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post #31 of 54

I read that and I dis-agree completely. I don't count serving portions differently from party cakes to wedding cakes because of that reasoning............everyone cuts a cake differently. Instead, I choose how much cake to make per person depending upon the cakes design. So, my servings are all within the charts recommendations, then I error to the heavier side in choosing my cake pans/portioning's. So if anyone questions me, it's their fault when they didn't get the right count out of the cake because I gave them more then the charts say. That little bit more cake really isn't costing me as much as my time stress, dealing with people nickel and diming me or me wasting my time trying to get people to understand why a wedding cake slice is smaller then a dessert cake.

post #32 of 54
For single tier party cakes (which are the majority of our business) we include a serving range based on generous portion sizes, since usually a professional will not be cutting the cake. Pricing is based on cost + markup, so the incremental price increase between sizes is relatively small, which makes upselling easy.

For example, if a customer wants a basic BC cake to serve 12 people, I will recommend either an 8" round (serves 10-14) for $44 or a 10" round (serves 16-20) for $54 if they want leftovers. Most of the time they will go for the larger cake.

Multi-tier cakes for any event where the cake will be cut by a professional at the venue are priced based on Wilton servings, since that's the standard for how the cake will be cut.
post #33 of 54
Thread Starter 

I've never been one to skimp on my servings. I look at the Wilton serving chart as a basis to start and then work from there, always calculating a little extra. I personally would not skimp on serving my guests at home and would prefer if they want a second helping that it be available. With that in mind I calculate my cakes based on cost of supplies and then work and time involved to make them and still charge to the lower side.  When my customers ask how much, before working out the details of the design and size, I always tell them the truth:

"I can guarantee that my cake will cost you more than making it at home and less than a high end bakery."

 

After that customer called for a quote on 250 buttercream frosted cupcakes with no embellishment, and I quoted her $300 for the job (a whopping $.83 per cupcake!!), and knowing full well that I drastically undercharged myself, I went back and started looking at my cost again. From now on when a customer asks about the cost of cupcakes my unwavering answer will be that they start at $2.00 per and go up depending on deco.

Now, to work out an unwavering answer for my cakes as well. lol

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post #34 of 54
Thread Starter 

I'm curious to know what you all would have charged for this wedding cake please. It was a 4 tier cake (12', 10", 8" and 6" x 2"layers) all frosted in buttercream. 2 layers were chocolate filled with a simple chocolate mousse, and 2 were white with a simple vanilla mousse. The bride provided fresh flowers and raffia to wrap the cake in. 

 

I chose to use a rustic stipple finish on this cake so that if any mishaps occurred I could quickly and easily do touch ups. But I'm glad that I chose it for this cake as I think it really added to the overall look of this simple cake. 

A 4 tier Square Wedding Cake (12", 10", 8", & 6"). Chocolate cake with chocolate mousse filling, and White cake with vanilla mousse filling, all covered in buttercream icing. The bride provided the raffia and the fresh flowers that were added on location.

 This was only the 4th wedding cake I've made and would happily just make wedding cakes if I could.  Thanks in advance for in put.  I'll tell you all how much I charged for this after.

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post #35 of 54
Quote:
Originally Posted by EvArt View Post

I'm curious to know what you all would have charged for this wedding cake please. It was a 4 tier cake (12', 10", 8" and 6" x 2"layers) all frosted in buttercream. 2 layers were chocolate filled with a simple chocolate mousse, and 2 were white with a simple vanilla mousse. The bride provided fresh flowers and raffia to wrap the cake in.
Probably around $950 ($5.50/serving) + setup + delivery.
post #36 of 54
Thread Starter 

Sorry, they were 4" layers not 2". lol

 

This one had an interesting outcome. The bride (A friend of my daughter) came to me with a pic of what she wanted. A few months ahead of the wedding date. We worked out all the details and were just waiting for the date to come around. But the bride, already on a tight budget, got into a serious auto accident a few weeks before the wedding that would potentially cost them quiet a bit of money. So she tearfully had to cancel her cake order and was opting for a Walmart cake, literally.

I really wanted to help her and I really wanted to make this cake, but she wouldn't even come talk to me to try to work it out. The next thing I knew, my daughter and her friends all pulled together to purchase all of the supplies needed to make the cake as their gift to the couple. And the bride was very appreciative.

 

My quoted price for this cake was only $400, set up and delivery are free. I am sooooo working on getting my pricing where it should be!
 

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post #37 of 54
Quote:
Originally Posted by Stitches View Post

I read that and I dis-agree completely. I don't count serving portions differently from party cakes to wedding cakes because of that reasoning............everyone cuts a cake differently. Instead, I choose how much cake to make per person depending upon the cakes design. So, my servings are all within the charts recommendations, then I error to the heavier side in choosing my cake pans/portioning's. So if anyone questions me, it's their fault when they didn't get the right count out of the cake because I gave them more then the charts say. That little bit more cake really isn't costing me as much as my time stress, dealing with people nickel and diming me or me wasting my time trying to get people to understand why a wedding cake slice is smaller then a dessert cake.

It sounds like you're agreeing then. I don't count serving sizes differently either, which is what the blog explained.

Lots of people charge differently for party vs weddings, which makes no sense to me, it's all the same amount ofcake.

I think your problem sounds like it comes from spending time dealing with clients arguing with you, which is a totally different problem than calculating serving portions. If you're making decent money on wholesaling to the country club then maybe you could focus on that. If not, could you raise your prices with them some?
post #38 of 54
Quote:
Originally Posted by EvArt View Post

I'm curious to know what you all would have charged for this wedding cake please. It was a 4 tier cake (12', 10", 8" and 6" x 2"layers) all frosted in buttercream. 2 layers were chocolate filled with a simple chocolate mousse, and 2 were white with a simple vanilla mousse. The bride provided fresh flowers and raffia to wrap the cake in. 

I chose to use a rustic stipple finish on this cake so that if any mishaps occurred I could quickly and easily do touch ups. But I'm glad that I chose it for this cake as I think it really added to the overall look of this simple cake.
 
A 4 tier Square Wedding Cake (12", 10", 8", & 6"). Chocolate cake with chocolate mousse filling, and White cake with vanilla mousse filling, all covered in buttercream icing. The bride provided the raffia and the fresh flowers that were added on location.

 This was only the 4th wedding cake I've made and would happily just make wedding cakes if I could.  Thanks in advance for in put.  I'll tell you all how much I charged for this after.

I'd be around $700 for that size in buttercream.
post #39 of 54
Quote:
Originally Posted by costumeczar View Post


It sounds like you're agreeing then. I don't count serving sizes differently either, which is what the blog explained.

Lots of people charge differently for party vs weddings, which makes no sense to me, it's all the same amount ofcake.

I think your problem sounds like it comes from spending time dealing with clients arguing with you, which is a totally different problem than calculating serving portions. If you're making decent money on wholesaling to the country club then maybe you could focus on that. If not, could you raise your prices with them some?

Oh, I'm sorry, I must have mis-understood. Yes, I think cake is cake and I price the same and give the same serving amounts for weddings and novelty cakes. I charge all the extras as extras.

post #40 of 54
This was a very useful post for me. I'm going to have to get some scratch paper so I can write down some of my specific questions. You are all so helpful and full of good advice. Why did I only sign up to be a member of this site yesterday!?!??

The only way I know how to be able to find this post again is to comment on it.

Would someone please tell me how I add (profile) pictures? How to upload my logo for critique? Thank you in advance!
post #41 of 54
Quote:
Originally Posted by jason_kraft View Post

For single tier party cakes (which are the majority of our business) we include a serving range based on generous portion sizes, since usually a professional will not be cutting the cake. Pricing is based on cost + markup, so the incremental price increase between sizes is relatively small, which makes upselling easy.

For example, if a customer wants a basic BC cake to serve 12 people, I will recommend either an 8" round (serves 10-14) for $44 or a 10" round (serves 16-20) for $54 if they want leftovers. Most of the time they will go for the larger cake.

Multi-tier cakes for any event where the cake will be cut by a professional at the venue are priced based on Wilton servings, since that's the standard for how the cake will be cut.
post #42 of 54
^^^^^ sorry.... Trying to ask jason_kraft how much he would charge for those same size cakes covered in fondant and basic bc piping?
post #43 of 54
The prices above are for basic BC. Covering the cake in fondant is an additional $30 for an 8" or $40 for a 10", plus any additional BC or fondant decorations.
post #44 of 54
So what I'm hearing based on all the comments I've read is that I'm significantly underpricing myself! For a 4" and 8" covered in bc with fondant zebra stripes I charge $55 and for both tiers to be covered in fondant $70. I've got to get firmer with myself and not just give away the cake because I'm afraid they won't say yes.
post #45 of 54
Quote:
Originally Posted by TheLoveOfSugar View Post

So what I'm hearing based on all the comments I've read is that I'm significantly underpricing myself! For a 4" and 8" covered in bc with fondant zebra stripes I charge $55 and for both tiers to be covered in fondant $70. I've got to get firmer with myself and not just give away the cake because I'm afraid they won't say yes.

Uh, yeah...I charge $88 for an 8" buttercream round. Zebra stripes would be more.
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