FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is based on how the cake is structured . For example simple cake with buttercream is less pricing than a cake that I will have to used fondant on as well tearing the cake. As for fees involved if it’s last I do ask for a deposit upfront. And I do ask for a 48 hour Cancellation, with your deposit back. Cancellations the day of the event you are Required to pay the full amount.
- What is your typical process for working with a new customer?
My typical process for a new client would be , the pictures of the design along with the date, and the Flavor of the cake. I will go over the pricing and the standard pick up or drop off.
- What education and/or training do you have that relates to your work?
I have received three years of training at the belo catering company. throughout the years it’s been self taught.