How Much Can I Charge For This Cake???

Decorating By preciosa225 Updated 31 Jan 2009 , 12:39am by cakesbycathy

preciosa225 Posted 23 Jan 2009 , 2:19am
post #1 of 37

I made this cake for my daughter's birthday and I've been asked to duplicate it but I am not sure what to charge. (Of course I will be making it without the little fondant flaw on the right--Oops!). It will serve 50 people.

Thanks in advance!
LL

36 replies
sayhellojana Posted 23 Jan 2009 , 2:27am
post #2 of 37

I would say $125 easily. It's an awesome cake.

trumpetmidget Posted 23 Jan 2009 , 3:16am
post #3 of 37

$200 plus extra for the abby cadabby (is that plastic or gumpaste?). $4 a serving is what I charge for fondant covering.

mija10417 Posted 23 Jan 2009 , 3:27am
post #4 of 37
Quote:
Originally Posted by trumpetmidget

$200 plus extra for the abby cadabby (is that plastic or gumpaste?). $4 a serving is what I charge for fondant covering.




I agree with $200 but I would include the topper with it.

preciosa225 Posted 23 Jan 2009 , 3:52am
post #5 of 37

The Abby Cadabby is an Edible Plaque (Edible image attached to gumpaste).

dandelion56602 Posted 23 Jan 2009 , 5:12am
post #6 of 37

I would charge $4/serving for fondant

morgnscakes Posted 23 Jan 2009 , 5:44am
post #7 of 37

I always charge per serving for any tiered cake, whether it is a birthday cake or other occasion. So whatever you charge for wedding cakes or tiered cakes per serving, you should charge the same plus a little extra because of the extra labor for abby cadabby.

Mac Posted 23 Jan 2009 , 5:54am
post #8 of 37

$5.00 per serving for all fondant work

cylstrial Posted 23 Jan 2009 , 1:07pm
post #9 of 37

Wonderful cake! What size cakes are those??

j-pal Posted 23 Jan 2009 , 7:05pm
post #10 of 37

Obviously, pricing is going to range depending on where you are --

I start at $200 for 2-tiered cakes. I'd add extra for the topper.

preciosa225 Posted 23 Jan 2009 , 7:45pm
post #11 of 37

Thanks all for your help! The tiers are 8" and 10" on this cake pictured here. I have to make the cake for 50 servings though so I am not sure what sizes they will be yet but I quoted her $250. I figured that would be fair since here in New York all of the cake shops (that make fondant cakes) charge between about $7-$15 per serving. (I'm only charging her $5 per serving). We will see what she replies (or IF she replies...LOL).

Thanks again!

summernoelle Posted 23 Jan 2009 , 7:51pm
post #12 of 37

Ummm.seriously? I am SO undercharging. My base price would have been $80, plus $15 for the cake board. (About $2.50/serving)
Goodness. I am increasing my prices right this second.

cylstrial Posted 23 Jan 2009 , 8:00pm
post #13 of 37
Quote:
Originally Posted by preciosa225

Thanks all for your help! The tiers are 8" and 10" on this cake pictured here. I have to make the cake for 50 servings though so I am not sure what sizes they will be yet but I quoted her $250. I figured that would be fair since here in New York all of the cake shops (that make fondant cakes) charge between about $7-$15 per serving. (I'm only charging her $5 per serving). We will see what she replies (or IF she replies...LOL).

Thanks again!




Thanks for letting me know the sizes!

Wing-Ding Posted 23 Jan 2009 , 8:01pm
post #14 of 37

Wow great cake!! I agree with the $200-$250 range, but my family lives in NYC and they tell me the same thing. $7-$18 per serving. You could possibly stick with the low range on that scale.

cakesdivine Posted 23 Jan 2009 , 8:07pm
post #15 of 37

The sizes you would need to serve 50 would be a 10" tier & 6" tier.

-K8memphis Posted 23 Jan 2009 , 8:21pm
post #16 of 37
Quote:
Originally Posted by summernoelle

Ummm.seriously? I am SO undercharging. My base price would have been $80, plus $15 for the cake board. (About $2.50/serving)
Goodness. I am increasing my prices right this second.




The Quickbooks accounting monster did eat my brain yesterday at the bookstore but still I know that $2.50 times 50 servings is a bit more than eighty bucks... usually.

icon_biggrin.gif

Cathy26 Posted 23 Jan 2009 , 8:29pm
post #17 of 37

[quote="summernoelle"]Ummm.seriously? I am SO undercharging. My base price would have been $80, plus $15 for the cake board. (About $2.50/serving)
Goodness. I am increasing my prices right this second.[/quote]

Me too! I charge £40-£50 (UK) for a two tier but mostly its because im only starting off and i dont feel confident enough yet. im hoping next year to put my prices up a bit when i feel confident in myself but you Summernoelle, i thought you would be charging crazy high prices looking at your cakes!!

__Jamie__ Posted 23 Jan 2009 , 8:34pm
post #18 of 37

Lol...summer, tsk tsk. Good that you are raising your prices though! I am finishing up a dummy cake that I can't wait to say would cost $15 a serving with a minimum serving request of no less than 150. Now..back to that cake. icon_biggrin.gif

cylstrial Posted 23 Jan 2009 , 8:42pm
post #19 of 37
Quote:
Originally Posted by Jamie85364

Lol...summer, tsk tsk. Good that you are raising your prices though! I am finishing up a dummy cake that I can't wait to say would cost $15 a serving with a minimum serving request of no less than 150. Now..back to that cake. icon_biggrin.gif




wow! you will have to show us a picture of that!

__Jamie__ Posted 23 Jan 2009 , 8:48pm
post #20 of 37

Soon, very soon. It's kicking my butt, that's for sure. Fondant on square dummies has got to be hands down, the most difficult thing i have ever tried in my life. On real cake...no problem, much more forgiving. It doesn't help that I am not allowing for one bit of imperfection either. I have seriously gone through 3 BIG packages of the Wilton fondant on one 6" and one 8" square. Good old Wilton fondant..it does have it's uses! Rip it off, start over. Rip it off, start over icon_biggrin.gif

But, with a lot of help from some CCers, I'm getting there, slowly but surely.

summernoelle Posted 24 Jan 2009 , 12:06am
post #21 of 37
Quote:
Originally Posted by k8memphis

Quote:
Originally Posted by summernoelle

Ummm.seriously? I am SO undercharging. My base price would have been $80, plus $15 for the cake board. (About $2.50/serving)
Goodness. I am increasing my prices right this second.



The Quickbooks accounting monster did eat my brain yesterday at the bookstore but still I know that $2.50 times 50 servings is a bit more than eighty bucks... usually.

icon_biggrin.gif




Haha. No-most of my 2 tiered cakes are around 32 servings. $2.50*32 is $80. icon_biggrin.gif

summernoelle Posted 24 Jan 2009 , 12:10am
post #22 of 37
Quote:
Originally Posted by Cathy24

Summernoelle, i thought you would be charging crazy high prices looking at your cakes!!




Ya know, it's just hard. I have been really thinking lately that I have proven myself enough to start charging more. Some people whip out their credit card, no problem. Other people will be like "You charge $2.50 a SLICE?!?" like they just can't believe one of my cakes would be that much. But like I've said, I've been thinking hard about this the past week or so, and thinking of taking less orders (because there are less people who will pay more) for more money and less work. Only seems to make sense. icon_smile.gif That, and I'm getting ready to pay for my son's private school next year, and hoping cakes will help cover it. icon_eek.gif

Win Posted 24 Jan 2009 , 12:29am
post #23 of 37

Summernoelle: icon_surprised.gif Your cakes are always on my "top to admire" list. Your work is worth so much more than you are asking!

preciosa225: Your cake is darling... I'm sure the person who inquired will jump through hoops to get it. icon_biggrin.gif

ptain Posted 24 Jan 2009 , 12:35am
post #24 of 37

summernoelle, I just looked at your photos and your cakes are amazing. You should charge so much more. I think I added about half of your gallery to my favs....

summernoelle Posted 24 Jan 2009 , 1:21am
post #25 of 37

icon_redface.gificon_redface.gificon_redface.gif Thank you! icon_redface.gificon_redface.gificon_redface.gif

preciosa225 Posted 29 Jan 2009 , 2:19am
post #26 of 37

According to the Wilton serving chart, 8" is 20 servings and 10" is 28 servings. So that is 48 servings. I will have to pick two different sizes in order to make up for the two servings or discuss this with her and let her make the call.

Thanks all for your insight and help. As always you are all great help!

Win: Thanks for the compliment. You are too kind.

I know my cakes are not the greatest just yet but in NYC, it wouldn't be cost effective to charge anything less. I can barely find places that sell the supplies I need (the one place I did find locally is crazy EXPENSIVE!) so I either travel to another city, pay a toll or pay for shipping...I am sure this dilemma is much too familiar to a lot of you as well. So, I used to give them away practically for free but when my numbers started coming up in the negatives....LOL well you get the point!

Now, Summernoelle, your cakes on the other hand are EXCEPTIONAL!!! Seriously! I don't know where you live, so I don't know how far you are able to increase your prices, but I definitely think you should raise them higher than they are now. I read somewhere on cc, where someone said, "If you go to a restaurant, you can barely ever order a desert for under $5" and it makes sense! They were right and that was my eye opener. LOL Think about it.

Thanks again all!

-K8memphis Posted 29 Jan 2009 , 2:31am
post #27 of 37
Quote:
Originally Posted by preciosa225

According to the Wilton serving chart, 8" is 20 servings and 10" is 28 servings. So that is 48 servings. I will have to pick two different sizes in order to make up for the two servings or discuss this with her and let her make the call.

Thanks all for your insight and help. As always you are all great help!




Hostesses make no distinction with "party" servings and "wedding" servings like Wilton does. In other words, Wilton has two cake serving charts. A 1x2x4 inch serving is normal. A 10 inch is 39 and an 8 inch is 25 that's 63 servings and a good hostess can get more than that if it's a good serving cake (one that doesn't crumble)

I would so not sweat the two servings and I would charge her for the 63. icon_biggrin.gif

preciosa225 Posted 29 Jan 2009 , 8:56pm
post #28 of 37

k8memphis: Can you please share with me what serving chart you use? It is so confusing because everyone seems to use a different serving chart. I was going according to Wilton's because I figured I could justify my numbers if ever asked by a customer by showing them the book.

-K8memphis Posted 30 Jan 2009 , 12:17am
post #29 of 37

Sure--Wilton has two serving charts. Their party chart is the one you got your figures with. The one I use is the Wedding chart.

Go to:
~Wilton
~wedding
~wedding cakes
then on that page pick
~Wedding Cake Data Chart

Here's the link

http://www.wilton.com/wedding/wedding-cakes/wedding-cake-data.cfm

You're fine on the servings.

icon_biggrin.gif

preciosa225 Posted 30 Jan 2009 , 12:29am
post #30 of 37

Thanks so much!! This is great. So I can use the wedding cake chart for every cake (whether wedding cake or party cake)?

Thanks again for your help!

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