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MY PRICE LIST...for anyone who needs help... - Page 3

post #31 of 51
6/23/06 at 6:50pm
Just a thought here. Could you name your flavors (ex. Heavenly Chocolate for your scratch chocolate cake and Devil's Food for your box cake) so that you can charge more for each. When they ask the difference, you can just tell them the truth or just offer samples before offering prices. I don't know. Just brainstorming here.
Monika

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Never trust a skinny cook.


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Monika

Raising children is like being pecked to death by a duck.

Never trust a skinny cook.


[/url]
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post #32 of 51
6/23/06 at 7:09pm
ge978 - Thanks for posting your price list. I am in Ohio and my prices are close just about the same thing as yours. Where in Ohio are you?
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post #33 of 51
6/23/06 at 7:17pm
Thread Starter 
no problem tysmom thumbs_up.gif ....I'm in Canton.
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post #34 of 51
7/3/06 at 10:23am
Thank you so much for sharing this info. I am really new to this. I have been doing cakes for free to get the practice and now have had some people place orders and have had no idea what to charge. This is a huge help!

Sue
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post #35 of 51
7/4/06 at 8:40am
Thread Starter 
Sue....I'm so glad I could help thumbs_up.gif
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post #36 of 51
7/4/06 at 12:00pm
I researched the cost of all my ingrediants, looked up conversions so I can figure out how much it is costing me on a unit basis and then applied it all to an excel spreadsheet. If anyone would like it you can email me at alicegop@gmail.com

My cake prices using my matrix come out to about the same as was posted, but I just like to see everything broken down.
www.selfservebaker.com
Decorating Supplies-cupcake inserts, fillings, boxes

Let God's promises shine on your problems. ~Corrie Ten Boom
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www.selfservebaker.com
Decorating Supplies-cupcake inserts, fillings, boxes

Let God's promises shine on your problems. ~Corrie Ten Boom
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post #37 of 51
7/5/06 at 9:19pm
Quote:
Originally Posted by ge978

Okay, since this is a big topic I thought I would share what I charge for cakes.
I live in Ohio & around me most of the grocery store bakeries charge $15 for a 1/4 sheet & 38 for a full sheet.

These prices do not include fondant"

My round cakes are 2-layers & filled:
8" iced with border& writing $25
8" detailed decoration $30-$35
10" iced with border & writing $30
10" detailed decoration $35-$40

1/4 sheet 1-layer 15 servings $25 So are you figuring ingredient cost , and an hourly rate for labor to come up with your price, evry cake is different, so i don't quite know how a flat rate came work for say a wedding cake?
1/4 sheet 2-layer 20 servings $30 These prices are for FBCT's, etc
1/2 sheet 1-layer 30 servings $40 I charge more for choc covered
1/2 sheet 2-layer 40 servings $45 strawberries, extensivly detailed
Full sheet 1-layer 60 servings $60 decorations, etc.
Full sheet 2-layer 80 servings $65

9" Cheesecake $30

Wedding Cakes

Buttercream $1.75/slice Extra for fresh flowers, decoration, etc.
Fondant $2.75/slice

Shaped Cakes: I'm going to refer to some in my photos:

Basket Cake with Strawberries(2nd page w/handle) serves 20 $45
Skateboard Cake serves 15 $35
Sesame Street Cupcakes 1 dozen $18
Indian's Jersey serves 15 $30
w/6 cookies $35

I hope this helps at least some of you who need a starting off point on prices.Like I said, these are just the serving sizes that I go by & what my customers are willing to pay for my cakes.

If anyone would like to know how much I charged for any other cake or any other questions feel free to post here & ask.
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post #38 of 51
7/5/06 at 9:25pm
how do you come up with a flat rate price list, especially when every cake is different, like wedding cakes, i have been figuring ingredients and supplies, and then labour $15.00 per hour, and add the two together, i haven't been doing the per slice thing, i don't know how that works?
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post #39 of 51
7/6/06 at 5:54am
Thread Starter 
Quote:
Originally Posted by tan32

how do you come up with a flat rate price list, especially when every cake is different, like wedding cakes, i have been figuring ingredients and supplies, and then labour $15.00 per hour, and add the two together, i haven't been doing the per slice thing, i don't know how that works?



I've had a coffee shop where I've sold cheesecakes & cakes so when I started selling the decorated cakes I already had a base to work with. I also priced bakeries around me that do the same kind of cakes that I do & stayed within those prices.

As far as weddding cakes, take a buttercream wedding cake. I won't do one for less than $1.75 slice, but usually when I price them I do the cake as a whole. For instance...The last wedding cake I did they wanted a layer of cake with a layer of cheesecake on top. They wanted it to feed 175 people. I did a dummy cake & then did round cakes to cut up in the back...It was basketweave...so i had to basketweave 12 round cakes plus I did a 10" 2 layer chocolate grooms cake with strawberries. I did all that for $500.

So most of my cakes are priced individually based on what kind of cake, etc but the $1.75/slice is what I won't go under.

I hope this makes sense.....let me know if you have any other questions.
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post #40 of 51
7/6/06 at 12:06pm
I am assuming your are coming up with your price by factoring all expenses, and labour, times 3. Then figuring out how many slices a particular cake serves, and calculating the per slice price from that, am I right? I am doing a cake in two weeks, and I am charging $200.00 for supplies and ingredients,and approximately $180.00 for labor at $15.00 per hour. So $380.00 for three square tiers, pillared, and covered in fondant. Does this sound reasonable or too low?
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post #41 of 51
7/6/06 at 1:14pm
tan 32, what are the sizes of the cakes?
www.selfservebaker.com
Decorating Supplies-cupcake inserts, fillings, boxes

Let God's promises shine on your problems. ~Corrie Ten Boom
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www.selfservebaker.com
Decorating Supplies-cupcake inserts, fillings, boxes

Let God's promises shine on your problems. ~Corrie Ten Boom
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post #42 of 51
7/6/06 at 8:59pm
Alicegop they are 6" 10" 14". And 3" high
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post #43 of 51
7/7/06 at 7:54am
Quote:
Originally Posted by tan32

I am assuming your are coming up with your price by factoring all expenses, and labour, times 3. Then figuring out how many slices a particular cake serves, and calculating the per slice price from that, am I right? I am doing a cake in two weeks, and I am charging $200.00 for supplies and ingredients,and approximately $180.00 for labor at $15.00 per hour. So $380.00 for three square tiers, pillared, and covered in fondant. Does this sound reasonable or too low?

<p>PERFECT!!!!!!!!!!!
www.selfservebaker.com
Decorating Supplies-cupcake inserts, fillings, boxes

Let God's promises shine on your problems. ~Corrie Ten Boom
Reply
www.selfservebaker.com
Decorating Supplies-cupcake inserts, fillings, boxes

Let God's promises shine on your problems. ~Corrie Ten Boom
Reply
post #44 of 51
7/7/06 at 12:13pm
Alicegop So you think that price sounds good hey. Good to know.
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post #45 of 51
2/26/07 at 6:51pm
i just saw this post (original post) and thought it was helpful.
so here's a bump!
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