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post #586 of 664
Quote:
Originally Posted by becastle View Post

I agree! I have previously visited websites of some of those tv show bakers to price what I could and I found it hard to breath when I seen what few prices they did have posted. I have been told by other that I should charge a minimum of 10-15 per batch of cake. Also when I have something new I have never done before I start by calling around to local bakeries to see what they charge before I make a decision on what to charge for mine.

Please tell me you're joking.

What is a "batch of cake"?

Why would you set your prices according to someone else? You need to fo your homework, do the math, cost out your raw materials (including, but not limited to, website costs, paper, staples, cake boards, boxes, electricity, dish detergent - and all those myriad hundreds of other things that newbs
never consider), and set YOUR prices according to YOUR costs.
post #587 of 664

daggonit...I left dish detergent out of my pricing. icon_razz.gif If a batch of cake is 1 regular sized batch of batter then that's just cwazy!!! Unless you are charging $40 for a batch of batter. Not trying to ridicule you (that's just my sassy ways) but just trying to tell you that this is not a realistic price unless your goal is bankruptcy.

post #588 of 664
Here is a cake I just finished for a friend I didn't charge because it was a friend. Also I never know what to charge ...it is a completley edible gazeebo cake using royal icing and fondant I made all the gazeebo parts out of royal icing and and flowers ot of fondant looking for opinions and also what should I have charged ...
post #589 of 664
For some reason I can't get it to attach I was able to make it work in the I'm new forum if you want to check it out there ..
post #590 of 664
Quote:
Originally Posted by smittyditty View Post

Thank you guys! Az does that sound good on price?

 
Well, I don't know. I don't do anything for lessthan $150, so if I had done that design, it would have been a little two tier (unless they really wanted to pay $150 for a small single tier), 4 and 6". With the same scheme, but.obviously arranged to fill the space of two tiers. I could work all of that in for the minimum.
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post #591 of 664
I would have needed fondant as well, for the color at the bottom, but doing some light blue smbc wouldn't be a bad idea either.
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post #592 of 664
Quote:
Originally Posted by becastle View Post

I agree! I have previously visited websites of some of those tv show bakers to price what I could and I found it hard to breath when I seen what few prices they did have posted. I have been told by other that I should charge a minimum of 10-15 per batch of cake. Also when I have something new I have never done before I start by calling around to local bakeries to see what they charge before I make a decision on what to charge for mine.
Oh dear, this is not a good idea. What if they catch on and start quoting ridiculous prices to slip you up? That's just one extreme example of many that make this system of yours a really bad idea.
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post #593 of 664
Quote:
Originally Posted by AZCouture View Post

I would have needed fondant as well, for the color at the bottom, but doing some light blue smbc wouldn't be a bad idea either.


?? I'm lost sorry. The whole cake is buttercream and maybe the picture doesn't show it well. It graduates down to the teal at the bottom. I got a little handy with my color toothpick on the last two shades so its more noticeable. icon_eek.gif So I'm confused about the fondant for the color at the bottom. I must say WOW to your price..one day I will get there... one day. Right now I'm in my market price wise but I love to know what I can charge one day! I'm so new right now I have no orders now or in the future. I'm priced with the two bakers in my area but I think they are hurting as well,as I see them vying for the same venues.

post #594 of 664
Because I use Smbc, I don't usually color it. So if I was to do that exact design, I'd use fondant, and either do a wash.of thinned out color with a wide brush, or dust it on with colored food powder. Or, if I wanted to get adventurous, slice out the white icing at the bottom, and fill it back it in with colored smbc and smooth it down again. I've done that with a few cakes. It's like inlaid icing. I wonder if I'm making sense without showing you.
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post #595 of 664
http://m.flickr.com/#/photos/yuma_couture_cakes/7201043556/ Here, this is an example. Once it was iced smooth in white, and chilled, I carved out circles, and piped in colored smbc. Smoothed it down again. Maybe you do that with yours too, just didn't want to take a chance of being confusing.
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post #596 of 664

What a cool technique! The cake is beautiful. I know you are in Yuma, correct? Prior to moving here to Missouri I lived on an itty bitty little farm in Queen Creek. Kindred spirits, of a sort. Love your posts and talent.

 

Jan

 

Hey Smitty, on your gorgeous undersea cake, did you make your own shells? Shells are one of my favorite things to make and yours look so realistic. I just went back and looked at the pic and fell in love with it all over again.


Edited by milkmaid42 - 8/18/13 at 6:40pm
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post #597 of 664
Quote:
Originally Posted by Godot View Post


Please tell me you're joking.

What is a "batch of cake"?

Why would you set your prices according to someone else? You need to fo your homework, do the math, cost out your raw materials (including, but not limited to, website costs, paper, staples, cake boards, boxes, electricity, dish detergent - and all those myriad hundreds of other things that newbs
never consider), and set YOUR prices according to YOUR costs.


I think it's important to research what bakeries are charging for similar work. But not every time you make a cake, of course.  Much of the pricing I've seen posted on this forum by home bakers would be higher if they charged what bakeries charge, anyway.   Many aren't going to do "the math" no matter what.  A lot of people making cakes aren't business minded.

 

And what is a batch of cake?

post #598 of 664

And to some degree you do have to set your prices according to what others are charging. That's why people working for nothing and undercharging is such an issue.

post #599 of 664

Hello everyone! A few months ago I actually downloaded an app on my phone that I saw advertised on this site. It's called TieredCaker and I LOVE it!! It helps me A TON with pricing and I now totally depend on it to figure out the sizes of each tierYou simply put your number of servings into the calculator and it tells you all the different combinations of sizes and shapes that will yiecalculates it for different shapes too and bases it on the size of slice you input. PLUS it allows you to email cutting guides for each size to your client. It's an amazing investment (I think it cost me like $4.99) and I would recommend it to anyone needing help on pricing and putting together a cake on paper. The reason it works for pricing is it prices your cakes for you as well when you enter your amount per serving. This helps me more confidently give quotes because it put it into perspective for the client exactly what they are ordering. When you say $225 for a cake it sounds like a shocker to a lot of people. But I've noticed that when you put it into perspective, the client is a bit more understanding. They are paying for 75 slices of cake at $3 a piece which is quite a deal when you realize that this includes cake, filling, ganache or buttercream, AND fondant, plus any designs on each slice. They are not only paying for cake, they are paying for edible art really and last time I checked art is pric

post #600 of 664

pricey*

 

Anyway, I wanted to tell you all about another app I got to help me called CostACakePro which is a bit time consuming at first because you have to enter all of your recipes and ingredients and the pricing for EVERYTHING including cake boards, dowels, coloring gels....EVERYTHING!!! But after that tedious task is done, pricing your cakes is pretty easy!! it calculates the exact cost for you!! That way you know what you're paying to actually make the cake and you can build on that with what you think is fair!

 

I actually plan on putting together a table for pricing to help myself have a more solid pricing guide and if I can figure out how to post it I'll try to help give anyone out there a structured basis to help figure out this whole pricing thing!!

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