I've compiled a list of the most frequently asked questions. Please read these before placing an order!
How early should I place an order? ~Here's the deal...we are a fairly small, boutique cakery, and I have a limit as to how many orders I can take in a weekend. Because of this, I tend to get booked months in advance. And in popular wedding months, like May and June, I may be booked a year in advance. So I tell everyone, as soon as you know the weekend of your event, you need to let me know! You don't need to know the theme, number of guests, etc. You just need to pay a non-refundable deposit and you'll be on the books. The deposit amount is 50% of whatever the minimum price will be, based on approximate guest count. We can figure out the details as we get closer to the date! Now, in saying all of this, it never hurts to ask if I'm available, even if it's "last minute." But promise me you won't get mad at me if I say "sorry, I'm booked already."
What's the best way to reach you? ~I prefer email. My email is email@example.com. I have two little ones, and it never fails that the second I answer my phone, they need me...right that second! Plus, I can email you back at 2am, but I don't think you'd like me to call you back at that hour. Also, I often like to send sketches, or email pictures of cakes, so we'll have to communicate that way eventually anyways. I do like to have details in black and white, so that we are perfectly clear as to what the cake is to look like, taste like, etc.
Do you cover your cakes with fondant?
~Most of our cakes are covered in buttercream, and that's what's preferred. I can get my buttercream as smooth, if not smoother, than fondant, and most people prefer the taste of buttercream. Fondant cakes are also $1/serving more than buttercream covered cakes. However, if a cake needs to be red, black, or brown, it typically needs to be covered in fondant. If it isn't, the colored buttercream will stain teeth, and it may not have as smooth of a look as I'd like my work to have. Do keep in mind, the fondant that I use is high quality fondant that tastes great! It is not the cheap, pratically inedible stuff that is sold at craft stores that novices put on their cakes. Do you work around allergies?
~I do have the ability to work around allergies. Let me know if you have a need, and I'll do my best to accommodate. I've done tiered cakes, with one tier being gluten-free, so that guests with celiac could still enjoy the cake. Or I can always do a traditional cake, and then make a cupcake/jumbo cupcake for someone with an allergy. Unfortunately, I cannot work around dairy and/or egg allergies right now.
How far do you deliver?
~I deliver wherever I need to go, with a cost of $100 for the first 20 miles, and $15 for every 10 miles after that. I have delivered as far as Atlanta, DC, Fayetteville, Columbia, Charleston and NYC!
What do I need to bring to my consultation?
~I ask that the bride bring whatever is needed to aid in the design process. For example, invitation, ribbon, swatch of fabric, inspiration pictures, cake topper, etc. I also need you to bring some sort of payment if you'd like to book the date. I accept checks, cash, and credit cards.
Can I come watch you work?
~Although I completely "get" why it seems like it would be fun to watch me work, I promise it's really just sheer craziness, and is best left behind closed doors. I am thinking about offering cake classes sometime soon, so be on the lookout!
Are you hiring?
~I am always looking for the right person to come into the GWIC family! I encourage everyone, who thinks they want to work for me/in a bakery, to practice their skills. Make fondant and gumpaste figures, make cakes and take pics, and compile a portfolio. I am happy to look at portfolios, and I'm even happy to have someone come in and show me some of their work. But I won't just take your word for it. It seems like everyone *loves* doing cakes right now...I'm waiting for someone to show me how much they *love* to practice!
How did you learn to do cakes? ~I am completely self taught. I proudly say that I learned everything by watching cake shows, watching youtube videos, and on cake sites, such as cakecentral.com. I did free cakes for family and friends for two years before launching my business. In that time, I perfected recipes, practiced my skills, compiled a portfolio, and learned A TON!
Should I start a cake business? ~No...save yourself! Just kidding! Seriously though, it's a TON of work! When I was doing free cakes, it was really fun. I got to do pretty much whatever design I wanted, and because I couldn't accept any money (I wasn't legal then), I didn't have the pressure of getting it perfect (even though I, of course, HAD to have it look perfect). I also didn't have any of the stresses that go along with being a business owner!Now, I have to be an accountant, a photographer, an editor, a web designer, an advertising rep, a salesperson, a baker, a decorator, a dishcleaner, an inventory and supply keeper, an ingredient and material shopper, a delivery girl, and the list goes on and on. I also handle all consultations, sketches, emails, and networking/charity events. There are a lot of hats that I wear, but none more important than being a full-time mommy to two little girls! Simply put, it's all sorts of crazy on a daily basis. I've never worked so hard in my life, but I've also never felt such reward in my professional life! I love being a part of people's most special days. I love giving back through cake. I love paying it forward with my gift. I love knowing that I built this business on my back, and that it's booming! I love meeting the coolest people, and doing amazing things that I know wouldn't have been presented to me, without this business. I've also been able to stay home with my children, every day of their lives. For that, I'm beyond grateful.
Content copyright . GOTWHATITCAKES.COM. All rights reserved.