Cake Central › Cake Forums › Cake Talk › Cookies! › Pricing ... people were shocked (duh!)
New Posts  All Forums:Forum Nav:

Pricing ... people were shocked (duh!) - Page 4

post #46 of 58
Quote:
Originally Posted by Solecito

Quote:
Originally Posted by Jasmine33




Image

We charge $2.00 for 6 small chocolate chip cookies. That plus the plastic box weighs 4 oz. If someone spends $8.00 or more in food they can get a $2.00 box free.





Sorry to change the subject but: Your cookies look so deliciuos, do you mind sharing the recipe? mine always end up flat and I use Mrs. Fields recipes.



I agree! I am sitting here reading this and now I WANT COOKIES!! icon_lol.gif I think I am going to make some they look so yummy icon_biggrin.gif
Be who you are and never apologize for it :0)


http://creativebliss-angi.blogspot.com/
Reply
Be who you are and never apologize for it :0)


http://creativebliss-angi.blogspot.com/
Reply
post #47 of 58
I love Fourbucks too--my fav is their skinny cinn dolce latte. I charge $1/ inch for my cookies & $.25/cookie more for bag & curly ribbon, $.35 more for bag & fabric ribbon.

I would rather pay more for a good dessert than cheap crap. Give my dd a couple more years & she'll want quality. Right now it's how it looks.

Wish I could find the perfect cookie recipes for oatmeal raisin & choc. chips. I just like hearty looking cookies that don't spread to kindgom come & are abt 1/2" high. They have to be out there somewhere. If I can make my chocolate choc. chip cookies like that then the reg have to exist too.
Friends will enhance your life. Everyone else is just an acquaintance
Reply
Friends will enhance your life. Everyone else is just an acquaintance
Reply
post #48 of 58
Thread Starter 
Add more flour to your oatmeal cookies to prevent spreading so much. In my order to the car dealership, my oatmeals are so soft and moist that they were sticking to each other and the dealership couldn't separate them to lay them out, so we stopped making them until I could work it out. Customers of the dealership started to complain because "those great oatmeals!" weren't being served anymore. (gosh! broke my heart! icon_rolleyes.gif ).

I told the girls to add more flour to make the dough a bit more stiffer and to bake them just a little longer to every-so-slightly crisp them up (without making them "crisp"). Worked great. One employee told my husband "they taste better than my gramma's oatmeals and she made the BEST!!"
post #49 of 58
I love to find the secret to those big chunky loaded puffy cookies. Mine always come out like pancakes. Pancakes with chunk puffs if I add nuts and chocolate chunks. I've got down the crisp vs chewy (Thanks Alton!) but the thick cookies just baffle me.
post #50 of 58
I know what you mean cakemakar. I have the soft down for sure, just not the spread minimal instead of all over the place.

I made this recipe http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/174/Recipe.cfm.
I can tell you mine look nothing like that. They are about 4 1/2" in diameter. They taste awesome (didn't put cinnamon though). But I want a cookie that looks like that! And I sure would charge a pretty penny for it too! Indydebi, do you think butter Crisco might keep it from spreading so much? I chilled the dough overnight. may try these babies--http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/2199/Recipe.cfm . Sometimes I wish I knew the science behind baking

I went to a new local deli/bakery the other day & they were selling cookies & brownies for $.75. I should have gotten one, but I did try the brownie & I would bet $ it was from a box. But people go on & on about how good everything is there. I did get the strawberry cake & I know it had canned frosting w/ some fresh berries thrown in. I am bad but I was thinking "mine's better"---arrogant I know. But I asked my dh & he said it was ok. He knows better by now!!!
Friends will enhance your life. Everyone else is just an acquaintance
Reply
Friends will enhance your life. Everyone else is just an acquaintance
Reply
post #51 of 58
We have a tamale place here that is supposed to be the best. People rave and rave about it and how they place big orders before events. I've tried all their flavors more than once, they were the nastiest things ever.
Only my grandmother makes them right!!!
post #52 of 58
Boy am I glad this thread came up -- I just got a corporate account for a local bank and I've been doing a lot of cookie pricing homework! Thanks for posting Indy!! icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
post #53 of 58
Quote:
Originally Posted by angi1972

Quote:
Originally Posted by Solecito

Quote:
Originally Posted by Jasmine33




Image

We charge $2.00 for 6 small chocolate chip cookies. That plus the plastic box weighs 4 oz. If someone spends $8.00 or more in food they can get a $2.00 box free.





Sorry to change the subject but: Your cookies look so deliciuos, do you mind sharing the recipe? mine always end up flat and I use Mrs. Fields recipes.



I agree! I am sitting here reading this and now I WANT COOKIES!! icon_lol.gif I think I am going to make some they look so yummy icon_biggrin.gif



Thank you. Feel free to pm me for the recipe if you haven't already.
post #54 of 58
This topic is really interesting to me as I love doing decorated cookies but as of yet haven't started selling them. How do all of you arrive at your prices? Do you do market research in your area? Figure up cost of all ingredients/supplies then add a markup - or double the cost and add a markup?

When I was selling hand painted shirts and other crafts I would double the cost of my supplies and add 10% which, at that time, was sort of an industry standard but not sure that still applies today. This was several years ago when not many people were "crafting" and making certain projects was more time consuming than using the quick-kit projects that are available today.
"Mmmmmmmmm donuts." - Homer Simpson
Reply
"Mmmmmmmmm donuts." - Homer Simpson
Reply
post #55 of 58
Thread Starter 
Quote:
Originally Posted by newmansmom2004

Do you do market research in your area? Figure up cost of all ingredients/supplies then add a markup - or double the cost and add a markup?



All of the above, plus "figure up cost of all ingredients/supplies, AND ...... figure up cost of labor required to make product" then add a markup to cover the cost of overhead.
post #56 of 58
Quote:
Originally Posted by dandelion56602




Wish I could find the perfect cookie recipes for oatmeal raisin & choc. chips. I just like hearty looking cookies that don't spread to kindgom come & are abt 1/2" high. They have to be out there somewhere. If I can make my chocolate choc. chip cookies like that then the reg have to exist too.



Dandelion, I have a fantastic and VERY easy oatmeal cookie recipe that bakes up nice and big, is crispy on the outside and soft in the middle. I've been making it for a few years now and it's become one of my absolute favorites. Feel free to PM me for the recipe: reis75070@earthlink.net.

Keep in mind when baking cookies that butter has a lower melting point and will give you cookies that spread out. Using shortening, which has a higher melting point, will give a thicker cookie that doesn't spread out so much. White sugar will also give a cookie that has a crispier texture, whereas brown sugar gives a chewier (sorry, folks - had to edit...got two different threads mixed up!). Also, using cold dough helps keep it from spreading out, too.
"Mmmmmmmmm donuts." - Homer Simpson
Reply
"Mmmmmmmmm donuts." - Homer Simpson
Reply
post #57 of 58
I've tried the cold dough and the shortening, I still get flat cookies (well, besides the chunks. icon_smile.gif )
It was recommend I try a higher protein flour, has anyone tried this?
post #58 of 58
On these cookies, make sure you're using FRESH ingredients. My girlfriend couldn't figure out why her cakes weren't rising and blamed the Wilton pans and her oven. Even went as far as having her oven calibrated at a cost of a couple hundred dollars, and bought an entire set of brand new FatDaddy pans. Turns out the baking powder she was using was about three years past the expiration date. When she switched to a new can of baking powder her problem was solved! icon_biggrin.gif
"Mmmmmmmmm donuts." - Homer Simpson
Reply
"Mmmmmmmmm donuts." - Homer Simpson
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cookies!
Cake Central › Cake Forums › Cake Talk › Cookies! › Pricing ... people were shocked (duh!)