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Need ideas for pricing all the "extra" fondant and gum paste work that goes on a cake that is... - Page 2

post #16 of 21
Thread Starter 

Thanks all for your comments and help and support. I love the idea of individually pricing each item and adding it to a base cake price. I used this formula on a recent cake order. I drew up progressively more detailed cake ideas with the last, most intricate ideas being presented last. The customer fell in love with the last drawing and was willing to pay for all the extras! It worked great. I actually got my asking price and the customer was thrilled!

     I do not regret any cake I have done, even the way under-priced ones. Each has been a learning experience and has boosted my portfolio for future orders! I will always take the extra time for the intricate details because I love the artistic aspect of this job. I love what I do and I don't do it for the money, but I like the money!! But I am going to start asking for more money for the extra time I take.

     I am moving to Houston, Texas in 2 weeks. I know the cake business will do better there than here in Melbourne, Florida. We are moving with my husband's new job.

I am going to start off from the very beginning pricing my art work for its true value!! 

post #17 of 21

That cake is amazing, so neatly done!!

 

It's hard to find a customer who will pay this amount, but that is a $1500-$1600 cake.  I have a hard time quoting prices on custom cakes because each one I make is the first one I make and I have no idea how to charge.  However, for you, moving forward, you should quote high prices.  You should make that cake for the Red Sox players when they win the World Series.  (I'm not from Boston or anything....:grin:)  They are an example of an entity that would pay top dollar for your talent.  

 

You may have to scale down your cakes to those that are affordable, particularly so your time will be compensated.  I bet you can make something that's still exquisite but doesn't take as long.

post #18 of 21
Quote:
Originally Posted by rebeccascakes View Post

Thanks all for your comments and help and support. I love the idea of individually pricing each item and adding it to a base cake price. I used this formula on a recent cake order. I drew up progressively more detailed cake ideas with the last, most intricate ideas being presented last. The customer fell in love with the last drawing and was willing to pay for all the extras! It worked great. I actually got my asking price and the customer was thrilled!
     I do not regret any cake I have done, even the way under-priced ones. Each has been a learning experience and has boosted my portfolio for future orders! I will always take the extra time for the intricate details because I love the artistic aspect of this job. I love what I do and I don't do it for the money, but I like the money!! But I am going to start asking for more money for the extra time I take.
     I am moving to Houston, Texas in 2 weeks. I know the cake business will do better there than here in Melbourne, Florida. We are moving with my husband's new job.
I am going to start off from the very beginning pricing my art work for its true value!! 

Let me be the first to welcome you!icon_biggrin.gif You're gonna love Houston.
post #19 of 21
Quote:
Originally Posted by rebeccascakes View Post
 

I drew up progressively more detailed cake ideas with the last, most intricate ideas being presented last. The customer fell in love with the last drawing and was willing to pay for all the extras! It worked great. I actually got my asking price and the customer was thrilled!

 

This is a great sales technique, sometimes referred to as "good, better, best".  You present 3 progressively more intricate/expensive options, and almost all customers will choose "better" or "best".  Rarely does anyone see the "good" option as a good value when they see how much more they can get for a little more money.

 

Liz

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

Reply

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

Reply
post #20 of 21
Quote:
Originally Posted by liz at sugar View Post

This is a great sales technique, sometimes referred to as "good, better, best".  You present 3 progressively more intricate/expensive options, and almost all customers will choose "better" or "best".  Rarely does anyone see the "good" option as a good value when they see how much more they can get for a little more money.

Liz
... Then one day you get the customer who wants the "best" option for the price of the"good" and would absolutely not back down. LOL!!!
post #21 of 21
Thread Starter 

Thanks VGCEA! I am excited. We went house hunting last week and found a home in Kingwood!! Love the neighborhood!! My husband will be working at the George Bush Airport, so Kingwood keeps his commute short!. We have never lived in a big city!

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Cake Central › Cake Forums › Cake Talk › Cake Decorating Business › Need ideas for pricing all the "extra" fondant and gum paste work that goes on a cake that is not covered by a $4 to $6 per serving charge.