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What would you charge? (pic included)  

post #1 of 34
Thread Starter 

My first cake order. I've done cakes for family and friends, but have just started spreading the word to others. I used 6 in. and 8 in. pans. I told her $35, but she paid 40. I know alot of folks in my area don't have much money, but I know that those who do have the money will be willing to pay the right price. Anyway, after making the cake and figuring prices, I had about $15 into it. 6-8 hours? I should have timed how long each step took. But out of curiosity, what would you charge for something like this?

 

 

post #2 of 34

Wow...I think no matter where you live....that is hugely under priced.    I know pricing varies from state-to-state....but my 6/8 "STARTS" at $99.....that's before any of those triangles, skull heads, rolled (pita) fondant border, bow, topper, and whatever I can't see.   

 

And I'm sure $99 for a stripped 6/8 is way cheaper than many other people in other areas.  

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
post #3 of 34
$200-250
post #4 of 34
I love this cake! Definitely underpriced. But I think pricing cakes is as much as a learning curve as creating the things! When I've under charged I kick myself but I do a great job get great pictures (of which you've done both) and tell myself it will be great marketing.
post #5 of 34
By the way you asked how would you price something like this. I charge a base price, which is your price per portion x size of cake. There's your blank canvas. Then I charge for each tier dependant on the intricacy and time required ie those Diamonds look like a complete pita. Sugar flowers, bows or skulls etc extra on top, dependant on how long they take to create + cost ingredients. Hope that helps?
post #6 of 34

I would have charge $60 - $70 for it here.  People won't pay $200 for 20 servings of cake - not even wedding cake - here in Missouri. 

post #7 of 34
6" + 8" rounds = 36 servings.
post #8 of 34

I just recently did a cake with the same theme.  This is a 9" white cake with buttercream frosting covered with Fondarific:  http://cakecentral.com/g/i/2958668/a/8/monsters-high-birthday-cake-my-cousin-is-allergic-to-tree-nuts-for-her-birthday-i-created-a-special-white-cake-with-buttercream-frosting-it-is-covered-with-a-mix-of-pettinice-fondarific-fondants-the-skull-logo-was-created-with-a-mix-of/flat/0

 

This was for my cousin's daughter and I did not charge her.  If I was going to charge (and if the logo wasn't copyright protected), I would have charged at least $65.  My price is almost double for almost half.  Pricing does vary according to region, market, and skill level.  

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)
 

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)
 
post #9 of 34

I too am in an area where people do have a lot of money.  The only time I under price a cake is when I havent done it before and Im not sure how it will turn out. I recently did a wrestling ring and it was a 10in square cake and I only charged the man $65, because I had never done one before.  $65 dollars for that cake would have been underselling it. 

I am in the poorest part of NC but a cake like that with the detail and the materials, I would hav enot sold it for less than $85.  When I just started out selling my cakes to other people besides friends and family  I was giving away my cakes too.  If you go ahead and bring your prices up with the work you are doing trust me @ $85-90 you are doing them a favor.  The cake looks really nice by the way and keep up the good work.  I go by my serving sizes for my base pricing.  Print out the wilton serving chart and just adjust it to your area for how much you are going to charge pre serving.  Right now Im at $2 a serving so times that by 32 would have started them off at 64-65 dollars. 

 

BUT DAMN THESE PEOPLE UP HERE HOLLERING 100-200 DOLLARS I HAVE TO MOVE QUICKLY icon_lol.gif

post #10 of 34
I would do it for $135, but it would be a little more professional looking, and not take quite as long.
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 #11 of 34
Quote:
Originally Posted by Annabakescakes View Post

I would do it for $135, but it would be a little more professional looking, and not take quite as long.

well that was a low blow ugh.....................

post #12 of 34
Quote:
Originally Posted by eatmycakebaby View Post

well that was a low blow ugh.....................
that's not how I meant it, so check yourself. For the purposes of pricing, the way the cake turns out is a factor. I can't command the prices that Ron Ben Israel does, because his cakes are way more professional looking than mine. Facts are facts, they don't have feelings.
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 #13 of 34
Thread Starter 

DeliciousDesserst, Love your cake! It's so clean and perfected! Mine wasn't quite as professional looking. It wasn't as good as I'd have liked, but with time and practice I'll get there.

post #14 of 34
Thread Starter 

 Annabakescakes, I won't lie, the comment stings a little. But it is what it is. I was disappointed with how it came out, but wasn't about to spend more time on it, for the price I was charging. I am by no means a professional, but I get a step closer with every cake!

 

jason_kraft, I have yet to get a handle on the serving size thing. There's Wilton's and there's Earlene's. This cake was for 15-20 people. I have another order for 30 and planned on doing the same 2 tiers. Not quite sure how to do a 2 tier cake for 20 people and what chart to go by for party cakes . . . 

post #15 of 34

CHILD SWERVE talking about a check myself.. chicken fly  you should have just stated what you would have charged for the cake as is, that was the point of her putting the picture up here. its a nice cake point black period.

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