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how to set price for decorated cakes

post #1 of 42
Thread Starter 
i,m wanting to know how you set a price for decorated cakes? if someone would go in to the gallerie under fathersday contest and look at the block cake i made that says DAD on it, its done in orange and green and teh blocks are white and tell me how much you all would charge for a cake done liek this. its 6 cakes altogether and ea one is a 6in to make the 3 blocks. if ya all could do this i,d really appreciate it someone is wnating me to do a baby cake like this if anyone could help me thanks alot kim

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post #2 of 42
You need to figure out how much is it going to cost you first. From there you want to atleast double or triple it. Me, I do about x2.5 my cost.

Prices are going to vary depending on where you are. Someone in a large city is probably going to get more than someone in a little town.
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post #3 of 42
Here's how I figure mine - I figure out how much it costs to make each size cake (6", 10", etc.) and then mulitply it by a number - I do by 2, three is a standard for some - it depends on the area you live in and how expensive cakes are around you. This is my base price only. In other words, it includes the cake and buttercream icing. Flowers, intricate designs, fondant, gumpaste, certain fillings, boards, pillars, all are extra. As far as how much you charge will depend on how complicated the design is. You can figure it on how many hours you will spend on each cake. Sculpted cakes (like your "Dad" cake) would cost more. Check out the prices around you and decide what you feel comfortable making a cake for. It gives you something to start with.
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post #4 of 42
Thread Starter 
thank you both for answering my question now i,ll sit down and figure out how much it cost me to make it thanks again kim
post #5 of 42
I am also in the midst of trying to figure the charges out?

It is easy to calculate the cost of the ingredients but do you take into account the electricity charges for the entire process too?
post #6 of 42
you should take everything into account:


-ingredients
-labour
-electricity/air conditioning/gas/water & dishwashing
-boxes
-cake boards
-dowels
-delivery
-taxes (if applicable)
post #7 of 42
Quote:
Originally Posted by Hema

I am also in the midst of trying to figure the charges out?

It is easy to calculate the cost of the ingredients but do you take into account the electricity charges for the entire process too?



Let's say it costs you $10 in ingredients, cake boards, boxes and the little extras. When you do the x3 formula, then that's $10 for your ingrendients, $10 for other things like the electricity, and $10 profit.
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post #8 of 42
That makes a lot of sense.

I didn't even think of the gas, dishwashing, A/C etc. Now I am much clearer on what I need to keep track of.

Thanks guys!
post #9 of 42
While I don't include electricity in my pricing (I'd probably be using electricity if I was doing something else.... and if I have enough profit then it is a non issue) I do include everything else. I created an excel spreadsheet that calculates all my costs and then adds that to my per serving cost. If you would like a copy email me at alicegop@gmail.com and I'll send it to you.
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post #10 of 42
Hi, can anyone help me with my price too?? I spent close to $20 including box, boards, electric (baking time) etc... It is an ALL Fondant cake, 12" round x 4" high. Any ideas??? Or should it be fine if I just multiply by 2 or 3? Thanks soo much!
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post #11 of 42
most retail prices are cost x 4. And I use the word most with caution. But depending on the product, it could be anywhere from 2.5-6x cost. 4x falls in the "neutral" comfort area. You should include all your overhead in your prices, especially at the high rate of using gas these days in stoves, oven, hot water heaters. Although, it doesn't or shouldn't amount to over $2 per day usage unless you are running your stove all day for baking. Yes, electricity is needed as well for the usage of mixers, refrigeration to keep ingredients cool and end product fresh. Plus your labor, whatever going rate that someone would make in a bakery.
post #12 of 42
Hi Littlemissmuffin, thanks for the great tips, I am happy to say that I asked $50 for this cake and got $60 for it, this person was very happy and impressed and he told me that this cake was worth more than the $50 I asked, so he gave me the $60 (I was very surprised). He called that night and asked for a second cake, so I guess he was happy with taste and price! I'm very excited as well! Thanks again!
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post #13 of 42
no problem nefgaby, glad to see he gave you what you asked plus more. Glad I could assist, as a NOOB. LOL.
post #14 of 42
For everything but wedding/anniversary cakes I charge a base price of $25 per mix.....or the equivalent size if a scratch cake. This is a tiny bit higher than my competition but nobody is balking. I live in smallsville!
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post #15 of 42
This has been the biggest hangup for me. My problem is that I know what I should charge, but I feel so guilty for charging money for something that I enjoy doing (I know....it sounds dumb) that I always charge waaaaaaaay too little. I wish I was a more aggressive business person. Everyone tells me I could make money doing this as a business... but asking people for money just kills me.

Believe me.... I've heard it from all my friends.

Every now and then I do make some money. One of the things I did was get the cake prices from my local grocery store, and then I got a price list from one of the better bakeries here in town and just did an average.

Denise[/i]
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