Cake Pics With Prices

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

MimiFix Posted 30 Jul 2013 , 12:30am
post #571 of 699
Quote:
Originally Posted by brendajarmusz 

... this topic is definitely a great one. Where is it that you all spoke about that you can get help with pricing on here??   I have to say that each one of you are AWESOME! ! i really enjoy the people, and conversation and info, the tips and everything on here. So thank you to all of you.

 

Wonderful!! It's always nice to hear that a CC member is excited about learning how to price their cakes. Please use the search box, there are many threads on CC about pricing, this has been discussed many many many times. You can also read Jason Kraft's piece about pricing.     

Sonya Posted 5 Aug 2013 , 10:45am
post #572 of 699

Ok here is 2 Reese cup cakes I did. In this pic there is 2- 8" double layer rounds. White cake with swiss meringue buttercream with Nutella added in, melted choc poured on the sides, walnuts, and chopped up Reese cups on top. These cakes were for coworkers so I only charged $25.00 each.... ack! I have been going through my pricing structure because I have been having a hard time pricing my cakes but now any "speciality" cake I do, such as this one or my choc covered strawberry cake (in my pics) they automatically start out at $55.00 for a 8" double layer. Hopefully I can get my prices worked out and stick to them and not start second guessing myself when Im giving a quote. I will be reading all I can about pricing. What would you charge for one of these cakes?

 

*

zahnby Posted 5 Aug 2013 , 5:13pm
post #573 of 699

your cakes are beautiful. I have the same issue as you. Do not know how much to charge and always underestimating yourself.

 

These cakes were well over $25   The ingredients were probably almost or more than that. It is a shame that those we know do not want to pay what these cakes are worth.

 

I also feel that those of us who are beginning and love to make cakes or do other crafts, are just to kind-hearted and 'fall prey' to those who just want a bargain or perhaps do not realize the time, energy and money spent.

Sonya Posted 5 Aug 2013 , 9:01pm
post #574 of 699

Thank you zahnby! Reading this thread has made me kick myself in the butt when it comes to pricing. I always second guess myself when I give someone a quote. After reading this thread I actually sit down with my mom the other day and we went over my prices and made a new pricing structure and I called some bakeries around me to get a feeling of what they charge.... now I just have to stick to my pricing structure and not second guess myself.

Rosegin Posted 6 Aug 2013 , 12:44am
post #575 of 699

AThis is a strawberries and cream cake. Yellow sponge cake layered with fresh whipped cream and strawberries, frosted with vanilla American buttercream.

It's an 8 inch cake with five thin layers of cake (2.5 torted layers). I charged $35.

[IMG]http://cakecentral.com/content/type/61/id/3072200/width/200/height/400[/IMG]

alan burford Posted 12 Aug 2013 , 7:57pm
post #576 of 699

A[IMG]http://cakecentral.com/content/type/61/id/3077145/width/200/height/400[/IMG] anybody any idea how much I should charge for this

BatterUpCake Posted 12 Aug 2013 , 8:32pm
post #577 of 699

Please use the search feature and review previous pricing threads. The purpose of this thread is for you to tell others how much you sold your product for. No one can tell you what to charge for your cake. There are too many variables. It is a very cool cake though.

smittyditty Posted 13 Aug 2013 , 2:53am
post #578 of 699

 

8inch round Banana Cream flavor cake with Buttercream Dream Frosting. $77.00
 

AZCouture Posted 13 Aug 2013 , 4:14am
post #579 of 699

A

Original message sent by smittyditty

[URL=http://cakecentral.com/content/type/61/id/3077477/] [/URL]

8inch round Banana Cream flavor cake with Buttercream Dream Frosting. $77.00

 

What a beautifully elegant design! I love how simplistic but designer it looks.

milkmaid42 Posted 13 Aug 2013 , 4:26am
post #580 of 699

That is a gorgeous cake. I can smell the salt air, but feel like I should be wearing a scuba mask---it looks so close up/realistic! Yes, truly elegant.

 

 

Jan

smittyditty Posted 13 Aug 2013 , 3:31pm
post #581 of 699

Thank you guys! Az does that sound good on price?
 

DeliciousDesserts Posted 13 Aug 2013 , 4:01pm
post #582 of 699

AI think that's a reasonable price Smitty.

smittyditty Posted 13 Aug 2013 , 5:35pm
post #583 of 699

Whewww...lol..:)
 

Babbo Posted 14 Aug 2013 , 10:48am
post #584 of 699

found this post really interesting ;-) I am not up to charging yet for cakes, but there are some amazing designs

becastle Posted 17 Aug 2013 , 2:17am
post #585 of 699

A

Original message sent by cupcakefrost

I know what you mean about the cake shows!!!! I always wish they would quote the prices so people would know how much to expect to pay! I am tired of people balking at a $200-300 quote for a cake I know they would pay at least twice as much for at one of those fancy bakeries.

There is a new show actually, Fabulous Cakes, which does quote the prices, and I love it!

If no one says it's not allowed by tomorrow, I'll start [IMG]/img/vbsmilies/smilies/thumbs_up.gif[/IMG]

becastle Posted 17 Aug 2013 , 2:22am
post #586 of 699

AI agree! I have previously visited websites of some of those tv show bakers to price what I could and I found it hard to breath when I seen what few prices they did have posted. I have been told by other that I should charge a minimum of 10-15 per batch of cake. Also when I have something new I have never done before I start by calling around to local bakeries to see what they charge before I make a decision on what to charge for mine.

BatterUpCake Posted 17 Aug 2013 , 10:44am
post #587 of 699
Quote:
Originally Posted by becastle 

I agree! I have previously visited websites of some of those tv show bakers to price what I could and I found it hard to breath when I seen what few prices they did have posted. I have been told by other that I should charge a minimum of 10-15 per batch of cake. Also when I have something new I have never done before I start by calling around to local bakeries to see what they charge before I make a decision on what to charge for mine.

What is a batch of cake?

MimiFix Posted 17 Aug 2013 , 10:58am
post #588 of 699
Quote:
Originally Posted by becastle 
 
Also when I have something new I have never done before I start by calling around to local bakeries to see what they charge before I make a decision on what to charge for mine.

 

I hope you also figure out your ingredient cost so you know how much each product costs you. If you need help, use the search box and type in "how to price cakes" or "jason_kraft pricing cakes" and learn how to do the math. 

Godot Posted 17 Aug 2013 , 12:32pm
post #589 of 699

A

Original message sent by becastle

I agree! I have previously visited websites of some of those tv show bakers to price what I could and I found it hard to breath when I seen what few prices they did have posted. I have been told by other that I should charge a minimum of 10-15 per batch of cake. Also when I have something new I have never done before I start by calling around to local bakeries to see what they charge before I make a decision on what to charge for mine.

Please tell me you're joking.

What is a "batch of cake"?

Why would you set your prices according to someone else? You need to fo your homework, do the math, cost out your raw materials (including, but not limited to, website costs, paper, staples, cake boards, boxes, electricity, dish detergent - and all those myriad hundreds of other things that newbs never consider), and set YOUR prices according to YOUR costs.

BatterUpCake Posted 17 Aug 2013 , 12:49pm
post #590 of 699

daggonit...I left dish detergent out of my pricing. icon_razz.gif If a batch of cake is 1 regular sized batch of batter then that's just cwazy!!! Unless you are charging $40 for a batch of batter. Not trying to ridicule you (that's just my sassy ways) but just trying to tell you that this is not a realistic price unless your goal is bankruptcy.

CiCisCakes Posted 18 Aug 2013 , 6:28am
post #591 of 699

AHere is a cake I just finished for a friend I didn't charge because it was a friend. Also I never know what to charge ...it is a completley edible gazeebo cake using royal icing and fondant I made all the gazeebo parts out of royal icing and and flowers ot of fondant looking for opinions and also what should I have charged ...

CiCisCakes Posted 18 Aug 2013 , 6:34am
post #592 of 699

AFor some reason I can't get it to attach I was able to make it work in the I'm new forum if you want to check it out there ..

AZCouture Posted 18 Aug 2013 , 6:57am
post #593 of 699

A

Original message sent by smittyditty

Thank you guys! Az does that sound good on price?

 

Well, I don't know. I don't do anything for lessthan $150, so if I had done that design, it would have been a little two tier (unless they really wanted to pay $150 for a small single tier), 4 and 6". With the same scheme, but.obviously arranged to fill the space of two tiers. I could work all of that in for the minimum.

AZCouture Posted 18 Aug 2013 , 6:59am
post #594 of 699

AI would have needed fondant as well, for the color at the bottom, but doing some light blue smbc wouldn't be a bad idea either.

AZCouture Posted 18 Aug 2013 , 7:02am
post #595 of 699

A

Original message sent by becastle

I agree! I have previously visited websites of some of those tv show bakers to price what I could and I found it hard to breath when I seen what few prices they did have posted. I have been told by other that I should charge a minimum of 10-15 per batch of cake. Also when I have something new I have never done before I start by calling around to local bakeries to see what they charge before I make a decision on what to charge for mine.

Oh dear, this is not a good idea. What if they catch on and start quoting ridiculous prices to slip you up? That's just one extreme example of many that make this system of yours a really bad idea.

smittyditty Posted 18 Aug 2013 , 11:32pm
post #596 of 699
Quote:
Originally Posted by AZCouture 

I would have needed fondant as well, for the color at the bottom, but doing some light blue smbc wouldn't be a bad idea either.


?? I'm lost sorry. The whole cake is buttercream and maybe the picture doesn't show it well. It graduates down to the teal at the bottom. I got a little handy with my color toothpick on the last two shades so its more noticeable. icon_eek.gif So I'm confused about the fondant for the color at the bottom. I must say WOW to your price..one day I will get there... one day. Right now I'm in my market price wise but I love to know what I can charge one day! I'm so new right now I have no orders now or in the future. I'm priced with the two bakers in my area but I think they are hurting as well,as I see them vying for the same venues.

AZCouture Posted 19 Aug 2013 , 12:52am
post #597 of 699

ABecause I use Smbc, I don't usually color it. So if I was to do that exact design, I'd use fondant, and either do a wash.of thinned out color with a wide brush, or dust it on with colored food powder. Or, if I wanted to get adventurous, slice out the white icing at the bottom, and fill it back it in with colored smbc and smooth it down again. I've done that with a few cakes. It's like inlaid icing. I wonder if I'm making sense without showing you.

AZCouture Posted 19 Aug 2013 , 1:03am
post #598 of 699

Ahttp://m.flickr.com/#/photos/yuma_couture_cakes/7201043556/ Here, this is an example. Once it was iced smooth in white, and chilled, I carved out circles, and piped in colored smbc. Smoothed it down again. Maybe you do that with yours too, just didn't want to take a chance of being confusing.

milkmaid42 Posted 19 Aug 2013 , 1:32am
post #599 of 699

What a cool technique! The cake is beautiful. I know you are in Yuma, correct? Prior to moving here to Missouri I lived on an itty bitty little farm in Queen Creek. Kindred spirits, of a sort. Love your posts and talent.

 

Jan

 

Hey Smitty, on your gorgeous undersea cake, did you make your own shells? Shells are one of my favorite things to make and yours look so realistic. I just went back and looked at the pic and fell in love with it all over again.

howsweet Posted 19 Aug 2013 , 1:39am
post #600 of 699
Quote:
Originally Posted by Godot 


Please tell me you're joking.

What is a "batch of cake"?

Why would you set your prices according to someone else? You need to fo your homework, do the math, cost out your raw materials (including, but not limited to, website costs, paper, staples, cake boards, boxes, electricity, dish detergent - and all those myriad hundreds of other things that newbs
never consider), and set YOUR prices according to YOUR costs.


I think it's important to research what bakeries are charging for similar work. But not every time you make a cake, of course.  Much of the pricing I've seen posted on this forum by home bakers would be higher if they charged what bakeries charge, anyway.   Many aren't going to do "the math" no matter what.  A lot of people making cakes aren't business minded.

 

And what is a batch of cake?

Quote by @%username% on %date%

%body%