Tell us about your product or service.
We manufacture and market 3 different rolling pins (soon to be four) and accessories. They are beautiful, hand-crafted, kitchen tools for both home and commercial use. They are especially useful in fondant and laminated dough applications but have many other kitchen uses as well. Because they are 3 lbs heavier than even the heaviest commercial pins on the market, women always ask me if the pin can be used to keep unruly husbands and children in line. I say “yes, of course…lol” but if anyone asks, I didn't tell you that!
What inspired you to launch your business?
I had been a cake designer for a number of years and was completely dissatisfied with the rolling pins that were being marketed for fondant use. A sheeter was another option but they are bulky and expensive. They are also useless for very thin fondant application. We searched everywhere for a rolling pin with the features I wanted and couldn't find one so we made our own. We have now shipped them to every continent except the poles, and to almost every state in the union. The pin is a featured tool in the Craftsy kitchen (www.craftsy.com) and is also owned by several Food Network competitors.
What problem does your business or organization solve?
It solves the back-breaking problem of rolling out large amounts of fondant with only your own strength. Fondant is clay-like and an 8 lb lump can be quite challenging. Not so with our rolling pin. It mows through fondant as easily as rolling out a pie crust. It's also great for rendering rock hard, cold butter maleable for laminated dough applications.
What has been your biggest challenge and how are you working to overcome it?
Our biggest challenge has been getting the word out and pricing. We are on a shredded shoe-string budget so I engage several social networks daily using HootSuite to manage them all. We do some targeted advertising and also sponsor several trade shows each year. Our biggest sponsorship is for Kerry Vincent's Oklahoma State Sugar Art Show in Tulsa coming up at the end of September. Pricing is an issue we also deal with as we feel we are not charging enough for the quality of product we provide. I am seeking counsel from a business group I belong to and also taking a managerial accounting course to help me understand how to figure marketing and manufacturing costs more accurately.
Give us one word that people might use to describe you.
How has Project Eve helped you and/or your business?
I just joined so I will have to wait and see.
Give us an insider tip that relates to your industry.
All fondant doesn't taste bad. Carma, FondX, and Fondarific are very tasty. Also, if you are having a fondant cake done, be sure the baker you choose uses a thick layer of either firm butter-cream or chocolate ganache' underneath. A crumb coat is not enough. NEVER request cream cheese frosting under fondant. It's just not sturdy enough.
Company: Caketrick LLC
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