Choclove Posted 19 Jul 2013 , 12:52am
post #1 of

Hi everyone,

 

I used to bake cakes for friends and family as a hobby and now I want to take it a step further.. I've got my first order for a chocolate cake covered with fondant with a basic Thomas the tank engine fondant cut out. Also it has to serve 20 people.

1. What's the size of the cake that I should bake on a square pan?

2. How should I price it?

Please help me.

Thanks!!

 

 

 

12 replies
bct806 Posted 19 Jul 2013 , 1:09am
post #2 of

Ahttp://www.wilton.com/cakes/making-cakes/baking-party-cake-2-inch-pans.cfm

This site will help with servings.

It is best to price per serving. Get comps in your area and set your prices accordingly. Do not severely undercut the people in your area. It does you and them a disservice. Make sure to figure out how much it costs you to make the cake.

jason_kraft Posted 19 Jul 2013 , 1:26am
post #3 of

ACheck out the Pricing Formula and Copyright Law links in my signature below. You will need permission from Thomas the Tank Engine's copyright owner before you can legally sell this cake.

Choclove Posted 19 Jul 2013 , 1:47am
post #4 of

Thank you so much, the chart is great.

Choclove Posted 19 Jul 2013 , 1:48am
post #5 of

Thank you. WIll check that out.

BatterUpCake Posted 19 Jul 2013 , 2:10am
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Every new member starts with this question... type pricing into the search and you will see what I mean. There are many laws about home bakers, tax issues, health code issues....liabiity. Lots to think about!!

BrandisBaked Posted 20 Jul 2013 , 12:20am
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A

Original message sent by jason_kraft

Check out the Pricing Formula and Copyright Law links in my signature below. You will need permission from Thomas the Tank Engine's copyright owner before you can legally sell this cake.

You talk about this so often, I'm wondering whether or not you got permission for all the copyright cakes you did, and if so, how easy/difficult it was.

jason_kraft Posted 20 Jul 2013 , 12:42am
post #8 of

A

Original message sent by BrandisBaked

You talk about this so often, I'm wondering whether or not you got permission for all the copyright cakes you did, and if so, how easy/difficult it was.

At the very beginning we did a few copyrighted cakes without permission before I realized that permission was necessary (this realization happened during an IP Law class I was taking for my MBA), I immediately took down the infringing pictures. Since then the only cake that needed permission was a Converse cake, which they provided with minimal hassle. For every other request for a copyrighted cake we required permission from the customer (which never was provided) so we put together non-infringing alternatives using more generic backdrops and licensed figurines.

Rhonda Gossett Posted 20 Jul 2013 , 1:42am
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Ok....so how much should I charge for this cake? To serve 100 people. Red velvet with cream cheese icing. Fondant bows.  Any suggestions? I went and read the blog with the formula. But would still like your input. Thanks.  

DeliciousDesserts Posted 20 Jul 2013 , 1:47am

A

Original message sent by Rhonda Gossett

[URL=http://cakecentral.com/content/type/61/id/3058871/]* [/URL] I went and read the blog with the formula. But would still like your input. Thanks.  

We ( collective CC members) don't know your costs, expenses, or regional market. Unless someone clicks on your photos, we also don't know your skill level or how it compares to others in your area.

As much as we may like to provide you with a number, it's really impossible.

BatterUpCake Posted 20 Jul 2013 , 2:31am

One MILLION dollars!!! Sorry I just had an Austin Powers moment...lol No disrespect to your question intended

jason_kraft Posted 20 Jul 2013 , 2:54am

A

Original message sent by Rhonda Gossett

Red velvet with cream cheese icing. Fondant bows.  Any suggestions? I went and read the blog with the formula. But would still like your input. Thanks.  

How much will you be spending on ingredients for the cake? How many hours do you estimate it will take you to complete the order?

BatterUpCake Posted 20 Jul 2013 , 10:38am

You really need to just follow the formula. As for the per hour charge set it for your skill level. You and I may make the essentially exact same cake. It may take you 4 hours while it takes me 6 because I am kind of green at this. Considering our ingredient and overhead costs were the same, my cake would not be worth more than yours because it took me longer. So my per/hour charges would have to be lower so I don't price myself out of the market. As I get better/faster my hourly rate will automatically increase. Also would your execution of this cake be the same? Better? Not as good? People can also charge more based on their reputation and demand for their product. Even if I could possibly create a cake as good as one of these cake show guys people would be willing to pay more for their product so they can say "I got a so and so cake" I tried comparing cakes I had done to the market by contacting local bakeries under the guise of a customer a couple of times. I sent pics of my wine crate cake and one quoted me $150 and another $300. So that was really no help....Basically what I am saying is no one here is going to tell you what to charge. There are too many variables involved.

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