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FIB - Scams 101 - Ye Olde Archives
Posted By: HappyLady365 <support@whynewcars.com> In Response To: GREAT advice, Alex! (Mel. White)
Tuesday, 30 November 2004, at 6:06 a.m.
to cut time and to have the best tasting home baked cakes I modified cake mixes until I had great cakes that I could make easily and quick. I never sold a frozen cake because I can't stand the dry cake taste.
I baked "birthday" cakes for companies who I knew would easily pay $20 to $25 for a standard size layer cake. I advertised by word of mouth and even made a free carrot cake for the company to serve their employees to get my foot in the door. Remember not all cooks are equal and you are going up against the Food Lions where they can run in and purchase a cake cheap.
I also baked cakes for 3 resturants.
I purchased plastic cake containers and the cardboard plates so I would not have to have anything returned to me.
I lived within 10 miles of all the companies that I baked for so I delivered and picked up my money all in one trip.
When my husband got transferred I made copies of my recipes and located another lady that loved to bake but she was only charging $10 for her cakes. I first had to educate her to expect more money which I feel she had the hardest time dealing with. She baked a lot of individuals so I told her that she needed to start increasing what she was charging them but at the same time she was to charge the companies the same amount that they were willing to pay.
In our state your kitchen has to be separate from your private kitchen. We had a case this year where a church cater served some spoiled baked beans and he was charged for endangering the public by not being a real cater and attenting food safety classes.
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