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not sure what to charge

post #1 of 6
Thread Starter 
I have a customer that wants a two tier lemon (6 and 4 inches) cake for a baby shower. The cake will be fondant covered with hand painted designs. I am lost as to how much to charge. everyone says I under charge so I am seeking advice here.
post #2 of 6
Please read the article in the link in my signature. Calculate your costs, find out the going rate in your market for similar cakes, and find your place in the market. icon_smile.gif

I would charge $4.50 per serving for a cake like that.
post #3 of 6
And if I went by my starting price of $5.00 per serving, the cake would be $75. I don't think so. That's two tiers of cake to bake, clean up after, ice, cover, decorate....not worth $75. There is literally zero difference in the time to put that together than a cake that serves twice even three times as many. That's where a minimum charge needs to be established. $150 is mine, and never less.
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
post #4 of 6
Shop, coordinate with client, take payment, deliver, back and forth with correspondence...it all adds up.
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
post #5 of 6
Thread Starter 
Thank you for the responses. I was really having a hard time with this one
post #6 of 6
To help you price this product, you need to figure out how much the ingredients will cost, how much time the order will take (including prep, baking, decorating, and cleanup), and how much your overhead costs are (license fees, utilities, insurance, etc.).

We wouldn't make a 6/4, it is too much of a pain. We would probably try to steer the customer to a single tier cake, maybe a 8" or 10".
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