AWow! Where I'm from you're lucky to get $50-$65 for a 2 tiered cake.
I charged $35 for this one. Way underpriced. I just can't get higher prices in my area. I had around $15 in ingredients and by the time I finished it I made around $4 per hour. Live and learn. This is a 10 in two layer.
This is a 6, 8, 10 & 12 square covered in homemade fondant. I only charged $185 for this. I know....crazy! I probably made around $1 per hour or labor.
My calculations say that's $.92 per serving! Live and learn!
I charged $25 for this one. It's a 10 in 2 layer chocolate fudge and vanilla inside.
This one I just made for our local Chic Fil A Dr Suess night. I traded Chic Fil A coupons for the cake. I was given $50 worth of coupons. I had around $25 in the cake itself and maybe 5 hours of decorating time.
What a great thread. I'll be posting my a cakes from this weekend in here.
If I were going to sell this, and I'm not yet comfortable doing so, I would charge about $125. It's ten inches round, 3 layers. Chocolate/sugar gum strips. It took hours and I'm not going to slave over a cake for $2 an hour. Also, if it were for sale, I would have brought the ruffles all the way up over the top to the orange, and had it on a better cake board. I wouldn't sell it like this.
A[IMG]http://www.cakecentral.com/content/type/61/id/3304049/width/200/height/400[/IMG] I made this cake for my niece as a gift. When I posted it to my page I got an email asking for the price. I told her $60 and she replied with, "wow never mind, that's too much." It's a 9in and a 6in with abc inside.
AYep that would be what people around here would say also
A[quote name="bethugolini" url="/t/710216/cake-pics-with-prices/660_60#post_7560661"]Yep that would be what people around here would say also
Well......I think I need to move! aside from the wedding cakes there are only a few cakes that I have made which I charged more than $100 for (prices are comparable with other decorators in the area). Usually when I get a customer who has moved "back home" from central/western Canada they are very surprised how little the cakes cost compared to what they were paying. I have however decided that I will be increasing my prices and if that means that I only end up with 1 customer a month that's fine...I will get another job.It's not an easy decision to make especially since I love what I do but I will no longer give my hard work away for next to nothing! We really shouldn't under value our work but it's very easy to do so!
Keep up the beautiful work everyone!
https://www.facebook.com/pages/Everything-Cake-By-Juanita/162327340501142
Ahey all! I hope I am doing this right, this is my very first time posting! I am in absolute awe at all these cakes being uploaded! And I think most will agree, we are all undercharging way too much for our talents! Although I need to bear in mind, it seems like most people uploading are from the US orthe UK so I am guessing I need to double the value to get an australian dollar estimate.
Anywho! This cake I made as a practice cake to put on my website and it is made of polystyrene. For a wedding / engagement cake with a standard choc or vanilla cake and buttercream filling I would charge $400 australian dollars. The damask pattern is printed onto wafer paper and the flowers are fake but fresh flowers would ideally be used.
[IMG]http://www.cakecentral.com/content/type/61/id/3304535/width/200/height/400[/IMG]
I made this little guy for my family and I to enjoy without occasion, more practice. I would vharge $130 for this one. Flower is also hand made and airbrushed and standard chocolate cake and chocolate buttercream was used. It took me about 4 or 5 hours to make. It served 25 (which is pretty good for a 6 inch).
[IMG]http://www.cakecentral.com/content/type/61/id/3304537/width/200/height/400[/IMG]
This was my very first 2 tier cake back before I sold cakes. To make it took me 8 hrs. It was a 10 inch and a 6 inch if I remember correctly and I donated this one to my boyfriends sister and her best friends birthdays. Chocolate cake with ganache filling. Today, I would honestly charge $300 australian dollars for this one. If there are any Aussies on here, do let me know if my prices are ridiculous! I am fully open to constructive criticism ;)
[IMG]http://www.cakecentral.com/content/type/61/id/3304538/width/200/height/400[/IMG]
hi everyone, i just started working with icing...you guys are great. it's so fascinating to see the possibilities. i could look at all of your pictures for hours and hours. thanks for sharing!
A[quote name="FlRugbyChick" url="/t/710216/cake-pics-with-prices/660#post_7560680"][quote name="bethugolini" url="/t/710216/cake-pics-with-prices/660_60#post_7560661"]Yep that would be what people around here would say also
I like to eat cup cakes most but at the time of big celebrations cake should be must.
ok...so if i use the cake central equation to get my pricing..how do i charge them ahead of time if idk how long its going to take me to make the cake??i normally charge half up front for supplies(little home baker tryna make a profit)...do you charge afterwards?i always get asked how much they cake will cost.i of course tell them it all depends on the details of the cake and the cost of ingredients..but when trying to have someone wire you the money...just...ugh!!so confused on the best way to get what i deserve(but then i feel guilty and pressure that what i may charge them,may be "too much"and i may not deliver on what they were expecting for the price they paid)sigh...anyone have any input?
Quote:
ok...so if i use the cake central equation to get my pricing..how do i charge them ahead of time if idk how long its going to take me to make the cake??i normally charge half up front for supplies(little home baker tryna make a profit)...do you charge afterwards?i always get asked how much they cake will cost.i of course tell them it all depends on the details of the cake and the cost of ingredients..but when trying to have someone wire you the money...just...ugh!!so confused on the best way to get what i deserve(but then i feel guilty and pressure that what i may charge them,may be "too much"and i may not deliver on what they were expecting for the price they paid)sigh...anyone have any input?
You have to know how long it takes you to do things - how long does it take you to gather ingredients, mix your batter and pour into pans, make icing, fill and ice the cake, cover a cake with fondant - these are the basic time charges I put on every cake. Then depending on the design, I add up how long it will take to make the decorative elements. I know quilting will take me X minutes and flowers will take me Y. Add that time up and multiply by what you want to make per hour. To that add your ingredient, supply, electric, advertising fees and you get your quote. If you are way off because you are a lot slower than anticipated, you don't go back and recharge the customer.
Pricing is a difficult thing. When I started out 6 years ago selling cakes I did online research to see what was the going rate in my area was. I included grocery store cakes in my research but I knew I wanted to charge more than grocery store cakes and less than the upscale bakeries so I priced myself in the middle. Today I have a lot of experience behind me and over the years have increased my prices.
I'm a licensed home business and my state has a maximum dollar amount you can make from home so I have a minimum cake order of $200.00 and just increased my starting price per serving to $5.00 per serving from $4.50 per serving. When I first started I had a $100 minimum cake order and $3.00 per serving.
I hope this helps you out and gives you an idea of a starting place.
Oh and as far as how to collect from your clients...I always ask for a nonrefundable deposit of $100.00 and the balance is due 30 days prior to the date of pickup/delivery. I have paypal on my website where they can pay with credit card or they send me a check. I also have The Square for credit cards.
So I know I under priced my cakes. I did this wedding cake for $100 (don't shoot me lol) top tier is 8in middle is a 6in foam cake and the bottom tier is a 10in. She did not want fondant so its all butter cream with real strawberry in the filling. And the damask are fondant.
What do you think I should of charged?
r
Well, I think most of us when we were newbies didn't ask for the right price, but you live & learn.
I price my cakes per slice. So if the cake is going to feed 30 people x $3.00/slice = $90. I have gone around and checked out the local 'real' bakeries , that price doesn't include and extra's like the fondant & dumbie cake, fresh flowers are added.
Hope this helps.
8" and 10" rounds start at $186 (62 servings @ $3 / serving) for me in buttercream. Then add the details - How long did it take you to cover the board, cut the damask, make the initial plaque, make the flowers, cover the dummy? Add in your cost to shop for ingredients/supplies, consult with the bride, electric/gas, delivery/set up, etc... I probably would have charged around $300.
AThis is a cute cake! What size are the layers?
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