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Cake Decorating Forum

Working on Standard Pricing

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Tomoore
Forum Addict

Joined: Oct 28, 2006
Posts: 589

Birthday: Nov 19

Posted: Tue Oct 09, 2007 6:17 am

Hey CC-ers...Need your opinion! Smile

Whenever I get a cake order, I guesstimate what my price should be. I think my guesstimating might be influence sometimes by how many other cake orders I have and what the goal for a specific time period is (not fair to client) or I can grossly underprice things (not fair to me).

So, I am working on a standard client contract and product price list so that when an order comes in, I can go right to my user friendly sheet (which the client can see on their order form/contract) and price the project fairly.

Starting with the cake: I was thinking of $2.50 per serving for Yellow/Choco cake with American Buttercream. The price will increase by 50 cents per serving when you select any combination of the following: WASC, Carrot Cake, Red Velvet Cake, Italian Meringue ButterCream, Chocolate Buttercream. The price increases by .50 per serving when you request/your design requires fondant.

I also plan to note that there is a $50 minimum.

How should I word that novelty cakes requiring longer labor hours will be more.

There was an issue of American Decorating where BKeith broke down his pricing. Does anyone have that and can share?

TIA,
Toni

Nominate me for the CC Member Spotlight!

Tomoore
Forum Addict

Joined: Oct 28, 2006
Posts: 589

Birthday: Nov 19

Posted: Tue Oct 09, 2007 12:24 pm

Anyone?

sweetbaker
Forum Fanatic

Joined: Sep 23, 2004
Posts: 1090
Location: Montgomery County, Maryland

Gallery Supporter Member

Posted: Wed Oct 10, 2007 5:54 am

Sorry but I haven't sold any cakes so I can't help with pricing.

I noticed a few months ago that Keith is a CC member but I don't remember his exact member name because I was thinking maybe you could send him a pm.

But maybe try and contact him direct. Here's his website with contact information.

http://www.bcakes.com/

texasseegirl
Regular Member

Joined: Mar 01, 2007
Posts: 144
Location: Nashville, TN

Posted: Wed Oct 10, 2007 3:05 pm

I think your pricing structure sounds fair. I think that some even charge more for cream cheese icing since the cost of the products would be more with the cream cheese.

For your novelty cakes, I would just have a line or two stating that novelty/3-D cakes are specialty cakes and will be priced accordingly for each specific project. That gives you the flexibility to design and determine how much that specific cake is worth to you. There may be some that are easy for you to turn out and you won't have much time in them and others that are more time consuming and you can charge based on that.

Take all of this with a grain of salt though because I do not sell cakes as of yet. Rolling Eyes

I am starting to get a few requests though thru friends and relatives seeing some recent cakes and I am trying to figure out what my price points will be - I can not and will not sell myself short because in my opinion I am still a slow decorator and I have 2 small kids to contend with so it needs to be worth my while to do a cake. Thumbs Up!

Hope I helped a little.........

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