I have to make a cake for 150 people attending a wedding. She wants it in square and round design. All fondant. 4/5 tiers. Just wondering what to charge for a cake that size??
Here is some cut and paste from another post from last week...
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How much are you spending on the supplies/ingredients?
How much is your time worth? How long will it take you to make it?
How much profit do you want to make off it?
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You don't have to buy the supplies to know what it will cost you. Arm yourself with a list of what you need and make a trip to the store and get some prices.
The problem with asking pricing questions is that there isn't a set number we can give you. There are way to many variables out there.
Your location plays a factor in it. If you are in a large city chances are you can price higher than someone in a small town.
Baking from cake mixes and scratch cost differently. Baking from expensive ingredients costs more. Buying in bulk lowers your costs. Buying supplies in a higher cost city can cost more than buying in a small town.
How long it takes you to work varies as does hourly wage.
The best thing you can do for yourself is to take some time and really figure out what you spend making a cake. It can be very surprising when you start adding up all those numbers and really see what you actual spend on a cake.
You can always call around to bakeries where you live and see what they with charge for the cake, but then you do have to keep in mind their expenses and supplies could cost more or less than what you would be spending.
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Your cost/time/profit become your price per serving.
Im just grabbing numbers out of the air here
Lets say your cost for an 8in round cake which serves 24 is $10. And it takes you 6 hours at a $10 an hour to do it.
When you divide $70 by 24 (number of servings) you know you need to charge at least $2.92 to cover your cost and time.
If you charge $3.50 per serving, then you will make a $14 profit on the cake.
If you charge $3.75 per serving, then it is a $20 profit.
You dont actually have to price out every cake, you just need some base numbers to work with. If you do mostly tiered cakes, then I would figure the cost for a 6 and 8 or a 6 and 10 and then use those numbers to figure your price per serving. That way the pillars/dowels are built into the price. So then if you do a cake that is a single tier then you just make a little extra profit on it.
Another thing to remember, when figuring your cost do not use sale or discounted prices. It is nice to buy things on sale but sometimes you may not be able to, so then you are shorting yourself. And if you do get things on sale, again that is just extra profit for you.
Original post here: http://cakecentral.com/cake-decorating-ftopict-694973.html