I was wondering if anyone could tell me how much I should charge for this cake I made? It is a honey cake, a few complex ingredients, with brandy lime, and honey icing. Marshmallow fondant, and hand made roses.
It is a 10 inch square cake.
I'm new to all this, so any help would be appreciated.
Thank you very much!
Sorry to eveyone who has looked at this forum, and there is no picture.
I can't work out how to put the picture in here, it won't let me for some reason. Sorry!
CC has a bug right now that won't let anyone attach a picture to a post. Do you have it in your photo? Or posted somewhere else online that you can post a link to?
As for how much to charge... you'll need to know the following to figure out what you need to charge.
1) how much were ingredients and supplies
2) how much are your overheads (electricity, water, gas, insurance, taxes, etc...)
3) how much do you want to make per hour (and about how long it takes you to do the cake)
4) how much profit do you want to make
Add all of these things up and that is what you'll charge for the cake. to get a per serving price take the total you came up with and divide it by the number of servings the cake serves.
Thank you for your help, I do appreciate it.
If you did want to look in my photos, it is the second one along on
the top line. It is blue, white and silver.
Thank you again!
i'm guessing that it was the 80th birthday cake? nice job on the roses-they are outstanding!! as for price (always a problem with me!!) how many people was it made to feed?
It was made to feed 30 people, but with a little left over just incase.
Thank you for your compliments!
Is that a single or double layer cake?
A 10" square, when cut in 5 rows by 5 columns (2x2x2" pieces = 8 cubic inches) will serve 25.
A 10" 2-layer square, when cut in 10 rows by 5 columns (1x2x4" pieces = 8 cubic inches) will serve 50.
Based on the size of the ribbon, it looks like a 2-layer to me, which is why I'm asking. And if you're pricing per serving, you want to price by the number of piece the cake is DESIGNED to serve ... not the number of pieces they plan to cut from it.
Thank you for your helpful hints.
I will definately have to think this through properly.