number2of7 Posted April 2, 2007 Share Posted April 2, 2007 Prior to deciding that I wanted to make my own candles, I purchased some tarts from a lady on ebay. She sold 6 of them together in a cello bag, but each of them were individually wrapped in what appeared to be saran wrap.I've read on here that saran wrap is not the way to go, but I was wondering....when you guys wrap tarts up in a cello bag without individually wrapping them first, do they not stick to each other (especially in the heat of the summer)??? Quote Link to comment Share on other sites More sharing options...
IndyGirl Posted April 2, 2007 Share Posted April 2, 2007 They will if it's hot enough and they will look scratched up and messy. Quote Link to comment Share on other sites More sharing options...
hometowncandles Posted April 2, 2007 Share Posted April 2, 2007 That's the biggest reason I went to clamshells. I started out making the tarts in the foil cups and they look really pretty to start with, but with the least little bit of handling they start to look awful. The foil cups get mashed and so do the tarts. I sell out of my home and take stuff around town to some of my regular customers. I need something I can handle and it will still look good. Quote Link to comment Share on other sites More sharing options...
number2of7 Posted April 2, 2007 Author Share Posted April 2, 2007 I just wish clamshells were cuter! I know that sounds dumb, but I happen to like the flower-shaped tarts....I realize they all get melted the same, but it still makes me happy to see a pretty design beforehand. Yes, my hubby thinks I'm weird too! Quote Link to comment Share on other sites More sharing options...
IndyGirl Posted April 2, 2007 Share Posted April 2, 2007 You can do something with your label to make the clamshells look cute! I just prefer the clean look and nice tarts in a clamshell! I'm done with the individual ones! Quote Link to comment Share on other sites More sharing options...
hometowncandles Posted April 2, 2007 Share Posted April 2, 2007 Yes, my hubby thinks I'm weird too! I think that's just a hubby thing. Quote Link to comment Share on other sites More sharing options...
NYcandles Posted April 2, 2007 Share Posted April 2, 2007 I tried the clamshell ones and the ones made in the little cups. I wrapped mine 4 to a bag and yes they do get bupped up and start to looked old that's why I went to the clamshells. However, I have not had good luck selling my tarts. I don't know if they are not really popular in my area or what. My tarts smell great! and I price them very resonably but still not much luch sellin gthem. How does everyone else do with tarts? Quote Link to comment Share on other sites More sharing options...
IndyGirl Posted April 2, 2007 Share Posted April 2, 2007 I do great! $3.50 per clamshell. I sell tart melters also and that helps! It's funny how many people don't know what to do with the tarts!!!! Quote Link to comment Share on other sites More sharing options...
judyvega Posted April 2, 2007 Share Posted April 2, 2007 Mine are selling great here! Quote Link to comment Share on other sites More sharing options...
Breanna Posted April 2, 2007 Share Posted April 2, 2007 I dont individually wrap my tarts,,After I make my Tarts I wrap them in Paper Towels to cure, Then I add them to my Cello bags, I sell 8 to a bag. I have shipped them all over including England (where my cousins are). I make sure my box is tight so that they will not get jostled about during shipping,,I sell them like crazy. JMO Quote Link to comment Share on other sites More sharing options...
Cindys Posted April 2, 2007 Share Posted April 2, 2007 Hi Tarts are one of my biggest sellers. Of course they are, they are my least favorite to make.I bag mine 2 in a cello bag.I have 32 bins on my gridwall full of tarts at the shows I do. I have brown lunch bags (classy)for the costumers to bag thier own.Does anyone have a wholesale place to buy nice tart burners? Quote Link to comment Share on other sites More sharing options...
number2of7 Posted April 2, 2007 Author Share Posted April 2, 2007 These are all great tips....thank you for sharing!I think once I master the art of all of this that I will consider doing the clamshells for customers and keep the cute flower-shaped ones for me.... Quote Link to comment Share on other sites More sharing options...
MJandJoshsMommie Posted April 2, 2007 Share Posted April 2, 2007 I started doing mine in 2 oz cups with lids on them , souffle cups the kind you see at restaurants to get ketchup in and such . They make it to there destination PERFECTLY.... People say they stack real good for storing them also . I love them... Just make sure you have a label like I have to now saying REMOVE FROM CUP BEFORE BURNING.Cause , yes you guessed it someone burned it in the cup Quote Link to comment Share on other sites More sharing options...
KMommy Posted April 2, 2007 Share Posted April 2, 2007 The clamshells didn't go over well in my area either. Most people commented that they like the way Yankee sells their tarts - individually. They also liked being able to mix different tart scents instead of having to buy 3.00 worth of the same scent. I sure was hoping they would go over better because the clamshells are so much easier to make. It just depends on your area, your customers may love them! Quote Link to comment Share on other sites More sharing options...
homecomfort Posted April 2, 2007 Share Posted April 2, 2007 I do the same - use the souffle cups. With a little bit of searching you can find them in a variety of shapes, colors, and sizes. Mine are oval shaped and black - I just love 'em. I was even able to find a manufacturer that doesn't imprint their name on the bottom of the cup so the tart comes out nice and smooth with no imperfections. Here is a pic of how they look in the cup without any labels applied. Here is a pic of how they look popped out of the cup.Just something a little different than the norm to think about. Quote Link to comment Share on other sites More sharing options...
teejay Posted April 3, 2007 Share Posted April 3, 2007 Homecomfort, if you don't mind me asking how much do you sell them for? I just purchased some, but hadn't decided on a price.TIATeeJay Quote Link to comment Share on other sites More sharing options...
homecomfort Posted April 3, 2007 Share Posted April 3, 2007 sorry teejay I'm not gonna be of much help - I haven't transitioned in to the realm of selling yet. I'm still up to my ears in testing - been there for three years and I dont see the end in sight any time soon. I'm just in this for fun for now. Expensive fun, but fun anyhow. Quote Link to comment Share on other sites More sharing options...
number2of7 Posted April 3, 2007 Author Share Posted April 3, 2007 Homecomfort....now I like that idea!! Hmmmm...now I have a reason to order mexican food to go more often...they put their salsa in those little things. Quote Link to comment Share on other sites More sharing options...
josie1091 Posted April 3, 2007 Share Posted April 3, 2007 I sell more tarts than anything. I sell them for 75 cents each. I wrap each one individually. I buy the small cello bags from Rustic Escentuals. Put one tart in each bag, fold the bag over and place a small round stick- on label with the fragrance typed on it on the bag. I have a huge basket that I keep filled with seasonal fragrances. Co workers are always asking me to bring it in. People love them once they try them. Especially the electric tart burners. I will sell the burners at cost, just to get people to try them. Quote Link to comment Share on other sites More sharing options...
warmvanilla Posted April 3, 2007 Share Posted April 3, 2007 I have no idea what this is, but it's kinda different and cute.http://www.mycountrynest.com/Pics/117_1706.jpg Quote Link to comment Share on other sites More sharing options...
dillypooh Posted April 3, 2007 Share Posted April 3, 2007 Does anyone have a website to purchase those suffle cups? Quote Link to comment Share on other sites More sharing options...
cybersix Posted April 3, 2007 Share Posted April 3, 2007 I really like individual tarts, the fluted shaped ones. So after thinking about how packing them I decided to sell them individually wrapped in shrink wrap, with a ncie label, so people can buy how many they want and tarts always look good. Quote Link to comment Share on other sites More sharing options...
homecomfort Posted April 3, 2007 Share Posted April 3, 2007 Does anyone have a website to purchase those suffle cups?There actually are a ton of places that sell the souffle cups. Depending on which ones you are looking for - even Sam's Club sells the 1-2 ounce clear cups with lids I believe. I would recommend just doing a google search for souffle cups and find the retailer closest to you that offers the ones you are looking for - that's what I did and I was able to keep my costs of the cups including the lid and shipping around 5 cents a piece which isn't terribly bad IMO. :undecided Quote Link to comment Share on other sites More sharing options...
homecomfort Posted April 3, 2007 Share Posted April 3, 2007 Homecomfort....now I like that idea!! Hmmmm...now I have a reason to order mexican food to go more often...they put their salsa in those little things. haha, I TOTALLY hear ya!! Quote Link to comment Share on other sites More sharing options...
debscent Posted April 3, 2007 Share Posted April 3, 2007 I do clamshells to sell, but I do lots of samples in the traditional tart mold, but I am considering the disposable condiment cups. It's also a great "sniffie" for people to test scents. Quote Link to comment Share on other sites More sharing options...
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