Please help me to price the caKE

Business By Jeevaabr Updated 19 Mar 2014 , 12:12am by Apti

enga Posted 15 Mar 2014 , 6:47pm
post #31 of 57

Elcee you say my example is flawed. I don't use Earlene's method as I have stated before. Your calculations and rationale behind it is that no matter how you slice the cake its still the same cake. I read costumeczar's blog and she explains it perfectly. Thank you costumeczar!


I had never heard of Earlene's chart until I joined this site. Like I said, I was using it as an example. I have found that many cake shops and bakeries use a combination of both. For instance a very popular bakery I saw online when researching pricing uses Wilton's chart for her round cakes and Earlene's for her square cakes another cake shop uses the opposite. While I don't get their reasoning behind using a combination of both, it's their business and they can run it however they want to.


I didn't know I was in a competition for being right or wrong. I thought I was helping someone with pricing cakes and feeling confident about pricing them accordingly.


My apologies to you Earlene (if you frequent this site) for being ignorant to how our chart really works and to the OP if I confused you by using her chart as an example.

Godot Posted 15 Mar 2014 , 6:54pm
post #32 of 57

AAw.... does someone need a pity party?

Godot Posted 15 Mar 2014 , 7:31pm
post #35 of 57

AI use my own chart.

enga Posted 15 Mar 2014 , 7:39pm
post #36 of 57

I mostly lurked on this site before joining, I learned a lot by reading old threads. I think Indydebi summed it up perfectly. I have been using Wilton's every since.


"How do I account for people cutting larger pieces? I don't. I tell them how many the cake will serve based on the standard serving size (and I tell them the standard serving size). I also tell them, "If you plan to cut them bigger than that, you should consider a larger cake." They are welcome to cut those pieces any size they want, but they are PAYING for the number of servings the cake is designed to serve. If they want "more" cake in a piece, then they need to buy "more" cake."


I also made these by MikeRowesHunny.

morganchampagne Posted 15 Mar 2014 , 9:06pm
post #37 of 57

AOk..OP so as you see there's more than one way to skin a cat. Read through all the threads in this forum and you can go with whatever strategy you're comfortable with

denetteb Posted 15 Mar 2014 , 11:31pm
post #39 of 57

Years ago I was wondering about the Wilton serving chart.  I took my 9 inch pan and traced it onto paper.  Then I took a ruler and made lines 2 inches apart  horizontally. Then I made vertical lines 1 inch apart and did a  little adjustments for the round edges so that each space had about the same area.  This is the IndyDebi way of cake cutting.  Then I numbered the spaces and I had exactly 32 spaces, exactly what the Wilton chart said I should have for a 9 inch pan.  I didn't do this with any other pans but decided it was a good chart to use.

ugcjill Posted 16 Mar 2014 , 2:02am
post #42 of 57

When figuring prices, the piece of the equation many home based businesses forget is profit for the business itself. It is a learner's mistake, but a tragic one. No profit for the business means that you are drawing from your own salary when you need equipment, supplies, training (like trying new techniques), and any extra expenses.


Your salary should be yours to keep. Just yours. Pay the cable bill, buy an air hockey table, invest in ornamental fish - it's your thing, I won't judge.

Overhead covers your costs. That's utilities, ingredients, supplies and transportation costs to support your existing business.

Profit will buy your business the new pans, the practice cakes, the table at the bridal show, the oven repair when it goes kaput, etc...


Home bakers who undercharge don't have lower costs - they pay retail prices for all supplies and dedicate costly residential square footage in the home vs. lower cost retail locations. Business profit is handed right back to the customer, money from the family budget is sapped to fund discounted product, the economic value to the industry is lowered and the illegal bakeries divert tax money from the community.

chicny Posted 16 Mar 2014 , 2:17am
post #43 of 57

i live in nyc and before i even calculate servings i know this is about $800 minimum....without delivery--that's on the cheap!....also for some of the others...I received great advice when i started pricing will lead to super fast burnout and it's true...If i'm taking the time out from my family then it better be worth it or forget it...

morganchampagne Posted 16 Mar 2014 , 5:00am
post #44 of 57


Original message sent by Elcee

Thank you, brenda549, I think you explained a little better than I did.

You know, I was washing dishes and this just clicked to me all of a sudden lol. I finally understand what you mean!!!

morganchampagne Posted 16 Mar 2014 , 5:05am
post #45 of 57

AYour cake is the same no matter what servings because the price is based on materials....and the materials are the same whether they get 30 or 38 servings!!!!

enga Posted 16 Mar 2014 , 8:12am
post #46 of 57

I found this post.


~~ Earlene offline 12 Posts. Joined 2/2007


I made the cake chart simply because I wanted to make sure my customers had what they had paid for. The chart was not made to sell and certainly not to put on the web site. Some of the differences in cake sizes are smll in numbers and yet others are a big difference. For instance a 6 inch two layer round cake - my chart says serves 8 people and Wilton's chart says it serves 14. To me that is a huge difference. the 16 inch round cake on my chart says it serves 90 and Wilton's says it serves 100 - that is a much smaller difference. I just tried to figure out a way to make sure my customers had enough cake. Then I began having requests from other decorators for what I was using. That is when I put one page of it on the web site. I wasn't looking to make Wilton's look bad. I had relied on their chart for years and years. I just found their numbers didn't feel right when I couldn't cut a cake and get the published number of servings. I had always rather be generous with the servings rather than hoping my customers would cut cake slices small enough to just get by. That chart is something I used almost daily and I am certainly not going to tell anyone that it is the most accurate. It is just what I used for my customers. If you want to use Wilton's chart for your customers - that is your decision. Just make "your" customers happy - that is everyones goal.

enga Posted 16 Mar 2014 , 8:35am
post #47 of 57

I'm glad I found this thread, Earlene sounds like a kind and generous person.

enga Posted 16 Mar 2014 , 7:45pm
post #49 of 57

Hi Apti, I'm glad you enjoyed it too! I have read through a lot of threads, some of them read like soap operas,lol. I gained so much information from them. I even saw threads from one of my fav decorators Edna De La Cruz!


I'm a adamant YouTube fan, it's fascinating to know that a lot of famous cake artists and pastry chefs on there belong to this site. I have seen more than a few pop up in threads and leave us in awe.


I think that it is truly admirable of Earlene to care so much about her customers that she created a chart so they would have enough cake.


I don't sell cakes at this time. I have been taking time off to restructure what I want to offer customers as a cake artist and baker. After reading the thread and going to her website, I see that her system worked for her and her customers. And that whatever chart we use whether it's hers, Wilton's or our own. If it works for you and your customers then it shouldn't matter what everyone else uses.


I know pricing is a hot topic on CC. I tried to use a system that would prevent me from undercharging myself or overcharging the customer in a atmosphere where I felt comfortable selling a cake and they felt comfortable buying my cakes. It didn't work, hence the restructuring part. I lowered my standards to fit their standards and I was not happy with what I was selling. So until I get that equilibrium, I wont be selling anything.


It's like a balancing act, use what works for you and your standards.

howsweet Posted 17 Mar 2014 , 4:33am
post #50 of 57

So true. When this is stated: "many home based businesses forget is profit for the business itself." It just usually falls on deaf ears. Your post was correct and extremely valuable and very much likely to be ignored.

Apti Posted 17 Mar 2014 , 5:45am
post #51 of 57

What???  What did y'all say???  I think it had a "p" sound to it.  Pfft????  THAT must be it, Pffft...

brendajarmusz Posted 17 Mar 2014 , 5:04pm
post #52 of 57

AEnga, you didn't do anything wrong. I think those you are trying to help understand what you are saying, at least you are offering some help to others rather than saying "you cant answer that question on here." Pricing cakes has to be individual based on many many things, charts are there for us as a guide but other facts have to be considered as well so you were fine Enga.

enga Posted 17 Mar 2014 , 10:45pm
post #53 of 57

Thank you Brenda for understanding where I'm coming from.

leah_s Posted 17 Mar 2014 , 11:06pm
post #54 of 57

As IndyDebi always said, "Use the Wilton chart for PRICING."  An 8" cake serves 24 X whatever your per serving price is.  The customer can sit down with a fork and eat the whole thing;  that doesn't make the cake a serving for 1.

brendajarmusz Posted 18 Mar 2014 , 5:12am
post #55 of 57

AYou are very welcome :-)

SkinnyNinjaNoo Posted 18 Mar 2014 , 11:02pm
post #56 of 57

So everyone is working in $ and I'm in £.


I’m new to the cake business and not had a lot of experience I have researched cake pries by me and they are all asking for about £42 for a 12 inch that’s decorated so I decided to go for £30 it costs me about £7 to make, I feel like I need to charge more but if I do they can get a ‘perfect professional’ cake for £42, so I feel stuck on my charges.


Any help would me greatly appreciated. 

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