I'm just starting my business and have created a price list, below are what my rates start at. Opinions? I myself am a 'bargain shopper' to put it nicely, so I'm always thinking I charge too much, but from my research you want to multiply 2-4 times and you don't want to charge TOO little.

Rounds w/buttercream filling
6" $30
9" $50
10" 60
14" 120

1 layer flat sheet cake - no filling
9x13 $40
11x15 $75
12x18 $95

2 layer flat sheet cake w/butter cream filling
9x13 $65
11x15 $105
12x18 $125

I plan to charge extra for fillings aside from butter cream and also for more delicate decor (fondant/gum paste/modeling, etc)

So - what do you think?

Thanks for your input!

Horribly underpriced, I'm sorry to say.

I don't do 9", I do 8" and charge $54 and that's only $2.25 a serving using the Wilton Chart. I charge $85.50 for 10", $175.50 for 14". So in my opinion, you could be charging more.

http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm

http://cakecentral.com/cake-decorating-ftopict-694973-pricing.html

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=669397&postdays=0&postorder=asc&highlight=charging&&start=0

Your price should include your costs, labor and profit. Check out the first post for more information on that. Check out the second post for more information on charging extra for stuff.


My personal opinion, don't do your prices off your cheapest cake. You also don't want to figure our prices based off of sell prices.

If you figure your price per serving on a more expensive cake and include filling, then when someone orders a cheaper cake with buttercream you make a little more money. When someone orders the more expensive cake with filling, they don't have to feel like they are getting charged for wanting 'something more or extra'. Instead they are going to feel like you are giving them something extra, when you have actually figured the prices in for it.