Question From The "price This Cake" Thread ...

Decorating By erin2345 Updated 11 Feb 2013 , 10:57am by de_montsoreau

erin2345 Posted 10 Feb 2013 , 9:19pm
post #1 of 6

After I read FromScratch's great breakdown of what she would charge for that cake, I wondered how everyone presents the price quote to the customer.  Do you just say that cake would be $3000, or do you say, "the base price is $1500, add this and this and this for $ and $ and $ etc. and the total cost would be $3000.


Sometimes I feel like I want the customer to know that the bow is going to be $x extra, but when there are lots of add ons, and I tell them the cost of each one, I feel like I am nickel and diming them.  But then, a lot of customers want their "simple" cake, and don't know why I am quoting $75 over the base price for that size of cake.


What are your thoughts - do you just tell them the cost of the cake is $3000, or do you break it down for them?

5 replies
DeliciousDesserts Posted 10 Feb 2013 , 9:27pm
post #2 of 6

AI have a "worksheet" I use at the consult.

I break it down to: servings x base price, fillings & decorations, tax, plates & columns, stand rental, & delivery. In my state delivery & rentals are not taxed.

DeliciousDesserts Posted 10 Feb 2013 , 9:27pm
post #3 of 6

AIf they ask, or seem hesitant, Ill go over everything. Most of the time, that list is sufficient.

Ducky316 Posted 10 Feb 2013 , 10:10pm
post #4 of 6

I have a work sheet I go off of...but I don't break it down for the customer unless they ask..and most of them do not.

vgcea Posted 11 Feb 2013 , 3:08am
post #5 of 6

I don't break it down for the clients. I've found for many people just wrapping their minds around flavors, fillings, the difference between layers and tiers, toppers, gumpaste vs fondant is already overwhelming enough. Shoot, I have a hard time getting folks to understand SMBC and ganache. I try to keep things very simple. I might separate the cost of sugar flowers or elaborate decor from the main cake, but my pricing is designed to cover the most basic designs so there's no 'nickeling and diming.'

de_montsoreau Posted 11 Feb 2013 , 10:57am
post #6 of 6

I also give the the complete quote. If it is an elaborate cake or if they ask about very time consuming options, I always give them an indication of how long it will take to carry out a certain task. They either then decide to leave this part off the cake or they book and pay the price without any discussion. This works very well for me as my customers understand that my time will cost them ;-)

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