Pricing A Cake

Decorating By flowersns3 Updated 22 Aug 2008 , 5:28pm by flowersns3

flowersns3 Posted 21 Aug 2008 , 5:23pm
post #1 of 11

I've been asked to make this cake (picture attached) and I'm not sure how much to charge. Can someone give me an idea of how they figure out what to charge for different cakes?


10 replies
Aliwis000 Posted 21 Aug 2008 , 5:26pm
post #2 of 11

I dont think your picture attached icon_smile.gif Maybe its my comp.

amy2197 Posted 21 Aug 2008 , 5:33pm
post #3 of 11

nope, i don't see a pic either

tyty Posted 21 Aug 2008 , 5:39pm
post #4 of 11

Don't see any picture.

amy2197 Posted 21 Aug 2008 , 6:05pm
post #5 of 11

start by figuring out what size cakes you need to feed x amount of people

flowersns3 Posted 21 Aug 2008 , 6:22pm
post #6 of 11

30-35 people. The cake says the bottom layer is 12inch and the top layer is 8inch.

tyty Posted 21 Aug 2008 , 6:27pm
post #7 of 11

That's more than enough cake for 35-35 people.

sari66 Posted 21 Aug 2008 , 10:42pm
post #8 of 11

depending on where you live your cake slices can be 1.50 to 5.00 per slice. this is how most ppl price their cakes. call around to see what it is then go from there

Aliwis000 Posted 22 Aug 2008 , 12:43pm
post #9 of 11

And is it just me or the position of the pic or what but does that cake look short? The layers dont appear to be 4in. No offense meant obviously, just wondering it anyone else noticed.


sambugjoebear Posted 22 Aug 2008 , 1:00pm
post #10 of 11

with the layers shown, that would serve 70 ppl. I would go with a 6" and 9" for 44 servings.

As for pricing, I go with a basic price per serving. Mine would be $2.00/serving. So 2x44=$88.00. Then I would add $20.00 more for the cornelli lace bc it takes awhile to do. Then add $15 for the rose topper (if it's not attached to the couple). So, 88+20+15=$125 for me. It would be $110 if the rose was part of the couple topper that the customer provided.

flowersns3 Posted 22 Aug 2008 , 5:28pm
post #11 of 11

I think they are only single layer cakes. I only have 2" deep pans, do you think they should be doubled?

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