Vent!! Is This The Norm?? Seems Unethical!

Business By tuffstuff Updated 14 Sep 2012 , 6:32pm by costumeczar

jenng1482 Posted 3 Aug 2012 , 10:46pm
post #31 of 56

I charge a flat rate per tier size of cake based on flavor and BC/fondant. I also have a serving count designated to each size.

I have 3 fake servings sizes made of wood painted to look like cake that I show the client...wedding, party, and half way in between (1.5x2x4.5). I base the price/serving count on the half way size.

I tell the client that cutting it more towards the party size will yield less servings and more toward the wedding serving will obviously yield more servings. Having a visual representation helps so much!

I also provide a chart that shows how to cut to get each number.

Here is link to my pricing chart on my website: http://www.sugarmommascustomcakery.com/cakeflavorsandpricing.html

AZCouture Posted 3 Aug 2012 , 11:10pm
post #32 of 56

Anyone ever wonder why there are two charts? Who decided there should be a difference? Wilton? Honestly curious here.

In all the years I've been doing this, not once, not ever, not even a hint of anyone having a problem with how big my servings are. And not once have I ever used party servings for any event. Always the wedding chart. My chart is a tad bit more generous, but maybe by 2 or 3 servings only, so that really doesn't matter.

Or is Betty Crocker's fault with those pictures of humongous 20 cubic inch slices on their box mixes? And...I can put food away. I'm not a dainty eater. I love my cake, God I only love *my* cake, but one serving is enough for me.

So, really...who started the whole party/wedding thing anyways?

AZCouture Posted 3 Aug 2012 , 11:11pm
post #33 of 56

Geez, I forgot the biggest part of my post.

The reason I ask if it was Wilton, was because if they did, maybe it was to boost sales of their equipment and costliest items, like fondant and buttercream?

BlakesCakes Posted 3 Aug 2012 , 11:12pm
post #34 of 56
Quote:
Originally Posted by costumeczar

I do mostly wedding cakes, and i'd rethink the idea that weddings take more time. The craziest, most high-demand, multiple email sending clients I've ever had have been people looking for birthday cakes. Brides are easy in comparison.




I was thinking this as I was reading icon_wink.gif

My biggest PIA clients have been for celebration cakes--graduation, birthday, etc. My wedding clients have been a breeze.

I ask the same for all of my cakes. I also deliver all of my cakes. For me, the simpler, the better.

Rae

AZCouture Posted 3 Aug 2012 , 11:15pm
post #35 of 56

Don't even get me started with the 1st birthday mom I cancelled on the other day. Returned her money and wished her well, and promptly booked her date with two easy going brides.

tuffstuff Posted 3 Aug 2012 , 11:16pm
post #36 of 56
Quote:
Originally Posted by mena2002


So what ended up happening? Did you get the cake and were you charged more?

Sorry it just didn't seem like the story ended yet and I'm curious lol...




hehehe... yeah, I guess I didn't finish the story - I tried to get off the phone quickly before she could try to change the price and I said I'd just see her at 4 like we originally agreed. So she didn't try to charge me more. I had paid for the whole thing upfront already.

Then I was concerned that she was going to half-assedly slap the cake together just to finish it. It was very awkward picking it up but we were both civil. I quickly just said, "looks good, thanks" and got the heck out of there. It looked fine, though I do think she left out some details. I wasn't impressed by the flavor at all once we cut it at the wedding. I didn't care. Just glad to have it all over. I had also been really stressed out that I wouldn't make it to the wedding on time and it was super far away.

jason_kraft Posted 3 Aug 2012 , 11:18pm
post #37 of 56
Quote:
Originally Posted by AZCouture

Anyone ever wonder why there are two charts? Who decided there should be a difference? Wilton? Honestly curious here.



The idea is that weddings typically have several courses (and sometimes multiple desserts) so the size of each slice should be smaller to compensate, while events like birthday parties will often only have 1 or 2 courses with few if any other desserts.

tuffstuff Posted 3 Aug 2012 , 11:22pm
post #38 of 56
Quote:
Originally Posted by jenng1482

I charge a flat rate per tier size of cake based on flavor and BC/fondant. I also have a serving count designated to each size.

I have 3 fake servings sizes made of wood painted to look like cake that I show the client...wedding, party, and half way in between (1.5x2x4.5). I base the price/serving count on the half way size.

I tell the client that cutting it more towards the party size will yield less servings and more toward the wedding serving will obviously yield more servings. Having a visual representation helps so much!

I also provide a chart that shows how to cut to get each number.

Here is link to my pricing chart on my website: http://www.sugarmommascustomcakery.com/cakeflavorsandpricing.html




That is a cool idea, though probably more work than I would've wanted to do icon_biggrin.gif

AZCouture Posted 3 Aug 2012 , 11:26pm
post #39 of 56
Quote:
Originally Posted by jason_kraft

Quote:
Originally Posted by AZCouture

Anyone ever wonder why there are two charts? Who decided there should be a difference? Wilton? Honestly curious here.


The idea is that weddings typically have several courses (and sometimes multiple desserts) so the size of each slice should be smaller to compensate, while events like birthday parties will often only have 1 or 2 courses with few if any other desserts.


Yeah, but who said that? Wilton?

Sherri2012 Posted 3 Aug 2012 , 11:30pm
post #40 of 56

So, do the people who charge the same for all cakes charge a separate set up fee and gas/mileage fee for set up? Plus extra for decorations? Is the flat rate for a plain undecorated cake? Are there some things that maybe some people charge separately, while others factor into the cost of a wedding cake and why it might be more? ( but really both ways add up to about the same, just different way of itemizing it. )

But I see what you guys are saying about this case. She shouldn't have said she would have charged more.

AZCouture Posted 3 Aug 2012 , 11:50pm
post #41 of 56

Really, it doesn't matter who decided that to be quite honest because it's been my experience that not ever offering party servings, never hearing a complaint about a wedding serving for a birthday cake, and never being asked to make bigger servings makes it not matter.

Cherylc418 Posted 4 Aug 2012 , 12:02am
post #42 of 56

@ sherri2012 I have a base price for fondant and buttercream cakes. My servings will also remain the same i.e. An 8" round will always have the same # of servings for aparty or wedding. I determine how many hours a cake will take to decorate based on complexity of the design. If this goes beyond my standard time I will charge a larger price per serving that reflects this additional time. It does not matter weather it is a simple white no frills wedding cake, or a replica of Italy for a hubby's birthday, if the design is simple it will cost less, period. As for delivery and set up I have flat rates for everyone who orders.

LoveMeSomeCake615 Posted 4 Aug 2012 , 4:10am
post #43 of 56
Quote:
Originally Posted by jenmat

I charge more for wedding cake servings. They take more time, I make them taller, and I factor in the cost of delivery (which is not included in party servings). I also factor in the cost of my time going back and forth over the course of a year, tastings, and design consults.
Weddings take more time to arrange, not necessarily to execute, and that is really where my charge is factored in.
That said, if you ordered a rubber ducky cake and I made you one and found out it was for a groom's cake, I wouldn't care one bit. Why? Because you made it easy for me! You are picking it up, you didn't ask for a tasting, and we obviously didn't communicate for a year.
If a bride ordered a 2 tiered cake at my party pricing, picked it up and didn't give me any issues, then I would happily do it for her.
I charge for the "wedding experience".




This. We charge more for wedding cakes for all of these reasons. However, I agree that it was kinda ridiculous for your friend to get upset about you not telling her it was a groom's cake, especially considering that she was not having to do any of the usual "wedding" stuff with this couple. Incidentally, although we charge more for wedding cakes, we charge groom's cakes as "party cakes".

jenng1482 Posted 5 Aug 2012 , 6:08pm
post #44 of 56
Quote:
Originally Posted by tuffstuff

Quote:
Originally Posted by jenng1482

I charge a flat rate per tier size of cake based on flavor and BC/fondant. I also have a serving count designated to each size.

I have 3 fake servings sizes made of wood painted to look like cake that I show the client...wedding, party, and half way in between (1.5x2x4.5). I base the price/serving count on the half way size.

I tell the client that cutting it more towards the party size will yield less servings and more toward the wedding serving will obviously yield more servings. Having a visual representation helps so much!

I also provide a chart that shows how to cut to get each number.

Here is link to my pricing chart on my website: http://www.sugarmommascustomcakery.com/cakeflavorsandpricing.html



That is a cool idea, though probably more work than I would've wanted to do icon_biggrin.gif




Actually, they were super easy. I gave my BF dimensions and he found a scrap piece of wood in the garage and cut it to size. My kids and I painted them in fun colors!

carmijok Posted 5 Aug 2012 , 10:48pm
post #45 of 56
Quote:
Originally Posted by jenmat

I charge more for wedding cake servings. They take more time, I make them taller, and I factor in the cost of delivery (which is not included in party servings). I also factor in the cost of my time going back and forth over the course of a year, tastings, and design consults.
Weddings take more time to arrange, not necessarily to execute, and that is really where my charge is factored in.
That said, if you ordered a rubber ducky cake and I made you one and found out it was for a groom's cake, I wouldn't care one bit. Why? Because you made it easy for me! You are picking it up, you didn't ask for a tasting, and we obviously didn't communicate for a year.
If a bride ordered a 2 tiered cake at my party pricing, picked it up and didn't give me any issues, then I would happily do it for her.
I charge for the "wedding experience".




thumbs_up.gif this is exactly right on! And I agree with another poster who said to go get the things from her you gave her. Although I think I'd send her an invoice that shows the cake with her 'wedding cake price' on it and the cost of the items you gave her deducted from it. With any luck it would show her owing YOU money!

MKC Posted 6 Aug 2012 , 2:51am
post #46 of 56

This video says a lot...very funny.


Annabakescakes Posted 6 Aug 2012 , 3:42am
post #47 of 56

MKC, I was hoping that was a link to what I thought it was! Lol, that is the best video!

Most of my brides are very sweet, and don't get too stupid with requests and attitude. My birthday people are most often the people I would love to price gouge. Asking for tastings for a 20 serving cake. Or a 3 tier cake cake to serve 12. Or a carved cake with PVC structure for the price of a 1/4 sheet from Walmart...

I agree with the op, whether you want to serve 200, or wrestle in it and not eat a bite, then the cost is the same. Also, I don't care if you show up in a Pinto or a Rolls Royce, the cost is what I would charge anyone else. I have a friend that would love to be my business manager, encouraging me to double charge people because they can afford it. No, thanks, I'd rather be ethical, and sleep at night!

tuffstuff Posted 6 Aug 2012 , 12:30pm
post #48 of 56
Quote:
Originally Posted by MKC

This video says a lot...very funny.





Hilarious!! Loved it!

Lynne3 Posted 6 Aug 2012 , 12:39pm
post #49 of 56

tuffstuff,
You did nothing wrong, and she is a rude and greedy individual. What is more sad is that you turned to her for help ans she made it all about the bottom line of her wallet.

Live and learn. Good to find out that she is not a friend. She seems to be just a 'user'. And to remove you as a friend from facebook is ridiculous. She obviously has issues that go deeper then a ducky cake. Better to have her out of your life.

tuffstuff Posted 6 Aug 2012 , 2:22pm
post #50 of 56

Thanks, Lynne3. I totally agree with you. icon_smile.gif

TheSugarLab Posted 17 Aug 2012 , 7:55am
post #51 of 56

I charge per tier of cake.When I have a customer say that they need cake for X amount of people, I ask them how much cake do they think their guests will eat. If they know the people attending love cake then I suggest to go with servings for a party cake. If they don't think many people will want large slices, I suggest wedding servings and people can go for seconds if they want more. I don't charge differently based on the event.

I've noticed that many bakeries still charge per serving, which always gets me confused because are they going to charge me per wedding serving or party serving? Some bakery websites state just one serving amount for a size and some have a range.

costumeczar Posted 17 Aug 2012 , 12:24pm
post #52 of 56
Quote:
Originally Posted by TheSugarLab

I charge per tier of cake.When I have a customer say that they need cake for X amount of people, I ask them how much cake do they think their guests will eat. If they know the people attending love cake then I suggest to go with servings for a party cake. If they don't think many people will want large slices, I suggest wedding servings and people can go for seconds if they want more. I don't charge differently based on the event.

I've noticed that many bakeries still charge per serving, which always gets me confused because are they going to charge me per wedding serving or party serving? Some bakery websites state just one serving amount for a size and some have a range.




I use a range too, and people seem to like having the choice.

cookiemonster025 Posted 17 Aug 2012 , 6:12pm
post #53 of 56

Just jumping in here and I could be way off, but I thought the only purpose of pricing "per serving" was to be able to quickly and easily come up with a total price?

If that's the case... then anyone using that method should technically have TWO "per serving" prices -- one for wedding serving size, and one for party serving size. No?

I just have trouble understanding the whole "of course a wedding cake is going to cost more... it serves more!" mentality. Your labour and ingredient cost is the same regardless of how many people actually eat it.

Just my two cents though. I dont price per serving, so I'll readily admit I dont fully understand the reasoning that goes into how those cakes are priced out.

costumeczar Posted 17 Aug 2012 , 8:56pm
post #54 of 56
Quote:
Originally Posted by cookiemonster025

Just jumping in here and I could be way off, but I thought the only purpose of pricing "per serving" was to be able to quickly and easily come up with a total price?

If that's the case... then anyone using that method should technically have TWO "per serving" prices -- one for wedding serving size, and one for party serving size. No?

I just have trouble understanding the whole "of course a wedding cake is going to cost more... it serves more!" mentality. Your labour and ingredient cost is the same regardless of how many people actually eat it.

Just my two cents though. I dont price per serving, so I'll readily admit I dont fully understand the reasoning that goes into how those cakes are priced out.




That's exactly the issue. I take the two main serving charts that people use and give the brides a range. They can decide whether to get a cake that will serve this range of guests or that range of guests, and I charge a flat amount per tier based on the average. nobody really knows how many a cake will serve, because when it gets to the reception site and gets cut, you have no control over how that's done. A range of servings will give you the best guess.

Sweetface421 Posted 14 Sep 2012 , 6:04pm
post #55 of 56

Just jumping in here... I charge per serving but have different minimums. For occasion cakes, I have a $150 minimum. For wedding/groom's cake, I have a $300 minimum.
That seems to be the norm around here...
Do you all have a minimum charge?

costumeczar Posted 14 Sep 2012 , 6:32pm
post #56 of 56
Quote:
Originally Posted by Sweetface421

Just jumping in here... I charge per serving but have different minimums. For occasion cakes, I have a $150 minimum. For wedding/groom's cake, I have a $300 minimum.
That seems to be the norm around here...
Do you all have a minimum charge?




I do a $100 on birthday cakes (regular rounds etc) and $200 on 3-D carved cakes, but no minimum on wedding cakes. The smallest wedding cake I usually do is a teeny 4-6-8, and that's a little over $200 if I remember correctly. If someone wanted something smaller it would fall under the $100 minimum category.

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