alvarezmom Posted 24 Sep 2009 , 2:51pm

LOL I'd rather do a sheet cake than a tiered cake! LOL icon_redface.gif

My tiered cakes start at $55 and that is really plain and simple. Most ppl want a nice cake for a cheap price. That is probably why they opt for the less expensive cakes.

-Tubbs Posted 24 Sep 2009 , 4:19pm
Quote:
Originally Posted by __Jamie__

I'm such a Planet Cake groupie. icon_lol.gif



Taking this a little OT, but I looked around their site, and their cakes are really beautiful, but have you looked at their serving sizes????!!!!
http://www.planetcake.com.au/onlinestore/policy/cake_sizes.php?pid=591
50 'finger portions' from an 8" cake??? I'm in the wrong business! Oh, no, I'm in the right business, just my portion sizes are waaaay too big!!

catlharper Posted 24 Sep 2009 , 4:25pm

Wow, 55 for a tiered cake? Mine, plain, start at 75 and go up from there. My sheet cakes start at 50 for regular type shell border and some buttercream embellishments. When people ask for the cheapy grocery story type they are asking for a cake for about 25 and if I priced my sheet cakes that low I'd be making about 2 an hour. Way too low for me to meet my overhead. Do I dislike doing them? No so much, they are just kinda boring to me. However, they ARE easier to deliver! LOL!

Cat

sadsmile Posted 24 Sep 2009 , 4:31pm

Yeah those finger potions are super-dee-duper tiny! LOL But everything in America is bigger-includng most of our waists and bottom lines. icon_eek.gif

cakesweetiecake Posted 24 Sep 2009 , 4:37pm

For those of you who do sheetcakes, do customers expect your prices to be like that of the local grocery store, Walmart, Sam's club, etc?

cakesweetiecake Posted 24 Sep 2009 , 4:40pm
Quote:
Originally Posted by 7yyrt

Why would sheet cakes not be cost effective? You just charge enough to make them so.




It's funny that you ask this. I follow some cake folks on Twitter. And alot of them have said that they dont do sheetcakes for this very reason. It just wasnt worth it to them.

kansaslaura Posted 24 Sep 2009 , 4:43pm

I just love to do cake, period. Sheet, cuppies, tierd, carved, fondant, buttercream---you get the drift.

As far as "weeding" out the cheap-os.. shame shame on you!! Not everyone even WANTS a sculpted fondant draped, painted one of a kind 'creation'---some folks just want a really good piece of.. ahem.. slab cake. AND I'm just the gal to bake it for them too!! Like yesterday's butterpecan sheet cake with caramel buttercream frosting topped with chopped pecans the high school teachers indulged in.

If you're exclusive--more power to you. I'd rather feed the masses, I enjoy the ooohhhyummmmmieessssss everytime--and if it means they're eating a tierd, awesome, if they're eating a sheet... awesome too!

....I just can't deprive a segment of the population based on shape of cake.. what would that be.. slabism?? icon_lol.gif

cakesweetiecake Posted 24 Sep 2009 , 4:46pm
Quote:
Originally Posted by adree313

i always wondered about this... according to the wilton servings chart, a 9x13, filled (2 layers, so 4 inches high), is 50 servings. even if you charged a low $2.00/serving that's still $100 (yes, bravo for me for doing my math icon_biggrin.gif ). so, it's not really a very cost effective move then, is it?

or are we talking just single layered? because i know there's a difference in wording (sheet cake vs ((i think)) kitchen cake?) i'm just not 100% sure about it.




You raise a great point. For those of you who say it IS worth it, do you do SINGLE LAYER (2inch)es or DOUBLE LAYER (4inches?

LaBellaFlor Posted 24 Sep 2009 , 4:48pm

For me it's not a "shape" thing, it's a cost thing. And shame on the person who thinks I should sell cheaper cakes just cause the "masses" will be able to buy more of them. I'm certainly not going to do anything where I loose money and it be a finacial loss to my family.

__Jamie__ Posted 24 Sep 2009 , 4:50pm

Yep, exclusive and loving it. Exclusive so that I'm not cranking out 20 sheet cakes every weekend and getting burned out and groaning everytime a new email pops up in my inbox asking about cake. Exclusive so that I actually have a life outside of cakes. Exclusive so that I get to play with my son and take vacations.

I like that I only book every 5th or 6th request I get. icon_biggrin.gif

Viva exclusiveness!

LaBellaFlor Posted 24 Sep 2009 , 4:53pm

Welcome to the Exclusiveness Club! Yes, I do LOVE being able to spend time with all 7 of my kids. icon_biggrin.gif

__Jamie__ Posted 24 Sep 2009 , 4:53pm

But Laura....ahem, erm, that sounds like really yummy sheetcake! icon_biggrin.gif

cakesweetiecake Posted 24 Sep 2009 , 4:58pm
Quote:
Originally Posted by __Jamie__

Yep, exclusive and loving it. Exclusive so that I'm not cranking out 20 sheet cakes every weekend and getting burned out and groaning everytime a new email pops up in my inbox asking about cake. Exclusive so that I actually have a life outside of cakes. Exclusive so that I get to play with my son and take vacations.

I like that I only book every 5th or 6th request I get. icon_biggrin.gif

Viva exclusiveness!




This may not be the thread for this, but where do you hold your training classes? LOL!

I am not in business, but am in the process of moving forward with it. These topics are great because it helps me decide what I want to do in my future business. I love hearing both sides of the coin!

__Jamie__ Posted 24 Sep 2009 , 4:59pm

Wait a minute. How come no one beats up on Walmart because of their refusal to do frilly fondant covered creations or carved 3-D cakes? Aren't they being exclusive in their primary sheetcake niche? Tsk, tsk, tsk!

Lenette Posted 24 Sep 2009 , 5:15pm

Maybe it depends on your area?

Here, sheet cakes = grocery store and they expect it not to cost much more. It was a business decision to do whatever I had to do to separate myself from the grocery variety cakes and seek out the clients who do want a unique and delicious cake. Everyone will not book and that's fine.

I had a garage sale before I started this business. A woman came and tried to talk me down for clothes that were expensive brand name with the tags still on. That told me that bargain shoppers are not who I want to deal with.

I mean, I am not knocking anyone, if you sell 'em and it works for you great! It's just not me. That doesn't say anything negative about me and selling sheet cake doesn't say any negative about you. Do what fits your business and personality and feel good about it!
thumbs_up.gif

__Jamie__ Posted 24 Sep 2009 , 5:16pm
Quote:
Originally Posted by Lenette


I mean, I am not knocking anyone, if you sell 'em and it works for you great! It's just not me. That doesn't say anything negative about me and selling sheet cake doesn't say any negative about you. Do what fits your business and personality and feel good about it!
thumbs_up.gif




Perfectly said!

itsacake Posted 24 Sep 2009 , 5:23pm

As long as they are willing to pay my minimum decorated cake price of $150.00, I don't mind making it as a 9 x 13 rectangle, torted once. A 1/2 sheet, torted, serves 54, so starts at around $325.00. That's cost effective enough for me.

prterrell Posted 24 Sep 2009 , 6:33pm

I've thought some more about this and (especially after looking at some of the cakes Doug linked to) I've decided that it's not sheet cakes that are the problem, it's KIT cakes. I did enough of them when I worked at the grocery store -- they involve NO creativity! I did one recently because it was the first order I'd had in a while (I primarily bake for fun), but I hated it the entire time I was doing it. Honestly, if al I'm doing is the backdrop for cheap plastic toys, what's the point? So, rather than say "no sheet cakes" I'm saying "no kit cakes!!!'.

Deb_ Posted 24 Sep 2009 , 6:47pm
Quote:
Originally Posted by cakesweetiecake

Quote:
Originally Posted by adree313

i always wondered about this... according to the wilton servings chart, a 9x13, filled (2 layers, so 4 inches high), is 50 servings. even if you charged a low $2.00/serving that's still $100 (yes, bravo for me for doing my math icon_biggrin.gif ). so, it's not really a very cost effective move then, is it?

or are we talking just single layered? because i know there's a difference in wording (sheet cake vs ((i think)) kitchen cake?) i'm just not 100% sure about it.



You raise a great point. For those of you who say it IS worth it, do you do SINGLE LAYER (2inch)es or DOUBLE LAYER (4inches?




My "sheet" cakes or whatever you all consider to be "sheet" cakes are 2 layers which are both torted and filled (4 cake layers 3 filling layers), so they look exactly like my round, square, oval, hex etc., when they're cut. Only difference is they are either 9 x 13 or 11 x 18 rectangular shaped cakes.

I don't offer single layer unfilled anything, heck I don't offer 2 layer with 1 filling. All of my cakes are 4 layers cake/3 layers filling. My minimum cake order is $100.

Hmmmmm.......maybe I DON'T do sheetcakes icon_confused.gif do I? Just what is the definition of a sheet cake anyway? icon_confused.gif

adree313 Posted 24 Sep 2009 , 7:09pm
Quote:
Originally Posted by dkelly

Quote:
Originally Posted by cakesweetiecake

Quote:
Originally Posted by adree313

i always wondered about this... according to the wilton servings chart, a 9x13, filled (2 layers, so 4 inches high), is 50 servings. even if you charged a low $2.00/serving that's still $100 (yes, bravo for me for doing my math icon_biggrin.gif ). so, it's not really a very cost effective move then, is it?

or are we talking just single layered? because i know there's a difference in wording (sheet cake vs ((i think)) kitchen cake?) i'm just not 100% sure about it.



You raise a great point. For those of you who say it IS worth it, do you do SINGLE LAYER (2inch)es or DOUBLE LAYER (4inches?




....Hmmmmm.......maybe I DON'T do sheetcakes icon_confused.gif do I? Just what is the definition of a sheet cake anyway? icon_confused.gif




that's kind of what i was getting at. i get the whole "restiction of creativity" point too, but it's the cost thing that was confusing me a bit. unless, that is, i'm not fully understanding what the definition of a "sheet cake" is?

ApplegumKitchen Posted 24 Sep 2009 , 7:33pm
Quote:
Originally Posted by TubbsCookies

Quote:
Originally Posted by __Jamie__

I'm such a Planet Cake groupie. icon_lol.gif


Taking this a little OT, but I looked around their site, and their cakes are really beautiful, but have you looked at their serving sizes????!!!!
http://www.planetcake.com.au/onlinestore/policy/cake_sizes.php?pid=591
50 'finger portions' from an 8" cake??? I'm in the wrong business! Oh, no, I'm in the right business, just my portion sizes are waaaay too big!!




Trust me - these cakes are at least 4inches high and are so rich, moist and torted and covered with rich yummy ganache that you would not want to eat more than that.
Also remember that here in Australia it is normally served AFTER the dessert - if it is served as the dessert it will be accompanied by a dollop of rich clotted cream and berry compote - so PLENTY BIG enough icon_biggrin.gif

ApplegumKitchen Posted 24 Sep 2009 , 7:38pm
Quote:
Originally Posted by sadsmile

Yeah those finger potions are super-dee-duper tiny! LOL But everything in America is bigger-includng most of our waists and bottom lines. icon_eek.gif





WOW!! last time I mentioned anything about the amount of sugar you Americans consumed I was tarred, feathered and publicly crucified!!
icon_biggrin.gificon_biggrin.gificon_biggrin.gificon_biggrin.gif Glad to see you can actually "take the Mickey" out of yourselves at last

NOTE - "Take the Mickey" roughly translated means .... to poke fun of in a lovingway - hahahahahahahaha

And don't feel so bad - us Aussies are NOT all the bikini clad super skinny bronzed beachbabes.... some of us must eat bigger pieces of something! hahahaha

Trish43 Posted 24 Sep 2009 , 7:39pm

It does not matter to me one way or the other i just like baking and decorating cakes wheather it is sheet, tiered i don't care most of my cakes are sheets. That is what most people ask for and i will be more than happy to make what ever they want for the right price.

LaBellaFlor Posted 24 Sep 2009 , 7:41pm

As Americans I know we a lot of sugar...but who cares. I can't believe anyone would get upset about you mentioning it. Maybe it was the way you said it. And I don't know anyone who assumes all Austrailians are hot.

ApplegumKitchen Posted 24 Sep 2009 , 7:51pm

We don't really have this argument here in Australia as the term 'sheet-cake' doesn't even exist - We also don't have supermarkets selling decorated cakes (other than those with a bit of frilly paper stuck around them and a plastic Happy Birthday topper shoved in)
Our bakeries and pastisseries have cakes that you can order - mostly with edible images on them ...... BUT they aren't cheap!!

Buttercream is also not big here - so the difference between a cheap cake and a not so cheap cake - normally just comes down to ......

"HOW cheap somebody is prepared to work for"

The prices that you guys charge would not even cover the cost of our ingredients - thinking there needs to be a college course in PRICING!!

CakeDiva73 Posted 24 Sep 2009 , 7:56pm
Quote:
Originally Posted by LaBellaFlor

And I don't know anyone who assumes all Austrailians are hot.




LMAO, um.....me neither. Of course my biggest glimpse of Australia was watching Muriels Wedding! icon_lol.gif

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