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Posts by cr8cakes

Okay - well thanks for the warm welcome, guys. Jeesh!To put things in perspective, when my sister and I started out ten years ago, it was just the two of us. Now we are a company of 20 employees with an annual revenue of 1.5 million. If you would like me to keep it "simple" for the home bakers, I am happy to. First: you can (and should) cost out all of your recipes. If you don't - when you grow - and you will if your product and customer service are excellent - you will...
It's true, there are several factors to consider when pricing your cakes, but there are some basic formulas that should get you started in the right direction. First, you need to know how much the ingredients cost. The experts in the restaurant industry state that your costs should be somewhere between 25 - 35% of what you charge. But in the baking business, lower is better - especially with the high labor that can be associated with decorating wedding cakes. Yes, costing...
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