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what do you count to be basic and specialty cake flavors

post #1 of 5
Thread Starter 
what do you have as basic cake flavors and what is specialty? some places i see carrot cake, red velvet, marble to be specialty and some i dont.

what is your price difference between basic and specialty?
Slow and steady wins the race.... as long as the cottage food law says in place.
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Slow and steady wins the race.... as long as the cottage food law says in place.
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post #2 of 5
All my cake flavors are the same price. It simplifies things for the brides.
post #3 of 5
I'm a box mix baker. Whether I buy a yellow cake or a red velvet, its the same price for me to buy, so I charge the same basic price. If I have to doctor it up, or spend more to make it (such as a carrot cake), then I charge a "specialty flavor" price.
post #4 of 5
Mine are priced separately based on price of ingredients and if there is a separate filling plus any extra time involved.
post #5 of 5
All cakes are the same except if I have to use ganache, curds, or actual cheesecake. And I mean cheesecake, not butter cream with cheesecake flavoring like lorann oil or pudding or cream cheese frosting, I mean actual cheesecake.
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