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Flavors cake pricing

post #1 of 12
10/25/12 at 7:29pm
Thread Starter 
Hi! What is the best way?

Do you charge the same price for all flavors cake and filling or you make an extra .50$ per slice for exemple the white cake with pistachio buttercream and abricot filling?

Because I have seen so many web sites and many will charge an extra for a carrot cake with creem cheese frosting and the other one, no.
Thank you!!
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post #2 of 12
10/25/12 at 7:41pm
Think about it like this:
How would YOU like it if you went into a donut shop that advertised donuts for $1 each only to find if you want a jelly donut it's an extra 50 cents; if you want that same donut filled w/jelly and fnished w/choco icing it's now $2?

Granted, pistachio buttercream and abricot filling does cost more to make but how many times do you sell a plain white cake w/vanilla icing and maybe no decorating except fancy writing & a shell border ? This is where you make up for that loss icon_smile.gif
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post #3 of 12
10/25/12 at 11:18pm
There's no way in hades I'm selling a white chocolate mudcake filled and covered with liqueur-infused ganache for the same price as a yellow vanilla cake with BC.When you're shelling out the dough for pounds of chocolate to go into one cake for example compared to basic ingredients for another? No way that is sustainable UNLESS you're operating like Sprinkles or Crave cupcakes. Oh and in their case, the prices appear to sustain the more elaborate flavors with clients essentially getting 'ripped off' (if you'll permit me to use that term) for ordering the simpler flavors.

Now if the caker advertised one price and then started piling on stuff like Kakeladi described... thumbsdown.gif but if it is clearly advertised. I see no problem with it.
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post #4 of 12
10/26/12 at 5:47am
In my country the cream cheese is about 5 times more expensive than margarine (which most cakers use because of the cost of butter.) No way will carrot cake have the same cost as basic vanilla with buttercream. Even for German chocolate cake. Price of almonds and pecans! Oh my! So it is all about the costs involved for the different flavor. If I am doing orange cake and the difference with vanilla is buying two oranges then yes I will ignore that.
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Life is short. If there was ever a moment to follow your passion and do something that matters to you, that moment is now. -quotebites.com

http://m.facebook.com/Edible.Elegance.cakes.Zimbabwe
http://www.flickr.com/photos/73178569@N05/
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post #5 of 12
10/26/12 at 6:48am
Thread Starter 
Wow! Thank you every one! Well, I'm think the same thing. All flavours must be the same price. But maybe I'm not charge enough for this. I charge 4.00$ per slice. Actually, I have serve basic flavor. But I want to make a cake tasting with many flavors.
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post #6 of 12
10/26/12 at 6:52am
I charge the same price for all my cake flavors. But any alteration to my recipe does cost extra. A 9 inch yellow cake and chocolate buttercream cost $49.95 but I have a client that wants glazed pecans I charge her additional $0.25 a serving

 

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post #7 of 12
10/26/12 at 8:41am
All our cake flavors are the same price (they are mostly the same other than the flavor extracts), but we have two tiers of fillings: basic BC and cream cheese are a standard price, and we charge extra for dairy-free cream cheese, ganache, fruit fillings, and curds.
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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 #8 of 12
10/26/12 at 8:43am
Quote:
Originally Posted by kakeladi

How would YOU like it if you went into a donut shop that advertised donuts for $1 each only to find if you want a jelly donut it's an extra 50 cents; if you want that same donut filled w/jelly and fnished w/choco icing it's now $2?


That's why you list prices as "starting at" or "minimum" prices.
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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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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 #9 of 12
10/26/12 at 8:57am
..Or you have categories...."standard filling" "specialty filling" "gourmet filling" or whatever buzz words you want to use to divide up your fillings based on cost.
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #10 of 12
10/26/12 at 9:33am
Thread Starter 
Ok great! Thak you all people!! icon_biggrin.gificon_biggrin.gif
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post #11 of 12
10/26/12 at 5:11pm
I finally instituted a two tier pricing strategy. I've got Classic and Gourmet cupcakes and dessert cakes.
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post #12 of 12
10/30/12 at 12:21pm

This is similar to what I do. I have Traditional Flavors and Specialty Flavors. Pretty much everything is traditional except for the cakes that require more pricey ingredients. The client can choose from any frosting they want and it is included. I do charge an extra .25/per serving if they want ganache on top of that. 

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