Welcome to behind the craft with me, CEO Shan.

Welcome to behind the craft with me, CEO Shan. Right now, I'm wicking our Strawberry Shortcake and Red Velvet Bundt Cake candles. This is my favorite part, icing the cake. It's actually an art to do this because the lower you go, the more evenly it spreads. But you can't go too low or it'll cover the whole cake. See, the higher you go, the less the icing spreads. See how it's got that space right there? The mini-butts are pretty easy, just kind of hit it one time and you're done. This is our Pumpkin Soufflé Bundt Cake. The base of it is pumpkin soufflé and the top of it is mousse. Mmm, it smells so good, too. So I poured these strawberries earlier. I usually do the strawberries with the Birds of Paradise because it smells like a sweet strawberry. Look at the details on the strawberries, just like a real strawberry. I wish you could smell it. I put the strawberries on right before the icing dries completely so it can kind of sink in there and don't move without me having to use the gun. But you got to be careful, though. Yeah. Now let's trim the wick. People ask all the time, why do you use toenail clippers instead of a wick trimmer? But you see how these wicks are pretty thick? I don't have to worry about them bending or folding and it helps me cut it exactly 1/4 inch. So now I package it for shipping because all of these cakes are for shipping. Ooh, it smells good. So now that the cakes are completely dry, I'll package them and I'll cello and custom ribbon. Each cake comes with its own burning instructions. A lot of customers don't burn these candles, which I think is a great idea because you can set it on your countertop without burning it and you can still smell it. But if you do burn it, it's a special way you burn it. So I need to put the instructions so the customer will know. Of course, it's a special way that we ship them because the worst thing is to make the cake so pretty and have it get messed up during shipping. So it's a special way we ship it. Add the instructions and our information. Now I'll go through with another row of peanuts, make sure it's all around. Make sure this is flat so it won't puncture the icing in the middle. Let me put this flat so the customer won't miss the instructions. This cake is going all the way to Sea Ranch Lakes, Florida. Never heard of it. They're all packed and ready to go out today with the post office. Thanks for coming behind the craft with me, CEO Shan.