My family has a small bakery and we have been in business 6 years this month. We sell a variety of bread (mexican) donuts rolls and things of that nature. But where the real money is in the cakes. Of course what we sell mostly is sheet cakes not too many wedding cakes. We do between 30 to 50 cakes a weekend, all different sizes. Anyways my question is on cake pricing. We use pillsbury cake mix 50# and the cakes come out ok not superb. We also do tres leches and that is scratch mix so therefore we charge more for that. Here are the prices do they seem reasonable. I think that the mix/scratch that I have seen on here sound good but seem like a lot of work compared to what we do already and we would definently have to raise our prices. Please help!!!!

1/4 sheet
white/chocolate $26.00
with fruit filling $30.00
tres leches $36.00
with fruit filling $40.00
1/2 sheet
white/chocolate $36.00
with fruit filling $43.00
tres leches $46.00
with fruit filling $53.00
Full sheet
white/chocolate $65.00
with fruit filling $ 75.00
tres leches $81.00
with fruit filling $ 91.00

wedding
white/chocolate $2.00 per serving
tres leches $ 2.50 per serving[/u]

The first question everyone will ask is where you are located. Location has a lot to do on pricing. I would start with calling around to your competition to see what their pricing is to make sure you are in line with the local market.

HTH

Judi

yes, where are you located. I think your 1/4 sheets pricing looks reasonable the 1/2 and full are too low.

I agree half and full are too low... How many layers of filling do put in your wedding cakes? If it is just one layer of filling, why do you not charge by the slice for your sheet cakes also... I only ask, because I charge the same for both, but my sheet cakes are also 4" high... Do you offer any round cakes for smaller servings- 6", 8", 10"?

BTW- I peeked at your pictures, and you do great work! I see a lot of fondant cakes, what are your prices for those?