Prices: Cups Vs Volume

Business By New2CakeIndus Updated 18 May 2015 , 10:53pm by New2CakeIndus

New2CakeIndus Posted 16 May 2015 , 9:11pm
post #1 of 7

What is the best way to determine cake prices for different size cakes: based on number of cups of cake batter to fill cake pan or based on volume of the pan (ex. pricing chocolate cake in a 12" round, 14" round, 11x15" and 12x18")?

Thanks in advance 

6 replies
sweets2thesweet Posted 16 May 2015 , 11:51pm
post #2 of 7

I price by serving (I use the 1x2x4 inch servings).  I think that's pretty common.

Pastrybaglady Posted 17 May 2015 , 12:20am
post #3 of 7

That's interesting, I've heard of selling cakes by the pound but not by the cup of batter.  In the states we typically sell by the serving plus add ons of fondant, flowers, figures, etc...

Natka81 Posted 17 May 2015 , 2:59am
post #4 of 7

Usually people use serving chart and it is mostly Wilton serving chart. 

For me the best way is just use Wilton serving chart.

I tell people that, an 8" round cake, for example, can serve from 12 to 24 people,  I sell by cake size not by servings,  but price them by serving.

New2CakeIndus Posted 17 May 2015 , 7:57pm
post #5 of 7

I usually do by serving as well but a new client asked me for the price of a carrot cake in 4 different sizes (12", 14", 11x15", and 12x18"). I had recommended a 12x18" since she stated it was for 50 people and wanted generous slices.

Pastrybaglady Posted 17 May 2015 , 9:53pm
post #6 of 7

So you still charge by serving.  Use the Wilton chart to determine the number of servings per pan.  If they want to cut extra large slices that's up to them but you charge according to the chart not THEIR servings.  If they come up short because they're cutting 4" x 4" they need to order more cake.

New2CakeIndus Posted 18 May 2015 , 10:53pm
post #7 of 7

thanks for all of your responses

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