pricing help

Business By peachofcake Updated 5 Mar 2013 , 6:02am by jason_kraft

1 reply
jason_kraft Posted 5 Mar 2013 , 6:02am
post #2 of 2

AAdd up your estimated costs for ingredients, labor (how many hours you think you will spend on the cake * your hourly wage), and per-order overhead (insurance, license fees, etc.), then add a markup for profit consistent with market values in your area.

You are probably looking at a price in the $250-600 range for a 6/8/10, plus an additional ~$150-450 if you add a 12" tier.

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