Cake Pics With Prices

Decorating By cupcakefrost Updated 2 May 2016 , 4:23pm by kakeladi

thelittlecakery Posted 25 Jul 2013 , 10:13pm
post #511 of 699

How is it illegal for someone to buy the ingredients for their cake and have someone else bake it? 

AZCouture Posted 25 Jul 2013 , 10:14pm
post #512 of 699
Quote:
Originally Posted by DeliciousDesserts 



Although this should be on a whole other one, just getting the cost of ingredients is illegal. It also undercuts the rest of us. THIS. Is the trouble that irritates those of us trying to make a living.

You do great work! Why would someone come to me & pay more when they can come to you & just pay the cost of ingredients?

Yep.

thelittlecakery Posted 25 Jul 2013 , 10:24pm
post #513 of 699
Quote:
Originally Posted by DeliciousDesserts 

This thread is so far gone from the happy it was. Sad. We were doing so well having a civilized open discussion of how to price & the differences by region or skill.

Although this should be on a whole other one, just getting the cost of ingredients is illegal. It also undercuts the rest of us. THIS. Is the trouble that irritates those of us trying to make a living.

You do great work! Why would someone come to me & pay more when they can come to you & just pay the cost of ingredients?

The work you have seen is work that I have done for friends and family. I do not bake for anyone else and will not until I am licensed. I have told people that I cannot bake for them and have given them the name of the bakery in town because I am not going to do this for anyone else. So I am not stealing anyone's potential client.

 

THIS is what I have referred to as being treated like crap because I am a hobby baker. I am not stealing business from anyone. My friends and family would be baking and decorating their own cake themselves, but instead, they choose to ask me. As for charging for a tsp of baking powder, I don't. I'm just not going to send my friend to the store to hunt down fondant, etc.

 

I appreciate what I have learned on here, but I will be leaving CC because of this treatment. Thank you for the knowledge you were willing to share.

AZCouture Posted 25 Jul 2013 , 10:24pm
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I doubt the custom cake business survives another decade anyways though. If custom cakes remained the specialty once a year type of purchase that they should have, the herd would be thinner, the quality would be better, and we'd make more money. But for some reason, some people got the idea that they needed to be affordable to the masses, and compete with Walmart. And it's been an uphill battle ever since. 

AZCouture Posted 25 Jul 2013 , 10:27pm
post #515 of 699
Quote:
Originally Posted by thelittlecakery 

The work you have seen is work that I have done for friends and family. I do not bake for anyone else and will not until I am licensed. I have told people that I cannot bake for them and have given them the name of the bakery in town because I am not going to do this for anyone else. So I am not stealing anyone's potential client.

 

THIS is what I have referred to as being treated like crap because I am a hobby baker. I am not stealing business from anyone. My friends and family would be baking and decorating their own cake themselves, but instead, they choose to ask me. As for charging for a tsp of baking powder, I don't. I'm just not going to send my friend to the store to hunt down fondant, etc.

 

I appreciate what I have learned on here, but I will be leaving CC because of this treatment. Thank you for the knowledge you were willing to share.

Are you even in the same town? I took her statement to be a general address to people who do this at all, not really you specifically. 

Annabakescakes Posted 25 Jul 2013 , 10:30pm
post #516 of 699
Quote:
Originally Posted by DeliciousDesserts 

This thread is so far gone from the happy it was. Sad. We were doing so well having a civilized open discussion of how to price & the differences by region or skill.

Although this should be on a whole other one, just getting the cost of ingredients is illegal. It also undercuts the rest of us. THIS. Is the trouble that irritates those of us trying to make a living.

You do great work! Why would someone come to me & pay more when they can come to you & just pay the cost of ingredients?

I know, maybe I should have sent it in a PM, or picked another thread, there are plenty of them. It is just so tiresome! 

 

 

Here, this is a 6, 10 12, I actually didn't bake it, but fixed it for a lady who went with a cheap home baker, and got stuck with the following pictures. 

 

 

 

 

 

 

 

I went by the venue real quick, upon the request of the catering manager of the Hilton, "to see what I could do" about the wreck, and wound up taking it home (to my licensed commercial kitchen)

 

I already had a full bowl of icing made, so I got it back to the venue within 2 hours, and charged $150, to fix it. I pulled it all apart, scraped it,filled it, reiced,  cut supports, and piped scrolls on it, then matched the gold airbrush to the inspiration photo, and brought it back up there, about 5 miles away. Then put the flowers on. 

daryll Posted 25 Jul 2013 , 10:41pm
post #517 of 699
Quote:
Originally Posted by Annabakescakes 

I know, maybe I should have sent it in a PM, or picked another thread, there are plenty of them. It is just so tiresome! 

 

 

Here, this is a 6, 10 12, I actually didn't bake it, but fixed it for a lady who went with a cheap home baker, and got stuck with the following pictures. 

 

 

 

 

 

 

 

I went by the venue real quick, upon the request of the catering manager of the Hilton, "to see what I could do" about the wreck, and wound up taking it home (to my licensed commercial kitchen)

 

I already had a full bowl of icing made, so I got it back to the venue within 2 hours, and charged $150, to fix it. I pulled it all apart, scraped it,filled it, reiced,  cut supports, and piped scrolls on it, then matched the gold airbrush to the inspiration photo, and brought it back up there, about 5 miles away. Then put the flowers on. 

 

Anna, that is amazing. The Hilton must be so happy to have you as a last minute hero!! You totally saved the day!

vgcea Posted 25 Jul 2013 , 10:42pm
post #518 of 699

A

Original message sent by thelittlecakery

How is it illegal for someone to buy the ingredients for their cake and have someone else bake it? 

I thought you said they reimbursed you for the ingredients. As in they give you money for part of the caking process. If the law says you need to be licensed to receive payment (whether full or partial is irrelevant) then receiving payment is illegal.

When a legal business charges for a cake, part of that price covers being "reimbursed for ingredients" among other things. So you choosing to stop at just ingredients doesn't make your actions legal and doesn't help your local market. Wanna do free cakes? Then make them truly free.

Lucky6 Posted 25 Jul 2013 , 10:51pm
post #519 of 699
Quote:
Originally Posted by AZCouture 

I doubt the custom cake business survives another decade anyways though. If custom cakes remained the specialty once a year type of purchase that they should have, the herd would be thinner, the quality would be better, and we'd make more money. But for some reason, some people got the idea that they needed to be affordable to the masses, and compete with Walmart. And it's been an uphill battle ever since. 

I agree, but from what I've witnessed the thinking is not about  affordablility but to make money on the side "with hardly any expenses because it's just flour and eggs and I can make it just like that other very expensive baker in just a couple of hours. It's like free money, I don't even have to report it on my tax return. Look how much money I made from one cake!" I don't bake not even for my children. I just don't have the time or patience but I do know how long it takes to make one cake and the expense

BatterUpCake Posted 25 Jul 2013 , 10:57pm
post #520 of 699
Quote:
Originally Posted by Annabakescakes 

I know, maybe I should have sent it in a PM, or picked another thread, there are plenty of them. It is just so tiresome! 

 

 

Here, this is a 6, 10 12, I actually didn't bake it, but fixed it for a lady who went with a cheap home baker, and got stuck with the following pictures. 

 

 

 

 

 

 

 

I went by the venue real quick, upon the request of the catering manager of the Hilton, "to see what I could do" about the wreck, and wound up taking it home (to my licensed commercial kitchen)

 

I already had a full bowl of icing made, so I got it back to the venue within 2 hours, and charged $150, to fix it. I pulled it all apart, scraped it,filled it, reiced,  cut supports, and piped scrolls on it, then matched the gold airbrush to the inspiration photo, and brought it back up there, about 5 miles away. Then put the flowers on. 

I sure hope the home baker ate the cost and not the bride....but then again, she did get what she paid for. For the work you did $150 was nothing! It turned out lovely

DinahD Posted 25 Jul 2013 , 11:02pm
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AYour cakes are beautiful! On the second baby shower cake you said you used a 6 and 8 inch. We're the layers of the 6 inch bigger like using a 6x3 and 2 or 3 layers? The 6 looks really tall. I am making a cake similar next month and I am interested. I would love to have exactly that same size and look! Thank you!,,:D

AZCouture Posted 25 Jul 2013 , 11:03pm
post #522 of 699
Quote:
Originally Posted by Lucky6 

I agree, but from what I've witnessed the thinking is not about  affordablility but to make money on the side "with hardly any expenses because it's just flour and eggs and I can make it just like that other very expensive baker in just a couple of hours. It's like free money, I don't even have to report it on my tax return. Look how much money I made from one cake!" I don't bake not even for my children. I just don't have the time or patience but I do know how long it takes to make one cake and the expense

Oh that too for sure. 

Jackie80 Posted 26 Jul 2013 , 1:55am
post #523 of 699
Quote:
Originally Posted by Annabakescakes 

I know, maybe I should have sent it in a PM, or picked another thread, there are plenty of them. It is just so tiresome! 

 

 

Here, this is a 6, 10 12, I actually didn't bake it, but fixed it for a lady who went with a cheap home baker, and got stuck with the following pictures. 

 

 

 

 

 

 

 

I went by the venue real quick, upon the request of the catering manager of the Hilton, "to see what I could do" about the wreck, and wound up taking it home (to my licensed commercial kitchen)

 

I already had a full bowl of icing made, so I got it back to the venue within 2 hours, and charged $150, to fix it. I pulled it all apart, scraped it,filled it, reiced,  cut supports, and piped scrolls on it, then matched the gold airbrush to the inspiration photo, and brought it back up there, about 5 miles away. Then put the flowers on. 

Wow Anna!...Did the bride find out you fixed the cake? I'm just curious if she saw what she would've received from choosing the home baker, and if she would've been ok with it. I'm just curious

Annabakescakes Posted 26 Jul 2013 , 2:55am
post #524 of 699
Quote:
Originally Posted by Jackie80 

 

Wow Anna!...Did the bride find out you fixed the cake? I'm just curious if she saw what she would've received from choosing the home baker, and if she would've been ok with it. I'm just curious

She saw it! She was sobbing, practically hysterical, from what I heard. Her mother came down from the suite where the bride was laying in a heap, and met me, MOB was actually standing behind the home baker, miming begging, and mouthing "please, please" while she had her hands clasped together, like a prayer. haha. The wedding was gorgeous, it was the Hilton, for crying out loud! Everything was picture perfect, and then the horrible cake...

 

The Bride had called the catering manager to see if there was anything she could do, and while the manager was on the phone, she glanced down and saw my name listed as providing the cake for a wedding in two weeks time, and saw I was local, and gave me a call. (I did her daughter's 1st birthday cake a couple weeks ago, I delivered, and she lives like 3 miles from me!) 

 

One of the Groomsmen arranged for his own dear mother to make the cake. She was easily my own mother's age and maybe older, so I was trying to be very respectful of her, but it was clear she had no idea what she was doing. She came back to my bakery and watched me tear the cake apart, and put it back together. (I invited her, but had hoped she wouldn't come, lol) 

 

The icing was terrible, chunky and clearish and weird, separated, clearly Crisco and water. No butter, real vanilla or cream. I did taste some, once I came back from the delivery, and it was awful. Greasy... The consistency of warm, canned icing. 

AZCouture Posted 26 Jul 2013 , 3:07am
post #525 of 699

A

Original message sent by Annabakescakes

She saw it! She was sobbing, practically hysterical, from what I heard. Her mother came down from the suite where the bride was laying in a heap, and met me, MOB was actually standing behind the home baker, miming begging, and mouthing "please, please" while she had her hands clasped together, like a prayer. haha. The wedding was gorgeous, it was the Hilton, for crying out loud! Everything was picture perfect, and then the horrible cake...

The Bride had called the catering manager to see if there was anything she could do, and while the manager was on the phone, she glanced down and saw my name listed as providing the cake for a wedding in two weeks time, and saw I was local, and gave me a call. (I did her daughter's 1st birthday cake a couple weeks ago, I delivered, and she lives like 3 miles from me!) 

One of the Groomsmen arranged for his own dear mother to make the cake. She was easily my own mother's age and maybe older, so I was trying to be very respectful of her, but it was clear she had no idea what she was doing. She came back to my bakery and watched me tear the cake apart, and put it back together. (I invited her, but had hoped she wouldn't come, lol) 

The icing was terrible, chunky and clearish and weird, separated, clearly Crisco and water. No butter, real vanilla or cream. I did taste some, once I came back from the delivery, and it was awful. Greasy... The consistency of warm, canned icing. 

Oh my heck. I didn't remember most of this story, but just wow.

AZCouture Posted 26 Jul 2013 , 3:08am
post #526 of 699

ASo the pictures of the dismantled cake, is that at the venue before you took them home? And what happened, did they fall apart or was it leaning and crumbling or what?

JWinslow Posted 26 Jul 2013 , 3:18am
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If I recall correctly, you even took the Mother (baker) back to your shop and she watched in amazement.  You were very sweet and generous!  Did I get that right?

Annabakescakes Posted 26 Jul 2013 , 3:36am
post #528 of 699
Quote:
Originally Posted by AZCouture 

So the pictures of the dismantled cake, is that at the venue before you took them home? And what happened, did they fall apart or was it leaning and crumbling or what?

It was leaning, wildly. Like the Tower of Pisa. I tried to take a picture of it before I dismantled it, but I had a new camera, and didn't realize that I had to press the button more firmly to get a picture, until after I took the cake apart. It was taken in the kitchen at the venue, where the home baker (illegal in my state) was applying a watery butter knife to the cake sides, in between the scrolls, to try to smooth it. (see the drips of water in front of the bottom tier?)

 

I didn't want to do anything, but when I saw the butter knife, in her trembling hand, and the drippy cake, leaning, with crumbs mixed into the clear icing, my brain turned off, and my decorator/motherly  instinct kicked in. She didn't have enough icing to cover the cake, it was thin in both consistency and application. I knew the cake would never make it to my place, so asked for trays, and the Hilton brought me some, and I used the butter knife to pull it apart and take home. 

Quote:
Originally Posted by JWinslow 

If I recall correctly, you even took the Mother (baker) back to your shop and she watched in amazement.  You were very sweet and generous!  Did I get that right?

Yes, she came back, and was amazed, but I was not as sweet and generous as I seemed, because I invited her, but really didn't want her to come, lol. I was just being nice, since I was taking her cake that she worked hard on, mess that is was, home with me, lol. How would you feel? She was very thankful,, and not spiteful at all, and very embarrassed. 

Jackie80 Posted 26 Jul 2013 , 3:38am
post #529 of 699

Wow!...bananasicon_eek.gif Kudos to you Anna...and the taste of Crisco and water *barf*...BTW, I saw the pic of your wedding cake, absolutely lovely! People ask if I'll be making my own, I think about it and maybe I will in case there's a disaster such as this one. I can *itch at myself! IJS

Annabakescakes Posted 26 Jul 2013 , 3:52am
post #530 of 699

 

This was the picture the florist sent me, I know I didn't do that great of a job arranging the flowers I was given, but there were guests coming in, and I have no desire to make a "Buddy entrance" with the cake. I like to be gone before the guests arrive! And all I was given was carnations and GIANT roses, and the tiers were so squatty, only 3 1/2" tall, and it was SO MUCH better than what she had been left with, I figured it would just have to be okay. 

Jackie80 Posted 26 Jul 2013 , 4:22am
post #531 of 699

The flower arrangements you did were lovely!...In looking at this pic and the one of the revised cake you did (on the right of the screen) they look nearly the same. All I can keep saying is Wow, that's some story.

BatterUpCake Posted 26 Jul 2013 , 10:21am
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Why would someone spend all of that money on a wedding and skimp on the cake?

jason_kraft Posted 26 Jul 2013 , 5:01pm
post #533 of 699

A

Original message sent by BatterUpCake

Why would someone spend all of that money on a wedding and skimp on the cake?

Different couples have different priorities, some people might want to focus their budget on the entertainment, decor, dress, location, meal, etc. instead of the dessert.

AZCouture Posted 26 Jul 2013 , 5:07pm
post #534 of 699
Quote:
Originally Posted by Annabakescakes 

 

This was the picture the florist sent me, I know I didn't do that great of a job arranging the flowers I was given, but there were guests coming in, and I have no desire to make a "Buddy entrance" with the cake. I like to be gone before the guests arrive! And all I was given was carnations and GIANT roses, and the tiers were so squatty, only 3 1/2" tall, and it was SO MUCH better than what she had been left with, I figured it would just have to be okay. 

You gotta be kidding me! Look at that! That's quite a story, and that photo is just awesome.

smittyditty Posted 26 Jul 2013 , 5:22pm
post #535 of 699
Quote:
Originally Posted by jason_kraft 


Different couples have different priorities, some people might want to focus their budget on the entertainment, decor, dress, location, meal, etc. instead of the dessert.


Exactly since I had been married before I did things different my second marriage.

Totally broke and before I knew anything about cakes. I focused on one main table for pictures. A great backdrop for the dance floor and an awesome location for bridal party pictures. I couldn't afford any awesome cake..so I just got one from Albertsons. I know I know but it was before I was interested in cakes. You know your dying to see the cake now aren't you.

knlcox Posted 26 Jul 2013 , 5:32pm
post #536 of 699

Annabakescakes, That's a beautiful save you did! 

I'll post a few cakes that I've made with prices:

 

 

Charged: $800 served around 200 or more depending on how large the slices were cut. 

Cake made up the entire body and seat area of the bike.  

Styrofoam and wood made up the rest of the bike. 

My fondant was melting off the cake at this point! Everything was melting because it was raining this day and the 100 degree heat and 100% humidity didn't help!!

 

My very first motorcycle cake.  It was a challenge! It became so humid and hot the fondant was melting off, but oh, well.  The pipe on the side kept falling off!! It looked melty and awful!  At least the birthday boy was very thrilled with it!!

 

 

Charged: $450 and served around 200 

The structure was simple cuts of wood as opposed to the bike on top.  Even though they both served the same servings the cost was mostly in the structure and my time to create it all.  Never under price yourself!!!!!!  Once word gets out you only charged a certain amount, then everyone expects that amount especially when they order the exact same cake. It often happens that way in my area where I work primarily with military.  They all seem to know each other and word gets around about pricing.  

 

 

F-16 Retirement cake for a retiring Air Force Msgt.

BatterUpCake Posted 26 Jul 2013 , 5:36pm
post #537 of 699
Quote:
Originally Posted by jason_kraft 


Different couples have different priorities, some people might want to focus their budget on the entertainment, decor, dress, location, meal, etc. instead of the dessert.

true...but, if she was bawling her eyes out it sounds like a nice cake was a priority...and it is usually the showcase of the reception. Sounds to me like another case of "anyone can make a cake...so and so said his mom could do it just as good!" Live and earn. I skimped on the DJ because it was a mid day wedding and my church was not big on dancing. Still a mistake because instead of announcing us as Mr and Mrs Mike and Shannon Callahan he said Mr ad Mrs Shannahan (bad omen!). Then we were doing the ribbon/cake pull and he screwed that up. I am just glad it worked out for her and the Hilton had a CC hero on speeddial! lol

BatterUpCake Posted 26 Jul 2013 , 5:40pm
post #538 of 699
Quote:
Originally Posted by knlcox 

Annabakescakes, That's a beautiful save you did! 

I'll post a few cakes that I've made with prices:

 

 

Charged: $800 served around 200 or more depending on how large the slices were cut. 

Cake made up the entire body and seat area of the bike.  

Styrofoam and wood made up the rest of the bike. 

My fondant was melting off the cake at this point! Everything was melting because it was raining this day and the 100 degree heat and 100% humidity didn't help!!

 

My very first motorcycle cake.  It was a challenge! It became so humid and hot the fondant was melting off, but oh, well.  The pipe on the side kept falling off!! It looked melty and awful!  At least the birthday boy was very thrilled with it!!

 

 

Charged: $450 and served around 200 

The structure was simple cuts of wood as opposed to the bike on top.  Even though they both served the same servings the cost was mostly in the structure and my time to create it all.  Never under price yourself!!!!!!  Once word gets out you only charged a certain amount, then everyone expects that amount especially when they order the exact same cake. It often happens that way in my area where I work primarily with military.  They all seem to know each other and word gets around about pricing.  

 

 

F-16 Retirement cake for a retiring Air Force Msgt.

You are my new cake hero. Harley Fatboy and Super Hornet (Tomcat maybe?) Two things dear to my heart

ttaunt Posted 26 Jul 2013 , 8:16pm
post #539 of 699

I saw the teapot picture,it's precious- well worth $225.

Rosegin Posted 27 Jul 2013 , 3:09am
post #540 of 699

ASorry if this posts again. This is a baby shower cake I made for a friend. I charged her $40 (she tipped me $10) and I'd charge $80 next time.

Vanilla cake, strawberry curd filling, vanilla buttercream, covered in MMF. Decorations are MMF and modeling chocolate.

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