Hello, I need help with cake pricing.
I've been making cakes for about 2 years now and I make cakes on order for about 1 year but what I've notict is that my prices are a bit to low. Do you bakers know whats a good pricing. I've just got a cake order for a 2 tier fondant cake, the tiers are 10'' and 8'' with a sugarpaste bow and zebra stripes and I'm planning to ask 50 for it, thats about $45. Is that a good price or is it to less or to much?
Two simple ways to price:
four times the ingredients (good for plainer cakes that don't take too much time)
all ingredients plus hourly wage (which will cover the range of simple to fancy cakes)
If your butter costs 2 euro per kilo, your cake price is OK. Otherwise your cake price is too low.