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Struggling with Birthday Cake vs. Wedding Cake Pricing - Page 2

post #16 of 52
Quote:
Originally Posted by kakeladi


If a customer doesn't think a certain size yhou suggest is big enough, then offer the next size and let them *pay* for a bigger cake.
(



I don't think it's really ever a case of the customer bringing it up at all. It's the decorator's own ideas that there has to be a difference, whether it's that they personally like a bigger slice, or are just going along with popular thinking that a party piece has to be bigger.
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Birthday Cakes
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Birthday Cakes
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*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
post #17 of 52
Quote:
Originally Posted by costumeczar

I use the same serving size for every cake. If they want more cake they can buy more servings. I also charge the same for birthdays as weddings, because most of the birthday cakes I get requests for are way more complicated with modelled figures etc than wedding cakes are, and the clients want more attention and are crazier than brides are.



Ditto. All my cakes are a minimum of 4" tall, so they all get cut using the same system. And I price the basic cake the same for wedding and birthday cakes, and for both each added item (intricate piping, modelled figurines, sugar flowers, gold/silver leaf etc etc) is an additional cost. Therefore a lot of birthday cakes end up pricier than a wedding cake with the same number of servings.

Life's too short to make cake pops.
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Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

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post #18 of 52
Kakeladi, I think taarten is from the Netherlands and we Europeans have a different perception of how big a serving of cake should be icon_smile.gif

It took me quite a while to figure out the sizes that work for me here in Germany as the serving sizes suggested by Wilton will be snorted at over here.

For me, a 6" serves 8 as all my cakes are also 4" tall and have generous layers of filling.
post #19 of 52
Thread Starter 
Ok, this makes me feel better about pricing with the Wilton wedding chart. I have a lot of crazy birthday/shower clients too.

One follow up question though. Do you include a cutting guide with your cakes? Wedge slicing is so common that I worry clients will try to wedge cut a 10" round cake, then there will be huge slices...Just a thought.
post #20 of 52
I always include a document that contains cutting instructions, storage instructions for leftovers as well as transport instructions if they are picking up the cake. I have templates saved for a few different versions depending on if the cake is tiered, fondant or buttercream. I just update the # of servings listed for each tier then email it in PDF format to the client after I receive their retainer as well as provide a printed copy at pickup/delivery.

I do use the Wilton Wedding serving chart. It is always plenty of cake. For most party cakes, the client wants a design that will give them a lot more servings than they need anyway. For weddings, they generally order as close to the exact # of servings as possible. I explain to the customer when ordering that the cake will provide xx # of 1"x2"x4" servings and that if they want larger servings then they can cut 1.5"x2" slices and order more cake. I also let them know generally the men want larger than 1x2 and the women want much smaller slices so it more than balances out. I use the Wilton Wedding chart for my own parties as well and we always have more than enough.
post #21 of 52
Thread Starter 
Ok, that makes a lot of sense. FullHouse, would you mind sharing your document so I can get some ideas on putting one together?
post #22 of 52

Sure. Here is one for SPS on the larger tier and center wooden dowel thru the smaller tiers.

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Transport & cutting instructions 3 tier PDF.pdf 34k .pdf file
Edited by FullHouse - 12/3/12 at 2:19pm
post #23 of 52
It's not so much that Germans/Dutch have a different perception of how large a cake serving is - what I've seen of cakes in both the Netherlands and Germany is that the height is much lower than a typical American cake. Am cakes are, on the average, about 10 cm tall, and many cakes in Ger/NL are anywhere from 4 cm till 8 cm. Comparatively, Am cakes are much heavier/more compact and servings look smaller, but probably weigh about the same.
post #24 of 52
Barbara, Thank you so much for posting your information sheet. It is very comprehensive and helpful. icon_smile.gif
post #25 of 52
Quote:
Originally Posted by crushed

Barbara, Thank you so much for posting your information sheet. It is very comprehensive and helpful. icon_smile.gif



Happy you find it helpful. thumbs_up.gifthumbs_up.gifthumbs_up.gif
post #26 of 52
I charge differently for tiered cakes vs. non-tiered cakes no matter the occassion. I charge more for tiered cakes because they require a support structure and more planning and work.
Plank.
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post #27 of 52
AZCouture I'm just saying what I'm thinking, that's what a forum is for right?
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post #28 of 52
de_montsoreau haha yes we certainly do, and my cakes also are a lot of times 4'' tall, but some people just prefer a very small piece of cake for their clients, I just don't want to get the risk that my client ends up with to less cake
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post #29 of 52

Someone sent me a message and was looking for the file.  For some reason, the file I had uploaded wasn't working anymore.  I reattached it to the above post, should all be good now.

post #30 of 52

Friendly amendment to Full House's excellent instructions, I would add for the cake dummies (like me!) that they should start serving the largest tier first because the smaller tiers are easier to store and transport- if left over...

 

Just an obvious "duh" moment I had reading on CC one night. Something, I , as a customer, would find helpful.

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