Metropolitan Weddings Podcast
Metropolitan Weddings Podcast
Meet The Wedding Pro - Charity Fent of Charity Fent Cake Design
Do you ever wonder what it takes to create a cake that’s not just delicious, but also a stunning work of art? Join us as we welcome Charity Fent, the genius behind Charity Fent Cake Design, who has spent the last 15 years crafting thousands of custom cakes that delight the eyes and taste buds. Charity opens up about her journey, the challenges of running a bakery with ever-changing decor, and how she’s turned her whimsical space into a one-stop shop for all party essentials. From cookies and cupcakes to full-blown custom cakes, she’s done it all while keeping her magical bakery atmosphere Instagram-worthy and inviting.
Charity doesn’t just follow trends; she sets them. Tune in as we explore the world of dessert bars and cake trends with Charity, covering everything from palette knife cakes to semi-naked cakes, and even the revival of old-style piping inspired by celebrity weddings. Charity’s adaptability and meticulous attention to detail shine through, proving that each cake is more than just a dessert—it’s a personalized, edible piece of art. Learn how she manages to stay ahead of the trends and ensure every cake aligns with her clients' visions, even when it pushes her out of her comfort zone.
Practicality also has its place in the world of stunning cakes. Listen as we discuss the logistics of wedding cake choices and delivery with Charity, who shares invaluable advice on how to accommodate different budgets without compromising look or taste. We wrap up with a candid, light-hearted chat among the hosts, filled with humorous anecdotes and personal insights that you won’t want to miss. This episode is packed with creativity, passion, and expert tips from the queen of cakes herself, Charity Fent.
Welcome to Metropolitan Weddings. I'm Meg, I'm Dawn, and we are here to educate couples with information from wedding professionals in the industry.
Speaker 2:Our goal is to make the wedding planning process as seamless as possible by providing you with insight from industry professionals.
Speaker 1:Okay, couples, let's get this party started. Welcome listeners. We are here today with Charity, the queen of cakes.
Speaker 3:Charity, would you like to introduce yourself and tell us about your business? Yeah, my name is Charity Fence and I own Charity Fence Cake Design, and we have been a business since 2015, so nine years and I've been doing cakes for 15, 16 years, something like that.
Speaker 1:That's a lot of cakes Charity.
Speaker 3:You know, I really tried to figure that out one day because I'm redoing my website and I'm going through, you know, old SD cards and stuff and I'm trying to pull new pictures off for the website and I literally don't even remember half of these cakes. I'm trying to pull new pictures off for the website and I literally don't even remember half of these cakes. I'm like what the heck I did that? If it wasn't for the background, I would never know that I had done that cake honestly, that's funny, that's amazing.
Speaker 3:Thousands probably probably thousands well, I know it is yeah definitely thousands, you probably do.
Speaker 1:How many do you think you do a year?
Speaker 3:oh gosh. Well, let me just say, you know, weekend um, probably 25 to 40, depending on how many cash and carries you can go out, but I would say a good 25 custom cakes minimum.
Speaker 1:Adam, can you do the math on 25 in a weekend, 52 weekends in a year?
Speaker 3:Charity never takes a day off, seriously, unless it's 9 years and I'm in Kansas City.
Speaker 1:Unless there's a Chief game, that's 1,300 a year.
Speaker 2:I think the real staggering would be how much weight in sugar comes through that place.
Speaker 3:Oh my gosh, I that. I don't even like. I wouldn't even, because we do so many cookies and cheesecakes, just everything I love. When a person says can you make it any less sweet? And I'm like what? No, there's sugar in it. I can't make it less sweet. It'll mess with the entire recipe, so no, you're like, just serve it with carrots.
Speaker 1:Everyone will be fine.
Speaker 3:I don't I like, let me put some cardboard in it for you we'll make it real good.
Speaker 1:Oh my gosh. Okay, so you have a bakery and at the bakery you just talked about, so we do, you do cash and carry cakes. What else goes on at the bakery before we get into?
Speaker 3:your wedding. Everything, everything. So cookies, ooey gooey bars, cupcakes, cake cups that's one of our most popular things other than ooey gooey bars. It's just we, we level the tops of all of our cakes off. We put them in like little cups with some filling that matches and buttercream, so they're super popular. Oh gosh, cheesecakes, bars, brownies we literally do everything.
Speaker 1:Everything. So what's so cute and cool about charity fan cake design is when you walk into your bakery, everything has like such personality. It's definitely got like a flair to it and you very much tune into like whatever the season is, whether it be a holiday or just something fun, like your chief stuff was over the top, hilarious. Um, just all stuff like that that you tune into like every day in your bakery is like a kidney candy store for me. It's so fun to walk in and just see what in the world you guys are doing back there.
Speaker 3:It's like willy wonkas I just think it's, it's I don't know, it's different. It's not like uh and this is not obviously disrespect to anybody that owns a bakery, but I just it's what I do at home too every season and Justin hates this because there goes the dollar bills but every season I just think it's fun to change out the course so it's not boring. When you walk in, every single it's not the same thing every time and people love to come in and see what we're doing new. So I just kind of the cakes obviously are all mine. I do all my own decor on those.
Speaker 3:But the front end stuff I kind of let Carrie and my bakery girls um kind of go at it and do what they want. If they find something on Pinterest that they just think it's going to be great, I let them just do whatever they want to do. So stuff is always changing. They're never going to find the same thing in here. And my new favorite thing when you walk in we have so many paper goods plates, napkins, party decor, candles, toppers we have so many things to walk in. The front end now is not only a bakery but it's like a little bougie boutique for paper goods. So it's yeah, so many things have changed in the last week.
Speaker 1:Honestly, so it's basically like a like a party, like an inspirational party stop where you could walk in and kind of plan One stop shop, yeah, grab all the stuff you need for a party, everything.
Speaker 3:I wanted people to not just feel like they had to come to me with a theme, but they could come here and get the stuff and have a theme. You know, walk in and go. Okay, I want to do this. Let's match the cake to this. We've got basic colors. We've got just so many fun things. They're definitely our themes, um, but a one-stop shop. You know, I wanted to be able to get their place napkins, decor toppers, candles, cake, everything together.
Speaker 1:Just make it easy on them do you have stuff for like wedding showers and yep, stuff like that in there?
Speaker 3:so wedding showers, baby showers, bachelorette parties, everything I didn't even think about yeah, all kinds of fun stuff how fun, okay, so anyway, I know that.
Speaker 1:You know it's like everything in there is instagrammable, so just saying that that's what I like.
Speaker 3:Yeah, not that I personally look Instagrammable because that's not happening. I look like I walked out of a trailer park. Not that that's bad, but the store I really like it to be. That's the first thing people see when they walk through the door, so I want it to be, yeah, like you walked into an Instagram page.
Speaker 1:That's a good way to put it. Okay, so I've I've talked enough about that. We'll get back to weddings, but I just knew that, like you've just got all this fun stuff that I think if they don't go visit you in person and they just see you online, they don't know all this cool stuff that you guys do.
Speaker 3:Yeah.
Speaker 1:Anyway, all right. So, talking about wedding cakes, what's the newest trend as of 2024? What are we seeing this year?
Speaker 3:You know tons of dessert bars, smaller cakes, so that I'm sure you've seen it, the heart cake, those are huge. They just want one big heart cake that says just married, or the roman numeral, you know, for their date, and then a bunch of kitchen cakes, cheat cakes, stuff like that. But those in the dessert bars are huge right now. What do you guys do for?
Speaker 1:dessert bars what do we think about them? Yeah, what do you do for them?
Speaker 3:Oh, all kinds of stuff. Literally everything that we offer in store we can do for a dessert bar. Now we have an actual dessert bar menu with set prices and stuff like that. But you can do a la carte too. So you can say well, you know, Billy, the husband, whatever, doesn't like this, let's just build our own. And anything that we offer or stuff we don't offer, we will definitely come up with a recipe for something good and then we can make it into bite-sized pieces and make a dessert bar customizable to what they want so that's definitely an advantage that you have over several of you know the wedding cake companies is that you have such experience with all of these other types of treats and making them.
Speaker 1:So I hadn't really thought about that, but I've definitely come to you with many ideas that you were like I don't, I don't even know what that is. Meg, and I'll just like give you an idea. And they always come back perfection.
Speaker 3:So I'll just figure it out.
Speaker 1:Yeah, you can definitely be trusted to just run with things.
Speaker 3:That's how I run my life too. On the fly, it's whatever.
Speaker 1:So your actual cake decor and your ability to make a cake look like absolutely everything is impeccable. I think that's like where you started to shine in the wedding industry was just like Holy crap, have you seen charities cakes? They are so cool.
Speaker 3:You definitely have a style, I think the OCD, you know where some people might do something, and then it's fine. I take another hour or two to refine something because at the end of the day I don't just look at it like you know somebody's cake, I look at it like a piece of art, and if it's not perfect it drives me nuts and I literally can't stop until it's right.
Speaker 1:Well, I've seen a lot of right, so I would agree with that. So describe some of the different styles that you have. In your past nine years, what all styles of cakes have you mastered?
Speaker 3:Everything. I think I think the biggest trend in the past nine years since having the store and they have not gone away and they're not going anywhere anytime soon are palette knife cakes. It looks like the butter knife was kind of drawn into the cake. Semi-naked, rough ice, those are going nowhere. You can kind of make those. It doesn't just have to be a barn wedding to get a semi-naked you could. You know, those are cakes that you can make work with any style of a wedding, whether it's super classy, traditional barn style, backyard, it doesn't matter. The flowers truly make those type of cakes what they are. So that's probably the biggest trend that I've seen that has stuck and is not going anywhere.
Speaker 1:Gotcha, what is the? What is the? I don't know what I'm trying to say. So the like, the trend that right now well, you talked about heart cakes and rumen numerals, which I haven't know what I'm trying to say. So the like, the trend that right now well, you talked about heart cakes and and room and numerals which I haven't really seen a lot of, but what I've been seeing come back are like I don't know.
Speaker 3:It's like this uh, the old style piping that grandma had yes, listen, when I was asked to do a couple first style shoots, I'm like that's just not going on one of my cakes, I am not bringing back the 80s. And then what happened? Gwen Stefani did it for her dang wedding and then every single person wanted it. Yep, so I have.
Speaker 3:I have um, you have to mold yourself to everything right. You can't just say no because you think it's ugly. You have to mold yourself to everything right. You can't just say no because you think it's ugly. You have to do what the couple wants at the end of the day and I'm fine with that, unless it's one of those disgusting babies coming out of you know what on a baby shower cake. I'm not doing it. It's not my style. I don't want my work out there with my name on that, but the old style piping has made such a huge comeback and I'm okay with it. Now you can do a lot of cool things that make it look more modern. I think you know my cakes are tall each tier, so I feel like that makes it look a little better. The taller it is, it makes it look more modern it sounds like she more modern.
Speaker 2:It sounds like she went to therapy. It sounds like she went to therapy and she got okay with it. It took a little bit, but they finally got her to a place where she's okay with it.
Speaker 1:Oh, my God.
Speaker 3:I feel like that's what I needed from therapy, without all of it.
Speaker 1:But these are my cakes and they're like, but they're for the world Charity. You have to share your cakes with the world. Oh my God, that's hilarious.
Speaker 2:So it must suck to be really good at something. And you're just like. I'm OK with it.
Speaker 3:Yeah Well, she's really good, you're really good at piping cakes, I'm not going to post them, those are called awesome. The couple loved it. But I'm not going to put it on my social media to show anybody.
Speaker 2:It may be the new trend, I may. The next thing we know, we're going to see some piped cakes on Charity's Instagram. It's going to happen.
Speaker 3:Oh gosh, you know I've done so many of them, so many, and that's also not a dig at anybody, because there are thousands of cakes I don't post. I just forget. You know, even the coolest cakes that I've done, that have been I can tell you my favorite and those have not changed. That have been I can tell you my favorite and those have not changed. I probably haven't even posted them, because then the next week comes and then there's another favorite cake and then the next week comes and I just I get too busy running a business and doing the cakes myself that you know, Instagram, social media, kind of takes a backseat, to be honest. So while I've done hundreds of those pipes cakes now in the past year, uh, I I probably haven't posted any, maybe one or two, I don't know.
Speaker 1:We'll go post one for you. You did one for us. It was adorable. There we go.
Speaker 2:We'll handle the piped cakes.
Speaker 3:Believe it to us. Good, then I don't have to say I did it, yeah, not good, then I don't have to say I did it, yeah, not as in.
Speaker 2:We'll make them, though no no, as in, we're gonna put your name on it and let everyone know where to go to get it all right, that's fine.
Speaker 3:You're really good at it as long as it looks pretty okay, I'm sure it does.
Speaker 1:So how tall of a cake? You said your cakes are normally taller.
Speaker 3:Yeah, let's talk about how tall is poor patty? Poor patty, she, I think she has a love hate with me cutting those cakes. Uh, she'll say it to me too. Yeah, I happen to carry them in to the back and cut them and um, she's talking about caterers that cut the cake during the reception. That's who?
Speaker 1:Patty is.
Speaker 3:They probably all hate me, I'm sure of it. They're heavy, they're tall. So a standard bakery size height is four to four and a half inches. I personally just think it looks stinky. So I do six inches tall each tier. I do have some people that come in, though, to get my cash and carries and they're like ah, you know, and it's always the older generation older meaning, you know, 60, 70, whatever and they want it shorter. I'm like, oh, I mean, I can, that's what you want, you're. I mean, you're paying the same price, but sure, so if a, if a couple doesn't want it to be as tall, I won't do it. But typically they come to me for that. They like the taller tears. I just think it looks more visually appealing to the eye.
Speaker 2:So I do it, and especially for weddings like sometimes the taller, the more statement Because, you know me, I love a cake in the middle of the dance floor.
Speaker 3:Right, yes, a hundred percent. Yeah, I mean, if you're paying that much for a cake, make it part of your decor, make it a showpiece, a showstopper, whatever, um, and put it in the middle. Don't put, don't put baby in a corner in horrible lighting because you pay too much money for her exactly put her in the center of the dance floor, where she belongs spotlight right, that's what I would do, well you know, that's what we did.
Speaker 2:We were like put that thing in the middle of the dance floor, and it is it is a very cool thing when everyone walks into the reception and then there's, like the art piece, in the middle of the dance floor. It makes a huge impression 100.
Speaker 3:It does, yeah, and then you can move it off. And then the caterers be mad at me for having to move it off to the end floor later.
Speaker 1:We need to sell wheels Cakes on wheels.
Speaker 2:Cakes on wheels, yeah.
Speaker 3:That's not a bad idea really.
Speaker 1:You're like I rent cake stands and also wheels Right with wheels.
Speaker 3:I might have to give Patty a pair of those for her birthday, so she can do that.
Speaker 2:Oh my gosh.
Speaker 1:That's awesome. Okay so how many flavors.
Speaker 3:Oh my gosh, it's so many Adam just perked up.
Speaker 1:He wants to talk.
Speaker 2:He's like oh, let's taste the rainbow. How many flavors are we talking here?
Speaker 3:Taste the rainbow. If you were to look at my current website, cake flavors are probably 15 from around there, but with the new site that's going to be going up next month, there are I don't even know 30? Maybe, at least I don't know Tons of flavors. So many flavors. If you want it, I'll do it. If it's something crazy, well now listen, I won't do tiramisu in a wedding cake. It's just not stable. You know, it's soaked with so much stuff. It's just not stable enough to go in a wedding cake. So I should say almost all flavors I'll do for a wedding cake. But we've got tons I don't even know, meg, that's hard to say 30 at least.
Speaker 3:Is that in combinations with icing or filling?
Speaker 1:Yeah, that's the word I'm looking for. Is that? Yeah, that's not combinations, that's just cake flavor.
Speaker 3:That's just cake flavors and just filling flavors, like we have at least 30 of each, like so many. If you can think it, we probably do it. Yeah, and then if you know, if we make too much batter, we'll put the rest up in cupcakes and put them in the front.
Speaker 2:So yeah, yeah, that's a good idea.
Speaker 1:Should not throw anything away.
Speaker 3:Nope, no, heck, no. Have you seen the price of eggs? I ain't throwing nothing away, yeah, yeah, if it was legal, I'd buy my own damn chickens and start hatching my own eggs.
Speaker 1:You're going to have to move, so you can have your own chicken.
Speaker 3:No, I just like pissing off people. I would just make my neighbors mad. Everyone needs to wake up early.
Speaker 1:Well, the chickens don't rooster, Just the roosters rooster. Oh, they don't.
Speaker 3:See, I can't even own a chicken. I don't know what roosters and what doesn't.
Speaker 1:I'd be in trouble, you just need the chickens for the eggs. No rooster.
Speaker 3:They'll throw the whole process real off. You stop getting the eggs. I thought the rooster and the chicken made the egg.
Speaker 1:No, if you have a rooster, then you're going to get more chickens. Really, yeah, you just want chickens, so you get the eggs. You throw a rooster in there and you're going to get chicken eggs instead of egg eggs.
Speaker 3:So is it like? Is the egg like poop, then?
Speaker 1:No, it's like an egg. It's an egg.
Speaker 3:They lay eggs. I know it's an egg, but is it like the devil in the hall of poop?
Speaker 1:Then we eat them. I'm confused. So chickens just lay? If chickens are, I mean I act like I have a chicken farm and I do not. But if chickens chickens just constantly lay eggs as long as they're in a good environment, but if you have a rooster, then they fertilize the eggs and you get more chickens, if you don't have a rooster, then you just get eggs. Babe, let's get some chickens, that's right.
Speaker 1:You do hear the coyotes at night out here, right, yeah, I have a friend that lives not far from you guys, that has chickens and she's had several.
Speaker 2:Several feathered backyard incidents? Yes, there is coyotes howling at night. I mean it's really cool, it's eerie cool.
Speaker 3:Yeah, all at the same time.
Speaker 2:But yeah, they're definitely out here.
Speaker 1:Yeah, but I mean aw, your poor friend, though that's sad it's happened a couple times, yeah, anyway, we really got sidetracked.
Speaker 2:Yeah, let's not talk about chickens, chicken or the egg. Yeah, chickens, oh boy, oh my.
Speaker 1:God, all right. So, dawn, what should we talk about next? Charity's Cakes. What do we say about Charity's Cakes that hasn't already been said?
Speaker 2:Oh man, I don't know, she's kind of our local, she's an artist. She is an artist, she's an artist. Yeah, she's kind of our local cake artist. They taste really, really yummy. Her cakes are delicious.
Speaker 1:I mean, there is something to the. They're not the, they are not the most, they're not the lowest price pointed cakes in town, but they're. Once you see them, you know why yeah, they are art.
Speaker 2:They are art pieces.
Speaker 1:It's a centerpiece they're meant to go on the day. Yeah, yeah and they're.
Speaker 2:They're the cakes that people are going to ooh and ah over and be like whoa.
Speaker 3:Look at that so I tell everybody that too. I'm just honest that they call and and I get the. Um, I kind of, you know, I kind of listen for those cues and if I feel like they're just budget shopping for you know a cheap cake and that's fine Like I I probably couldn't even afford my own cakes I get it I will steer them in a different direction. I will be very honest and let them know that I'm definitely the most expensive in town and that it's okay.
Speaker 3:You come to me for a reason typically and I will steer them to other bakeries or even Hy-Vee, wherever that they can go to get something that's more in the budget. I always ask what the budget they've set for their wedding cake and that tells me what I need to know for their wedding cake and that tells me what I need to know. You know I might, if they give me their budget and what exactly what they want isn't going to work, I might steer them in a smaller cake with some backup sheet cakes or cupcakes. I'll do what I can to work with their budget, but if I cannot, then I will steer them to other places that might be able to do that.
Speaker 1:Yeah, I think that's like you. Like you just said, you have other ways of still getting that charity cake, but being able to, like, feed everyone a taste of something sweet.
Speaker 3:And.
Speaker 1:I think, the ability to do both, where you've got a center showpiece but maybe it's not big enough to feed everyone that's there, having alternative options for other desserts, but still being able to have because, if you're, I mean, I don't know, I'm a cake, I'm an artist, a piece of art, cake person.
Speaker 3:I am too. Every wedding.
Speaker 1:I think every wedding it's just that classic.
Speaker 3:I don't know, that's the classic, traditional.
Speaker 2:Yeah, it brings something really cool into it.
Speaker 1:I'd rather not have food and just have a beautiful wedding cake. If I could only afford one, I'd be like go eat before you get here, because we're just having cake Like damn, it was great.
Speaker 3:Everyone BYOs McDonald's Exactly.
Speaker 1:Like you will feel decadent as you take a bite of that cake. I don't know, I just think they're like and they're so and you can personalize it.
Speaker 2:I mean, you can make it match all your decor. It fits.
Speaker 3:Yeah.
Speaker 2:I mean it's so personalized.
Speaker 3:So, and then that and the wedding dress at the wedding. Right, that's the two things people typically walk in and they're waiting to see, yep, what the wedding cake looks like and what the wedding dress looks like. Yeah, you're right, it's always been that way.
Speaker 2:Yep, you're right, and the cool thing is you can make the layers like different flavors too. Oh yeah, everything could be different, yep, yep, every layer different. So then you get to give everybody there basically a different dessert too, do you make-?
Speaker 3:Look at what happens. Billy wants a piece of all of it.
Speaker 2:I know, I know Speaking of, do you make ice cream cakes?
Speaker 3:No, I don't.
Speaker 1:No, Billy, she doesn't.
Speaker 3:Yeah, Billy, because the health department they're real good. You have to go through so many more hoops to be able to do anything with ice cream or or dog treats. I can't even sell dog treats up front that I make because which I don't make because there's so many more rigorous tests that you have to go through and it's just not worth it to me. So I don't do ice cream cakes, adam, can you like what if your timing was off, even just.
Speaker 1:I don't do ice cream cakes, adam. Can you what if your timing was off even just a little for this ice cream cake? What do you mean?
Speaker 2:There's always a good time for ice cream cake. This is a terrible idea for a wedding.
Speaker 1:Everyone do not ice cream cake at the wedding have you ever gotten an ice cream cake?
Speaker 2:Yes, those things are like concrete when you get them.
Speaker 3:Not outside.
Speaker 2:Yeah but, it's going to melt. It's definitely going to melt, yeah, but it's going to melt Dry ice man.
Speaker 3:If butter is going to melt out of the fridge, eventually get soft, it melts. You know, whatever on a cake, the same or worse is going to happen to ice cream because it's coming out of a freezer and being blasted with 110 degree weather in Missouri. It's just not going to look pretty.
Speaker 2:Yeah, but think about it. If you dry ice multifunction, then you can have fog for the dance floor. Just stop, just stop, oh my gosh, just stop. That's funny.
Speaker 1:Plus then I mean mean, how many napkins do you have to serve then? And it's just come on.
Speaker 3:It's such a mess, such a get a cake for me and maybe those little what do they call it? The little to-go cups andy's has, and keep them in the freezer and then serve them with the cake, something like that. I don't know.
Speaker 2:And just a thing is probably most venues don't have a freezer. That too, that too.
Speaker 3:Most, you're right, most of them don't have room for all that Sorry. Adam, you're not getting ice cream, no.
Speaker 2:All right, fine, whatever Can you?
Speaker 1:No Billy, no Billy.
Speaker 3:Karen, get your husband in line.
Speaker 1:So I have had the fabulous experience of trying to drive a wedding cake before to a location and it did not go well for me.
Speaker 2:So I'm just for the listeners.
Speaker 1:They can do it either way, with you right.
Speaker 3:They can either pick up or yeah, I won't allow anything above a three tier to be picked up, because I won't even stack anything above a three tier to deliver. And truly, depending on the design, if it's a design that I have to pre-stack to keep you know doing it, then I will. But I, I truly like to live to deliver, um, all separate and then stack it on site. That you know. I drive very careful, right, I take the corners like a 90 year old lady, but no one else around me cares. There's slamming their brakes on there, you know, but no one else around me cares. They're slamming their brakes on, you know. I just don't want to take a risk with someone's cake on their wedding day because, as we all know, I don't have another one just ready to go without being designed on it in case something happens. So I would prefer all separate, stack it on tight.
Speaker 3:Now, if they do want to pick it up, we dowel it from the top to the bottom. We, you know, make them get dry ice to bring with them. We pack it in there and then we put it in the vehicle for them. And then we are very specific about how to drive with it. I always say drive like you've got a baby on top of the car, not in a car seat. That typically is pretty visual and they're like, okay, um, but yeah, we'll make sure they get from point a to point b, as long as they follow our directions.
Speaker 3:Um, and you know, normally that's for people that that are. They want our wedding cake, but they're going an hour, hour and a half, two hours, and we don't. Either we don't deliver up that way, or we're already booked and there's no other option, or the wedding's on a Sunday because we don't do Sunday deliveries, that's. Another option is taking it up on Saturday, obviously, putting it in the fridge and then taking it to the location on Sunday. So there are various reasons why I prefer to deliver them, to make sure that nothing happens. But if they really want my cake and we can't deliver it, we will give them instructions on how to keep it.
Speaker 2:Well, the cake that Meg delivered she didn't have the baby instructions and it was for a trash the cake for a Joplin wedding show and when she showed up like the whole cake was crumbled and like Meg pre-trashed the cake before the brides ever got the opportunity, it's pretty awesome.
Speaker 1:Charity. I had to hold the box Like they had to trash it into. I had to hold the box like the corner and only open up two sides and I had to stand there and hold it in place while they did trash the cake only into two sides, we not?
Speaker 3:only do that for weddings, but even birthdays. If you're picking up any cake from us, we always want to make sure we know where you're traveling with it. We tell you the exact same instructions. If you're going, you know, more than 45 minutes even, and it's hot out, which it typically is in Missouri, there's always humidity. We make you get dry eyes Like we go over the same instructions, whether it's a wedding, a birthday, no matter what it is, because we want to make sure it gets from point A to point B in one piece and not like you just said.
Speaker 1:Yeah, you know what me? I won't be delivering. Charity's not hiring me. Everyone, it's fine.
Speaker 3:No, I promise, the only person that delivers my wedding cakes are myself or Justin, because he knows that I I can kill him legally because we're married. I can't kill an employee oh, that's legal when? I run for office it will be legal to do that to your spouse If they ruin a wedding. I love it. Vote for charity. Free ice cream for everyone.
Speaker 1:Oh, my God.
Speaker 2:That's awesome.
Speaker 1:Poor Adam's over there Googling where can I get an ice cream cake?
Speaker 3:No, he's Googling how to make money to support charities run for office.
Speaker 2:I'd vote for you for a piece of cake.
Speaker 3:I would not vote for me. No comment. She's crazy. We're not doing it. Oh my gosh, that's awesome.
Speaker 1:All right, charity. There's like I have like 14 more questions but we're out of time, so we're just going to have to do this again, where we talk to you about cake s'more and in the meantime, if somebody is interested in, interested in, oh, because, you do tastings, right?
Speaker 3:yeah, we do, we do. Either they can sit down and do tastings or, since covid, uh, everything changed, so people love to even just grab it to go tasting as well. So they can do either one perfect.
Speaker 1:So somebody is interested in asking more questions or setting up a tasting. I mean I recommend you just go into the bakery and start choosing things. But you know if they want to talk to you a little bit about wedding cakes and all of that. Where's the best way for them to go about doing that?
Speaker 3:Listen, I'm not going to lie. I am not as fast to get back to email as I should because it's not right in front of my face. But they can email if it's something that they need to know quick, within five days. Texting, calling, stopping by any of that I don't care. Instagram, facebook I answer all of those. Facebook I answer all of those, but texting or calling are probably the two fastest ways to get an answer. You know, without pictures I can just give a base price and then, once they get me some ideas of kind of what they're thinking, then I can give a more exact cost.
Speaker 1:Okay, perfect, Well, Charity it's been fun. Thank you for making time for us today.
Speaker 2:You're welcome Anytime.
Speaker 1:Your podcasts are fun. Yeah, let's just bring Charity on.
Speaker 3:I mean why should they be boring?
Speaker 1:Yeah, why be boring, I'm not a boring person, that's why I?
Speaker 3:don't drink because I'm crazy. Without alcohol, I just don't need it I would be a. I'd be in jail. Let's be honest if I was.
Speaker 1:To drink.
Speaker 3:That's hilarious. I'd be on the table dancing. So we just don't get very alcohol.
Speaker 2:She gets. She's good enough, just on sugar by itself.
Speaker 3:Yeah, she is powered by dr pepper I bet you I'm drinking so much more water now, you'd be proud of me. Oh yay, I know, I know I'm getting old, I need water oh my gosh, all right charity thank you thank you guys. Okay, bye, okay, bye, bye.
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