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Question from the "price this cake" thread ...

post #1 of 6
Thread Starter 

After I read FromScratch's great breakdown of what she would charge for that cake, I wondered how everyone presents the price quote to the customer.  Do you just say that cake would be $3000, or do you say, "the base price is $1500, add this and this and this for $ and $ and $ etc. and the total cost would be $3000.

 

Sometimes I feel like I want the customer to know that the bow is going to be $x extra, but when there are lots of add ons, and I tell them the cost of each one, I feel like I am nickel and diming them.  But then, a lot of customers want their "simple" cake, and don't know why I am quoting $75 over the base price for that size of cake.

 

What are your thoughts - do you just tell them the cost of the cake is $3000, or do you break it down for them?

post #2 of 6
I have a "worksheet" I use at the consult.

I break it down to: servings x base price, fillings & decorations, tax, plates & columns, stand rental, & delivery. In my state delivery & rentals are not taxed.

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply
post #3 of 6
If they ask, or seem hesitant, Ill go over everything. Most of the time, that list is sufficient.

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply
post #4 of 6

I have a work sheet I go off of...but I don't break it down for the customer unless they ask..and most of them do not.

“If I was made of cake I'd eat myself before somebody else could.”
Emma Donoghue

Reply

“If I was made of cake I'd eat myself before somebody else could.”
Emma Donoghue

Reply
post #5 of 6

I don't break it down for the clients. I've found for many people just wrapping their minds around flavors, fillings, the difference between layers and tiers, toppers, gumpaste vs fondant is already overwhelming enough. Shoot, I have a hard time getting folks to understand SMBC and ganache. I try to keep things very simple. I might separate the cost of sugar flowers or elaborate decor from the main cake, but my pricing is designed to cover the most basic designs so there's no 'nickeling and diming.'

post #6 of 6

I also give the the complete quote. If it is an elaborate cake or if they ask about very time consuming options, I always give them an indication of how long it will take to carry out a certain task. They either then decide to leave this part off the cake or they book and pay the price without any discussion. This works very well for me as my customers understand that my time will cost them ;-)

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