Pricing Chart?!

Business By AllyCake90 Updated 24 Oct 2009 , 12:44pm by Sweet_Guys

AllyCake90 Posted 23 Jan 2009 , 5:27pm
post #1 of 16

In lieu of my new-found love for cake decorating, a business is inevitable. Now, I have yet to register a business name, get a health inspection, etc. However, I wanted to go ahead and create a pricing chart. Now, this is where the difficulty comes in.
How do you price cakes? I know that typically it's on a per-serving basis, does that translate into birthday/smaller cakes as well?
Also, how do you determine extra pricing for fondant, gum paste flowers, piping detail, etc? This is (thus far) one of the most difficult obstacles that I have come across. I don't want to lose customers by overpricing, but at the same time I don't want to cheat myself and not make money (wouldn't be much of a business with no profits! lol)

15 replies
cakesdivine Posted 23 Jan 2009 , 5:47pm
post #2 of 16

Here is my pricing matrix. Edited to add that each level incorporates all decorative embellishments for that particular level. I consider 3D cakes as Lvl 3 cakes. A level 3 will incorporate gumpaste figures, flowers, offset architecture, use of overpiping, figure piping, intricate piping and fancy borders. So all those "extras" have been incorporated into the per slice rate.

brannendeville Posted 23 Jan 2009 , 5:56pm
post #3 of 16
Quote:
Originally Posted by cakesdivine

Here is my pricing matrix. Edited to add that each level incorporates all decorative embellishments for that particular level. I consider 3D cakes as Lvl 3 cakes. A level 3 will incorporate gumpaste figures, flowers, offset architecture, use of overpiping, figure piping, intricate piping and fancy borders. So all those "extras" have been incorporated into the per slice rate.




How do you seperate Lvl 1 from Lvl 2 and so on?

cakesdivine Posted 23 Jan 2009 , 6:02pm
post #4 of 16

I look at the architecture/embellishment designs...is their precision side piping, scroll piping..etc. Depending on the amount of intricacy of a design will dictate what level a cake is. PM'ing you now to show you what I mean

MacsMom Posted 23 Jan 2009 , 6:10pm
post #5 of 16

Thank you for sharing, Cakesdivine!

I think that is a much better way to do it then to say, "...depending on the complexity of the design." (What I've been doing).

ThreeDGirlie Posted 23 Jan 2009 , 6:25pm
post #6 of 16

Not AT ALL related to yout topic, but you started off with a common word usage error... "in lieu of" means instead of or in place of. I don't think that's what you meant here.

I believe what you wanted to say was "in light of".

It is a pretty common error, and one that drives me crazy. Just trying to help. icon_wink.gif

cylstrial Posted 23 Jan 2009 , 8:38pm
post #7 of 16
Quote:
Originally Posted by cakesdivine

I look at the architecture/embellishment designs...is their precision side piping, scroll piping..etc. Depending on the amount of intricacy of a design will dictate what level a cake is. PM'ing you now to show you what I mean




CakesDivine -- could you post the info in this thread or PM me as well? I would love to have the info too. Thanks for sharing your pricing guide. It's very helpful!

AllyCake90 Posted 23 Jan 2009 , 9:22pm
post #8 of 16
Quote:
Originally Posted by ThreeDGirlie

Not AT ALL related to yout topic, but you started off with a common word usage error... "in lieu of" means instead of or in place of. I don't think that's what you meant here.

I believe what you wanted to say was "in light of".

It is a pretty common error, and one that drives me crazy. Just trying to help. icon_wink.gif




hahaha...my mistake! I am glad that you corrected me, though (before I wrote that in something professional or to a bigwig icon_wink.gif ) I'm the grammar police when it comes to speaking...so never worry. Thank you! icon_biggrin.gif

AllyCake90 Posted 23 Jan 2009 , 9:26pm
post #9 of 16
Quote:
Originally Posted by cakesdivine

Here is my pricing matrix. Edited to add that each level incorporates all decorative embellishments for that particular level. I consider 3D cakes as Lvl 3 cakes. A level 3 will incorporate gumpaste figures, flowers, offset architecture, use of overpiping, figure piping, intricate piping and fancy borders. So all those "extras" have been incorporated into the per slice rate.




I love that method of pricing! It seems so much more logical than "well, let me see how many decorations, servings, etc there are before I give you a quote." How do you distinguish the Basic cakes, Lvl 1's, Lvl 2's, & Lvl 3's?
At the risk of sound repetitive...do you mind PMing me? Thank you so much, your method is fantastic! icon_biggrin.gif

ladybug76 Posted 23 Jan 2009 , 9:49pm
post #10 of 16

This is super, great, wonderful, fantastic, awesome, spectacular..... (breath)..... amazing.... need I go on!!! It is always difficult, and sometimes uncomfortable, for myself when I reach the pricing department.
Quick question.... would you consider sculpted fondant figures, which I tend to make often, a level 2 or 3? Do you have an idea of # of hours something will take you as to whether it falls into level 2 or 3? SOrry for questions, but hopefully will help myself and others.
Thanks in advance!!
~ Jaime

DaCakeDiva Posted 23 Jan 2009 , 9:50pm
post #11 of 16
Quote:
Originally Posted by ThreeDGirlie

Not AT ALL related to yout topic, but you started off with a common word usage error... "in lieu of" means instead of or in place of. I don't think that's what you meant here.

I believe what you wanted to say was "in light of".

It is a pretty common error, and one that drives me crazy. Just trying to help. icon_wink.gif




ROFLMAO

You must be my cake twin

KHalstead Posted 23 Jan 2009 , 9:55pm
post #12 of 16

I charge $.25/serv. for fondant accents (ie; polka dots,etc. as long as it doesn't cover more than half of the cake in fondant)

$.50/ serv. for fondant covered cakes
.50-sm flowers (fondant/or gumpaste)
.1.00-med flowers
1.50-5.00 for large flowers (depends on complexity of flower....a big daisy is cheaper than a huge rose)

$.25/serv. for filling
2.00/serv. tiered cakes in buttercream
2.50/serv. topsy turvy cakes
2.50/serv. 2-d carved cakes
3.00/serv. 3-d carved cakes

seems like a lot but it's VERY simple when figuring out pricing

say someone wants a 6",8",10" round cake with buttercream and fondant ribbon
6=10 serv. 8=20 serv. 10=35 so that's 65 serv. x 2.00= 130.00 plus .25/serv. for fondant accent
total= $146.25
I think it's very simple.......I don't charge any extra for piping skills required or if it's just frosted smooth.......same price. I do have a " this is a base price" disclaimer but rarely add on unless it's VERY extravagantly decorated!

cakesdivine Posted 23 Jan 2009 , 11:00pm
post #13 of 16

ok here is the link showing what I am talking about. Depending on how many or how difficult/time consuming a fondant figure is will determine it's level.

http://www.cakes-divine.com/weddingcakes.html

cakesdivine Posted 23 Jan 2009 , 11:08pm
post #14 of 16

Oh..as far as cake tops go, with the exception of a floral array, I charge seperately for a gumpaste cake topper...A bride & groom will cost an additional $50 period, a monogram gumpaste plaque cake top will cost $35, individual gumpaste letters are $10 each for 3" letters and $15 each for 4" letters. Other than fresh fruit, deposits for equipment and delivery all other aspect of the cost of the cake are incorporated into the price matrix.

cakesweetiecake Posted 24 Oct 2009 , 5:40am
post #15 of 16

Very good information in here! To those of you who posted, do you still use the same method or have you made any changes to your pricing method?

Sweet_Guys Posted 24 Oct 2009 , 12:44pm
post #16 of 16

Not sure if it's my computer today or what, but the link is not opening.

Paul

Quote by @%username% on %date%

%body%