Hey, I have a question for y'all. 

I am doing a specialty cake, made in the shape of a poodle, cut out of 2 sheet cakes. has fondant and butter cream, pearly bracelets and such. How on earth should I price this cake? I do not want to over charge or undercharge. She is getting an order of petite fours and a dozen cake pops as well. She is a new client, so I don't want her to think I am ripping her off and I don't want to be ripped off for my time. 

Thanks for your help

Hi. Use the search box and type in "how to price cakes" or jason_kraft pricing cakes. Jason has written extensively on this topic. The cakers on here get asked this question multiple times a day and I think they're getting weary of it (judging by some of the responses lately), so try to find the answer through the search box if you can. Good luck! Welcome to the forums. The people on CC are a very friendly bunch; I think they've just hit overload on pricing questions!
 

ACheck the Pricing Formula link in my signature below.

Thank you for your suggestion, I can understand on the overload bit. I have been scratching my head trying to figure out the best way to do this, haha. This blogpost is very informative thank you a lot!!! 

Thank you very much!!! 

I took a look at it, and is is very informative! Thank you for your input and I have favorited it to my favorites box!!!