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How much would you charge?

post #1 of 16
Thread Starter 

Im new at pricing wedding cakes and this will only be the second wedding cake I have done so I really need help! The layers would be 14" 10" & 6" chocolate and vanilla cake and the butterflies will be non edible. I was thinking $3 a serving...What do you think?

 

post #2 of 16

congrats on #2!!

 

i think you won't be able to get that profile with those sizes

 

i think you need cakes that are two inches in difference not 4 inches

 

10x8x6 or whatever

 

but the four inch difference will leave a ledge i think

 

and on the price--$3 is respectable--on the low side but

 

you know what's what in your area

 

be careful to not underprice

 

if you are making the non-edible butterflies then consider charging a bit for those

 

one baker's never ever do is the next baker's 'i swear by this'
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one baker's never ever do is the next baker's 'i swear by this'
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post #3 of 16
Thread Starter 

Thank you so much! 10-8-6 is a better idea do you think the layers in the picture are 2" or 1"?

post #4 of 16

ok wait

 

usually tier sizes are determined by the quantity needed to serve the guests

 

the guest count

 

but all i meant was the cake in the picture probably has a two inch difference from tier to tier that then creates a one inch ledge showing all the way around where then the next cake is place on top

 

so you first proposed a 4 inch difference that leaves a two inch ledge and part of that two inch ledge would show i think

 

i just gave an example--so you need to determine the size by all those factors--not by my example of ledge size

 

a 14x10x7 is much bigger than a 10x8x6

one baker's never ever do is the next baker's 'i swear by this'
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one baker's never ever do is the next baker's 'i swear by this'
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post #5 of 16

To me the bottom layer looks 4", then 2" and 2". Guessed looking at the flowers. 

post #6 of 16
Thread Starter 

Of course! It just so happens that those sizes would work for the estimated amount of people at the reception too :) The other sizes were a bit over estimated.

post #7 of 16
How much will you be spending on ingredients for the cake? How many hours will it take you to complete? What is your overhead cost on a per-order basis?
post #8 of 16

oh cool!!

 

is the picture of a two tier cake?

one baker's never ever do is the next baker's 'i swear by this'
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one baker's never ever do is the next baker's 'i swear by this'
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post #9 of 16
Thread Starter 

Yes it is 2 tier I believe. It looks a little deceiving with the change from purple to white in the roses don't it? I think I will go with $3.50 a serving and that should cover both my time and ingredients and local delivery/setup fee. Thank you everyone for helping me sort my thoughts on this lol sometimes I just need to speak out loud and then I solve my own problem with a few responses so thank you again!

post #10 of 16

Would be interested to hear the total

post #11 of 16
Thread Starter 

worthpinning: My bride needs 90 servings so we are looking at 12"10"8"6" with the 6" being the anniversary tier (servings based of Earlenes Cake Serving Chart).

 

$3.50 x 98 sevings (I charge for anniversary tier)

------------------

$343.00

*     25%

--------------

    $85.75

+$343.00

--------------

$428.75

+ $50.00 delivery/setup

--------------------

$478.75

 

What are your thoughts?

post #12 of 16
What is the $3.50/serving figure based on?
post #13 of 16

That design is soooooooo easy, that your time factor will be minimal............. I'd do it for $2.50 wholesale and make a decent profit.

post #14 of 16

May I ask what frosting you used for your flowers? Just beautiful!

post #15 of 16
I follow you for $3.50 *98 but am lost as to the 25% charge?
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