I was wondering how to determine how to charge for a cake- i never know if I am under pricing or over pricing.
another questions- how do you know what size cake you need- lets say they need a cake for 50 people but want a 2 tier? can you share some examples and ideas please thanks
Why are you pricing at all if you don't have a clue about it. Getting paid correctly is as important as making a cake.
Hit the button to quick.
How much is your cost to make? What segment of the market are you targetting? How much profit do you want to make?
I just posted a question somewhat similar to this earlier this week. Do a forum search for "How do you determine how many slices you get from a cake."
I dont know how to paste the link for you, or I would. All the responses are insightful, but Indydebi posted a couple of links that have charts. Check them out. Hope this is helpful.
There are charts on wilton.com and earlenescakes.com that have serving sizes and tiered cake possibilites. Print them out and keep them for reference.
Pricing - that is something you decide (taking all things into consideration).
Here's a chart to determine servings: http://www.wilton.com/wedding/wedding-cakes/wedding-cake-data.cfm
Note that this is a guideline. My customers are welcome to cut any of the cakes in half and serve it to 2 people if they want, but my price is based on the number of servings on this chart. Most caterers/venue cut by this chart.
Here's a chart to show you how to cut a cake to achieve those servings: http://www.cateritsimple.com/id10.html