I am figuring out 2014 pricing for my wedding cakes and need some thoughts.
I do the typical buttercream $xxx and fondant add $xxx. What I'm running into is the "we LOVE this cake, but we don't want to spend extra on fondant. We want you to do it in buttercream."
Now, I don't have a problem with that. However, sometimes a design is made MORE difficult when it is supposed to be fondant but you ask for buttercream.
I charge per serving, and it is mostly all inclusive, with a few upcharges. This is typical in the market I am in. So, now I am debating between jacking up the price the normal $.10-.15 for buttercream and then keeping a fondant charge, or jacking it up by quite a bit and offering their choice of buttercream OR fondant.
You'd think that jacking it up high would chase these people away, but I'm really getting the feeling that it is simply the idea of adding a cost to their per serving pricetag that they think they don't need, not the pricetag itself. As in, "well, we like this hotel and definitely want to stay here, but I don't need the upgrade to the suite- no need to overdo it!"
Does that make any sense at all?
I am in the middle of the pack for pricing right now, and should really be at the top end. So I have a lot of wiggle room. Including fondant would maybe be a good marketing tool at bridal shows, and reduce some of my "can you do it in buttercream" headaches.
Anyone offer fondant within their base price? Thoughts?