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out of curiosity, what would you have charged? - Page 2

post #16 of 24
Thread Starter 
Quote:
Originally Posted by bonjovibabe

These are both 2 layer cakes? Then you have 50 servings there and I would charge $150. Single layers I would charge $90. But then I bake from scratch using top quality ingredients and butter-only buttercream, so if you box bake and use shortening, I'm sure you could charge $10-$25 less than I do! Nice cake and a great job for your first models!



yes, they are both 2-layer cakes and i do make everything from scratch. i charged roughly $135 but was thinking it should have been more based on the modelled figures. i just don't have any idea about how to price these little guys out.

thanks everyone for your feedback icon_smile.gif

ashley
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Trying to find Balance...
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post #17 of 24
I think $135 was a very reasonable price considering all the time you put into the cake.

I've been promoting my cakes as 'works of art' NOT cake because that is exactly what they are. It's not just cake and icing - LOL trying to retrain these WM customers has been a bit of a task.

GREAT JOB!!!
Stephanie
"Faith is not believing that God can BUT knowing that God will"
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Stephanie
"Faith is not believing that God can BUT knowing that God will"
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post #18 of 24
I wonder if anyone has ever gone to a birthday party and only had a Wilton sized serving of cake! It's helpful to use that guide so you have a consistent way to price, but on non-wedding cakes, I always assume people want a bit more than just that Wilton sized sliver of cake.
It's not good enough that we do our best; sometimes we have to do what's required.

Winston Churchill
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It's not good enough that we do our best; sometimes we have to do what's required.

Winston Churchill
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post #19 of 24
I am just wondering where we are getting the serving count on this...(I was looking the the wilton 2002 yearbook...do they change their serving amounts occassionall... (just wondering?) I always just grab any yearbook to look these up and don't want to keep making that mistake...
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Cake delivered.........now breathe!
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post #20 of 24
Thread Starter 
i go to wilton's website and for the purposes of this cake used the guidelines for a 2 inch party cake. it says for a 6" 12 servings and for a 9x13 45.
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post #21 of 24
2002 yearbook has weird serving sizes! Larger ones than are now used for weddings and smaller amounts now used for parties. If you've got a customer who wants a sizeable piece of cake for a party then this chart is very useful. Otherwise I find the current Wilton charts very accurate and more than adequate, but I always deduct a few servings to be on the safe side icon_smile.gif.
AKA: bonjovibabe
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AKA: bonjovibabe
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post #22 of 24
Quote:
Originally Posted by mom42ws


yes, they are both 2-layer cakes and i do make everything from scratch. i charged roughly $135 but was thinking it should have been more based on the modelled figures. i just don't have any idea about how to price these little guys out.

thanks everyone for your feedback icon_smile.gif

ashley



Well, then good for you, great to see a scratch baker and it's also nice to see someone who is charging what they are worth for a change! FYI, I based your cake on 50 servings and I used my $2.50 basic price for buttercream (seeing as there was not any complicated work with that), and then added on an extra $25 for the figures. Hope that helps!
AKA: bonjovibabe
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AKA: bonjovibabe
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post #23 of 24
This is how I would look at it. For a double layer (4" tall) 9x13 you would have 50 wedding servings. A 6" double layer cake (again 4" tall) will give you 10 (wilton says 12). That's 60 servings. For the cake alone I would charge $240 and the modelling would be another $100. For a single layer configuration it'd be $120 for the cake and $100 for the modeling.

Everyone has a different idea of servings.. mine are a bit less than Wilton's wedding servings because I like nice round numbers.. so if wilton says 12.. I say 10. It makes the math easy for my brain. icon_wink.gif
post #24 of 24
What you charged sounds very reasonable. Prices are going up so much on ingredients too. NIce job!
Aunte Mame
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Aunte Mame
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