Price Grid by Cakes Divine

After being bombarded with requests for my price grid, which I am extremely flattered and humbled in regard. I have decided to make a new page on my website with this grid. This grid takes into account all the embellishments and architecture of a cake. All 3D and topsy turvy cakes fall into the Level 3 category. The grid is in excel format so you can easily change the figures to fit your business needs.

Basic to me is a a few floral or basic embellishments, a top border, bottom border and takes very little time to create. Any easy side embellishments are incorporated into Level 1 and more intricate piping, mixed matched tier shapes or odd tier shapes fall into Level 2, and Level 3 being the most intricate piping, architecture, and/or use of other mediums such as pulled sugar, pastiage, chocolate molding, ornate sugar flowers, etc.

I don't charge extra for gel fruits or custard fillings. I only charge extra for fresh fruit or chocolate bar pie filling, and that total is included with the final bill 2 weeks prior to event. Fruit pricing fluctuates so much and depending on season that it is too difficult to determine that price until very close to the event.

Hoping the mods will make this a sticky. I am getting so many requests for this that I can no longer keep up with them!

Here is the link. This link can only be accessed from Cake Central, there is no link on my site to this grid.

www.cakes-divine.com/Pricegrid.html

Does anyone have any idea how to make this a sticky?

Because my overhead is less on large cakes. I rent a commercial kitchen. It costs me more to do a small cake than a large cake. I pay a flat rate per day, so unless I have several small cakes to do, my profit margin is lower than on a big cake. And generally I don't get many small cakes. Most of my cakes fall in the 151-200 servings. Also, the larger the cake the more ability I have to purchase in wholesale bulk, thus saving on ingredient costs as well.

Like I said you can adapt it to what your needs are, if you don't want to give a discount for a larger cake then don't.

The cusp will always be an issue, and I factored that into my price point, knowing that on some larger cakes I wouldn't make as much, but I would make that up easily with the lower count cakes that hold a higher price. It all averages out.

Thanks Jason I will look at that. Sorry Kimmy if you are having a problem with it. It actually isn't "all over the place". It was devised quite methodically. I am a bit of an analytical person with a high apptitude for math, so figuring out how much a particular cake with certain bells & whistles is priced per serving was important to me rather than the typical base price of $X per serving and trying to add more to that base with each bell & whistle. This allows you to tell a customer a rate for their particular cake design without them getting that lowball base price stuck in their head and then feeling like you have nickled and dimed them to death. It is all in perspective.

Let's say a client comes to you, you tell them your base price is $300 for cake serving 100 but the bells and whistles adds more so you quote them a price of $400. That can many time bewilder a client and also gives that false impression that because it is a wedding/tiered cake you are charging more. I out and out quote them $400 from the get go, they have no problem understanding that and they don't think they are getting jipped or overpriced. Same cake, same money...just different delivery of how we arrived at the same price. KWIM?