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Price the Cake 2/11/2013 - Page 2

post #16 of 39
Quote:
Originally Posted by DeliciousDesserts View Post

Yes, when we post a cake for the day we kind of need to specify the details so we are all quoting the same cake.

I wasn't sure if this was a 9 or 10 so I quoted the 9 that is most popular.
It certainly has then proportions of a 9". That's why I quoted a 9.
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #17 of 39
And, what up with all the low serving counts and low prices? That would take an age putting that on the side, and all those dots on top.
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #18 of 39

10" - $266

post #19 of 39

I don't sell but it seems that part of the reason so many people charge so little is they are using non-Wilton serving charts.  Wilton wedding (which generally is thought of as the industry standard in the US) has 10 inch serving 38, 9 inch serving 32.  If people are figuring for 20-24 servings they will be charging a LOT less for the same cake.  Another question I have been having with these pricing threads,is .......are the post responders having a successful and financially solvent business, are they actually profitable?

post #20 of 39

I have a successful, financially solvent and profitable business. Storefront - 2 employees. Bake from scratch with quality ingredients. Purchased fondant (Renshaw).

post #21 of 39

I don't intend to charge by the serving when I start up my business, because honestly there's no way I'd tell someone they'd get almost 40 pieces out of a 10" cake. I'll be charging by the size of the tier, and giving people an idea of how many servings they may get from it, depending on how generous they want to be. I've never been given a matchbox sized piece of cake at a party or a wedding, but maybe my friends knew me well enough to know better! 

elsewhere.
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elsewhere.
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post #22 of 39
Quote:
Originally Posted by Suuske View Post


Perhaps I should have mentioned that my 10" "only"  feeds 20 ... we have larger servings here in the Netherlands.

Hi suuske!
I am a big fan of your cakepops! Being from the Netherlands as well I know the `cakeclimate `problems we have here. I`ll try to write English so the rest can follow us. If you would be a hobbybaker you have a nice price and will have some euro`s left after some hours of fun. But maybe you are a professional homebaker? How many hours would you spend on this cake? What would your hourrate be you give yourself?
Serving sizes differ as well because you probable bake with biscuit, which is much lighter. Americans use cake as their base, wich you would probably slice thinner as well (although we are too hungry people for the wilton chart icon_wink.gif
post #23 of 39
£155/$242 for the 10", no matter how many slices they cut it into!
"Taste your words before you feed them to people."
www.sugaredsaffron.co.uk
www.facebook.com/SugaredSaffron
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"Taste your words before you feed them to people."
www.sugaredsaffron.co.uk
www.facebook.com/SugaredSaffron
Reply
post #24 of 39

9 inch $200, 10 Inch $250  , I too don't care how many pieces they cut it into . I price out at one by two inch pieces, That just helps me get a price for the cake. I give a guide of how many it will feed . But it is up to the client how big they cut the pieces.  I either do mudcake or fruitcake so often you don't need a large piece anyway. 

post #25 of 39
Quote:
Originally Posted by hieperdepiep View Post


Hi suuske!
I am a big fan of your cakepops! Being from the Netherlands as well I know the `cakeclimate `problems we have here. I`ll try to write English so the rest can follow us. If you would be a hobbybaker you have a nice price and will have some euro`s left after some hours of fun. But maybe you are a professional homebaker? How many hours would you spend on this cake? What would your hourrate be you give yourself?
Serving sizes differ as well because you probable bake with biscuit, which is much lighter. Americans use cake as their base, wich you would probably slice thinner as well (although we are too hungry people for the wilton chart icon_wink.gif


oef ... many questions icon_smile.gif and thanks for the compliment.

 

I'm a semi professional homebaker ... (I know, very vague), meaning I still have a dayjob that pays my bills; also meaning I am in the situation of transitioning and getting the paperwork in order, also declaring all my "earnings" (if you can call it that) to the tax authorities ... Last year I had cakes where I actually earned just a few bucks (literally!) on the cakes I made ... I learned fast, very fast.

 

That cake would probably take me 4 to 5 hours in total baking, decorating, cleaning (the colored blocks probaby taking up most of my time), so after deduction of costs, I would end up with probably with an hourly rate somewhere in the region of of $ 9.

 

I use a sponge cake, which is bit more heavier but a lot less dry. I try to tell people not to cut "applepie servings", but indeed ... we are a hungry bunch icon_lol.gif

post #26 of 39


That is my cake slice dummy, on a saucer. It is 1"x2"x 4.5" I wouldn't want anymore cake tan that, and we cut an 8" single layer into 12 pieces to serve the family dessert. It is the size it should be (an 8" double layer would be 24 slices) I am the fattest one here, and it is plenty cake.

Hardly match boxed size.
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
post #27 of 39
I want a slice dummy!!!

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)
 
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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 #28 of 39
Quote:
Originally Posted by DeliciousDesserts View Post

I want a slice dummy!!!
Hubby cut it for me on my table saw, from a 2x4. I should've sanded it, but I am LAZY! I only want to work for cash icon_wink.gif

I use it to educate every person who walks through the doors. I say,"this is 1x2x4.5 inches and the size a slice of cake should be. So hold it, and memorize and check the table at the reception; if your slices are much larger or smaller, you will not be getting the best value for your wedding cake budget."
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
post #29 of 39

I was referring to the 1x2x2 servings!

elsewhere.
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elsewhere.
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post #30 of 39
Quote:
Originally Posted by kikiandkyle View Post

I was referring to the 1x2x2 servings!
Who the heck cuts good cake that small? They need to be taken out back and whipped, severely! If it is a Christmas fruit cake, they can keep it...
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
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