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post #76 of 133
Thread Starter 

Cool do you have a link to it and may I use it? Do you explain to your clients what constitutes a serving? That was if they have a family of hearty eaters who eat 4x4 slices they will not get the 20 servings?

post #77 of 133

Print and make the portions out of the template in this thread: http://cakecentral.com/t/689515/cake-serving-size-examples-made-of-paper-or-cardstock 

I find it really helps people understand the size of the portion they are buying if they have it in front of them (I usually put it on a dessert plate).

Explain that your 20 portion cakes is for *this* size portion, and you sell it as 20 portions. If they want to cut it into four larger portions, they still have to pay for 20 of your portions.

I also use Earlene's chart mostly. These templates are for exact Wilton/industry standards, so tell your customers that the portions you sell are slightly bigger if you are using Earlene's. Or, make up your own templates using these as a guide, and size them correctly for you.

post #78 of 133
Thread Starter 

Yes I planned on using Earlene's but was told I would be undercutting other bakers...If I charge more for less serving and the other bakers charge less for more servings in the end it comes out to the same profit But when I show someone a serving chart and the look at it and think "damn! We need a bigger cake because my people don't eat like that" So that alone could upsell them to a bigger cake. Also about 10% of the guests will not eat cake at all. I am going to hit up 3-4 middle of the road bakeries this weekend and see what they have in their display cases and I will also get a quote on a specialty cake. I feel really bad taking their time but I don't think they would deal with me if they knew what I was actually doing. Or amybe they would if I was honest and compensated them for 15 minutesog\f their time????

post #79 of 133

Wilton is the most accurate (it's sometimes off a serving or two in the customer's favor) for 8 cu. in. servings.

 

Earlene's is far too generous (sometimes allowing for 12 cu. in. servings).

post #80 of 133
Thread Starter 
I have seen this topic slip down the middle. There are so many different ways people price their cakes. It's a lot to take in. Either method they use they all seem to come up with a close estimate... Unless of course they are a premier baker. Then of course they will charge more. I am pricing my recipes now... Going to the stores I shop and getting prices then breaking it down to units. Figuring how long it takes me to make a cake. Gets faster every time and taking into consideration what others are getting for the same type/style cake
post #81 of 133
Quote:
Originally Posted by AZCouture View Post

My chart basically splits the difference between the two.

 

 

and by doing so it also accounts for the pieces in a tier cake that have removed dowels and are smaller or placed together for a serving.  thumbs_up.gif

post #82 of 133
This is the chart that I put together with the high and low ends. I charge based on the average of each range. http://acaketorememberva.blogspot.com/2012/02/cake-serving-chart.html
post #83 of 133

On the gallery page, I would first suggest getting a better camera so you get better quality pictures.  I saw a lot of pictures that were a bit bleary.  I would also take pictures with a back drop and only post one picture of each cake, you want your pictures to look professional.  Also, I hate saying this and if I am wrong please forgive me but I see a picture that I actually saw on a different site a few weeks ago.  I was trying to find pictures of cupcake bouquets to get some ideas and I saw the one on your site in a video from an English woman making it I believe.  Again it that is yours then please forgive me and you may want to do a quick search to see the other site that has it so people aren't stealing your pictures.  If it is not your picture then I would suggest taking it down.  The only other thing I didn't really like was having a contact form on the front page but that may just be me.

post #84 of 133
Quote:
Originally Posted by costumeczar View Post

This is the chart that I put together with the high and low ends. I charge based on the average of each range. http://acaketorememberva.blogspot.com/2012/02/cake-serving-chart.html

 

Hmmmm, that chart looks mighty familiar there, lady! 

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post #85 of 133
Quote:
Originally Posted by CWR41 View Post

Wilton is the most accurate (it's sometimes off a serving or two in the customer's favor) for 8 cu. in. servings.

Earlene's is far too generous (sometimes allowing for 12 cu. in. servings).

I did the math and had the same results. I was using Earlene's chart for several years, but switched for Wilton's late last year. I sell more cake than I did then, so it's not hurting anything icon_wink.gif
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.
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.
post #86 of 133
Quote:
Originally Posted by reginaherrin View Post

  Also, I hate saying this and if I am wrong please forgive me but I see a picture that I actually saw on a different site a few weeks ago.  I was trying to find pictures of cupcake bouquets to get some ideas and I saw the one on your site in a video from an English woman making it I believe.  Again it that is yours then please forgive me and you may want to do a quick search to see the other site that has it so people aren't stealing your pictures.  If it is not your picture then I would suggest taking it down. 

She posted this: I have used some internet pictures on here and although I always give a disclaimer that they are not mine I have been told that is bad business practice. I will be making changes in the days to come. on her FB page 7 hours ago, then posted another cake she didn't do 2 hours ago.....I didn't see any disclaimer.

post #87 of 133
Quote:
Originally Posted by Stitches View Post

She posted this: I have used some internet pictures on here and although I always give a disclaimer that they are not mine I have been told that is bad business practice. I will be making changes in the days to come. on her FB page 7 hours ago, then posted another cake she didn't do 2 hours ago.....I didn't see any disclaimer.


It seems to me permission should be asked even if you want to give credit. I had someone use like 25-30 of my pics and at the very bottom of the page, in fine print, and it was one of those long, long pages you have to keep scrolling to get down to the bottom, she sort of indirectly gave me credit.  It said something like special thanks to "Name of My Bakery". When I contacted her and told her to take the pics down, she was indignant and publicly posted a long thing on my Facebook page trying to make me look like the villain. And then sent me a nasty email about how mean I was for not being thrilled about what she'd done.

 

My point is people who do wrong rarely blame themselves. This is not the first time this has happened to me and had the other party angry and feel they were being treated unfairly.

post #88 of 133
It's just not cool period. There's no good reason for it. Either link to it from the original source if you're so in love it, or ask first and then credit it as well. But physically uploading photos of other people's work is just not cool. It's misleading to your customers, and serves no purpose. Customers aren't dumb, they know how to Google to find cakes they like.
*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
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post #89 of 133
Quote:
Originally Posted by AZCouture View Post

Hmmmm, that chart looks mighty familiar there, lady! 

I got it from somewhere and messed with all the numbers, apparently I may have stolen it from you, IF THAT'S WHAT YOU'RE IMPLYING, bwuahahahaha! ... I know that I screwed it up a few times because I remember a couple of FSC'ers telling me I'd added a couple of lines wrong, so it's definitely tweaked from the original.
post #90 of 133
Quote:
Originally Posted by BatterUpCake View Post

Cool do you have a link to it and may I use it? Do you explain to your clients what constitutes a serving? That was if they have a family of hearty eaters who eat 4x4 slices they will not get the 20 servings?

I tell them that if they have people who are "big cake eaters" who want big pieces then they're eating more than one serving and they can buy more if they want to. I also tell them not to let a teenaged boy cut the cake because they'll get two pieces out of it.
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