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post #16 of 31

I don't charge less than $150 for any cake. If allllll they want is a 6", I would be happy to do that. But at my minimum. I made a one, yes 1 serving cake for $180 awhile back. It was a tiny castle turret and a figurine. So, yeah it can be done.

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post #17 of 31
The gallery doesn't work on my iPad without installing some sort of viewer. I probably wouldn't bother doing this as a client.

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!)

Reply
post #18 of 31
Quote:
Originally Posted by AZCouture View Post

I don't charge less than $150 for any cake. If allllll they want is a 6", I would be happy to do that. But at my minimum. I made a one, yes 1 serving cake for $180 awhile back. It was a tiny castle turret and a figurine. So, yeah it can be done.

I didn't say it couldn't be done.........

 

But I don't think it's responsible or good advise to encourage new decorators to charge over $14. per person when establishing a business.

 

You can burn bridges and piss off potential clients.......and put yourself out of business before you ever really begin.

 

I don't work for free, and I wouldn't suggest a newbie do that either! Just say'n they might want to think about what people in their area really will pay and not what they dream to get paid.

post #19 of 31
Quote:
Originally Posted by Stitches View Post

But I don't think it's responsible or good advise to encourage new decorators to charge over $14. per person when establishing a business.

Actually if you look at OP's price structure it makes it very easy to upsell customers. If the customer is looking at a 6" round that serves 8 for $75, they might decide that it's a better "deal" to get a 10" round (almost 4 times as much cake) for just $20 more. No one would throw around the $14/serving figure without framing it as an upsell conversation.

If anything OP might want to lower her minimum a bit and space out the pricing on more of an exponential curve instead of linearly, the 14" round is less than $2/serving. For example, the pricing from 6"-14" could be $60, $70, $90, $120, and $160.
post #20 of 31

I think the cakes are lovely, presented beautifully, and if the OP has figured out her costs and what making a 6" round is worth to her, than price it how you want! Sorry, but I started right off very high, and didn't screw around my pricing. I got a good gallery of examples going, got my baking down to a good science, and went big right out the gate. How many times a day do we question someone's low pricing, and now we tell someone it's too much? Sorry...I disagree.

*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
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*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
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post #21 of 31
Maybe im missing it, but do you have a price for your cookies? I didnt see one looking over the site. Beauiful work I would definitely pay your prices , I love your detail work
post #22 of 31
Quote:
Originally Posted by jason_kraft View Post
If anything OP might want to lower her minimum a bit and space out the pricing on more of an exponential curve instead of linearly, the 14" round is less than $2/serving. For example, the pricing from 6"-14" could be $60, $70, $90, $120, and $160.

That's what I would suggest. I don't even sell 6" cakes because I can't charge enough to make them worth my time.

 

When I first brought up the subject I was cautious about bringing up the topic. I don't want the OP to under charge for her work either! What Jason actually suggested is a smarter work around for getting a better price with-out scaring people off. I thought I read that the OP 'started' at $85. for a basic 6" cake, now I've double checked and realize I was wrong, it's $75 for a 6". That's still $12.50 per person. You can scare people off with your pricing, it does happen.  Because one person on this thread has been blessed by wealthy customers never questioning their prices, doesn't mean that the OP will be that blessed. I'm trying to balance things out and show the OP that there's another person on this thread who hasn't been so blessed, who's clients won't pay $14. p.p. on a basic cake. That's all.

post #23 of 31

Im not arguing, and I certainly don't not have people question my pricing. I happen to live in a an oversaturated market area where people are slinging $20 sheetcakes and selling three tiered cakes that serve 100 people for $100. I don't hear back from plenty of people when I price my cakes. Cool with me, my weekends are filled and I turn away genuine requests often. I am very blessed that there are just enough people to keep me busy. And you're right, offering a 6" cake in the first place would be a complete waste of my time, so I don't offer them either. Has OP said she has not sold any? Is she in fact getting push back? I didn't see any comments from her that indicated it.

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*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
Birthday Cakes
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post #24 of 31
Thread Starter 
Quote:
Originally Posted by Evoir View Post

The gallery doesn't work on my iPad without installing some sort of viewer. I probably wouldn't bother doing this as a client.

Thank you for pointing this out! I will look into it.

 

Quote:
Originally Posted by jason_kraft View Post


Actually if you look at OP's price structure it makes it very easy to upsell customers. If the customer is looking at a 6" round that serves 8 for $75, they might decide that it's a better "deal" to get a 10" round (almost 4 times as much cake) for just $20 more. No one would throw around the $14/serving figure without framing it as an upsell conversation.

If anything OP might want to lower her minimum a bit and space out the pricing on more of an exponential curve instead of linearly, the 14" round is less than $2/serving. For example, the pricing from 6"-14" could be $60, $70, $90, $120, and $160.

Thank you for this pricing structure suggestion! I think I will go ahead and change it to this or something similar.

 

Quote:
Originally Posted by AZCouture View Post

I think the cakes are lovely, presented beautifully, and if the OP has figured out her costs and what making a 6" round is worth to her, than price it how you want! Sorry, but I started right off very high, and didn't screw around my pricing. I got a good gallery of examples going, got my baking down to a good science, and went big right out the gate. How many times a day do we question someone's low pricing, and now we tell someone it's too much? Sorry...I disagree.

Thanks so much for the compliment! It means a lot coming from someone as talented as you.

 

Quote:
Originally Posted by kazita View Post

Maybe im missing it, but do you have a price for your cookies? I didnt see one looking over the site. Beauiful work I would definitely pay your prices , I love your detail work

You didn't miss it - I do not have cookie prices up yet. Thank you so much for the compliments!

 

Quote:
Originally Posted by Stitches View Post

That's what I would suggest. I don't even sell 6" cakes because I can't charge enough to make them worth my time.

 

When I first brought up the subject I was cautious about bringing up the topic. I don't want the OP to under charge for her work either! What Jason actually suggested is a smarter work around for getting a better price with-out scaring people off. I thought I read that the OP 'started' at $85. for a basic 6" cake, now I've double checked and realize I was wrong, it's $75 for a 6". That's still $12.50 per person. You can scare people off with your pricing, it does happen.  Because one person on this thread has been blessed by wealthy customers never questioning their prices, doesn't mean that the OP will be that blessed. I'm trying to balance things out and show the OP that there's another person on this thread who hasn't been so blessed, who's clients won't pay $14. p.p. on a basic cake. That's all.

I understand what you're saying and where your concern comes from. I've expressed the same concerns to my husband about my smaller cake prices, which is why I will be taking jason_kraft's suggestion.

 

Quote:
Originally Posted by AZCouture View Post

Im not arguing, and I certainly don't not have people question my pricing. I happen to live in a an oversaturated market area where people are slinging $20 sheetcakes and selling three tiered cakes that serve 100 people for $100. I don't hear back from plenty of people when I price my cakes. Cool with me, my weekends are filled and I turn away genuine requests often. I am very blessed that there are just enough people to keep me busy. And you're right, offering a 6" cake in the first place would be a complete waste of my time, so I don't offer them either. Has OP said she has not sold any? Is she in fact getting push back? I didn't see any comments from her that indicated it.

I have not sold ANY cakes. My permit was just approved a month ago and the cake I've done since then has been for Icing Smiles. I know I'm targeting a pretty specific group of customers with my prices, but I know they're out there and within my service area. I do have a few potential customers who think my prices are fair.

post #25 of 31
Thread Starter 
Quote:
Originally Posted by Stitches View Post

That's what I would suggest. I don't even sell 6" cakes because I can't charge enough to make them worth my time.

 

When I first brought up the subject I was cautious about bringing up the topic. I don't want the OP to under charge for her work either! What Jason actually suggested is a smarter work around for getting a better price with-out scaring people off. I thought I read that the OP 'started' at $85. for a basic 6" cake, now I've double checked and realize I was wrong, it's $75 for a 6". That's still $12.50 per person. You can scare people off with your pricing, it does happen.  Because one person on this thread has been blessed by wealthy customers never questioning their prices, doesn't mean that the OP will be that blessed. I'm trying to balance things out and show the OP that there's another person on this thread who hasn't been so blessed, who's clients won't pay $14. p.p. on a basic cake. That's all.

 


I'm reevaluating my pricing structure and even though I will be sticking with price per cake, vs. price per serving, I would like to know where $12.50/person comes from. I've looked at several different cutting guides and the smallest # of servings for a 6" cake is 8 (Earlene's), which would come out to $9.38/serving for a $75 cake. Doing the math, I can see that 6 servings would come out to $12.50/serving, but what cutting guide does that come from?
 
Quote:
Originally Posted by jason_kraft View Post


Actually if you look at OP's price structure it makes it very easy to upsell customers. If the customer is looking at a 6" round that serves 8 for $75, they might decide that it's a better "deal" to get a 10" round (almost 4 times as much cake) for just $20 more. No one would throw around the $14/serving figure without framing it as an upsell conversation.

If anything OP might want to lower her minimum a bit and space out the pricing on more of an exponential curve instead of linearly, the 14" round is less than $2/serving. For example, the pricing from 6"-14" could be $60, $70, $90, $120, and $160.

Also, where does $2/serving for a $115 14" cake come from? I'm thinking it might be from Earlene's cutting guide, which would be 65 servings for a 14" round, making it $1.77/serving.

 

I would just like to know what everyone references when they are talking about per serving prices, just so we are all on the same page. Mainly, I'd like to be on the same page as all of you. I'm not going to put it on my website, but I'd like to have serving suggestions on hand when someone asks.

 

Thanks!

post #26 of 31
Quote:
Originally Posted by experimenting View Post

Also, where does $2/serving for a $115 14" cake come from? I'm thinking it might be from Earlene's cutting guide, which would be 65 servings for a 14" round, making it $1.77/serving.
Yes, I was using Earlene's guide. The number of servings doesn't factor into my pricing equation at all, except to provide a handy reference number for customers to use for comparison purposes.
post #27 of 31

I used Earlene's for years, thinking that Wilton's wasn't enough cake to get those serving amounts, but I was getting ready for a wedding show recently and ALL the other cake vendors use Wilton's! So, I did the math for volume, divided by 8 (1x2x4 per slice) and found that Wilton is right in line with that, so I switched. Bonus, I gave myself a raise without changing my price per serving! And, I am easier to compare with other vendors. 

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #28 of 31
An alternative when providing flat prices for cakes is including a range of servings to cover different serving sizes. If the cake will be served at a venue they will probably cut 1x2x4, but if a professional is not involved in cutting the cake the serving sizes will usually be larger and the customer risks running out of cake.

Advertising more liberal serving sizes can also result in customers buying larger cakes to make sure they have enough.
post #29 of 31
Thread Starter 

Thank you for responding jason_kraft and Annabakescakes!

Quote:
Originally Posted by jason_kraft View Post

An alternative when providing flat prices for cakes is including a range of servings to cover different serving sizes. If the cake will be served at a venue they will probably cut 1x2x4, but if a professional is not involved in cutting the cake the serving sizes will usually be larger and the customer risks running out of cake.

Advertising more liberal serving sizes can also result in customers buying larger cakes to make sure they have enough.

 

This is my plan also: 

"The number of servings doesn't factor into my pricing equation at all, except to provide a handy reference number for customers to use for comparison purposes."


Was it ever a concern for you that a customer might be comparing your prices with another decorator, as Annabakescakes explained? If a customer were shopping around (bride or not) and I quoted # servings based off of Earlene's and someone else based off of Wilton's, the customer might go with whoever says they can give them more servings or presented it so that it sounded like they were paying less per serving, even if it was for the same size cake. However, the Wilton party servings are pretty close to Earlene's. Does everyone give a range of servings that covers all 3 (Wilton wedding, Wilton party, and Earlene's) with a short explanation that it depends on how big they cut their slices?

post #30 of 31
Quote:
Originally Posted by experimenting View Post

Was it ever a concern for you that a customer might be comparing your prices with another decorator, as Annabakescakes explained?

Not really...customers who ordered multi-tier cakes (which were the only cakes priced by serving) were aware of the serving sizes we used and the fact that they would have more servings if their venue used Wilton sizes.

Our situation was relatively unusual, since we specialized in allergy-friendly cakes we often had no competition. But in any case, you are usually better off competing on quality (or another unique advantage) instead of price.
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