Price The Cake Help

Lounge By kml512 Updated 21 Nov 2013 , 3:50am by jason_kraft

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kml512 Posted 21 Nov 2013 , 12:22am
post #1 of 4

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

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jason_kraft Posted 21 Nov 2013 , 12:28am
post #2 of 4

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.

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kml512 Posted 21 Nov 2013 , 3:16am
post #3 of 4

AWhere?

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jason_kraft Posted 21 Nov 2013 , 3:50am
post #4 of 4

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