I have to be honest, I am still very frustrated trying to come up with pricing that is fair and competitive. the wilton serving charts make it much more difficult for me.
for example, the wilton chart has an 8 inch round at 24 servings. At 3 dollars a slice that's $72. I charge $48 and I think that's about all the market will bear and I live in very pricey Orange County CA.
It appears (from what I've gleaned from this site) that most charge additionally for special decorating, but how do you decide?
I somehow feel like a base price per slice will either over charge my customers OR leave me with less profit in the long run, but if I don't have a number of servings per cake, well you can see how that would be a problem. Last, I would hate to become known as the woman who over supplies, so don't order the size you think you need. AARGH. I'm so frustrated.
It seems to me that having a base price per cake size with a range of servings would be easier to present. It would certainly be easier for ME to understand.
Does anyone price that way?