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Need help with pricing!

post #1 of 6
1/30/13 at 11:49am
Thread Starter 

Looking for advice on pricing with this cake.  Its an 8"/6" but the 8" on bottom will be a dummy cake since the bride is just looking for "something to cut into" What do you guys think? Thanks in advance!

 

Katieattachment.php?attach_id=c39df2817610a98d01c098948b4f88dc&mid=mid.1358480741493%3A34d517978859867427&hash=AQD9plGV0_hiMqNC

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post #2 of 6
1/30/13 at 11:57am

the link is not cooperating for me

 

maybe repost the photo

 
 

 

 

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post #3 of 6
1/30/13 at 12:40pm
Thread Starter 

*

did that work?

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post #4 of 6
1/30/13 at 12:52pm

the only real difference time wise in reproducing the cake with one foam layer is

 

you don't have bake & fill the 8" cake

 

you still have to shop, measure, bake, make icing, decorate

 

it takes very little effort to also make/bake the 8"

 

in some cases acquiring the 8" dummy might mean an extra trip to another store even (gas, money, time)

 

so therefore a lot of people charge the same amount because it's basically the same amount of work

 

whatever your per serving price is

 

i think across the country i could see that going for $4-$8 a serving give or take by mortal bakers not the super big names

 

flowers might be additional--might be an upcharge for more than double amount of fondant too

 
 

 

 

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post #5 of 6
1/30/13 at 12:55pm

but just quote one price

 

don't detail the upcharge to the client unless they start comparing & ask specifically

 
 

 

 

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post #6 of 6
1/30/13 at 1:27pm
How much will the ingredients cost (including the dummy tier)? How many hours do you expect this order to take to complete? What is your per-order overhead cost?

We price dummy tiers the same as real tiers.
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