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:
Okay, thankyou so much! =)
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!!
Good luck and Happy Baking to both of you!
Serves about 10??? Looks like 50 from here!
Ok maybe not 50, but really, looks like a lot more than 10.
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).