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Please help me to price the caKE - Page 4

post #46 of 56

I'm glad I found this thread, Earlene sounds like a kind and generous person.

 

http://cakecentral.com/t/615548/earlenes-chart

post #47 of 56
Quote:
Originally Posted by enga View Post
 

I'm glad I found this thread, Earlene sounds like a kind and generous person.

 

http://cakecentral.com/t/615548/earlenes-chart


Oh my goodness.  I really enjoyed reading the old thread you posted, Enga.  It's so fun to find out stuff like this!  I was very proud to meet Earlene in person at the 2010 ICES (International Cake Exploration Society) meeting in San Diego.  I was a BRAND NEW NOOBIE (had a whopping 6 months of Wilton courses under my belt), and there I was, in the Cake Hospital for Demonstration Cakes fixing my borders in the SAME room with THE famous.......Earlene......

 

Wow.  It doesn't get much better than that.  She was very gracious and polite and was kinda tickled at my adulation when I approached her and said "it is an honor to meet you!". 

post #48 of 56

Hi Apti, I'm glad you enjoyed it too! I have read through a lot of threads, some of them read like soap operas,lol. I gained so much information from them. I even saw threads from one of my fav decorators Edna De La Cruz!

 

I'm a adamant YouTube fan, it's fascinating to know that a lot of famous cake artists and pastry chefs on there belong to this site. I have seen more than a few pop up in threads and leave us in awe.

 

I think that it is truly admirable of Earlene to care so much about her customers that she created a chart so they would have enough cake.

 

I don't sell cakes at this time. I have been taking time off to restructure what I want to offer customers as a cake artist and baker. After reading the thread and going to her website, I see that her system worked for her and her customers. And that whatever chart we use whether it's hers, Wilton's or our own. If it works for you and your customers then it shouldn't matter what everyone else uses.

 

I know pricing is a hot topic on CC. I tried to use a system that would prevent me from undercharging myself or overcharging the customer in a atmosphere where I felt comfortable selling a cake and they felt comfortable buying my cakes. It didn't work, hence the restructuring part. I lowered my standards to fit their standards and I was not happy with what I was selling. So until I get that equilibrium, I wont be selling anything.

 

It's like a balancing act, use what works for you and your standards.

post #49 of 56

Apparently Earlene is saying two different things. I'll stop quoting her statements from her chart.

 

Quote:

Originally Posted by ugcjill View Post
 

When figuring prices, the piece of the equation many home based businesses forget is profit for the business itself. It is a learner's mistake, but a tragic one. No profit for the business means that you are drawing from your own salary when you need equipment, supplies, training (like trying new techniques), and any extra expenses.

 

Your salary should be yours to keep. Just yours. Pay the cable bill, buy an air hockey table, invest in ornamental fish - it's your thing, I won't judge.

Overhead covers your costs. That's utilities, ingredients, supplies and transportation costs to support your existing business.

Profit will buy your business the new pans, the practice cakes, the table at the bridal show, the oven repair when it goes kaput, etc...

 

Home bakers who undercharge don't have lower costs - they pay retail prices for all supplies and dedicate costly residential square footage in the home vs. lower cost retail locations. Business profit is handed right back to the customer, money from the family budget is sapped to fund discounted product, the economic value to the industry is lowered and the illegal bakeries divert tax money from the community.


So true. When this is stated: "many home based businesses forget is profit for the business itself." It just usually falls on deaf ears. Your post was correct and extremely valuable and very much likely to be ignored.

post #50 of 56

Quote:

Originally Posted by ugcjill View Post
 

When figuring prices, the piece of the equation many home based businesses forget is profit for the business itself. It is a learner's mistake, but a tragic one. No profit for the business means that you are drawing from your own salary when you need equipment, supplies, training (like trying new techniques), and any extra expenses.

 

Your salary should be yours to keep. Just yours. Pay the cable bill, buy an air hockey table, invest in ornamental fish - it's your thing, I won't judge.

Overhead covers your costs. That's utilities, ingredients, supplies and transportation costs to support your existing business.

Profit will buy your business the new pans, the practice cakes, the table at the bridal show, the oven repair when it goes kaput, etc...

 

Home bakers who undercharge don't have lower costs - they pay retail prices for all supplies and dedicate costly residential square footage in the home vs. lower cost retail locations. Business profit is handed right back to the customer, money from the family budget is sapped to fund discounted product, the economic value to the industry is lowered and the illegal bakeries divert tax money from the community.


 

Quote:

Originally Posted by howsweet View Post
 


So true. When this is stated: "many home based businesses forget is profit for the business itself." It just usually falls on deaf ears. Your post was correct and extremely valuable and very much likely to be ignored.

What???  What did y'all say???  I think it had a "p" sound to it.  Pfft????  THAT must be it, Pffft...

post #51 of 56
Enga, you didn't do anything wrong. I think those you are trying to help understand what you are saying, at least you are offering some help to others rather than saying "you cant answer that question on here." Pricing cakes has to be individual based on many many things, charts are there for us as a guide but other facts have to be considered as well so you were fine Enga.
post #52 of 56

Thank you Brenda for understanding where I'm coming from.

post #53 of 56

As IndyDebi always said, "Use the Wilton chart for PRICING."  An 8" cake serves 24 X whatever your per serving price is.  The customer can sit down with a fork and eat the whole thing;  that doesn't make the cake a serving for 1.

Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #54 of 56
You are very welcome icon_smile.gif
post #55 of 56

So everyone is working in $ and I'm in £.

 

I’m new to the cake business and not had a lot of experience I have researched cake pries by me and they are all asking for about £42 for a 12 inch that’s decorated so I decided to go for £30 it costs me about £7 to make, I feel like I need to charge more but if I do they can get a ‘perfect professional’ cake for £42, so I feel stuck on my charges.

 

Any help would me greatly appreciated. 

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

So everyone is working in $ and I'm in £.

 

I’m new to the cake business and not had a lot of experience I have researched cake pries by me and they are all asking for about £42 for a 12 inch that’s decorated so I decided to go for £30 it costs me about £7 to make, I feel like I need to charge more but if I do they can get a ‘perfect professional’ cake for £42, so I feel stuck on my charges.

 

Any help would me greatly appreciated. 


Welcome to the forum.  I strongly suggest you read every single post from the beginning of this thread AND apply those concepts.

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