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VENT!! Is this the norm?? Seems unethical! - Page 3

post #31 of 53
8/3/12 at 4:11pm
Geez, I forgot the biggest part of my post.

The reason I ask if it was Wilton, was because if they did, maybe it was to boost sales of their equipment and costliest items, like fondant and buttercream?
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post #32 of 53
8/3/12 at 4:12pm
Quote:
Originally Posted by costumeczar

I do mostly wedding cakes, and i'd rethink the idea that weddings take more time. The craziest, most high-demand, multiple email sending clients I've ever had have been people looking for birthday cakes. Brides are easy in comparison.



I was thinking this as I was reading icon_wink.gif

My biggest PIA clients have been for celebration cakes--graduation, birthday, etc. My wedding clients have been a breeze.

I ask the same for all of my cakes. I also deliver all of my cakes. For me, the simpler, the better.

Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #33 of 53
8/3/12 at 4:15pm
Don't even get me started with the 1st birthday mom I cancelled on the other day. Returned her money and wished her well, and promptly booked her date with two easy going brides.
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post #34 of 53
8/3/12 at 4:16pm
Thread Starter 
Quote:
Originally Posted by mena2002


So what ended up happening? Did you get the cake and were you charged more?

Sorry it just didn't seem like the story ended yet and I'm curious lol...



hehehe... yeah, I guess I didn't finish the story - I tried to get off the phone quickly before she could try to change the price and I said I'd just see her at 4 like we originally agreed. So she didn't try to charge me more. I had paid for the whole thing upfront already.

Then I was concerned that she was going to half-assedly slap the cake together just to finish it. It was very awkward picking it up but we were both civil. I quickly just said, "looks good, thanks" and got the heck out of there. It looked fine, though I do think she left out some details. I wasn't impressed by the flavor at all once we cut it at the wedding. I didn't care. Just glad to have it all over. I had also been really stressed out that I wouldn't make it to the wedding on time and it was super far away.
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post #35 of 53
8/3/12 at 4:18pm
Quote:
Originally Posted by AZCouture

Anyone ever wonder why there are two charts? Who decided there should be a difference? Wilton? Honestly curious here.


The idea is that weddings typically have several courses (and sometimes multiple desserts) so the size of each slice should be smaller to compensate, while events like birthday parties will often only have 1 or 2 courses with few if any other desserts.
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The Bakery Business Perspective
An experimental blog with new content every Tuesday!

Recent Articles: The Magic Pricing Formula • Copyright Law
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post #36 of 53
8/3/12 at 4:22pm
Thread Starter 
Quote:
Originally Posted by jenng1482

I charge a flat rate per tier size of cake based on flavor and BC/fondant. I also have a serving count designated to each size.

I have 3 fake servings sizes made of wood painted to look like cake that I show the client...wedding, party, and half way in between (1.5x2x4.5). I base the price/serving count on the half way size.

I tell the client that cutting it more towards the party size will yield less servings and more toward the wedding serving will obviously yield more servings. Having a visual representation helps so much!

I also provide a chart that shows how to cut to get each number.

Here is link to my pricing chart on my website: http://www.sugarmommascustomcakery.com/cakeflavorsandpricing.html



That is a cool idea, though probably more work than I would've wanted to do icon_biggrin.gif
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post #37 of 53
8/3/12 at 4:26pm
Quote:
Originally Posted by jason_kraft

Quote:
Originally Posted by AZCouture

Anyone ever wonder why there are two charts? Who decided there should be a difference? Wilton? Honestly curious here.


The idea is that weddings typically have several courses (and sometimes multiple desserts) so the size of each slice should be smaller to compensate, while events like birthday parties will often only have 1 or 2 courses with few if any other desserts.

Yeah, but who said that? Wilton?
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post #38 of 53
8/3/12 at 4:50pm
Really, it doesn't matter who decided that to be quite honest because it's been my experience that not ever offering party servings, never hearing a complaint about a wedding serving for a birthday cake, and never being asked to make bigger servings makes it not matter.
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post #39 of 53
8/3/12 at 5:02pm
@ sherri2012 I have a base price for fondant and buttercream cakes. My servings will also remain the same i.e. An 8" round will always have the same # of servings for aparty or wedding. I determine how many hours a cake will take to decorate based on complexity of the design. If this goes beyond my standard time I will charge a larger price per serving that reflects this additional time. It does not matter weather it is a simple white no frills wedding cake, or a replica of Italy for a hubby's birthday, if the design is simple it will cost less, period. As for delivery and set up I have flat rates for everyone who orders.
Slowly taking over the world with frosting.....
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Slowly taking over the world with frosting.....
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post #40 of 53
8/3/12 at 9:10pm
Quote:
Originally Posted by jenmat

I charge more for wedding cake servings. They take more time, I make them taller, and I factor in the cost of delivery (which is not included in party servings). I also factor in the cost of my time going back and forth over the course of a year, tastings, and design consults.
Weddings take more time to arrange, not necessarily to execute, and that is really where my charge is factored in.
That said, if you ordered a rubber ducky cake and I made you one and found out it was for a groom's cake, I wouldn't care one bit. Why? Because you made it easy for me! You are picking it up, you didn't ask for a tasting, and we obviously didn't communicate for a year.
If a bride ordered a 2 tiered cake at my party pricing, picked it up and didn't give me any issues, then I would happily do it for her.
I charge for the "wedding experience".



This. We charge more for wedding cakes for all of these reasons. However, I agree that it was kinda ridiculous for your friend to get upset about you not telling her it was a groom's cake, especially considering that she was not having to do any of the usual "wedding" stuff with this couple. Incidentally, although we charge more for wedding cakes, we charge groom's cakes as "party cakes".
Before you ask- I'm licensed, inspected, insured, and all that jazz.
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Before you ask- I'm licensed, inspected, insured, and all that jazz.
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post #41 of 53
8/5/12 at 11:08am
Quote:
Originally Posted by tuffstuff

Quote:
Originally Posted by jenng1482

I charge a flat rate per tier size of cake based on flavor and BC/fondant. I also have a serving count designated to each size.

I have 3 fake servings sizes made of wood painted to look like cake that I show the client...wedding, party, and half way in between (1.5x2x4.5). I base the price/serving count on the half way size.

I tell the client that cutting it more towards the party size will yield less servings and more toward the wedding serving will obviously yield more servings. Having a visual representation helps so much!

I also provide a chart that shows how to cut to get each number.

Here is link to my pricing chart on my website: http://www.sugarmommascustomcakery.com/cakeflavorsandpricing.html



That is a cool idea, though probably more work than I would've wanted to do icon_biggrin.gif



Actually, they were super easy. I gave my BF dimensions and he found a scrap piece of wood in the garage and cut it to size. My kids and I painted them in fun colors!
Every path has its puddles.
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Every path has its puddles.
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post #42 of 53
8/5/12 at 3:48pm
Quote:
Originally Posted by jenmat

I charge more for wedding cake servings. They take more time, I make them taller, and I factor in the cost of delivery (which is not included in party servings). I also factor in the cost of my time going back and forth over the course of a year, tastings, and design consults.
Weddings take more time to arrange, not necessarily to execute, and that is really where my charge is factored in.
That said, if you ordered a rubber ducky cake and I made you one and found out it was for a groom's cake, I wouldn't care one bit. Why? Because you made it easy for me! You are picking it up, you didn't ask for a tasting, and we obviously didn't communicate for a year.
If a bride ordered a 2 tiered cake at my party pricing, picked it up and didn't give me any issues, then I would happily do it for her.
I charge for the "wedding experience".



thumbs_up.gif this is exactly right on! And I agree with another poster who said to go get the things from her you gave her. Although I think I'd send her an invoice that shows the cake with her 'wedding cake price' on it and the cost of the items you gave her deducted from it. With any luck it would show her owing YOU money!
A closed mouth gathers no feet.
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A closed mouth gathers no feet.
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post #43 of 53
8/5/12 at 7:51pm
This video says a lot...very funny.

http://m.youtube.com/watch?v=5KCzR3gKTHA
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post #44 of 53
8/5/12 at 8:42pm
MKC, I was hoping that was a link to what I thought it was! Lol, that is the best video!

Most of my brides are very sweet, and don't get too stupid with requests and attitude. My birthday people are most often the people I would love to price gouge. Asking for tastings for a 20 serving cake. Or a 3 tier cake cake to serve 12. Or a carved cake with PVC structure for the price of a 1/4 sheet from Walmart...

I agree with the op, whether you want to serve 200, or wrestle in it and not eat a bite, then the cost is the same. Also, I don't care if you show up in a Pinto or a Rolls Royce, the cost is what I would charge anyone else. I have a friend that would love to be my business manager, encouraging me to double charge people because they can afford it. No, thanks, I'd rather be ethical, and sleep at night!

I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

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I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

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post #45 of 53
8/6/12 at 5:30am
Thread Starter 
Quote:
Originally Posted by MKC

This video says a lot...very funny.

http://m.youtube.com/watch?v=5KCzR3gKTHA



Hilarious!! Loved it!
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