem... and within a a few days the new tower was at my doorstep, ready for use.
It was very easy to assemble, and it worked great for the bridal show. It held so many more samples, which was great since we didn't have much free time to refill the display. The biggest concern I had was storage... and I still haven't figured that out...
So fast forward about a month, I get notification that The Cupcake Tower has shipped something to me. I had completely forgotten about the back ordered ribbon, but was excited to see it was coming. I did notice on the shipping notification it mentioned a tower, but I just assumed they were using the same order I placed to send out the ribbon. Well to my surprise, another tower was sitting at my doorstep. I was both excited and concerned, as I didn't order a second tower.
I spent the rest of the afternoon trying to contact them to let them know that they had made a mistake and set me a second tower instead of just the ribbon. When I finally heard back from them, there only concern was whether or not the back ordered ribbon was with the new tower!! I told them I didn't know since I didn't want to disturb the tower to check and they told me I could just keep the tower!!! WOOHOO!!! Score!! They were also still very concerned about my back ordered ribbon, which at this point, I don't care what ribbon they put in the box.
So to thank them for being so generous, I thought I would write a blog about their wonderful product. Little did they know they actually gave me an early birthday present!
On an unrelated note... stay tuned... I have a giveaway I am going to do once I hit 1600 fans on my facebook page... I was planning on doing one at 1500... but... uh... time got away from me :)
I ordered the tower and got a call from the company THAT DAY that one of the ribbon colors was out of stock. They asked for a substitute and told me they would ship the back ordered ribbon out separately. Fine... no problem... and within a a few days the new tower was at my doorstep, ready for use.
It was very easy to assemble, and it worked great for the bridal show. It held so many more samples, which was great since we didn't have much free time to refill the display. The biggest concern I had was storage... and I still haven't figured that out...
So fast forward about a month, I get notification that The Cupcake Tower has shipped something to me. I had completely forgotten about the back ordered ribbon, but was excited to see it was coming. I did notice on the shipping notification it mentioned a tower, but I just assumed they were using the same order I placed to send out the ribbon. Well to my surprise, another tower was sitting at my doorstep. I was both excited and concerned, as I didn't order a second tower.
I spent the rest of the afternoon trying to contact them to let them know that they had made a mistake and set me a second tower instead of just the ribbon. When I finally heard back from them, there only concern was whether or not the back ordered ribbon was with the new tower!! I told them I didn't know since I didn't want to disturb the tower to check and they told me I could just keep the tower!!! WOOHOO!!! Score!! They were also still very concerned about my back ordered ribbon, which at this point, I don't care what ribbon they put in the box.
So to thank them for being so generous, I thought I would write a blog about their wonderful product. Little did they know they actually gave me an early birthday present!
On an unrelated note... stay tuned... I have a giveaway I am going to do once I hit 1600 fans on my facebook page... I was planning on doing one at 1500... but... uh... time got away from me :)
Wednesday, March 7, 2012
Guest Post: Should I hire a planner?
I have my second guest post today!!! I asked Ashley Alphin of C & A Event Planning LLC to write about why it is important to have a wedding planner. I realize having one may not be in the cards for everyone, especially those of us who are utter control freaks... clears throat... but it definitely would have made my life easier when I was attempting to plan a wedding over 200 miles away from where I lived. Take it away Ashley!
Why it is important to have a wedding planner? Planners coordinate all the details that your wedding day and planning process involve. I’ve heard so many brides say “I should of had a wedding planner – my day would of been a lot less stressful!” – however, this is after their wedding. Do you really want to feel this way after one of the biggest days in your life? Your wedding day is such a special time in your life and you deserve to be stress free and enjoy every moment!
Now, let's get on with the facts.
Saves money - Hiring a wedding planner does not cost you more in your wedding planning, a professional will save you a great deal of money. Weddings can be very expensive. Part of the responsibility of a wedding planner is to help the couples – whether it be setting the budget or sticking to it. Constant budget awareness can protect you from going over budget!
Time – Planning a wedding is a full time job, it takes an enormous amount of time. A professional wedding planner will save you time and energy when it comes to finding the right vendors, taking care of all the details, and coming up with creative ideas to make your wedding day amazing!
Offers advice – Wedding planners know what works and what doesn’t.
Dreams become realities – Ever since you were little, you have been dreaming about your wedding day – you want more than anything to see your dream unfold. Wedding planners work for the bride and groom to ensure that all desires are met and often surpassed!
Saves relationships – Stress? Weddings are stressful – this often results in arguments between couples as well as family members and friends. Wedding planners know how to avoid such problems before they begin and act as a buffer when there are conflicts because they have been there time and time again. Everyone is able to enjoy the wedding because responsibilities are often assigned to loved ones but can be taken by the wedding planner.
Acts as the “go to person” – Weddings have at minimal 10 vendors – add that to your wedding party and your guests – that is a lot of people! These people have questions and concerns – if you have a wedding planner, simply say is “talk to the wedding planner!”
Itinerary – Wedding planners make sure everything happens on time and make detailed itineraries for all involved (including other vendors). There are so many details to remember before your big day – let the wedding planner keep track!
Crisis – Most big events involve crisis whether we want it to happen or not. Wedding planners know how to handle all the unforeseen situations – the cake melting/tilting or the food being delayed or the flower girl throwing a tantrum.
Orchestrating – From the rehearsal through the reception, a wedding planner organizes, orchestrates, and executes – ensuring everything goes off without a hitch!
Overall, you need to relax and have fun! Hiring a wedding planner ensures that stress will be minimized – you will have a worry-free and stress-free day – allowing you to enjoy your day like all your guests!
Tuesday, March 6, 2012
Tastings: Making them work for you
Tastings.... something I have been wrestling with from the beginning... Do I charge? How long should they be? What should I talk about? What should I serve? How should I serve? Where should I host them? Who "gets" one? How do I end one? I could go on and on. Needless to say my tasting policies and procedures have changed quite a bit from when I started my business. While it's definitely not perfected yet, I am really starting to enjoy them, rather than dread them.
One of the biggest reasons I dreaded them was because the potential clients were coming to my house, where I live and my children do too. Unless everyone was out of the house, I don't think there was a tasting session where one of the kids didn't come see what was going on or start screaming uncontrollably because he couldn't see mama. While the potential clients understood, I was typically uneasy or fuming. Sometimes I couldn't concentrate on what I was saying because of what was going on in the family room. I tried traveling to the clients house for a tasting and I tried meeting folks at coffee shops for tastings, and neither one seemed to fit me. Instead of being a 45 minute or so appointment, they ended up being at least an hour and because of the travel time. To remedy this, I started renting space from a local photographer and now hold my tastings there. No it's not as convenient as holding them in my home, but there are no children screaming in the background and I feel more like a professional.
Another reason they made me unhappy was my inability to say no. I always catered to the client's need to meet at a certain day/time, even if it meant finding a sitter or rearranging my entire day. This was totally my fault... I needed to learn that I can't please everyone and if they were interested in working with me, they needed to have some flexibility as well. If I am dying for ice cream at 7am and really want a something from Cold Stone Creamery, I can't call them and suggest that they open 3 hours early just for me... I need to work around their store hours. So I started offering tastings at certain days/times, which allowed me to make them the most time efficient for me and take away that "unknown" factor. I also offer a "to-go" tasting for instances where the couple is in town for a day or two and I am unavailable. This has worked well for me thus far, and think it is a good compromise for those types of situations.
Along these same lines, I had to decide where to say "no" to a personal tasting when it came to the type and size of cake. I decided that I would offer tastings/consults for wedding cakes serving at least 50 and special occasion cakes costing $250 or more. I also offer 6" tasting cakes for $20-30 that are available for pick up if someone does not meet the minimum, but still would like to try a cake before the "buy". I use these same guidelines for design consults as well. I have lost customers because of this, but in the end, I am running a business and doing a consult and/or tasting for a $50 cake is not profitable.
Lastly, and this one I am still working on was whether or not to charge for tastings. I started out doing free tastings and allowed the client to select 3 cake flavors and 2 fillings to try. Again, this made me miserable because on top of my orders, I now needed to make extra cake flavors/fillings just for tastings instead of just using what I was already making that week. On top of that, since I wasn't charging, I had several no-shows. At the same time, I saw this as part of purchasing a wedding cake. So I compromised on this one.... I offer 2 types of tastings: Baker's Choice... it is exactly what it sounds like... I choose what to bring and I don't charge for it since I don't have to prep anything outside of what I am already prepping for the week. The other option is Bride's Choice, which allows the couple to choose 3 cake flavors and 2 fillings to try. This type of tasting costs $25 and helps offset the cost and time of producing a tasting plate tailored to them. Most folks pick the complimentary tastings, so it has really worked well thus far. I still have no shows occasionally, but not enough to start charging for every tasting.
For those of you in the business, do you charge for tastings? For customers, would you or did you pay for your tasting?
One of the biggest reasons I dreaded them was because the potential clients were coming to my house, where I live and my children do too. Unless everyone was out of the house, I don't think there was a tasting session where one of the kids didn't come see what was going on or start screaming uncontrollably because he couldn't see mama. While the potential clients understood, I was typically uneasy or fuming. Sometimes I couldn't concentrate on what I was saying because of what was going on in the family room. I tried traveling to the clients house for a tasting and I tried meeting folks at coffee shops for tastings, and neither one seemed to fit me. Instead of being a 45 minute or so appointment, they ended up being at least an hour and because of the travel time. To remedy this, I started renting space from a local photographer and now hold my tastings there. No it's not as convenient as holding them in my home, but there are no children screaming in the background and I feel more like a professional.
Another reason they made me unhappy was my inability to say no. I always catered to the client's need to meet at a certain day/time, even if it meant finding a sitter or rearranging my entire day. This was totally my fault... I needed to learn that I can't please everyone and if they were interested in working with me, they needed to have some flexibility as well. If I am dying for ice cream at 7am and really want a something from Cold Stone Creamery, I can't call them and suggest that they open 3 hours early just for me... I need to work around their store hours. So I started offering tastings at certain days/times, which allowed me to make them the most time efficient for me and take away that "unknown" factor. I also offer a "to-go" tasting for instances where the couple is in town for a day or two and I am unavailable. This has worked well for me thus far, and think it is a good compromise for those types of situations.
Along these same lines, I had to decide where to say "no" to a personal tasting when it came to the type and size of cake. I decided that I would offer tastings/consults for wedding cakes serving at least 50 and special occasion cakes costing $250 or more. I also offer 6" tasting cakes for $20-30 that are available for pick up if someone does not meet the minimum, but still would like to try a cake before the "buy". I use these same guidelines for design consults as well. I have lost customers because of this, but in the end, I am running a business and doing a consult and/or tasting for a $50 cake is not profitable.
Lastly, and this one I am still working on was whether or not to charge for tastings. I started out doing free tastings and allowed the client to select 3 cake flavors and 2 fillings to try. Again, this made me miserable because on top of my orders, I now needed to make extra cake flavors/fillings just for tastings instead of just using what I was already making that week. On top of that, since I wasn't charging, I had several no-shows. At the same time, I saw this as part of purchasing a wedding cake. So I compromised on this one.... I offer 2 types of tastings: Baker's Choice... it is exactly what it sounds like... I choose what to bring and I don't charge for it since I don't have to prep anything outside of what I am already prepping for the week. The other option is Bride's Choice, which allows the couple to choose 3 cake flavors and 2 fillings to try. This type of tasting costs $25 and helps offset the cost and time of producing a tasting plate tailored to them. Most folks pick the complimentary tastings, so it has really worked well thus far. I still have no shows occasionally, but not enough to start charging for every tasting.
For those of you in the business, do you charge for tastings? For customers, would you or did you pay for your tasting?
Monday, March 5, 2012
Advertising: What's the best bang for your buck? Part 2
So last time I blogged about advertising, I talked about my thought process behind paid advertising, but what can one do with little to no advertising budget? Here are some thoughts... and while I tailored them to my business a bit, they really apply to any business.
- VISTAPRINT - If you haven't checked this site out, you need to... NOW! Go ahead... I will wait... I will even play the jeopardy music... ok... You back? Great! As you just saw or already know Vistaprint is a great way to get inexpensive marketing materials. And no, they aren't as fancy as hiring a professional printing company, but this is a blog post on advertising on the cheap. My point is...it gets the job done and doesn't break the bank.
- The Internet - In my opinion, no matter how big or small, new or old your business is, you need a website. It always floors me to see businesses, especially those that do artistic/custom work, not have a website. Again, it doesn't need to be fancy, it just needs to be organized, easy to navigate, and contain the important information most customers are looking for.
In addition to having your own website, you can also search for directory-like websites and put your information on them as well. Most will charge for a "featured" listing, but many will allow you to list your business for free. You probably won't get much, if any, business directly from this, but you never know how someone will find you.
- Push your product - For a cake designer, this is easy. Bake some samples and take them to places where the clientele fits the clientele you are after or to locations where you may get referrals. It's not free, but you can always use "leftovers", especially if you are hitting up a business that has only a few employees such as a florist. Word of mouth is still the best advertising one can do.
- Social Media - In this day and age, I think you need to do some sort of social media campaign. Business pages on Facebook are free, Twitter is free, blogging is free... all help you spread the word.
- Networking Groups - Whether the group is specific to your industry, gender, age, etc., there are a ton of networking groups out there. My suggestion is find one or two that you like and fit your personality, and stick with them. Most networking groups allow you to "visit" before you join and some are so casual that you can come and go as you please. But be warned though, every group is run differently and many charge a fee for you to become a member, so make sure get all that info before you commit yourself and some advertising budget to it.
So there are some ideas on how to stretch your advertising budget... surely it isn't an exhaustive list, but it is a list of things that I have tried, used, done, etc. I plan on talking more about networking in a future post, but in the meantime... What types of cost-effective advertising has worked for you?
- VISTAPRINT - If you haven't checked this site out, you need to... NOW! Go ahead... I will wait... I will even play the jeopardy music... ok... You back? Great! As you just saw or already know Vistaprint is a great way to get inexpensive marketing materials. And no, they aren't as fancy as hiring a professional printing company, but this is a blog post on advertising on the cheap. My point is...it gets the job done and doesn't break the bank.
- The Internet - In my opinion, no matter how big or small, new or old your business is, you need a website. It always floors me to see businesses, especially those that do artistic/custom work, not have a website. Again, it doesn't need to be fancy, it just needs to be organized, easy to navigate, and contain the important information most customers are looking for.
In addition to having your own website, you can also search for directory-like websites and put your information on them as well. Most will charge for a "featured" listing, but many will allow you to list your business for free. You probably won't get much, if any, business directly from this, but you never know how someone will find you.
- Push your product - For a cake designer, this is easy. Bake some samples and take them to places where the clientele fits the clientele you are after or to locations where you may get referrals. It's not free, but you can always use "leftovers", especially if you are hitting up a business that has only a few employees such as a florist. Word of mouth is still the best advertising one can do.
- Social Media - In this day and age, I think you need to do some sort of social media campaign. Business pages on Facebook are free, Twitter is free, blogging is free... all help you spread the word.
- Networking Groups - Whether the group is specific to your industry, gender, age, etc., there are a ton of networking groups out there. My suggestion is find one or two that you like and fit your personality, and stick with them. Most networking groups allow you to "visit" before you join and some are so casual that you can come and go as you please. But be warned though, every group is run differently and many charge a fee for you to become a member, so make sure get all that info before you commit yourself and some advertising budget to it.
So there are some ideas on how to stretch your advertising budget... surely it isn't an exhaustive list, but it is a list of things that I have tried, used, done, etc. I plan on talking more about networking in a future post, but in the meantime... What types of cost-effective advertising has worked for you?
Tuesday, February 21, 2012
I love my customers
I love my customers. I love the existing customers who contact me 6 months or more in advance just to make sure they reserve their slot. I love the new customers who decide to "give me a try". I love the customers who allow me to be creative. I love the customers who let me try something new or different. I love the customers who refer me to friends and family. I love customers who let me know they enjoyed their cake. I love the customers that allow me to enjoy my business.
Of course, not everyone is "my" customer, and this is something I have had to learn over the past few years. When I started the business, I would do anything to get a customer, not because I was desperate, but because I thought I providing good customer service. After doing that for several months, I was miserable. I was spending a lot of time away from my family and I always felt like I was being walked on. I posted this dilemma on a cake designers board and received a huge wake up call. The experienced business owners told me that not everyone was my customer, and I needed to get over it. They told me it was my business, and I needed to run it in a way that worked for me. I needed to learn to say "no" in those situations that gave me that funny feeling in my stomach. I needed to walk away from potential business that was going to give me heartburn. It can be hard sometimes, because I am such a people pleaser, but in the end, it's what's best for my sanity.
For those of you in the business, have you learned this lesson or did you go into business with this attitude?
Of course, not everyone is "my" customer, and this is something I have had to learn over the past few years. When I started the business, I would do anything to get a customer, not because I was desperate, but because I thought I providing good customer service. After doing that for several months, I was miserable. I was spending a lot of time away from my family and I always felt like I was being walked on. I posted this dilemma on a cake designers board and received a huge wake up call. The experienced business owners told me that not everyone was my customer, and I needed to get over it. They told me it was my business, and I needed to run it in a way that worked for me. I needed to learn to say "no" in those situations that gave me that funny feeling in my stomach. I needed to walk away from potential business that was going to give me heartburn. It can be hard sometimes, because I am such a people pleaser, but in the end, it's what's best for my sanity.
For those of you in the business, have you learned this lesson or did you go into business with this attitude?
Wednesday, October 19, 2011
Advertising: What's the best bang for your buck? Part 1
My head is spinning.... every time I turn around someone else is "inviting" me to advertise online or in a magazine, attend a bridal show, or improve my SEO rankings. While I would love to be everywhere and do everything, it's just not financially possible. So where should one put their advertising money? I have no clue, as I am not a business guru, but I can tell you my thought process on my most recent decisions.
- SEO companies - I am starting here because I really have no clue which ones of these are legitimate and really know the least about. The goal of paying for this service is to improve your visibility on the web by improving the way search engines find your business. While I feel this is very important, I don't feel like I need to pay to be the top result when searching for cakes... I am fine with being in the top 3-5.
- Online Websites - The Knot, Wedding Wire, Get Married, One Wed... I can go on and on about all the wedding vendor websites. I don't like the way these websites are set up for my area. Fredericksburg is half way between Northern VA and Richmond, and most of these sites are setup for general geographic areas, none of which I feel represent my immediate area. If I was in Fairfax, it would be a different story, but until these website change the way they are set up, you won't be seeing me there (unless it is a free listing).
- Print Magazines - This is where I personally struggle the most. Local magazines are a great way to get your name out there, but at the same time, they are pretty pricey. Sure you can pay for 1/8 of a page, but will anyone see that tiny ad? I have paid to advertise in 3 different print publications... one was inexpensive, so I said why not! Another one was more of a local bridal guide than periodical, but it was reasonable and brought my name out to an area that I serve, but don't have a lot of presence in. And the third... well, this is where it went south... literally. A local non-wedding magazine, targeted at larger household income family was putting out a wedding issue and it seemed like a good idea to advertise. Well, to this day I am still not sure what happened, but long story short, the magazine went out of business and I believe the wedding issue became a regular issue. The biggest thing I struggle with advertising in a magazine is knowing whether or not it is worth it. Sure I have a drop-down on my form mailer letting folks select where they found me, but do most people actually fill this out accurately? If they found me in "Cool Weddings" magazine but then googled wedding cakes to find my website, which do they put there? And yes, you can do promos ("Mention this add and get blah blah blah..) or QR codes, but I just don't want to deal with either.
So that leaves me with Bridal shows. For me and my business, I think bridal shows are a great way to get yourself out there. Since wedding cakes have 2 components, look and taste, this is the only way for people to do both, and as a bonus they get to meet me as well. They can be expensive and take hours to prepare and setup for, but it allows you to not only mingle with brides and grooms, but other vendors as well. Your return on investment is also more easily trackable because you typically get a list of attending brides. On top of that, I like to talk... I will talk to a spot on the wall until it moves, and I think that helps me too. Do I think bridal shows work for everyone? Definitely not, but for right now, that is where I am putting my advertising budget.
What are your thoughts? Part 2 will concentrate on advertising on the cheap...
Thursday, October 6, 2011
It's good to have a budget...
Sorry for the delay in my blog posts... for once I wasn't just ignoring them. As you may have seen... I have been busy... and on top of that, the little one has an ear infection. While he normally resides on my lap 80% of the time he is awake, with the ear infection, we were at a full 100% of the time and he wasn't sleeping much or very well. Since he appears to be feeling better and is actually playing on his own, I thought I would try to squeeze in a quick blog post.
Budget... I hate to keep talking the cost of cakes, but this is for customers and potential customers out there. I had a customer call me the other day, asking for a 3-tier cake with a carved cake as the top tier, fondant, the works. I quoted her a price and her response was "She's not getting married!" I giggled on the phone with her and asked her what her budget was. She politely responded and we continued to discuss some options. Eventually we came up with a few possibilities within her budget and she set off to discuss it with her daughter. The next day, she ordered the cake!
Every day I get emails from folks requesting a quote on a specific cake or a cake to feed X amount of people. I send them the best quote I can, based on the information given to me, and many times, I never hear back from them. Obviously some of these folks can choose other bakers, but I have a feeling many of these inquiries end up not ordering a cake at all because of the price. Yes, sometimes budgets and desires are so out of line that it is impossible to offer an alternative, but other times, if folks just asked or discussed their budget, something on a smaller scale could work. Sure you might not get that life-sized teddy bear you saw on Ace of Cakes, but you may still be able to get something cute and unique and not break the bank.
Budget... I hate to keep talking the cost of cakes, but this is for customers and potential customers out there. I had a customer call me the other day, asking for a 3-tier cake with a carved cake as the top tier, fondant, the works. I quoted her a price and her response was "She's not getting married!" I giggled on the phone with her and asked her what her budget was. She politely responded and we continued to discuss some options. Eventually we came up with a few possibilities within her budget and she set off to discuss it with her daughter. The next day, she ordered the cake!
Every day I get emails from folks requesting a quote on a specific cake or a cake to feed X amount of people. I send them the best quote I can, based on the information given to me, and many times, I never hear back from them. Obviously some of these folks can choose other bakers, but I have a feeling many of these inquiries end up not ordering a cake at all because of the price. Yes, sometimes budgets and desires are so out of line that it is impossible to offer an alternative, but other times, if folks just asked or discussed their budget, something on a smaller scale could work. Sure you might not get that life-sized teddy bear you saw on Ace of Cakes, but you may still be able to get something cute and unique and not break the bank.
Tuesday, September 20, 2011
Discounts, coupons, promos...
At a cake delivery this month, I started chatting with the DJ who was setting up. We started talking about the wedding and he mentioned to me that he was booked just 2 or so months before. He also mentioned that he gave the couple a 35% discount since he still had availability and it was short notice. He said he either got the gig or spent the day watching football.
This got me thinking... how many other wedding/special event vendors did this? Is this something that is suggested on wedding planning sites and magazines? I don't know the answer, but I wonder if that is why I get a lot of "last minute" wedding cake requests.
I guess I am different than a lot of folks out there... I don't give discounts, don't do coupons, or run any promos/specials. It's not that I don't think they are a good idea, but at this time, I think I am busy enough. If I don't have cakes to make one weekend... I am thrilled! That's not to say I don't want any business, it's just an extra opportunity for me to recharge and spend some extra time with my family.
This got me thinking... how many other wedding/special event vendors did this? Is this something that is suggested on wedding planning sites and magazines? I don't know the answer, but I wonder if that is why I get a lot of "last minute" wedding cake requests.
I guess I am different than a lot of folks out there... I don't give discounts, don't do coupons, or run any promos/specials. It's not that I don't think they are a good idea, but at this time, I think I am busy enough. If I don't have cakes to make one weekend... I am thrilled! That's not to say I don't want any business, it's just an extra opportunity for me to recharge and spend some extra time with my family.
Monday, September 19, 2011
How to order a custom cake
I know this may seem like a "duh" post, but you would be how many vague, last-minute, interesting, etc calls/emails I get. Plus I remember when my husband and I ordered the groom's cake for our wedding... we went in told them the date of the reception, what cake flavor we wanted, and handed them the funny bride and groom topper. I remember them asking if we wanted a square cake, but that is about it. I am sure they asked a few more questions, but I gave them no design ideas. Of course that was before cakes became the "in" thing.
So to save yourself and some cakers out there some grief, make sure you do or have thought about the following items before contacting someone to order a custom cake.
1. Budget - Think about this before you even start contacting folks about estimates/ordering. Custom cakes do cost more than grocery store cakes. Remember that the more complicated and/or time-consuming the cake, the more it's going to cost. The more servings you need... the more it is going to cost.
2. Check Websites - So after deciding on a budget, I recommend going to custom bakers websites. You can see the type of work they do and whether or not you think you will be happy with their work. You may also be able to see some prices, learn about the baker, and some other important info. Not all cakers are created equal!
3. Order Early - I have talked about this one before... the earlier you can order the cake the better. Calling me late on a Sunday afternoon and asked me how early a cake can be picked up if it was ordered today isn't going to work (Yes... this is a phone call I got today). Some large custom shops may be able to accommodate orders with only a few days notice, but why risk it?
4. Give the Specifics of the Event - Nothing bugs me more than an email telling me, "I need a cake for my daughter's birthday. Can you help?" Well maybe... it might help if you tell me when you need this cake, how many people you need to feed, whether the cake will be indoors or out, etc. To me, the more info you can give me the better.
5. Have an Idea of What Kind of Cake You Want... both inside and out - Half of the people that contact me are really good about this and send me a picture of the inspiration item or the cake they want replicated. The other half... well... have no idea. While I appreciate allowing me to be creative, I need some sort of direction. Colors, interests, hobbies... something to go off of... You also need to think about the style of cake you would like... 2 or more tiers, topsy turvy, carved, sheet, etc? Fondant covered or iced in buttercream? What cake flavors and fillings? I need to know all these things to give you a price range for you to make a decision and hopefully make you cake.
6. Be Prepared to Pay - Most custom cake designers do not take orders without at least a deposit, and some require payment in full. And most of us do not consider a cake to be "ordered" until payment is received, so have a credit card ready or a pen and paper (for those of us who use PayPal to process credit card payments or accept checks).
Well there is my PSA for the day... hopefully it reaches the masses :)
So to save yourself and some cakers out there some grief, make sure you do or have thought about the following items before contacting someone to order a custom cake.
1. Budget - Think about this before you even start contacting folks about estimates/ordering. Custom cakes do cost more than grocery store cakes. Remember that the more complicated and/or time-consuming the cake, the more it's going to cost. The more servings you need... the more it is going to cost.
2. Check Websites - So after deciding on a budget, I recommend going to custom bakers websites. You can see the type of work they do and whether or not you think you will be happy with their work. You may also be able to see some prices, learn about the baker, and some other important info. Not all cakers are created equal!
3. Order Early - I have talked about this one before... the earlier you can order the cake the better. Calling me late on a Sunday afternoon and asked me how early a cake can be picked up if it was ordered today isn't going to work (Yes... this is a phone call I got today). Some large custom shops may be able to accommodate orders with only a few days notice, but why risk it?
4. Give the Specifics of the Event - Nothing bugs me more than an email telling me, "I need a cake for my daughter's birthday. Can you help?" Well maybe... it might help if you tell me when you need this cake, how many people you need to feed, whether the cake will be indoors or out, etc. To me, the more info you can give me the better.
5. Have an Idea of What Kind of Cake You Want... both inside and out - Half of the people that contact me are really good about this and send me a picture of the inspiration item or the cake they want replicated. The other half... well... have no idea. While I appreciate allowing me to be creative, I need some sort of direction. Colors, interests, hobbies... something to go off of... You also need to think about the style of cake you would like... 2 or more tiers, topsy turvy, carved, sheet, etc? Fondant covered or iced in buttercream? What cake flavors and fillings? I need to know all these things to give you a price range for you to make a decision and hopefully make you cake.
6. Be Prepared to Pay - Most custom cake designers do not take orders without at least a deposit, and some require payment in full. And most of us do not consider a cake to be "ordered" until payment is received, so have a credit card ready or a pen and paper (for those of us who use PayPal to process credit card payments or accept checks).
Well there is my PSA for the day... hopefully it reaches the masses :)
Wednesday, September 14, 2011
It's all about being a "lister"
Some of my friends and acquaintances ask me how I run a business and have two little ones at home with me. The short answer is I am crazy and would need to be committed if I didn't have something other than being with the kids. I was always this way.... I loved to be involved in activities in school, worked several jobs throughout high school and college, etc. Once I graduated college and started working "a real job", I slowed down quite a bit and enjoyed relaxing after working 10-12 hour days, but I still needed to do something with myself while relaxing. I baked, did counted cross stitch, and scrapbooked. If I wasn't doing one of those, I was trying to figure out what I should do next.
When I got pregnant with my first son, I was commuting to Richmond 4 times a week, which was about 9-10 hours in the car, on top of my 45-50 hours at work. I decided I was going to give my career a break and just be a stay-at-home mom. Yeah... that lasted about 2 months... as I started cleaning out closets by listing things on ebay. After that I got involved in some local mom groups and finally started making some mommy friends. Of course, at the same time I was getting phone calls from work asking me to come back. I resisted the first 2 or 3, but not surprisingly, I decided to go back. It was only part-time from home, and I mostly worked during naps. How could I turn that down? Of course that wasn't enough for me... so I started taking cake decorating classes too... and well I guess that is how all this started. At one point, I was running the business and working my "real job". I finally left the real job when number 2 was born, because I knew I couldn't handle doing both with 2 little boys.
So how do I get everything done? It's really quite simple... I make lists... very detailed lists. Everything from sharpening dowels, to putting couplers on bags, to making buttercream and fillings... it all is on there. When I have a spare minute, aka the baby ... er... toddler... is engrossed in something, I dig out the tools I am going to be using, wash a pan or two, respond to emails, blog, etc. I get most things done while Reid naps, and after the kids go to bed, but weekends, federal holidays and after dinner time when Daddy is home to watch them, I try to sneak some hours in as well.
Besides listing, I also TRY to stay on top of things and get ahead... so if I need to batches of buttercream this week and two for next week, I try to make all 4 at one time. I also try to combine like things... so I don't need to dig out and wash tools multiple times. This is also why I don't take orders without a minimum of a week notice. If I already made buttercream for the next two weeks, I now need to dig out the mixer again, the ingredients again, etc. to complete the new order. It's just not worth it for me at this time. I would rather be as ahead as possible and take a day off, than try to squeeze in one more order. I am crazy, but not THAT crazy.
One would think with all this I would be as thin as a rail... but alas... as my name suggests... I am not...
When I got pregnant with my first son, I was commuting to Richmond 4 times a week, which was about 9-10 hours in the car, on top of my 45-50 hours at work. I decided I was going to give my career a break and just be a stay-at-home mom. Yeah... that lasted about 2 months... as I started cleaning out closets by listing things on ebay. After that I got involved in some local mom groups and finally started making some mommy friends. Of course, at the same time I was getting phone calls from work asking me to come back. I resisted the first 2 or 3, but not surprisingly, I decided to go back. It was only part-time from home, and I mostly worked during naps. How could I turn that down? Of course that wasn't enough for me... so I started taking cake decorating classes too... and well I guess that is how all this started. At one point, I was running the business and working my "real job". I finally left the real job when number 2 was born, because I knew I couldn't handle doing both with 2 little boys.
So how do I get everything done? It's really quite simple... I make lists... very detailed lists. Everything from sharpening dowels, to putting couplers on bags, to making buttercream and fillings... it all is on there. When I have a spare minute, aka the baby ... er... toddler... is engrossed in something, I dig out the tools I am going to be using, wash a pan or two, respond to emails, blog, etc. I get most things done while Reid naps, and after the kids go to bed, but weekends, federal holidays and after dinner time when Daddy is home to watch them, I try to sneak some hours in as well.
Besides listing, I also TRY to stay on top of things and get ahead... so if I need to batches of buttercream this week and two for next week, I try to make all 4 at one time. I also try to combine like things... so I don't need to dig out and wash tools multiple times. This is also why I don't take orders without a minimum of a week notice. If I already made buttercream for the next two weeks, I now need to dig out the mixer again, the ingredients again, etc. to complete the new order. It's just not worth it for me at this time. I would rather be as ahead as possible and take a day off, than try to squeeze in one more order. I am crazy, but not THAT crazy.
One would think with all this I would be as thin as a rail... but alas... as my name suggests... I am not...
Saturday, September 10, 2011
When it rains, it pours
Today is the beginning of a very busy 30 days for me. Between today and October 9th, I have 8 weddings, 4 other special occasion orders, my Icing Smiles cake, 2 donation orders, and several bridal tastings. I am sure I will be working late, and trying to squeeze in something with every free moment I have. I am looking forward to doing some fun weddings though! I have one wedding that is not only a cake, but a cookie buffet as well. Another wedding is a cupcake do-it-yourself buffet done in a wine theme! On the wedding cake side of things, I have a very cool cake that is incorporating snow leopard print and a Tiffany blue bow, a "outdoorsy" one with a textured buttercream, and one decorated with buttons! Needless to say, I am trying my best to stay ahead of the curve by making extra buttercream, prepping boards and boxes, and starting early on those fondant decorations.
On top of that, my husband and are in the process of purchasing a home and having it ready for my parents to move down here. While one may think buying a house doesn't require much time after you pick one, let me tell you that it is a lot different than it was several years ago. Every financial document that you can imagine is required to be sent multiple times to multiple people. Phone calls to contractors, Realtors, bankers, etc. need to be made and tracked. Repairs need to be made and inspections need to be done. It can make one's head spin! But in the end it will all be worth it as my two little munchkins will have both sets of grandparents about 10 minutes from them!
On top of that, my husband and are in the process of purchasing a home and having it ready for my parents to move down here. While one may think buying a house doesn't require much time after you pick one, let me tell you that it is a lot different than it was several years ago. Every financial document that you can imagine is required to be sent multiple times to multiple people. Phone calls to contractors, Realtors, bankers, etc. need to be made and tracked. Repairs need to be made and inspections need to be done. It can make one's head spin! But in the end it will all be worth it as my two little munchkins will have both sets of grandparents about 10 minutes from them!
Tuesday, September 6, 2011
How To: Ruffle Flowers
I love ruffles! Not on me... I bought a dress with some ruffles on it and was told by my husband that it wasn't me... but I LOVE them on cakes. Maybe my love affair with them started with this cake... but then again I was putting some ruffles on some wedding dress cookies back in Dec of 2010... regardless... I LOVE THEM!! So a few weeks ago a got an email from a bride who was getting married on Sept 4th of this year and was wondering if I was available. I already had a wedding cake for that weekend, a 2-tier birthday cake, and another cake for the day before, and really didn't want to stress myself out with another wedding cake for that weekend. However, I thought about ICES convention and how much money I was probably going to spend, so I reconsidered and told her I was available. And I was so happy I did!! She told me that she had been stalking my website for a few months and was really excited for me to do my cake. When she told me what she was interested in, I think I got really excited back! Instead of using real flowers at her wedding, she was making fabric flowers and wanted some of these replicated on the cake. She sent me some pics, and I was in love!! So without further blabbering, here are the flowers...
So I set about my quest to replicate them as best as I could... and here is my tutorial on how I did them!
From a tool prospective... not too much is needed. Ball tool, circle cutters like the set here, foam pad, and a rolling pin. Some extras you could use... dragees and/or edible pearls, some pearl luster dust, water pen, and pump brush. 
Then I cut a lot more circles, in the next two larger sizes, and covered them with some plastic wrap so they wouldn't dry up.
After thinning the edges, I picked up the circle and pinched it together in the center. I tried to vary the way I pinched them so I could get different ruffles looks on the flowers.
Once pinched, I placed them around the outside of the circle with a little water. I kept adding the ruffled circles to the outside and then filled in the inside. I fit them together and fluffed them as I added more ruffles. I also made sure you couldn't see the circle base. 
And this is what they ended up looking like! I think they turned out pretty well if I do say so myself! After they dried, I ended up dusting them with some pearl luster dust to give them a little more dimension and attempt to make them look more like a satin fabric.
The other flowers (white ones from above), didn't turn out as well as I would have liked them to. Not that I didn't like the way they turned out, but they didn't match as well as the other flowers did. Again, I started out with circles. This time, each circle was slightly smaller than the previous one.
I also used the ball tool to thin the edges again. This time, I wanted to get some really ruffled, while others more wavy. From there, I just stacked them on top of each other, securing each with a dab of water (final product below).
Now, if I really wanted to get them exactly like the pic the bride provided me, I would have need to make or buy formers in decreasing sizes (maybe 3-4 different sizes so that each circle would have dried in a concave lens shape and then stacked them the same way.
So here are the finished flowers on the cake. As you can see, I added some sugar pearls and silver dragees to the centers of some of the flowers. Hopefully you can also see a bit of the shimmer from the luster dust as well.
In case you couldn't tell... I love these flowers. I want to sit and make them all day, but alas I do need to take care of the kiddos and well there are those pesky orders I need to complete :)
Monday, September 5, 2011
Facebook "Networking"
I am a "fan" of several local pages that are either interest-based, such as being a mom, or have some sort of local publication or group. I follow them to see what is going on around town, as I rarely read the local newspaper.
I saw several local businesses post on the walls of these types of pages promoting their business. "Need a photographer? Check out ABC Photography!" "Best Burgers in town at Big Burger!" Etc.
While I see the opportunity as some free advertising, I don't do it. Why? I don't know... there is just something about it that seems a bit "off" to me. I will gladly self-promote myself if a page is asking for pictures/info from fans, but to just do it to do it... eh... maybe it is just me and my personality. It's like me at networking events... I usually hang back and chat with whomever I already know or who I am really interested in meeting, not necessarily who I should be talking to because they would get me business or new business.
Along these same lines, I don't go to TV cake designers pages and say, "Check out my work!" in hopes of gaining new fans or recognition from them personally. Sure I would love to have Kerry Vincent say that I do awesome work, but I don't do anything that at least half of the cake designers in the world do, and I am sure at least half of those designers do those things better than I do.
So what are your thoughts on promoting yourself/business on other Facebook pages? I am out of my mind and over-thinking things (wouldn't be the first time)?
I saw several local businesses post on the walls of these types of pages promoting their business. "Need a photographer? Check out ABC Photography!" "Best Burgers in town at Big Burger!" Etc.
While I see the opportunity as some free advertising, I don't do it. Why? I don't know... there is just something about it that seems a bit "off" to me. I will gladly self-promote myself if a page is asking for pictures/info from fans, but to just do it to do it... eh... maybe it is just me and my personality. It's like me at networking events... I usually hang back and chat with whomever I already know or who I am really interested in meeting, not necessarily who I should be talking to because they would get me business or new business.
Along these same lines, I don't go to TV cake designers pages and say, "Check out my work!" in hopes of gaining new fans or recognition from them personally. Sure I would love to have Kerry Vincent say that I do awesome work, but I don't do anything that at least half of the cake designers in the world do, and I am sure at least half of those designers do those things better than I do.
So what are your thoughts on promoting yourself/business on other Facebook pages? I am out of my mind and over-thinking things (wouldn't be the first time)?
Friday, September 2, 2011
My baby is getting to be a big boy!
Yesterday my little one had his 18 month well visit and I think I need to officially stop calling him " my baby". Yes I know he will always be my baby, but he is FINALLY walking, starting to talk more and growing! A little background on the growing part...
Mr. Reid (one of the many names I call the baby) was an awesome nurser and gained over a pound a week for his first several weeks he was in the world. He was quite the little chunker as all babies should be. He continued to nurse like a champ and took to solids really well... and then we introduced finger foods... bad, bad decision. Around 9 months, he pretty much stopped eating. He still nursed, would eat a couple of spoonfuls of food, but otherwise he just wanted to eat dry, crunchy things. This was the start of Mr. Reid only doing things he wanted to do. While his lack of eating continued, he also decided he didn't want to stand. Whenever you would stand him up, he was like a limp noodle and wouldn't bear weight on his legs. His doctor was concerned, and we started seeing a PT. Well between the evaluation and starting appointments, he eventually started to pull himself up to a stand. We worked with a PT for a while on the standing and of course walking. He seemed to be making great progress and we discontinued in person sessions with the PT, figuring he would be walking in no time. Ah yes... I should have seen the pattern...
Over the next few months, Mr Reid progressed with his walking... taking a few steps here and there, but at 16.5 months he still was not walking full-time and chose to crawl. Yes... he CHOSE to crawl. I watched him crawl, I told him to get up and walk. He turned around, smiled at me in that Haha-mommy way, and continued crawling. Enter the PT again... we met with her again and she confirmed my suspicions. She gave me some tips to get him to walk, and after only a few days of tough love, he was walking about 95% of the time.
So, I am happy to report that even though Mr Reid still does not eat much, but at least he loves his Pediasure. He is now in the 20% of weight (up from 13%) and is actually on the taller side for his age!! Who knew I would have a tall, skinny kid (I hope the trend continues)! The doc was really happy to see him gaining weight and walking. We discussed talking, since I assume he will not talk because he doesn't want to... and she didn't seem concerned at the moment, especially since he understands everything we tell him (sometimes more than I wish he did). I guess after this visit, I feel like I can officially start calling my baby, my toddler!
Mr. Reid (one of the many names I call the baby) was an awesome nurser and gained over a pound a week for his first several weeks he was in the world. He was quite the little chunker as all babies should be. He continued to nurse like a champ and took to solids really well... and then we introduced finger foods... bad, bad decision. Around 9 months, he pretty much stopped eating. He still nursed, would eat a couple of spoonfuls of food, but otherwise he just wanted to eat dry, crunchy things. This was the start of Mr. Reid only doing things he wanted to do. While his lack of eating continued, he also decided he didn't want to stand. Whenever you would stand him up, he was like a limp noodle and wouldn't bear weight on his legs. His doctor was concerned, and we started seeing a PT. Well between the evaluation and starting appointments, he eventually started to pull himself up to a stand. We worked with a PT for a while on the standing and of course walking. He seemed to be making great progress and we discontinued in person sessions with the PT, figuring he would be walking in no time. Ah yes... I should have seen the pattern...
Over the next few months, Mr Reid progressed with his walking... taking a few steps here and there, but at 16.5 months he still was not walking full-time and chose to crawl. Yes... he CHOSE to crawl. I watched him crawl, I told him to get up and walk. He turned around, smiled at me in that Haha-mommy way, and continued crawling. Enter the PT again... we met with her again and she confirmed my suspicions. She gave me some tips to get him to walk, and after only a few days of tough love, he was walking about 95% of the time.
So, I am happy to report that even though Mr Reid still does not eat much, but at least he loves his Pediasure. He is now in the 20% of weight (up from 13%) and is actually on the taller side for his age!! Who knew I would have a tall, skinny kid (I hope the trend continues)! The doc was really happy to see him gaining weight and walking. We discussed talking, since I assume he will not talk because he doesn't want to... and she didn't seem concerned at the moment, especially since he understands everything we tell him (sometimes more than I wish he did). I guess after this visit, I feel like I can officially start calling my baby, my toddler!
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