How Much Would You Charge?

Business By Jamie_L Updated 1 Jun 2015 , 4:53pm by Jamie_L

Jamie_L Posted 31 May 2015 , 12:11am
post #1 of 12

How much would you charge for a cake like this? Bottom tier 12" next tier 12" petal next tier 9" round. Next tier 6" petal and top  tier 4 1/2" round. Flavors were red velvet with cream cheese frosting, fudge cake with fudge filling and French vanilla cake with lemon filling. I have only made a couple of wedding cakes and I am still learning. I don't think it is fair to charge for all my time since I am learning. But I don't want to be taken advantage of either.


11 replies
pastrypet Posted 31 May 2015 , 12:27am
post #2 of 12

Do Not undercharge because you're "still learning"! Practice and learn your skills; THEN start selling cakes. By undercharging you are becoming the "cheap cake lady" and are doing a disservice not only to yourself but to all of the other people who are charging realistic fair prices for their cakes.

Apti Posted 31 May 2015 , 8:56am
post #3 of 12

Welcome to the forum.  This is the most asked question on the site.  Unfortunately, no one can accurately  answer your question. 

Here's an excellent article about pricing:

http://www.cakeboss.com/Cake-Stuff/Articles/How-Much-Should-I-Charge

Jamie_L Posted 31 May 2015 , 8:47pm
post #4 of 12

Thanks for the info

CoinUK Posted 31 May 2015 , 9:37pm
post #5 of 12

Wow! Just looked at those Wilton and Earlene serving guides!

How in the name of the gods, does anyone get 24 servings out of a 8 inch round?? I'm lucky if I can get 8 slices out of one! :D

Glad I don't do this professionally! :D

jmt1714 Posted 31 May 2015 , 9:44pm
post #6 of 12

The key is not cutting wedge shapes. 

CoinUK Posted 31 May 2015 , 9:45pm
post #7 of 12


Quote by @jmt1714 on 16 seconds ago

The key is not cutting wedge shapes. 


Huh. But....it's round?? How else would you cut it? Wouldn't that leave some wasted? Is there a visual somewhere that helps with this?


jmt1714 Posted 31 May 2015 , 9:52pm
post #8 of 12

I am probably not describing it well. I just meant don't cut it from the center out, like going around the circle (the traditional wedge of cake). 

visualize the top of the cake. I cut it in half first And then you make the next cuts * parallel to the first one.  So you sort of have long rectangles of cake now.

Then you cut perpendicular to those cuts, releasing slices of cake.  a few end up slightly odd shaped, but most are fairly regular.  


* the number of additional parallel cuts depends on the size of the cake round.  More cuts on larger cakes  

CoinUK Posted 31 May 2015 , 10:05pm
post #9 of 12

Just had a look at some visual guides on Google Images. I can see better how it's done now. Some of the slices are smaller than others, but I guess that's unavoidable and people watching their weight might appreciate that at least ;)

Still, I prefer a big slice of cake myself :D

The Cake Boss link is excellent reading though. Never thought of charging by serving. Makes sense the way they describe it.

BakerBlackCat Posted 31 May 2015 , 11:12pm
post #10 of 12

This is from IndyDebi: http://cateritsimple.blogspot.com/2010/05/how-to-cut-wedding-cake.html

From Wilton, for Wedding Cake Servings: http://www.wilton.com/cakes/cake-cutting-guides/wedding-cake-cutting-guide.cfm

From Wilton, for Party Cake Servings: http://www.wilton.com/cakes/cake-cutting-guides/party-cake-cutting-guide.cfm

When I deliver a large cake, I print a copy of both IndyDebi's post (she gives permission at the end of her post to print/distribute/link/however you want to share), as well as the appropriate Wilton chart.

But for the record, I'm with you CoinUK! I want cake!! :)

Apti Posted 1 Jun 2015 , 3:06am
post #11 of 12

OP and CoinUK~~One of the (many) reasons no one on this forum can suggest a price for someone's cake is that the baker may live in the USA, or the UK, or Dubai, or NZ or Australia, etc.   If a baker charges by the number of servings, there could be vast differences in the amount of cake required.

When I was learning in 2010, I was extremely fortunate to take classes from a world famous cake specialist, Kathleen Lange, http://confectionarychalet.com/  

In class one night, she cut and served a very rich, chocolate ganache cake that was 8"x4" that a student had purchased to share and "de-construct" during the class.  Ms. Lange was able to quickly cut and serve 26 servings to the class and still had 4 left over!!!!!   I was stunned. 

That night in class was a cake epiphany.  It's NOT just making a cake that tastes fabulous, it's NOT just decorating a cake that looks fabulous, it's learning a LOT more than those two aspects.  No wonder we can't tell a newbie "what to charge for this cake?" 

The Wilton wedding serving guide above is the industry standard for custom cakes in the USA.  If a baker is going to charge by serving, that baker needs to be able to educate the customer that this 8"x4" cake [@ $3 per serving, $72] is sufficient for a party with 24 people.  If a baker can't do this, then they may end up with a customer that is furious because the $72 cake only served 8 and 16 people didn't even get cake!   Custom cakes are definitely harder than they seem, especially the business details.

Australia actually offers teeny tiny portions called "coffee" servings.    Check out this amazing Cake Portion Guide by Cake Avenue:

http://www.cakeavenue.com.au/portionguide.html   


Jamie_L Posted 1 Jun 2015 , 4:53pm
post #12 of 12

Interesting info... Thanks again!

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