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This client smh! Rant - Page 3  

post #31 of 93
Thread Starter 
Quote:
Originally Posted by jason_kraft View Post

Before you make another cake, get thee to Restaurant Depot in St. Paul and compare prices.

http://www.restaurantdepot.com/locations?Id=178


Thank you Jason.
post #32 of 93
Quote:
Originally Posted by LovelyCakes4Us View Post

30 dozen eggs 40.00
67 cake mixes 70.00
1 bottle oil 8.00
3 big sour creams 30.00
35lb bag sugar 51.00
35lb bag flour 25.51
salt free
2 gals of milk 5.00
vanilla 8.75
15.00 15 bags marsh mellows
24.00 powder sugar

Must be typos... no way you'd use 67 cake mixes and 30 dozen eggs.  And if you used 6-7 mixes, they wouldn't cost $70.  Why would you use any sugar and flour at all along with mixes, much less 35 lbs. of each?  (I see you list powdered sugar separately for icing, so 35 lbs. of sugar wouldn't be an icing ingredient.)  Are you providing 2 gallons of milk to be consumed by the guests to wash down their slice?  Dowels are much cheaper, and sour cream at Sam's is nearly half that.  You should figure your cost by what is actually used... if you charge one customer for all sugar and flour that you choose to buy in 35 lb. bags, does it mean the next customer gets it at no charge because you've already been reimbursed for it?

post #33 of 93

That list had me flummoxed.

post #34 of 93

Yeah, those ingredients and costs didn't make much sense to me either.  But . . . getting back to the original post.

 

Run.

 

That cake, with delivery is $1200 easy.  Seriously.

 

Nothing you will make for $500 will look remotely like that picture.  And then he will be disappointed.  And trash you.

 

Say this over and over.  "His budget is not my problem."

 

If he wants that cake, he will find the money for it.

Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
post #35 of 93
Quote:
Originally Posted by CWR41 View Post

Must be typos... no way you'd use 67 cake mixes and 30 dozen eggs.  And if you used 6-7 mixes, they wouldn't cost $70.  Why would you use any sugar and flour at all along with mixes, much less 35 lbs. of each?  (I see you list powdered sugar separately for icing, so 35 lbs. of sugar wouldn't be an icing ingredient.)  Are you providing 2 gallons of milk to be consumed by the guests to wash down their slice?  Dowels are much cheaper, and sour cream at Sam's is nearly half that.  You should figure your cost by what is actually used... if you charge one customer for all sugar and flour that you choose to buy in 35 lb. bags, does it mean the next customer gets it at no charge because you've already been reimbursed for it?

It sounds like she uses the White Almond Sour Cream Cake recipe, which calls for extra sugar, flour, sour cream along with mixes...But I agree, even then the list sounds off, even though the list she posted was servings for 300.

No his mind is not for rent, to any god or government...

No his mind is not for rent, to any god or government...

post #36 of 93
Quote:
Originally Posted by leah_s View Post

Yeah, those ingredients and costs didn't make much sense to me either.  But . . . getting back to the original post.

 

Run.

 

That cake, with delivery is $1200 easy.  Seriously.

 

Nothing you will make for $500 will look remotely like that picture.  And then he will be disappointed.  And trash you.

 

Say this over and over.  "His budget is not my problem."

 

If he wants that cake, he will find the money for it.

 

 

^^^YES!  This cake would have started at $1000 for me.  Add on the details and it would easily top $1200-1500. 

There are times when I think I can help. Other times I think, given an already shallow gene pool, I am doing more for humanity by just letting go...

 

www.brendabakes.com

There are times when I think I can help. Other times I think, given an already shallow gene pool, I am doing more for humanity by just letting go...

 

www.brendabakes.com

post #37 of 93
Quote:
Originally Posted by jason_kraft View Post


$475 is way too high for ingredients and supplies for a 250 serving cake.

Can you post a breakout of how you got to this number? It might help determine where you are overpaying.

Yes I agree with Jason. That seems a bit much for ingredients only.

Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
post #38 of 93
Quote:
Originally Posted by jason_kraft View Post


$475 is way too high for ingredients and supplies for a 250 serving cake.

Can you post a breakout of how you got to this number? It might help determine where you are overpaying.

i was also thinking this...i guess i don;t see how the ingredients/boards/dowels for a cake this size could cost $475.... i'm curious to hear the breakdown here

post #39 of 93

If the whole cake is to be one flavor, the most mixes you will need is 22, figuring 14 serving for mix, and if you are adding sugar and flour, you'll need even less. 

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.
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.
post #40 of 93

I'd love to know how 67 boxes of cake mix makes 67 cups of batter. Especially when made with 360 eggs. 

elsewhere.
elsewhere.
post #41 of 93

I am pretty sure she posted the wrong list. Looks more like an inventory list, or a list of what is needed for a bunch of projects. Maybe?

"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
post #42 of 93
Quote:
Originally Posted by kikiandkyle View Post

I'd love to know how 67 boxes of cake mix makes 67 cups of batter. Especially when made with 360 eggs. 

Well, with the wasc recipe it is 4 eggs per mix, which would be 268 eggs. But she would only need 22 mixes... 

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.
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.
post #43 of 93

Send him to the grocery store!

post #44 of 93
Thread Starter 
Quote:
Originally Posted by CWR41 View Post

Must be typos... no way you'd use 67 cake mixes and 30 dozen eggs.  And if you used 6-7 mixes, they wouldn't cost $70.  Why would you use any sugar and flour at all along with mixes, much less 35 lbs. of each?  (I see you list powdered sugar separately for icing, so 35 lbs. of sugar wouldn't be an icing ingredient.)  Are you providing 2 gallons of milk to be consumed by the guests to wash down their slice?  Dowels are much cheaper, and sour cream at Sam's is nearly half that.  You should figure your cost by what is actually used... if you charge one customer for all sugar and flour that you choose to buy in 35 lb. bags, does it mean the next customer gets it at no charge because you've already been reimbursed for it?

No, i wrote it down in a jiffy! icon_biggrin.gif and i use two different frosting's, one needing sugar one powder sugar.. I doctor my mixes i would never just use a mix itself yuckdunce.gif it depends on where you go for tools and state where i go dowels are he price listed.. Is a personal list meaning i ALWAYS add a extra few dollars and such just so i know that i have enough $ for that order.. 


When i jot down more, then when the total comes up i'm not shocked.. There's NOWAY i'm looking at all ingredients with in 6 minutes that i posted that and getting everything correct! 

 

And i don't have any time to sit here and and add up everything with all the other work i have going on. Its not that serious lol!icon_razz.gif

post #45 of 93
Thread Starter 
Quote:
Originally Posted by kikiandkyle View Post

I'd love to know how 67 boxes of cake mix makes 67 cups of batter. Especially when made with 360 eggs. 

Anyone heard of typo lol sheeshicon_surprised.gif

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