Site map
Everything on this site, in one list
Eight pages and eleven sections of the home page, each with a line saying what you will find there. Useful if you are looking for one specific answer instead of reading the whole thing.
Main pages
The home page, section by section
- Every order you take twiceWhat a half taken order costs in decorating time, remakes and uncollected deposits.
- How it worksThe four steps from your price book to a dated ticket on the production calendar.
- FeaturesServings math, allergen flags, deposits, capacity caps, tastings and delivery pricing.
- Results bakers reportThe four numbers shops see after moving order intake onto a form.
- Bakery storiesThree named owners and managers in Texas, Minnesota and North Carolina.
- PricingHome Baker at $19, Bakery at $49 and Multi Baker at $99 a month, billed monthly.
- FAQSix answers on cost, setup time, data, integrations, cancellation and custom pricing.
- Request a walkthroughThe form that reaches a real person, with a reply inside one business day.
The Cake Board, the magazine
- The Cake BoardThe magazine index: nine guides on costing, food rules, delivery and the production week.
- How to Structure Cake Order Deposits, Balances and CancellationsRetainers that hold a date, balance due dates and a cancellation window that survives a postponed wedding.
- Buttercream, Fondant and Ganache Compared on Cost, Heat and LaborThe three standard finishes compared on ingredient cost, labor hours, heat tolerance and repair on site.
- Wedding Cake Delivery Mistakes That Cause Tiers to CollapseWhy tiers shift on the way to a reception, and the loading and stacking habits that prevent it.
- Allergen Labeling and Cross Contact Rules for Cake OrdersThe nine major allergens, cottage food labels and what you may honestly say about a shared oven.
- Costing a Three Tier Wedding Cake From Flour to DeliveryOne hundred servings costed line by line, from butter and boards to mileage and card fees.
- How Butter, Egg and Cocoa Costs Reach Your Cake Price ListHow dairy futures, avian influenza and West African cocoa harvests reach your distributor invoice.
- The Custom Cake Intake Checklist for the First Phone CallThe fields to capture on the first phone call, in the order that keeps the caller talking.
- Cake Serving Counts and Batter Yields by Pan and Tier SizeBatter volumes, bake times and serving counts for round, square and sheet tiers, pan by pan.
- Inside a Two Person Cake Shop's Week, Tuesday to SaturdayHow a small custom shop loads Tuesday to Saturday when the whole week is due on the weekend.
Legal and privacy
- Legal noticePublisher identity, trade register entry, hosting, intellectual property and applicable law.
- Privacy policyThe exact form fields collected, retention periods and your US and EU privacy rights.
- Terms of serviceSubscription terms, billing, cancellation, data ownership and limits of liability.
After you write to us
- Request receivedThe confirmation page shown once the request form has been sent.
- Email the publisherDirect mail to Jimenez Julien if you would rather not use a form.
- Page not foundWhere a broken or old link lands, with the fastest ways back.