I was just wondering if any of you charge different prices for different flavor cakes and for different flavor icing?

Absolutely! Especially for the "Specialty Cakes..." like carrot, or Italian Cream that require alot of extra ingredents and time. I ususally charge 25 cents per slice more for those type of cakes. When it costs us more to create them...it should (of course) cost the consumer the extra as well.

I charge the same for all cakes and filling with the exception of fresh fruit (because the price changes so much depending on the time of year).

All of my cakes are the same price per flavor, however if they want more than 1 flavor for any tiered cake I do charge a $5.00 flat fee per extra flavor (only because I wind up with wasted cake batter because I may only need 1 6" round or 1" 10 round of a particular flavor and the rest of that batch is not used...so this offsets that cost)

It does cost me more to make carrot cake than white cake but my price/serv. covers it.........so I just make more profit when I make white cake (which is nice since most people order that lol)

I do. I have a list of basic flavors and specialty flavors that cost more. Khaltstead - that is a great idea!!

yeah, I got tired of doing all the math

this flavor cake was this much more per/serv. that flavor was this much more......then mixing and matching regular fillings and premium fillings.....it just got to be tooooooooooooo much math!! Much easier to say......cake is this much/serv. and filling is this much/serv. and that's it! Doesn't matter what flavor, it's a set price.

The price I set ALWAYS more than covers me for ANY of the flavors, the ones that use less ingredients or cheaper ingredients, I wind up with more profit that's all.

I like set prices that away you don't have any hidden or surprise charges, plus it is much easier to say it is $4 a serving, vs $4 a serving for this flavor and $5 a serving for this flavor and $5.50 a serving for that flavor.

If you do feel the need then have two prices and not a different price for each cake. Like was mentioned you can have basic flavors and speciality flavors. But just make it easy on you and your clients to know which is which and what the prices are.

I don't, unless someone wants something that costs me a lot to make. Passion fruit comes to mind as being a bit more expensive for me, but there are others as well.

The reason why I charge extra for speciality cakes is due to the fact that my prices are....cheap (in comparision to many other independent bakers in this area)! I am dedicated to provide great quailty cake without charging an arm and a leg. It's my passion, it's my job ~ and I'm not looking to get rich! Call me crazy... its been said before and I totally agree!
LOL

My prices are always clearly stated.

For example... plain cakes, ones that don't take alot of "special ingredents" (such as vanilla, chocolate, lemon) are $ ___ per slice. Speciality cakes, ones that have alot of nuts, fresh produce, etc. (such as Carrot - my carrot cake is LOADED with fresh goodies, Italian Cream or my liquor cakes are $___ per slice. The price difference is only 25 cents more. No real calculations needed.

Trust me, clients pay attention! And they don't like to be over-charged! It's like you going into a resturant and ordering a simple salad....and they charge you the same as if you had ordered a big juicy steak! Certain foods, cost more. Whether its simple on us bakers or not... we should be fair to our clients. In the same sense, being fair to ourselves!

I don't, unless someone comes to me with a special request that isn't on my flavor list. Depending on what it is I may charge more, but I have it noted on my price sheet. I have 11 cake flavors and 12 fillings though so that covers most people, only ever had a couple of request for something different, but it was fillings and I was able to get them for the same price or cheaper than what I already have figured in my cost.

I don't charge extra for any of the 31 cake flavors I offer. I don't charge extra for fillings. I don't charge extra for filling add-ins. I don't charge extra for changing flavors every tier - in fact I encourage it.

it all works out in the end.

And my customers love it. Easy. Sets me apart form everyone else.

I love the idea of having a solid price for all cakes with filling and fondant etc. and charging one rate for the whole shabang.........

I charge $2.25/serv. for bc tiered cakes
$2.75/serv. for fondant tiered cakes
$.25/serv. for filling

I would love to charge say $3.00/serv. and say that includes fondant if you want it and filling if you want it......but everyone in my area charges $1.25 for bc and $1.50 for fondant, and then they have all their add ons (which still result in a lower priced cake)

I'd be afraid of scaring EVERYONE off if they saw $3.00/serv. they probably wouldn't get far enough to read that it includes filling, fondant, decorations, set up charge, etc. all inclusive!

^
Unfortuantely, you are absolutely right on that one! It would scare them off. Often times customers don't take into consideration whats all included in higher prices. So we are stuck having to do a little math. lol. Not to mention those who just want a solid price for a certain cake! Without giving the details of what/if any fillings, etc. I have run into so many brides lately stating they don't understand the "per slice" price. Strange.

Thank you everyone for all your input this helps me a lot.

Just be sure you are charging enough to begin with to cover those expensive cakes. I charge the same for all of my cakes UNLESS they want a fresh fruit filling. Then I usually just charge them what my price would be for them.... like strawberries at $8.00 for a large box of strawberries, which is usually enough to fill the cake and take a couple home to my little strawberry-aholic