I still like the post Jackie made about such things.......for those who may want to refresh their memories - here is a link to it.

http://cakecentral.com/cake-decorating-ftopict-661107.html

I think it is usually a newbe posting there second post. On the first post we told them how nice this site is and how helpful everyone is. So they feel comfortable asking anything then they ask the dreaded question HOW MUCH TO CHARGE [they don't know its been asked a million times]
then instead of someone telling them to make sure they charge for there ingredients, time, size. What things are going for in there area. Instead we look at where they are from and say you cant bake in your home without even knowing if they are legal at least that was the last thread I seen on this topic. Maybe if someone made outline on [how] to charge for a cake we could give them a link to the answer. I read the answers some people give and I am sure the poster wished they had never asked that question.
And that's not what this site is about its about sharing knowledge.

I'm one of those newbs, and while I haven't asked 'The Pricing Question', I have asked 'The Wedding Question'. But I can see your point...I had plenty of helpful replies but I think it helped that I had a plan and was specific. I know (in theory, in my head) how to support the tiers, I can bake well and make some tasty cakes, I've made and used buttercream for yonks, so I was just getting ideas and checking I was on the right track.

Even I (huge newb that I am) read some threads and think 'Gee, have you looked into this at all??' or 'Have you used the search button??' because some people seem to ask some questions that are so basic it makes me wonder whether they've tried to sort it out for themselves at all, looked at a recipe or serving chart. Not trying to be mean, just sayin. Like I got taught in my stats course: when you ask a question, put in some effort and let people know how much you know so they can fill in the blanks, research a bit yourself and then ask about what you can't understand or are having trouble with. I mean questions like:

I'm making my first 2 tiered wedding cake next week. Will it feed 372 people? Um, I haven't baked anything before, what recipe should I use and how do I make buttercream, and man, how do yall get it so smooth? I'd also like some sugar flowers, but what do you make them out of?

I'm more than happy to ask things here because it seems like a really supportive (if blimmin honest board, but I think it helps to try and give yourself a leg up in the knowledge department first.

I don't think anyone is saying no one should ever ask a pricing question. I think this thread is a concern about those threads in which it appears someone has already committed to a cake or, in some cases, already made the cake, then pops on here to ask "How much should I charge for this cake?" It's almost inconceivable that someone makes or commits to a cake and THEN decides "Uh-oh! I should think about how much to charge for this dang thing!"

I think most of us think of CC as our online family and we worry about whether our "electronic family members" are getting properly compensated for their full value.

No one is saying "don't ask the question." it just worries us that a committment is being or has been made and pricing hasn't been resolved. We worry because we know what kinds of problems can pop up down the road.

I conceed that sometimes the question isn't asked properly and I'm not saying we need a "question police" to make sure it's asked in just the right way ..... but we only know what's been posted. If we read "How much should I charge for this cake?", there's no way for us to know the person REALLY means "It's my first time making gumpaste flowers and I need help on how to figure pricing for those."

And I've seen threads in which the OP has come back, with feelings hurt, and THEN explained how they had a base price and they've made stacked cakes before and they're not an idiot, but they just wanted to know how to price a cake with gumpaste flowers.

OH! We didn't know that, because all you said was "How much do I charge for this cake?"

I don't think it's the question that concerns us .... it's the process behind the question ..... committing to and/or making the cake and THEN asking "oh....what should I charge?"

Personally, I almost never leave the business forum for the specific reason that I have no interest in getting involved in pricing threads. You really don't have any business being in "business" if you don't know what your costs and target profit margin are, and those are the only two factors you need to know to determine price.

I dont think anyone here is trying to make anyone feel stupid.

I think its like... would you go to a store and order a couch, without knowing how much it costs?

Also Without knowing your pricing first, its setting yourself up to be screewed, Cuz then people either A. Say, Well you didnt tell me a price so I thought it was free
Or
B. Say, Well thats way too much, Im not paying you that much for a cake!

Its just not good business to not knwo your own product pricing before you sell it.

yeah I'm still new to this and charge hardly anything b/c I don't know how the cake is gonna turn out. I've only charged 12 dollars, which just covers the ingredients and supplies lol so I'm putting all my time in these cakes for free.

(takes me about at least 6 hours to do one cake)

Wow you all have been busy whilst I was working

I didn't start this thread because I wanted to make anyone feel like an idiot or because I'm aggravated after reading so many pricing threads.

I started this thread in the hope that it will get some people thinking about the fact that it takes a hell of a lot more then baking a cake to run a cake business.

When I opened my Salon 15 yrs ago this month, I didn't wait until I was finished with my first haircut to think about what the heck I was going to charge my client.

When I opened my baking business 6 yrs ago, I didn't bake my first cake and then wonder what I should charge.

Before opening ANY kind of business one needs a solid business plan....if you don't have one prepared beforehand, you're not ready to open that business.

Nobody can tell anybody what to charge for their cakes.....that's something they need to figure out on their own.

I hope this thread will get some people thinking with a "business" mind, instead of just a "baker's" mind.

THAT was my intention, because I hate to see people go into something blindly and then get screwed.

After reading many posts about pricing, as well as posting some of my own, it seems to me like this sparks a debate of pro vs. newbie (and I'm on the wrong side. lol). While the pros "get" the logistics of the business side, newbies (I'm guilty as well ) think more like consumers. Or at least, that is what I've come to realize about myself. Would I want to pay $200+ for a birthday cake my kids are gonna tear up, h*** NO! lol. But then I gotta take myself away from thinking like a consumer and thinking like a businesswoman, and realizing its the way of the world: you get what you pay for. And then I think, sure, if I had the money, why wouldn't I want something better and nicer.

I think it also depends on personal experience. Many newbies are brand new to the world of baking/decorating. I'm sure if, growing up, my mother was a master cake decorator, I'd be a lot more informed of the other side besides the "fun" part of business. And when you think about it, what other resource besides here are you going to find such a wealth of information on the business end of cake decorating? Even Wilton classes only teach the decorating part.

Then, the conversation (as I have seen a lot) goes to the TV shows. While many people have openly admitted they decided to start baking because of the TV shows, that doesn't apply to every newbie. The rest of us just had bad timing finding this website. Personally, I found the TV shows because I had already been dreaming of starting my own bakery. I was working on going to a culinary school and focusing on pastries, so I started watching food network a lot. When I had to make the choice of my kids over culinary school, I decided to go to school for business and do the culinary stuff on my own.

I think this is one of those topics, nobody will every 100% agree on. And its really not something to get all in a huff about. If you don't like those pricing posts, there is no requirement for you to click on the link. But I also agree that, after you make the cake, its a little late to be thinking about what you should charge for it. The way I see it, is I don't start making the cake unless I know why its worth if for me to take time I could be spending with my girls.

JMO

You know, I may have to revert to the answer I gave to one of those Pricing Qs "where I was so mean." (phbth)

If you are not licensed, (and you have to be in your state to sell cakes) then the price is $0.

If you are licensed then price out your ingredients, survey the competition and compensate yourself fairly. But you should have computed the per serving charge before you went into "business."

I must remember to stay over here in the Biz Forum (puppies and rainbow free zone). I bruised a newbie in another forum answering a truly dumb question. Come on after 5k+ responses, I think I can recognize a question that needed a lot more thought before hitting the submit button.

I think I'm in a mood again. I'll probably get flamed for this one too.

I know most of the folks in the business forum here are very successful, and most of the info that is shared is extremely valuable. (and I am always and forever grateful for the help I have, and hopefully will continue to receive) That being said, the business forum is still NOT EXEMPT from the post Jackie made, IMO.

You know the term newbie is just a name giving on this site when your new to this site. It doesn't neccessarily mean new to decorating. And I don't think it should mean you get gentle handling like a child instead of an adult. I guess I will be getting flamed with you Leah_s.

OMG, I was just gonna link to that thread Loucinda...shucks, ya beat me to it.

I don't read the pricing threads anymore. I can't have a business from home and prices vary greatly by region, so they're no use to me and there's nothing I can contribute to them. But back when I used to read them, it seemed like half of them were "I made this cake, how much could I charge for it?" and they were really saying, "Look at my cake. Do you think it's good? Tell me how good it is in terms of dollars, I want some compliments!" and they weren't really trying to find a price for the customer.

IMHO - some people are more fun oriented and some are more business oriented. The business folks get that proper planning prevents poor performance and naturally take care of pricing before selling a cake. Some fun people get that too and force themselves to properly plan. But some don't and won't - many restaurants go out of business every year for this exact reason.

I have a manager who reports to me who is a chef and has a degree in hotel restaurant management but doesn't check his food cost percentage before running a special in our cafe. I have to force him to do it.

Should these folks price ahead of time - yes. Will they - no. And we can't control them not pricing or asking the question - only how we react to it. I've found deep breathing helps. Strangling other managers is not good for my career.

I logged on just moments ago to ask seemingly the dreaded pricing question and came across this thread (before posting). Being a newbie, I assumed "the professionals" got tired of answering the same questions over and over again.

We all have to start somewhere. You want people to do their research before asking a question....don't really get that. Isn't it all part of our research. Once again, we have to start somewhere. Personally, hitting the "search" button hasn't always got me where I needed to be or hours later and wasting time I would then post my question.

I AM one of those people that woke up one day and started making wedding cakes. Yes, I cook and bake quite often but going from mini loaves of banana nut bread to wedding cakes, it truly happened overnight. I've made plenty of mistakes and thanks to this site I've been able to correct them or learn to do it right the first time.

There are some of us who still need to ask the "dumb" questions and don't expect to be ridiculed over it!! Maybe there needs to be a new site for "us".

Moving onto my "pricing" question. I am working with an event coordinator and have cake tastings tomorrow. I've been working on a price sheet to hand out. I DO have my price listed but the event lady thinks it's too high. I have a set price of $300 for most designs up to 100 servings, $2/serving after that (just dropped from $350). She wants me to start my range at $2.00 -$3.00/serving.

There is no way I can make a wedding cake for $2.00/serving, even the most basic design. Do I just ignore her advise and price what I feel is right? How do people make a profit off of $2/serving? My total includes, delivery, consultation, sampling, etc (everything I could think of). Am I asking too much? Attached is the most recent cake I did for $350

Texas Rose, I agree with you on that.

I prefer to be positive and try to keep things steered in that direction.

Jomar, the answer to the most important (of the questions you asked) is yes. I'll let ya figure out which one it is. Here's your first lesson in standing your ground.

Jomar0321 you have a great pricing question and not the kind we are talking about. And your right, you chargte what you need to, to meet your profit margine. The planner definetly does not get to determine your pricing.

And...there is no picture.

See whose the dumb one!! I'm trying to attach the picture but it's telling me I can't attach a pic over 800 pixels. How can i shrink to fit??

jomar - go to shrinkpictures.com it is easy to do there.

The first time someone asked me to sell her a cake, I agreed to do it because I was so excited that she thought I was good enough, and because it was a good opportunity to try something new (3-d carved). And no, we didn't agree on a price until she picked it up!

A few weeks later, a friend told me about CC, and I have learned SO much since then. For instance, I have to be licensed if I want to sell from home (oops), and I didn't charge anywhere near enough. I learned all of this from reading other people's "How much?" threads. I certainly understand the concern for people (like me!) who agree to do a cake out of excitement but who do not think in business terms. But I very much appreciate your willingness to share what you know so that others can learn from it -- including those of us who didn't actually ask the question.

ok, I Dont think anyone is saying dont ask questions.....

We are saying that pricing is something that needs to be decided before you offer to SELL anyone a cake.

Its concerning because SO MANY people are offering to SELL someone a cake before they have thier ducks in a row to be able to offer something like that.