FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I charge a base price per serving on the cake, if there are Extra elements I charge depending on time and difficulty.
- What education and/or training do you have that relates to your work?
Being self taught I'm always searching for new tricks, ideas and trends. Each cake I do has something new that I've leaned in it
- How did you get started doing this type of work?
I've always been at home in the kitchen! I worked in a bakery at age 15, ever since then I knew that's what I belong doing. I am self taught, always learning new things, always getting better at Old tricks