Pricing For Cake Designs

Business By kparks2 Updated 25 Jul 2014 , 1:27am by kparks2

kparks2 Posted 24 Jul 2014 , 9:41pm
post #1 of 19

Sooooooo a friend of a friend wants to go above and beyond for her birthday and wants a fabulous cake and she wants it wedding style (over the top IMO for a bday but whatever she wants lol).  We agreed on one design and then her friend who is handling this because the bday girl wants to be surprised wants a stiletto theme to this effect:

10525441_10204384382036073_464959987_n.jpg?oh=69f313d5506da0a0f93f2fd829d95332&oe=53D2F3FC&__gda__=1406333613_a93e676d29c23dc1af34d925e397b8fc   or this 10544926_10204384381916070_1859306853_n.jpg?oh=5157ef01218fe81f202a2e006e680544&oe=53D34DF6&__gda__=1406360167_8c872715c354969bfbf4a027d9ff17b2

 

I was thinking for the first cake I would charge $200.00 and the second one would be $350.00.  What would you charge for each cake?

18 replies
AZCouture Posted 24 Jul 2014 , 9:50pm
post #2 of 19

ANot sure what is wedding style about either one of those, do you mean you're going to improvise one of those into a new design, something less flashy, and more elegant or weddingish? Just trying to figure out what you mean.

AZCouture Posted 24 Jul 2014 , 9:52pm
post #3 of 19

AAnd how many servings do you need? That figures into the price, for sure.

Edited to add: Are you asking if there should be a difference between over the top wedding cake designs, and over the top celebration cakes? Like should it cost less because it's "only" for a birthday? If that's what you're asking, my short answer is [B]no[/B]. I charge for the work involved, regardless of the occasion. I've done plenty of birthday, welcome baby, just because, cakes that would have blown some people's wedding cake budgets. It doesn't make any sense to sell one design for one amount, and drop or raise the price for the same design just because it's requested for a certain event.

kparks2 Posted 24 Jul 2014 , 10:15pm
post #4 of 19

Sorry what she means by wedding style are the tiers.  I personally charge her cake as opposed to slices. I know what I would charge for the cake but how much would you based on the designs.

AZCouture Posted 24 Jul 2014 , 10:20pm
post #5 of 19

AProbably a few hundred, at minimum, but it would depend on how many servings as well.

AZCouture Posted 24 Jul 2014 , 10:21pm
post #6 of 19

AWait...what does that mean, wedding style because of the tiers? I still don't get it....maybe I'm just not reading it right .

kparks2 Posted 24 Jul 2014 , 10:29pm
post #7 of 19

Ok ignore wedding style lol.  She wants tiers and it will serve 30.  I am thinking more of the design in terms of supplies and labor.

TheItalianBaker Posted 24 Jul 2014 , 10:29pm
post #8 of 19

me too, not sure what you exactly mean.

 

Anyways, I would charge $30 for the heel on top, plus $8 each medium rose..

for the cake on the left I can't really see what's on it!

AZCouture Posted 24 Jul 2014 , 10:31pm
post #9 of 19

AOk that's just called a tiered design then.

AZCouture Posted 24 Jul 2014 , 10:33pm
post #10 of 19

AI've uploaded my chart so many times here, maybe you can find it and figure out what sizes. Or look in the Wilton site.

kparks2 Posted 24 Jul 2014 , 10:53pm
post #11 of 19

Sorry just quoting what she said lol.  I have seen the Wilton one and I do not prefer.  I guess I have a hard time with many charts because they charge per serving and I do not charge that way.  Thanks for the insight.  

 

That is helpful $30 for the shoe makes sense.  Thanks for the tips everyone.

kparks2 Posted 24 Jul 2014 , 10:59pm
post #12 of 19

NVM I think I found the chart and it makes sense.  I think I under charge for design than I should.  I do not know if the shoe box is good for 30 servings well not simple to cut lol.

AZCouture Posted 24 Jul 2014 , 11:38pm
post #13 of 19

It would be difficult to make two square shoe boxes serve 30, that's a wee tiny serving amount for a design like that, gotta remember that something like that needs to be proportional. Would make for a tiny shoe too. If using rounds, I'd probably go for a 4 6 8, but that would make for a wee tiny shoe as well. I'd say that round tiered cake you posted is at least a 6-8-10, and I bet the shoeboxes served about 100 people combined. Maybe you can incorporate dummies to give her the big look she's wanting. Just rambling, talking out loud….I'm sure you're on top of this just fine. :D

TheItalianBaker Posted 24 Jul 2014 , 11:47pm
post #14 of 19

A

Original message sent by kparks2

NVM I think I found the chart and it makes sense.  I think I under charge for design than I should.  I do not know if the shoe box is good for 30 servings well not simple to cut lol.

[IMG ALT=""]http://cakecentral.com/content/type/61/id/3267928/width/350/height/700[/IMG]

I Made this cake last month (sorry for the bad pic), it was a real size shoe box, 33 servings!

AZCouture Posted 25 Jul 2014 , 12:00am
post #15 of 19

Well there ya go, as long as she doesn't mind not having the tiered design, that is just perfect! (So maybe a styro box for the other one??)

AZCouture Posted 25 Jul 2014 , 12:02am
post #16 of 19

Oh and by the way, if you think this:

 

Quote:

Originally Posted by kparks2 
 

I think I under charge for design than I should.  

 

I can assure you, you're probably right.

kparks2 Posted 25 Jul 2014 , 1:07am
post #17 of 19

AZCouture, thanks for the tips that sounds good.  I am trying to see what the max her friend wants to pay before decided because some people see these designs and think they are grocery store prices lol.  Even with a 9 in square cake double layer if I do 2 of those that should be more than 30 servings yes?

 

Italian Baker, that looks awesome.  Not a bad pic at all.  I thought of just that but is the top lid cake?  I see those cake and it does look doable but I wonder how do those get cut?  I know I would need to explain that to her.  Love the tips and thanks guys.

TheItalianBaker Posted 25 Jul 2014 , 1:19am
post #18 of 19

ANo, the top lid is two pieces of cardboard glued together, wrapped in foil and covered in fondant! A couple of dowel in the cake to hold it so it didn't crash the white "papers"! So she just lift it up and cut the cake! Anyways, according Wilton chart, 6"+8" = 36 servings, 4" tall

kparks2 Posted 25 Jul 2014 , 1:27am
post #19 of 19

Oooooh I like that idea and I feel that is going to be more affordable based on what my friend probably wants to spend.  So that is a 6" and an 8" cake frosted together?  Your cake is very creative.

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