How Much Would You Charge....

Decorating By sugarandstuff Updated 23 Oct 2011 , 6:23pm by JanH

sugarandstuff Posted 23 Oct 2011 , 2:46pm
post #1 of 7

I am having a major issue with pricing for this cake a client asked me info on...obviously because I am a bit intimidated of it and not sure if I need to be! If the link doesnt bring you right to it, It is the starry night by van gogh in the thumbnails. It will be for a sweet 16 not a topsy turvy just tiered plus the bottom tier will not be as detailed. She doesn't care if it is fondant or bc. Servings 90. Thanks
http://www.colettescakes.com/birthday_cc.html#

6 replies
jason_kraft Posted 23 Oct 2011 , 4:16pm
post #2 of 7

Estimate your cost (including ingredients, labor, and the overhead allocated to the order) and add 20-30% for your profit margin.

kelleym Posted 23 Oct 2011 , 4:22pm
post #3 of 7

I'm not seeing how this cake could be done in buttercream, unless you are a true master with that medium. It is completely painted from top to bottom. I would be at $10 per serving for this cake, in fondant, and even that might be too low.

sugarandstuff Posted 23 Oct 2011 , 5:22pm
post #4 of 7
Quote:
Originally Posted by jason_kraft

Estimate your cost (including ingredients, labor, and the overhead allocated to the order) and add 20-30% for your profit margin.


. Thank you Jason I am actually well aware how to estimate costs for my business. My question was geared more toward the technique involved and I can't judge how involved it is or will take me.

sugarandstuff Posted 23 Oct 2011 , 5:46pm
post #5 of 7

Here is one done in buttercream - looks quite involved to me. http://www.polyvore.com/sweet_literally_van_gogh_starry/thing?id=20519512

kelleym Posted 23 Oct 2011 , 6:02pm
post #6 of 7

The buttercream one looks very different than the painted fondant. You need to clarify with your customer which look she wants, and also examine your own skills and determine if you are able to execute whichever medium she chooses. This is not a commentary on your skills, I'm not calling you out, but those are advanced cakes and I myself might be nervous about taking on this order.

ETA: I know you said the customer doesn't care whether it's fondant or buttercream, but the customer probably has no idea how different the two look. If she's expecting the Colette painted fondant cake and you show up with a deeply textured buttercream cake like the one in that link , she'll likely be disappointed.

JanH Posted 23 Oct 2011 , 6:23pm
post #7 of 7
Quote:
Originally Posted by sugarandstuff

My question was geared more toward the technique involved and I can't judge how involved it is or will take me.




..Moving to Cake Decorating forum.

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