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How does everyone price their cakes? - Page 2

post #16 of 70
That is one ***y cake.
post #17 of 70
Thread Starter 

You guys are so mean, I am going back to cake we bake websight. I don't need this, you don't know me. 

post #18 of 70
Quote:
Originally Posted by scrumdiddlycakes View Post

That is one ***y cake.

 

At least it didn't have a big ol' rat sitting in the middle of it.

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
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Christmas
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deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply
post #19 of 70
Thread Starter 
Quote:
Originally Posted by scrumdiddlycakes View Post

That is one ***y cake.

yore a b****

post #20 of 70
Quote:
Originally Posted by cakeyouverymuch View Post

The question is, do we flag, do we ignore, or do we play?

Well if she wants to play, I say we play 😈😈
post #21 of 70
First of all grocery store cakes aren't better, in my humble opinion, they are the furthest from fresh you can get. If you want a successful, profitable business you can't compare your prices to a large chain like that. Not if you want to sell custom, quality cakes. I thought you were talking about a storefront bakery like Sprinkles when you were saying they were too expensive.

Secondly, you do have overhead, it's not going to be as high but you do have other expenses. Overlooking them is very common when starting out-from a consumer standpoint they don't always realize the expense or value that goes into making a custom cake which is why the market is over saturated and our work is devalued. I just can't understand why someone would knowingly devalue their own work/time.

You use electricity/gas & water for baking. At the very least most states require a food safety course. All your decorating tool, supplies (boxes, boards, cake rounds, dowels, paper towels, etc.) these things should all be factored into your pricing structure. Ingredients, insurance, marketing tools (business cards, phamplets, website, etc,). Finding the best place to get supplies, practicing & building a portfolio, training (whether you teach yourself or take classes this is an ongoing expense).

I could go on and on.
post #22 of 70

Maybe not a troll but rather the type of newbie cakester who sells "affordable" craigslist cakes. Sad. People like that devalue our businesses.

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VISIT US at BAKINGFIX

 

             Bookshelf    Consulting    Classes    Blog    Facebook  

    

 

 

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post #23 of 70
Quote:
Originally Posted by MimiFix View Post

Maybe not a troll but rather the type of newbie cakester who sells "affordable" craigslist cakes. Sad. People like that devalue our businesses.

Exactly, it's aggravating! I suppose I shouldn't waste my time trying to explain.
post #24 of 70

I like your definition of scratch baking. All this time I thought it meant you had an itch while you baked. I've been doing it wrong for years!

post #25 of 70
Quote:
Originally Posted by scrumdiddlycakes View Post

I like your definition of scratch baking. All this time I thought it meant you had an itch while you baked. I've been doing it wrong for years!

I wondered if anyone else saw that icon_smile.gif
post #26 of 70

a little flimflammery going on while my legs getting yanked & piddled on.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #27 of 70

OMGOMG, You need to stop selling cakes right now and enroll in some food handling courses or at least Wilton classes at Michael's. You are  not ready to sell cakes!

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 #28 of 70
Thread Starter 
Quote:
Originally Posted by shanter View Post
 

OMGOMG, You need to stop selling cakes right now and enroll in some food handling courses or at least Wilton classes at Michael's. You are  not ready to sell cakes!

why do you say that? 

post #29 of 70

I have to agree with shanter, you just aren't ready to start a business selling cakes.  I am not putting your cake down but it definitely needs some work to look more professional.  Not only that, you don't really have any business sense. These are both things you can work on though.  I also agree with Smckinney, grocery store cakes suck.  They a not made in store, they are baked in some factory that flash freezes them then ships them to the stores when they need them, they the stores slaps some completely artificial icing on them that come in buckets and only takes 10 minutes to work on, then they may go back in the freezer if there is no room in the display.  They could even stay completely decorated in the freezer for months before being put out.  I have read a post on here about a woman that worked at a grocery store bakery that decorated a cake and put it in the freezer then quit and months later came back in the store and saw her cake in the display so at that point the cake was month and months old.  Also, most grocery stores work in a loss because stores know they will make it up in other sections of the store and the bakery is just an incentive for customers to come in.  So that once they come in to get their cake they will need to get candles and a card and maybe balloons and food for the party etc... so their markup is in the other items of the store.  Price is based on how much ingredients cost which includes the little things like dowels, cake boards, boxes, electricity, water etc... plus the amount of time it take to make them from start to finish.  The latter can be based on what you want to make per hour and how much you value your time.  So if a cake costs $5 in ingredients and takes 20 hours to make, if you at least want to make minimal wage (which is $7.25) that cake will cost $150 at the very least. 

post #30 of 70
Thread Starter 

Besides for baking time, the cake only took me 20 minutes, so the way I see it it costed $5 and I make $15 in 20 minutes, that is $45 an hour, i'm not stupid. 

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