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How do you price a fondant cake?

post #1 of 24
Thread Starter 

Hi everyone,

I've been in business for over 1 year now and have started selling more cakes than cake pops (my business started exclusively with cake pops). So now I make all kinds of cakes and i do make my own fondant as well. When I usually send a fondant cake quote to a client, they are usually pleased with the price. For example, the cake attached here I charged $139.99 plus tax. The price included 30 servings and the fondant work. The client had no complaints about the price and she understood that the fondant involves a lot of work and it is expensive as well. What do you guys think? Was this cake overpriced? What would you have charged for it?

Thanks!

-Gru-

 

 

IMG_20130818_100747_resized.jpg 328k .jpg file
post #2 of 24
If you want my honest opinion I see a lot of problems with the cake. There's major bulging in the bottom tier, your board looks very flimsy, and your fondant work needs to be more clean. I don't think your ready to be selling cakes yet.

I would recommend allowing your cakes to settle before frosting or covering with fondant. Also, practice your fondant work on cake dummies. That way you can charge the proper amount for all your hard work.

Please don't misunderstand, you asked others opinions, you should be properly compensated for your cakes, I only hope to provide some constructive criticism so you can succeed and have a thriving business.
post #3 of 24
Thread Starter 
Thanks for the feedback but my question was about pricing and not if I am ready to sell cakes or not. I have been selling quite a lot of cakes weekly and have never had a complaint about how they look.
post #4 of 24
Quote:
Originally Posted by JujuSweetz View Post

Thanks for the feedback but my question was about pricing and not if I am ready to sell cakes or not. I have been selling quite a lot of cakes weekly and have never had a complaint about how they look.

The quality of your work goes a long way in determining how you price. If any of the pros here did that cake they would be able to charge a higher price than you did simply because the quality of their work would be better.

Pricing a fondant cake should not be any different from pricing cake pops if you already have a solid pricing structure you were already using for the cake pops. What does it cost you to make the product (doesn't matter if it's cake pops or tiered cake)? How many labor hours are involved? What is your profit margin? It doesn't really matter what the product is, the pricing principles remain the same.

If you need basic pricing info, do a search, there are at least 2,000 threads on pricing.
post #5 of 24

There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

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There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

Reply
post #6 of 24
Quote:
Originally Posted by JujuSweetz View Post

Thanks for the feedback but my question was about pricing and not if I am ready to sell cakes or not. I have been selling quite a lot of cakes weekly and have never had a complaint about how they look.


You've been in business for over a year now

You sell quite a lot of cakes weekly

 

You don't get any complaints about how they look

 

 

 

What prompted you to suddenly think you needed to CHECK whether you were charging the right price??

 

Sorry, but I just don't get it..............   if you can allow me to be honest - I would have to agree that the quality of your product is not fantastic. 

 

Don't get so defensive that you fail to see areas where you can improve - you are only cheating yourself.    Every cake I make, I look at things that I could improve on next time.

 

Using the cake above as an example - I think it would look a lot better if you didn't carry your stripes down the side of the cake and onto the board (they even continue over the edge of the board)

 

Yes, there is a definate bulge in the top tier - something that could be improved

 

Not sure of pricing for your area - but I know my product would have to be a lot better than this to get $150 

Keep doing what you are doing - if you can get it  :)

 

A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

Hero of all time - GODOT

 

 

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Th...

Misc 3D Cakes
(1 photos)
  
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A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

Hero of all time - GODOT

 

 

www.facebook.com/applegum

Th...

Misc 3D Cakes
(1 photos)
  
Reply
post #7 of 24
Quote:
Originally Posted by JujuSweetz View Post

Thanks for the feedback but my question was about pricing and not if I am ready to sell cakes or not. I have been selling quite a lot of cakes weekly and have never had a complaint about how they look.

I wasn't trying to be hurtful, as I previously stated. As Pam and V stated, your quality will effect your pricing. Also, you've been asking questions about why your cakes were under/overcooked and needing help making gumpaste figures. Some of which are very basic questions. I was merely suggesting ways you could improve your business I meant no disrespect.
post #8 of 24

Juju, I would charge about $300 if I were doing that design, which is really cute, btw.  That would be for a 5 in over an 8 in, 32 serving cake. That said, I do very clean work. So, I agree with what l understood Pam to be saying which is that with a little more effort, you could make a lot more money.

post #9 of 24
I would have charged almost $400 for that style of cake.

That one is leaning. Did you use supports?

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)
 
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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)
 
Reply
post #10 of 24
Quote:
Originally Posted by DeliciousDesserts View Post

I would have charged almost $400 for that style of cake.

That one is leaning. Did you use supports?

Ain't nobody got time for dat!

post #11 of 24

If you put some more practice into making those cake lines cleaner, you can definitely price them higher.  Your details (modeling) are pretty much spot on, although I would agree with the above comment about not trailing your fondant onto the cake board.

 

I'd even move your cake onto a cake drum and work from there.  It gives it a more refined look.  There is value in that, too.

 

Hope this helps:)

post #12 of 24
If you do insist on trailing your fondant down onto the cake board use a drum instead and finish it off properly with a ribbon. Regular boards are too thin for that 'look'.
post #13 of 24

The top tier looks like it's getting pretty squashed, did it look like that right after you covered the cake or did it settle?

There are a lot of great tutorials on how to cover a cake in fondant to get rid of the "round" shape.

 

I know you said you've never had complaints on the appearance of your cakes, but if you want them to look professional, straight sides and clean lines are a huge factor in pricing and one of the first things people can look at to determine how experienced you are as a decorator. A cute cake design is one thing, but if it's bulging and leaning, the design gets lost on the fundamental problems.

Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
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Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
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post #14 of 24

Why would they complain....they got what they paid for. OP. the point that everyone is trying to make is they can't tell you what they would charge for THAT cake, because they wouldn't have made THAT cake. It is an adorable design and the figures are done very well. They are telling you that you could charge a lot more if you just worked on a few issues. I was always told if you want to be skinny, do what skinny people do. If you want to get premium prices for your cakes, do what the people who get those prices do. You can either allow this to hurt your feelings or use it constructively which will benefit you and your bottom line. If "good enough" is good enough for you, then you might not want to ask questions you may not like the answer too.

post #15 of 24
Thread Starter 
Quote:
Originally Posted by vgcea View Post


The quality of your work goes a long way in determining how you price. If any of the pros here did that cake they would be able to charge a higher price than you did simply because the quality of their work would be better.

Pricing a fondant cake should not be any different from pricing cake pops if you already have a solid pricing structure you were already using for the cake pops. What does it cost you to make the product (doesn't matter if it's cake pops or tiered cake)? How many labor hours are involved? What is your profit margin? It doesn't really matter what the product is, the pricing principles remain the same.

If you need basic pricing info, do a search, there are at least 2,000 threads on pricing.

I completely agree! And I am always honest with my customers and they know I am not an expert in fondant cakes yet. However, they still choose to go with my cake because they like the taste of my products, my customer service, and pricing. When it comes to fondant work, the labor hours is really what I am thinking of in regards to pricing. What is our labor hours worth, etc...Anyway, I will search through other threads on pricing.

Thanks,

Gru

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