Sorry, Another Pricing Question....

Decorating By lmn4881 Updated 14 Sep 2008 , 1:25am by Cyndi1207

lmn4881 Posted 13 Sep 2008 , 9:27pm
post #1 of 4

I have another decorator in town whos calendar was full for this coming weekend so she refered one of her clients to me. She specializes in wedding cakes and rarely does any other kinds of cakes. During one of our discussions she told me that she prices based on the sizes of the tiers.
EX: 12" ,10", and 8" = 30" times $14-16 depending on the complexity of the design.
So the client she refers to me wants a 3 tier cake for her mother's 65th birthday. 10", 8" and 6" and now I'm unsure as to how to price it. Should I price it per serving or by the size of the tiers? It's a simply design covered in fondant and with gerbera daisies on it. What would you do?

3 replies
indydebi Posted 13 Sep 2008 , 9:38pm
post #2 of 4

If you sell cakes now, then I'd just price it your usual method. I dont' care how others price their cakes ... that has nothing to do with my overhead and my costs.

beth2027 Posted 13 Sep 2008 , 10:06pm
post #3 of 4

I also think you should just price in your regular fashion. If you don't have a regular method, I would say by the slice. That's how I'm trying to start pricing... I'm stil having some issues with it though.

Cyndi1207 Posted 14 Sep 2008 , 1:25am
post #4 of 4

I agree. Keep your prices. Especially if you get referrals.

Quote by @%username% on %date%

%body%