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Prices...How Much?!? - Page 4

post #46 of 56
Quote:
Originally Posted by BatterUpCake View Post

At this point I will take the 3 $50 cakes...lol. They won't be 3 tier cakes though! But yes I would rather do a cake that challenges me. There are so many things I want to try! I have been wanting to do the bushel of crabs cake for awhile. I don't have anything for this weekend so I am making it for fun. I'll take it to the picnic tomorrow and leave my cards beside it.

I'd love to see that when it is done. I love trying new things. I always send them with my hubby to work.

post #47 of 56
The best advice I ever saw was that you price your cakes. Never think it is too much. When you start to value your work others will too. I used to feel like I overcharged for everything but I had to just stop feeling bad. If they don't want to pay for my services then I'm not going to do it. If they want Walmart prices they can go to Walmart. icon_smile.gif I don't do many sugar cookies but for the John deer cake I would do at least $60-$70. But check your ingredient prices. And then add to it what YOU think your work is worth icon_smile.gif
post #48 of 56

I have also been having trouble uploading pics the last few days. I'll get it up there no matter what.

post #49 of 56
I am just starting out as well. Right now I'm not really charging anyone, I get to learn and do something I really enjoy and am pretty good at. Here are my suggestions to you. Make it known if you plan to sell your cakes, even if it's a just an idea. Let people see your work (it's great by the way) and do some research. I live in a suburb of St. Louis and we literally have one bakery. I looked at what they offer and several bakeries in St. Louis. That along with the pricing matrix, I've come up with reasonable prices for cakes when I'm ready to sell. I won't be under-cutting any local business but I also won't be giving away my time and effort. Don't let anyone in here get you down. There is nothing wrong with hobby baking. Just make sure when you do start selling, your business is legit.
Good luck!!!
post #50 of 56
Quote:
Originally Posted by MommyMonsterof2 View Post

I'm acquiring skills as I go, and I only started doing cakes a couple months ago, so I thought people would take offense if I charged what someone who has years of experience under their belt, so I quoted the lady $75 for a three tiered fondant cake. She said, " Oh No, I can't do that!" So, given this lady goes to my church and I know people don't have a lot of money these days, I told her $30 for a tiered 90% buttercream cake; technically I didn't get paid for anything because that covered the supplies.

 

so what's the other 10% made from?? 

 

I think potential cake decorators/designers should refine their skills before they start selling to the public. 

 

Otherwise they will only get customers who want cheap cakes and who don't care about aesthetics/design/quality- and just have lower standards in general.

If you're not at that level, then just keep practicing and practicing. 

post #51 of 56
Quote:
Originally Posted by Yuzhiyejin View Post

Two attorneys went into a diner and ordered two drinks. Then they took out sandwiches from their briefcases and started to eat.

The waiter became quite concerned and marched over and told them,“You can’t eat your own sandwiches here!”The attorneys looked at each other, shrugged their shoulders and then exchanged sandwiches




    

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That was actually pretty funny, until I got to the part with the SPAM in it.....
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.
Reply
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.
Reply
post #52 of 56

Anna, Spam's not too bad with cheese and mustard icon_lol.gif

post #53 of 56
Quote:
Originally Posted by cakefat View Post

so what's the other 10% made from?? 

I think potential cake decorators/designers should refine their skills before they start selling to the public. 

Otherwise they will only get customers who want cheap cakes and who don't care about aesthetics/design/quality- and just have lower standards in general.
If you're not at that level, then just keep practicing and practicing. 
thank you. I had the exact same point in another post.
post #54 of 56
Quote:
Originally Posted by bct806 View Post

If someone wants to come out and ask then fine, but I still don't think pretending to order a cake is the best way to go about it. Besides, I would think that asking for the price of one cake isn't really going to teach them how to price their cakes in the future. 

 

Quote:
Originally Posted by MommyMonsterof2 View Post

I could never call a professional and pretend to place an order to scope out their prices! Mostly because I just don't think that's right (just be honest), and for another I know my skill is no where near their level!

I just believe offering someone something at a price and quality that I would be willing to pay! And most are absolutely fine with that, but there are others who aren't! I paid a hefty price for my wedding cake years ago, and didn't bat an eye because it was gorgeous, although I still hear today how awful it tasted because of the fondant.

Maybe that doesn't seem "nice".  But I'll tell you what's not nice - undercutting.  So far on this thread a couple of professional bakers have said, sure, pretend to be a customer, take a couple of minutes of my time and get a real price. When someone who knows what they're talking about says something, they may have a really good reason for his/her opinion. it's worth considering.

 

 

Quote:
Originally Posted by BatterUpCake View Post

Your skill on the John Deer cake was at their level...I thought the exact same way and the pro's on here ate me for breakfast. They do not like having their prices undercut by home bakers. It is not fair to them. Of course you adjust your price according to your skill level. Do you mind me asking what you charged for that cake? Or if you didn't charge for it what YOU think you would have charged...

Thank you :)

post #55 of 56

Definitely learn royal icing if you continue to make cookies for people...it's a pain but it hardens and you can stack the cookies and they wont get messed up.  I agree with above comments...see what it costs you to make the cakes, then add a bit in for profit.  Each cake will cost something different probably based on how much time you spend working on it.  I always undercharge and regret it because so much hard work is involved!

post #56 of 56
Quote:
Originally Posted by howsweet View Post

 

Maybe that doesn't seem "nice".  But I'll tell you what's not nice - undercutting.  So far on this thread a couple of professional bakers have said, sure, pretend to be a customer, take a couple of minutes of my time and get a real price. When someone who knows what they're talking about says something, they may have a really good reason for his/her opinion. it's worth considering.

 

 

Thank you :)

Agreed! I'm not saying it is wrong and if the pros (which I am definitely not yet) say they don't mind then go for it. Just not my style I suppose. I wouldn't mind coming out and asking for some help, that's why I signed up here. Just not the type to pretend to order a cake that I have not intentions of getting. 

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