I've been basking cakes for years but just recently starting making them for people I don't know and charging. That is the hardest part for me. I definitely way under priced at first, but I'm trying to correct that. Anyways I was recently asked to do a 3 to 4 tier nightmare before Christmas cake to feed 100 people. It's not the cake, I've just never charged for cakes this large before. (The wedding ones I did for friends for free). What's a good range? I'm inCalifornia

ACheck out the Pricing Formula link in my signature below for help on putting together a price based on your costs and market value. Don't forget to factor in the cost of your cottage food license.

AWhere?

AHere is a direct link: http://jasonkraftblog.wordpress.com/2013/05/14/the-magic-pricing-formula/