Pricing... Plz Help

Decorating By PolkaDotZebra Updated 26 Jan 2011 , 4:22am by leily

PolkaDotZebra Posted 25 Jan 2011 , 9:03pm
post #1 of 4

Hello all icon_biggrin.gif

I still trying to get all my prices, etc down since I am new to the cake biz.

I have a customer wanting a "present cake."

I'll use a 8" square Wilton pan (2 layers) carrot cake with cream cheese icing & a black fondant bow.

I need help pricing this... I was thinking around $50-$55...?

3 replies
jason_kraft Posted 25 Jan 2011 , 9:09pm
post #2 of 4

Add up the ingredient costs, labor cost (the number of hours needed to complete the order * a reasonable hourly wage) and the overhead cost (including insurance, licensing fees, rent, etc.) on a per-item basis, then add 20-30% for your profit margin.

AFAIK SC does not have a cottage food law, so if you don't already have licensed and inspected commercial kitchen space you will need to either build one or rent an existing kitchen before you can sell your cakes.

JodieF Posted 26 Jan 2011 , 12:59am
post #3 of 4

This is also an incredibly difficult question to answer due to the face that "average" cake prices differ wildly based on the area where you live. If I could sell cakes in Illinois I could never charge what could be charged in New York City, for example.


leily Posted 26 Jan 2011 , 4:22am
post #4 of 4

here is another pricing topic and TexasSugar goes into good detail on how to figure out your prices for you.

Quote by @%username% on %date%