Good morning and welcome to the forum. Pricing is the most often asked question on the forum. Unfortunately, there are far too many variables (geographic location, ingredients used, licensed/unlicensed, local competitive pricing, etc.) for anyone to accurately answer your question about the price of your darling cake.
Here is a superb article on How to Price Cakes:
I, too, have issues with pricing. I just checked out the link above and found it very helpful. Thanks for the link. Also wanted to comment on your cake... it looks awesome! Great job!!
I am assuming it is the small sportsball pan, and the little one that is 12 on a tray? Otherwise, I think they serve like 25? I won't make them. It really puts me off my lunch to know I will have to simulate a murder, infanticide, and cannibalism all in the same afternoon, just to get a piece of cake
And I don't have any of the pans regularly used, so I used a 6" round and 2 cupcakes. Made my own fondant with just marshmallows, a little water and confectioners sugar.
hi! just read your post, there is a rule of thumb on pricing but it sort of leaves out the "art" factor. However, if you want to have a pricing base, here is a suggestion:
say you spent $20 on ingredients of your product, you can sell it for $60. we call it the rule of thirds where the price is divided into three equal parts: 1/3 ingredients, 1/3 labor (in this case if you are working at home, it is also treated as your income) and 1/3 overhead (should cover a portion of your utility bills etc).
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