I have a few questions. I started doing this as a "business" about 5 months ago and need some good advice.

As of right now, my prices are $2.25/serving for bc only cakes, $2.50/serving for bc with fondant accents, and $3/serving for fondant covered cakes. My cupcakes are $12/dozen for basic bc and $1.75/cupcake for specialty cupcakes. My cookies and brownies are $12/dozen. My sheet cakes are $1.25/serving.

I have been getting SWAMPED with orders. I'm realizing that I will have no problem getting business and that I am running around like a chicken with my head cut off! I have a 4 month old and a 3 year old and I feel like if I had known how busy I was going to be, I would of never started this. I quit my part time job (I was a preschool teacher) and I'm making "ok" money but with the cost of supplies, taxes, etc, I'm finding that doing lots of small orders is just a waste of my time.

I had a lady today (after several days of emailing back in forth and coming up with ideas for her sons birthday party) finally deciding on a mini beach ball cake and a mini pail cake (4" round). That would serve 7. I had another order for today that was a 6" choc. cake and after working on it, I had the idea of coming up with a minimum serving size requirement. Does anyone have any advice on what to do? I'm also wondering if I should raise my prices?

I'd rather have 2 orders a week that are worth my time and money than 8 orders of small, cheap cakes.

Anyways, if you've read this far, thank you for listening and any advice is greatly appreciated!!!

Sarah

If you are swamped, raise your prices and set that minimum order. Not a serving amount, but a dollar amount. Less work for more money sounds good to me

1. Yes, raise prices. I looked at my pricing and bookings from last year to this year. WIth increased pricing, I've done 1/3 less work for the same money .... and the year isn't over.

2. Yes, minimum order. I dont' turn my oven on for less than 35 servings and that is a rare one. Unless you are a full time bakery with oven running constantly, churning out cakes by the hour, it is nuts to have to stop everything you're doing for a 6 inch cake, especially with 2 little ones you also have to care for.

Absolutely, set a minium price. You can still do that 6' pain in the neck, but for at least $35. Sometimes, they still want it at that price. It isn't worth getting the kitchen dirty for less.

You can definately go up in price. My BC cakes start at $3.00 per serving, and go up from there. I stay busy with about 8-10 cakes a week. There is a market here. If you call Edible Art, a 10 inch present cake with fondant bow is $95.00. I am thinking of going up again. The deal is to work smarter not harder.

I just raised my minimum from $40 to $50. Your customer can have her 6" cake or whatever...just so she knows it will cost $50. That will stop people wasting your time.

And I agree with everyone else -- one of my Wilton instructors taught us, when you get too busy, raise your prices! It is wonderful that you are doing so well!

I agree completely.. I will have a $35.00 minimum order.. It's not worth it for less than that.. not to mention that I can scale my recipes down, but for a 6" cake there will be waste.

Thank you! Thank you! Thank you!

This is exactly what I needed to here. Momof4luvscakes - Are you in Raleigh? I have heard awful things about Edible Art from many of my clients! I definitely am realizing that there is an incredible market here for specialty cakes.

Noted!

I would definitely raise my prices if you are staying that busy.

I also highly suggest a minimum $ order. So they can order the 7 serving cake, BUT it is still going to cost them the same as if they were ordering a 35 serving cake. You still have the same amount of time in going to the store, washing dishes, mixing the batter, dealing with the customer in the 7 servings and the 35 servings.

I am working on figuring out what my minimum $ will be. I am going to figure it on what one cake mix and one batch of buttercream will make and figure out servings, then that is my minimum $ amount b/c no matter what I make, I will be making at least one cake mix and at least one batch of buttercream.

HTH