How To Price Cakes?

Business By swtangel102 Updated 5 Jan 2014 , 2:05am by SystemMod2

JWinslow Posted 3 Jan 2014 , 1:29am
post #61 of 107

Quote:

Originally Posted by LoriMc 
 

I've been on this forum for several years, and I have to say, I'm a little embarrassed at the way a new person is treated when asking a valid question.  Can't we educate others without mocking them?


Don't be embarrassed, but rather check out some of his other posts through out the site.  A bit antagonistic.

la sparkle Posted 4 Jan 2014 , 2:22pm
post #62 of 107

APls help me with some of ur recipe that u worked hard on..

kmcgee404 Posted 4 Jan 2014 , 2:59pm
post #63 of 107

I also bake from home. I would charge $3.50 a serving. That is still a very low price, but I do it for fun and some extra cash. When I open my business in the future I would have to charge more. I don't charge extra for fondant, figures, flowers, etc. which I know is crazy. I have a $75 minimum and I'm thinking of raising that to $100. It isn't worth the time and effort to make a $30 cake in my situation. Everyone's situations are different, charge what you are comfortable with, and raise your prices if you feel like you should. When I started this for fun from home I charged $2 a serving, then I got a lot of clients and it became more of a job so I raised my prices. Also, check around with your local bakeries and you'll get a good feel for what they are charging. I hope that helps :)

costumeczar Posted 4 Jan 2014 , 3:08pm
post #64 of 107

Quote:

Originally Posted by la sparkle 

Pls help me with some of ur recipe that u worked hard on..

Pizza dough:

3 cups flour, 1 1/4 cup water, 2 tbsp yeast, olive oil mix it all up and let it sit until it rises then cook it. Put the toppings on and cook it until it's done.

MimiFix Posted 4 Jan 2014 , 4:31pm
post #65 of 107
Quote:
Originally Posted by costumeczar 
 

Pizza dough:

3 cups flour, 1 1/4 cup water, 2 tbsp yeast, olive oil mix it all up and let it sit until it rises then cook it. Put the toppings on and cook it until it's done.

What temp and for how long? TELL ME!!!!!!!!!! PRETTY PLEASE WITH ANCHOVIES ON TOP!!!!!!!!

BatterUpCake Posted 4 Jan 2014 , 4:32pm
post #66 of 107

2

Godot Posted 4 Jan 2014 , 4:52pm
post #67 of 107

A

Original message sent by MimiFix

What temp and for how long? TELL ME!!!!!!!!!! PRETTY PLEASE WITH ANCHOVIES ON TOP!!!!!!!!

I want better instructions AND a step-by-step tutorial.

MimiFix Posted 4 Jan 2014 , 5:00pm
post #68 of 107

Quote:

Originally Posted by BatterUpCake 
 

2

Is that shorthand for "me too"? Or is that = to a Facebook Like?

costumeczar Posted 4 Jan 2014 , 5:22pm
post #69 of 107

Quote:

Originally Posted by MimiFix 
 

What temp and for how long? TELL ME!!!!!!!!!! PRETTY PLEASE WITH ANCHOVIES ON TOP!!!!!!!!

You people are so demanding. Here's a diagram

carmijok Posted 4 Jan 2014 , 5:23pm
post #70 of 107

A

Original message sent by costumeczar

Pizza dough: 3 cups flour, 1 1/4 cup water, 2 tbsp yeast, olive oil mix it all up and let it sit until it rises then cook it. Put the toppings on and cook it until it's done.

Can you make this gluten free? And would you mind trying it first to see if it works so I don't have to?

-K8memphis Posted 4 Jan 2014 , 5:28pm
post #71 of 107

and nobody's figured out i needed to know how much per slice and there's been s.e.v.e.n. pizza posts already--

 

phfffbt

 

 

oh wait--there's no charge for the gluten? what about the cheese & stuff?

MimiFix Posted 4 Jan 2014 , 5:31pm
post #72 of 107
Quote:
Originally Posted by costumeczar 
 

You people are so demanding. Here's a diagram

You don't have to be so mean. How deep is that bowl? I can't tell from your diagram.

scrumdiddlycakes Posted 4 Jan 2014 , 5:36pm
post #73 of 107

AThat recipe is awful! The mix is so much better. And your diagram isn't very clear.

JWinslow Posted 4 Jan 2014 , 5:39pm
post #74 of 107

LOL - on the whole Pizza directions.  Falling off my chair.....................

-K8memphis Posted 4 Jan 2014 , 5:41pm
post #75 of 107
Quote:
Originally Posted by JWinslow 
 

LOL - on the whole Pizza directions.  Falling off my chair.....................

 

 

omg--don't hurt yourself falling--we don't have liability insurance

costumeczar Posted 4 Jan 2014 , 5:49pm
post #76 of 107

If you all don't quit complaining about my pizza directions, I have my delivery man Emil ready to deliver a hot pizza to your door so that you don't have to do it yourself. He'll come to your home in all his glory.

 

what was this thread about again, I don't remember?

MimiFix Posted 4 Jan 2014 , 6:00pm
post #77 of 107
Quote:
Originally Posted by costumeczar 
 

If you all don't quit complaining about my pizza directions, I have my delivery man Emil ready to deliver a hot pizza to your door so that you don't have to do it yourself. He'll come to your home in all his glory.

He'll freeze his butt off today. Or anything else that's not covered.

Godot Posted 4 Jan 2014 , 6:03pm
post #78 of 107

AOh sweet jesus String-Emil. My eyes are bleeding.

cakeyouverymuch Posted 4 Jan 2014 , 6:04pm
post #79 of 107

Quote:

Originally Posted by costumeczar 
 

You people are so demanding. Here's a diagram

 

 

On a more serious note, why twice baked?  Is this a very thick crust?

scrumdiddlycakes Posted 4 Jan 2014 , 6:06pm
post #80 of 107

AMmmmmm, Emil with extra pepperoni please.

jazzy3190 Posted 4 Jan 2014 , 6:07pm
post #81 of 107

AThis is a great blog post to read http://www.craftsy.com/blog/2013/09/pricing-cakes-like-a-pro/#sthash.InaRlKjr.dpbs

MimiFix Posted 4 Jan 2014 , 6:12pm
post #82 of 107
Quote:
Originally Posted by cakeyouverymuch 
 

On a more serious note, why twice baked?  Is this a very thick crust?

Deborahanne, looks like the Boboli method - make pizza using a pre-baked crust. 

Annabakescakes Posted 4 Jan 2014 , 6:48pm
post #83 of 107

AOMG! I would faint if String Emil delivered a pizza here, lmao! Horrific! (And hilarious!)

costumeczar Posted 4 Jan 2014 , 7:06pm
post #84 of 107

A

Original message sent by cakeyouverymuch

On a more serious note, why twice baked?  Is this a very thick crust?

I bake it off for ten minutes or so , then the toppings don't get overdone.

costumeczar Posted 4 Jan 2014 , 7:07pm
post #85 of 107

A

Original message sent by Annabakescakes

OMG! I would faint if String Emil delivered a pizza here, lmao! Horrific! (And hilarious!)

Just the fact that people know who he is scares me. I think Godot showed him to me, though, so blame her.

costumeczar Posted 4 Jan 2014 , 7:09pm
post #86 of 107

A

Original message sent by Godot

Oh sweet jesus String-Emil. My eyes are bleeding.

You're welcome!

Godot Posted 4 Jan 2014 , 7:11pm
post #87 of 107

AI am to blame. I actually discovered him at least ten years ago when a friend sent me the link to his site.

costumeczar Posted 4 Jan 2014 , 7:34pm
post #88 of 107

Quote:

Originally Posted by Godot 

I am to blame. I actually discovered him at least ten years ago when a friend sent me the link to his site.

This would be the time to warn people not to google him unless you want to see some horrible things you can't unsee.

Godot Posted 4 Jan 2014 , 7:38pm
post #89 of 107

AIt will be etched on your retinas until the end of time.

AZCouture Posted 4 Jan 2014 , 7:39pm
post #90 of 107

AOh holy mother of all that is sacred, do not defile this forum with Emil! Unless he's reading a magazine! Eh? Eh? Hahaha!

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