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Price Grid by Cakes Divine - Page 3

post #31 of 54
Thanks for posting this. I do have a question though, and maybe it's already been asked if so I apologize in advance. What are the three different levels you refer to in the grid?
post #32 of 54
I had the same question but when looking through the posts, I found the explanation in her first post which had the matrix attached. I cut it out and pasted into the matrix spreadsheet so I could refer to it.

Thank you cakesdivine for posting, it is appreciated.
post #33 of 54
Thank you Cakes Divine. I am using your spreadsheet as a starting point for building my own... Actually DH is the Excel and maths guru, so he will develop the equations!

It's hard finding enough time when you're running a busy cakery to develop things like good pricing systems, so I really appreciate having yours to look at and experiment with.

Thanks again!

Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

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Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

Reply
post #34 of 54
thanks for sharing!
post #35 of 54
Thread Starter 
For all those sending me their email addys there is no need! Simply look at the very first post in this thread and you will see the link and explanations to the level definitions. You can use fewer or more levels or you can decide to not give price breaks for more servings it is entirely up to you. Do what works for you. You will still need to do some market research of prices in your area for custom designed cakes. Don't compare to grocery store or box store cake prices, they operate totally different and have purchasing power you do not. Really sit down and itemize what it costs you all the way down to every ingredient and every paper good you need to make a cake. I base mine off a simple quarter sheet/8" 2 layer round amount of batter then work from there. Make sure you factor in utility costs, and your fee you want to make per hour. Just so you know if you use box mixes it generally takes 1 & 1/3 of a box to make a quarter sheet or 8" 2 layer cake. Mixes won't give you a full 2" layer of cake it takes that extra 1/3 of a mix to achieve it, so make sure you take that into account if using box mixes.
post #36 of 54
Really very interesting, thank you for that matrix. It obviously took you a great amount of time and effort and I can tell you put a lot of thought into it, so, it's lovely you are sharing!

I personally use a software that determines my price. I entered in the ingredient prices, KW/h or my energy costs (my kitchen is all electric) plus prices for packaging, boxes, parchment paper, cake tin liners, etc, (a one time job which took AGES), and that formed the database. I then can just enter in a type and size of cake, what filling, frosting/icing, which embellishments are being used and it tells me the price based on my actual cost and mark-up. It also takes into account my fluctuating fuel costs based upon mileage, well, just everything. It was an expensive one-time purchase, but for me, it was worth it.

What I like about your matrix, (and about Alice's which is on this site,) is that you tell people to look at ALL costs involved. Often people forget about the cost of sticks for cookie bouquets, having to buy in a special colour for cake embellishments to match a bride's palette, how much parchment costs to line a tin, or wrapping their cake layers in plastic wrap for freezing and it all adds up! You want your clients to eat your cake, not YOU eat the profit. icon_biggrin.gif
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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post #37 of 54
Thread Starter 
I use CakeBoss software, although my grid was developed years before. What I have found is that it is still pretty spot on. Granted costs do fluctuate due to rise & fall in ingredient and paper goods costs, so the profit margin also fluctuates from time to time, I have had to adjust the base line price each time I moved (Houston to Sherman then here in Canyon Lake) to accommodate each locations pricing dynamics, but the core formula stays the same.
post #38 of 54
Thank You for sharing
"HAVING NO PLAN MEANS PLANNING TO FAIL"
Learn to say "NO" first!!
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"HAVING NO PLAN MEANS PLANNING TO FAIL"
Learn to say "NO" first!!
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post #39 of 54
Thread Starter 
You're Welcome to all!

I have had a few people still sending me their email addys. NO NEED. Simply look at the very first post in this thread. The link to the price grid is right there icon_smile.gif.

So if you have PM'd me or emailed me and I haven't gotten back with you please take a look at the link, I get so many emails requesting this that some might fall through the cracks. ;
post #40 of 54
Thanks heaps - I actually really like this! Boo to all the whingers icon_smile.gif
post #41 of 54
Thread Starter 
Thanks Michelle!

Also, those that keep emailing me, there is no need! Simply go to the first post in this thread for the link to the grid icon_smile.gif
post #42 of 54
Wow! Thank you! This is brilliant! Thank you thank you!
post #43 of 54
Thank you!
post #44 of 54
This is really helpuful! Thanks so much for posting the price chart. I am just starting up charging people for my cakes and I always feel like I am undercharging. This helps!
post #45 of 54
Just downloaded! Thanks for sharing!
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