A[IMG ALT=""]http://cakecentral.com/content/type/61/id/3207707/width/350/height/700[/IMG] [IMG ALT=""]http://cakecentral.com/content/type/61/id/3207706/width/200/height/400[/IMG] I made white chocolate filled cupcakes, dulce de leche filled cupcakes and vanilla. The frosting cream cheese, butter, white chocolate and dulce de leche. I also decorated them with fondant flowers. I charged $2.50 ea. Is that a good price? Too low or too high? Thanks.
AOh way too high. I mean, it's only a cupcake and cupcakes are so small and simple. .50-.75 would be a good price for those.
Especially since you probably just loooove caking and don't want to rip anyone off.
AI think you need to point out to her that you're being sarcastic!
A[quote name="Danilou" url="/t/769263/is-this-a-good-price-for-these-cupcakes#post_7493883"]I think you need to point out to her that you're being sarcastic!
ATo a c.c regular. ..Yes. To a newbie maybe not...lol
hahaha.. how much would you charge?
AHow much did they cost you to make? All ingredients - right down to the half teaspoon of salt, papers, boxes, time making them, time spent taking the order, time spent shopping, utilities, etc.?
I am new doing this... so I am still trying to figure that out. I just starting tracking expenses, but I find it hard because I purchase items that I can keep using for a while such as fondant, color sugars, etc. If you were to do these cupcakes, how much do you think you would charge? Thanks. I appreciate any help.
What makes this question difficult is that each person's costs and recipes are different. The fondant I use is probably different from what you use. You need to figure out how much your fondant is per ounce, and estimate how many ounces you use for your decorations. So weigh one of your toppers and multiply that by the number of toppers you're making. You'd use that method for your sprinkles and sugars too. You could do that by teaspoon if you wanted to. It does take work! It was taking me quite a while to price out each of my recipes. It helps to use Excel and keep a master file of your ingredients and break it down by ounce or cup/teaspoon/etc. That way when you have a sheet with a recipe, you just plug in the cost per ingredient and that makes it really fast. Going through and breaking down the cost of each thing you use is time consuming but usually you only need to do it once and then update it if ingredients go up in cost.
What a wonderfully ironic reply, that's gonna tickle me for ages.... then I'll get over it.
re the cuppies; they would sell for about £2.50 each in my home town here in northern Ireland, but I hate making them so would have charged more to make them worth the effort.