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What would you charge? - Page 2

post #16 of 25
Thread Starter 
Thanks icon_smile.gif I can't take credit for the stand, my very clever hubby & brother made it all from food grade stainless steel icon_smile.gif I can't take credit for the levelling either lol that's all thanks to my Agbay!! Love it!!
post #17 of 25

for fondant cakes I charge $4.50/serving.  depending on the sizes of your tiers etc, etc... that would tell you the price.  I follow wilton's serving guide.  I would also add an additional charge for the lovely beads and if I was providing a stand like that there would be a stand rental fee and refundable deposit.

 

HTH

post #18 of 25
Agbay? I'm gonna have to google that!
post #19 of 25

Here is an easy formula to follow.  Take the cost of all your materials, do not forget to add in cost of light, gas or anything else we would call "Overhead" I would include either the cost of the hardware or if you lend it to them a rental.   Multiply that by 3.  Do not forget delivery and set up if necessary.

Virginia 323.253.8213
www.urbanainez.com
He is the man of my dreams, my prince; He gives me the desires of my heart, He completes me. His name is Jesus
Reply
Virginia 323.253.8213
www.urbanainez.com
He is the man of my dreams, my prince; He gives me the desires of my heart, He completes me. His name is Jesus
Reply
post #20 of 25
Quote:
Originally Posted by auntginn View Post

Here is an easy formula to follow.  Take the cost of all your materials, do not forget to add in cost of light, gas or anything else we would call "Overhead" I would include either the cost of the hardware or if you lend it to them a rental.   Multiply that by 3.  Do not forget delivery and set up if necessary.

If you have an assembly-line style business that makes consistent products at high volumes this might work, but for custom cakes this formula is too simplistic since it does not take into account the different amount of labor required for different cake designs. Material cost * 3 will result in pricing a simpler cake too high and a more complex cake too low. It also does not account for adjusting profit margins based on local market values.

A more accurate formula would be ingredients + labor + per-order overhead + markup (profit).
post #21 of 25

Pardon Anna?

post #22 of 25

Ha you just disappeared Anna, so I suppose it doesn't matter

post #23 of 25

Yes Jason, I agree there are a lot of variables.  I was just giving an quick and easy formula to start with.  We all know there is no perfect rule of thumb because in our world of caking things change rather quickly.  Even something like where one is located makes all the difference.

Virginia 323.253.8213
www.urbanainez.com
He is the man of my dreams, my prince; He gives me the desires of my heart, He completes me. His name is Jesus
Reply
Virginia 323.253.8213
www.urbanainez.com
He is the man of my dreams, my prince; He gives me the desires of my heart, He completes me. His name is Jesus
Reply
post #24 of 25
Thread Starter 
Thank you all icon_smile.gif
post #25 of 25

Beautiful!

"Everyone you meet is fighting some kind of battle. Always be a little kinder than necessary... "
-J.M. Barrie
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"Everyone you meet is fighting some kind of battle. Always be a little kinder than necessary... "
-J.M. Barrie
Reply
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