OMGOMG Posted 18 Jan 2014 , 1:16am
post #1 of

Does anyone have any finacial advise? I found out I have a cottage law and I want to price my cakes resonable prices, not outrageous like in the bakeries. Please and thanks. 

69 replies
Smckinney07 Posted 18 Jan 2014 , 1:23am
post #2 of

ANo one can tell you how much to sell your cakes for. You need to figure out ingredient costs, overhead (yes you have overhead), etc. etc. etc.

Many of us make a living this way, you'd be surprised what a 'reasonable' price is after you start adding up costs and your time.

Smckinney07 Posted 18 Jan 2014 , 1:27am
post #3 of

AThere are tons of pricing threads if you search for them you'll get tons of info.

Also, I'd work on your presentation, photography quality & clean up your lines a bit. Simple things like using a nice board & light box can make a huge difference on how your cakes look!

You also need to avoid making profit on copyright designs=big fines

IAmPamCakes Posted 18 Jan 2014 , 1:28am
post #4 of

Pretty skirt.

howsweet Posted 18 Jan 2014 , 1:33am
post #5 of

Why do you say bakery prices are outrageous? What do you base that on? It sounds like you know nothing about this, but are already accusing bakeries of price gouging.

 

 

Quote:
You can just stick it in the frige and get it really hard. If it falls over in the car onece it dethaws, that is there problem.  

In view of the unethical suggestion that you posted on the tornado cake thread, I am not inclined to encourage you to start a business.

cakealicious7 Posted 18 Jan 2014 , 1:46am
post #6 of

A

OMGOMG Posted 18 Jan 2014 , 1:50am
post #7 of

I say bakery prices are outrageous because it costed $20 for a sheet cake at the front of the store but you can go to the back of the store and get the same stuff to make it with for less than $5. if you double your prices to pay for your time it is only $10 for a sheet cake. More than fare. 

cakeyouverymuch Posted 18 Jan 2014 , 1:56am
post #8 of

Quote:

Originally Posted by OMGOMG 
 

Does anyone have any finacial advise? I found out I have a cottage law and I want to price my cakes resonable prices, not outrageous like in the bakeries. Please and thanks. 

 

Well, that would depend on how much you charged for the cake that the rat peed on.

 

http://cakecentral.com/t/581958/my-dog-ate-my-first-wedding-cake/105#post_7471589

cakealicious7 Posted 18 Jan 2014 , 1:59am
post #9 of

A

Original message sent by cakeyouverymuch

Well, that would depend on how much you charged for the cake that the rat peed on.

[URL=http://cakecentral.com/t/581958/my-dog-ate-my-first-wedding-cake/105#post_7471589]http://cakecentral.com/t/581958/my-dog-ate-my-first-wedding-cake/105#post_7471589[/URL]

Hahaha genius

OMGOMG Posted 18 Jan 2014 , 2:06am

Quote:

Originally Posted by cakeyouverymuch 
 

 

Well, that would depend on how much you charged for the cake that the rat peed on.

 

http://cakecentral.com/t/581958/my-dog-ate-my-first-wedding-cake/105#post_7471589

I didn't charge for that cake because it was for a friend. It costed a bomb though so now I need to start charging to make my money back. Plus i had to make my own icing so i lost a lot of time to.

Smckinney07 Posted 18 Jan 2014 , 2:10am

A

Original message sent by OMGOMG

I say bakery prices are outrageous because it costed $20 for a sheet cake at the front of the store but you can go to the back of the store and get the same stuff to make it with for less than $5. if you double your prices to pay for your time it is only $10 for a sheet cake. More than fare. 

There are many other factors to consider with pricing. From the time it takes to consult with a potential customer, shopping, baking, cleaning, decorating...not to mention your overhead plus hourly rate. By your logic (that's less expensive then a grocery store cake by the way) if it takes you just 4hrs start-finish your making less then $5/hr and that's just for your time and you think it should be half that price. How do you expect to turn a profit?!

OMGOMG Posted 18 Jan 2014 , 2:19am

Quote:

Originally Posted by Smckinney07 


There are many other factors to consider with pricing. From the time it takes to consult with a potential customer, shopping, baking, cleaning, decorating...not to mention your overhead plus hourly rate. By your logic (that's less expensive then a grocery store cake by the way) if it takes you just 4hrs start-finish your making less then $5/hr and that's just for your time and you think it should be half that price. How do you expect to turn a profit?!

I know it is less expensive than a bakery cake because that is the point. The walmarts cakes are a little better than homemade but they have all that overhead stuff. I just work from home so I don't have overhead. I already have all the stuff i need at home besides the cake mix and the frosting.

cakeyouverymuch Posted 18 Jan 2014 , 2:24am

Quote:

Originally Posted by cakealicious7 


Hahaha genius
cakealicious7 Posted 18 Jan 2014 , 2:28am

A

Original message sent by cakeyouverymuch

Nah.  Just a well developed troll sensor.  Plus I'd already seen the OP's response to a plea for advice:

[URL=http://cakecentral.com/t/767291/please-help]http://cakecentral.com/t/767291/please-help[/URL]

I've read all of her posts and agree definitely a troll.

cakeyouverymuch Posted 18 Jan 2014 , 2:33am

Quote:

Originally Posted by cakealicious7 


I've read all of her posts and agree definitely a troll.

 

The question is, do we flag, do we ignore, or do we play?

scrumdiddlycakes Posted 18 Jan 2014 , 2:35am

AThat is one ***y cake.

OMGOMG Posted 18 Jan 2014 , 2:38am

You guys are so mean, I am going back to cake we bake websight. I don't need this, you don't know me. 

cakeyouverymuch Posted 18 Jan 2014 , 2:40am

Quote:

Originally Posted by scrumdiddlycakes 

That is one ***y cake.

 

At least it didn't have a big ol' rat sitting in the middle of it.

OMGOMG Posted 18 Jan 2014 , 2:41am

Quote:

Originally Posted by scrumdiddlycakes 

That is one ***y cake.

yore a b****

cakealicious7 Posted 18 Jan 2014 , 2:43am

A

Original message sent by cakeyouverymuch

The question is, do we flag, do we ignore, or do we play?

Well if she wants to play, I say we play

Smckinney07 Posted 18 Jan 2014 , 2:43am

AFirst of all grocery store cakes aren't better, in my humble opinion, they are the furthest from fresh you can get. If you want a successful, profitable business you can't compare your prices to a large chain like that. Not if you want to sell custom, quality cakes. I thought you were talking about a storefront bakery like Sprinkles when you were saying they were too expensive.

Secondly, you do have overhead, it's not going to be as high but you do have other expenses. Overlooking them is very common when starting out-from a consumer standpoint they don't always realize the expense or value that goes into making a custom cake which is why the market is over saturated and our work is devalued. I just can't understand why someone would knowingly devalue their own work/time.

You use electricity/gas & water for baking. At the very least most states require a food safety course. All your decorating tool, supplies (boxes, boards, cake rounds, dowels, paper towels, etc.) these things should all be factored into your pricing structure. Ingredients, insurance, marketing tools (business cards, phamplets, website, etc,). Finding the best place to get supplies, practicing & building a portfolio, training (whether you teach yourself or take classes this is an ongoing expense).

I could go on and on.

MimiFix Posted 18 Jan 2014 , 2:44am

Maybe not a troll but rather the type of newbie cakester who sells "affordable" craigslist cakes. Sad. People like that devalue our businesses.

Smckinney07 Posted 18 Jan 2014 , 2:47am

A

Original message sent by MimiFix

Maybe not a troll but rather the type of newbie cakester who sells "affordable" craigslist cakes. Sad. People like that devalue our businesses.

Exactly, it's aggravating! I suppose I shouldn't waste my time trying to explain.

scrumdiddlycakes Posted 18 Jan 2014 , 2:55am

I like your definition of scratch baking. All this time I thought it meant you had an itch while you baked. I've been doing it wrong for years!

Smckinney07 Posted 18 Jan 2014 , 3:05am

A

Original message sent by scrumdiddlycakes

I like your definition of scratch baking. All this time I thought it meant you had an itch while you baked. I've been doing it wrong for years!

I wondered if anyone else saw that :)

MBalaska Posted 18 Jan 2014 , 3:12am

a little flimflammery going on while my legs getting yanked & piddled on.

shanter Posted 18 Jan 2014 , 3:26am

OMGOMG, You need to stop selling cakes right now and enroll in some food handling courses or at least Wilton classes at Michael's. You are  not ready to sell cakes!

OMGOMG Posted 18 Jan 2014 , 3:56am

Quote:

Originally Posted by shanter 
 

OMGOMG, You need to stop selling cakes right now and enroll in some food handling courses or at least Wilton classes at Michael's. You are  not ready to sell cakes!

why do you say that? 

reginaherrin Posted 18 Jan 2014 , 3:57am

I have to agree with shanter, you just aren't ready to start a business selling cakes.  I am not putting your cake down but it definitely needs some work to look more professional.  Not only that, you don't really have any business sense. These are both things you can work on though.  I also agree with Smckinney, grocery store cakes suck.  They a not made in store, they are baked in some factory that flash freezes them then ships them to the stores when they need them, they the stores slaps some completely artificial icing on them that come in buckets and only takes 10 minutes to work on, then they may go back in the freezer if there is no room in the display.  They could even stay completely decorated in the freezer for months before being put out.  I have read a post on here about a woman that worked at a grocery store bakery that decorated a cake and put it in the freezer then quit and months later came back in the store and saw her cake in the display so at that point the cake was month and months old.  Also, most grocery stores work in a loss because stores know they will make it up in other sections of the store and the bakery is just an incentive for customers to come in.  So that once they come in to get their cake they will need to get candles and a card and maybe balloons and food for the party etc... so their markup is in the other items of the store.  Price is based on how much ingredients cost which includes the little things like dowels, cake boards, boxes, electricity, water etc... plus the amount of time it take to make them from start to finish.  The latter can be based on what you want to make per hour and how much you value your time.  So if a cake costs $5 in ingredients and takes 20 hours to make, if you at least want to make minimal wage (which is $7.25) that cake will cost $150 at the very least. 

OMGOMG Posted 18 Jan 2014 , 5:42am

Besides for baking time, the cake only took me 20 minutes, so the way I see it it costed $5 and I make $15 in 20 minutes, that is $45 an hour, i'm not stupid. 

Quote by @%username% on %date%

%body%