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help did i undercharge? help with timeline first time selling cakee and due aug 3  

post #1 of 55
Thread Starter 
http://cakecentral.com/g/i/3067701/default/sort/display_order/# hello my fellow bakers. I need your help/advice . This is my first time selling my cakes i just always made cakes for family and close friennds. This cake is due aug3 which is rhis sat gor a babyshower. I have worked with fondant before and tier cakes but never have made cake from scratch. This will be my first. I did a practice round with a recipe i found on loine it tasted like angel food cake but denser and not so fluffy. it was dry to me but i was thinking if i made it moister woyld it be a problem cuz the cake will be a 3 tier 6"8"10" 4" high each tier.... Would it fall apart ? Also i wanted to know do you think i undercharged for this cake i charged $80 im kinda afraid to charge more since.im starting out. Also i wanted to know when do i start baking when do i fill and crumbcoat? For the filling it will be fresh strawberrys and wippedcream will it soak the cake? Do i keep it in the fridge after i fill and crumb coat? When do i do that its do sat @12pm when can i cover and deco it i make my own mmf. Do i need to refridge it after i cover the cake in fondant? any suggestions advice please and thank you !
post #2 of 55
Wow just wow
post #3 of 55
I already answered part of your question earlier, in your other post about this same cake.
post #4 of 55

Yes, you undercharged. How did you come up with $1.08 as your serving price? I would've charged at least 3 and a half times more. Yes, whipped cream will soak into the cake. And leave it refrigerated the entire time, unless you want to poison everyone. 

 

Is that even going to cover your costs, buying strawberries and such? It is going to be expensive. 

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 #5 of 55

1.  Add up the cost of all your ingredients

2.  Figure out how many hours this is going to take you to do.  

3.  Figure out how much an hour of your time is worth

4.  Multiply #2 and #3.  Add to #1

 

You absolutely undercharged at $80.  If you are just starting out and don't feel right charging what a cake that size should cost, then dont charge at all.  Treat it as a hobby/practice... just make the cake and give it away.

 

IAmPamCakes answered all your other questions in the other thread.  It's generally not a good idea to start more than one thread for the same question.  You will get duplicate answers, and people wont take you seriously... which will lead to you getting less answers anyways.  I know you're new here, so thats just some friendly advice.  

post #6 of 55
Thread Starter 
Thank you. sorry i meant like do i need it to be refriderated before i put the fondant when it only has the crumbcoat or as soon as i crumbcoat do i need to put thw fondant im sorry if my questions are stupid i just dont want to mess up and im nervous. And i dont know.what the hell i was thinking i just thought if i had a vheap price with my first couple cakes i can get more custumers or idk im embarresed :/
post #7 of 55
Thread Starter 
She answerd part but thank you for.your advice
post #8 of 55
Quote:
Originally Posted by cuppycakez View Post

Thank you. sorry i meant like do i need it to be refriderated before i put the fondant when it only has the crumbcoat or as soon as i crumbcoat do i need to put thw fondant im sorry if my questions are stupid i just dont want to mess up and im nervous. And i dont know.what the hell i was thinking i just thought if i had a vheap price with my first couple cakes i can get more custumers or idk im embarresed :/

 Because you have whipped cream for filling, your cake will always need to be refrigerated.  You dont need to chill it before putting the fondant on, but it will always need to be in the fridge when its not being eaten.

 

If you offer a cheap price for your first couple cakes, word will spread and you will become the cheap cake lady.  You dont want that!  You know how much time, money and energy goes into a cake.  Charge what you are worth!  Once you realize you are working for $2/hr or free, you are not going to enjoy this anymore.  

post #9 of 55
Get thru this order, and don't take any more paid orders until you can sort out a sensible pricing arrangement.
*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
post #10 of 55
^^THIS
And, practice practice practice with recipes and techniques until you are confident in your abilities, and know how to price your work.
Also, don't forget to check with your health department about licensing, laws, etc.
Good luck on your cakeventure.
post #11 of 55
Thread Starter 
Thank you ..... And yes i when i explained what i was trying to acheive with this price thats exacly what my mom told me about the cheap cake lady. Yes thats what im going to do i havent accepted any other orders becuase i know i need to get everything staightend out first. Again thank you everybody for your advice
post #12 of 55
Have you gotten your cottage food license from the county? If not, you cannot legally accept this paid order and should refer it to a licensed bakery in your area.

Even if you do have your license, you probably won't be able to use whipped cream if it is considered a potentially hazardous food (meaning it must be kept refrigerated).
post #13 of 55

I would be wary of using anything that needs to be refridgerated at all times - assuming that you are doing a cake that someone wants to put on display they will not be keeping it in the fridge. If you do go ahead with it perhaps dry off the sliced strawberries as you would with tomato for a sand which (using paper towel?) you could put a thin layer of jam on the cake to try and help minimise seepage.  

I may not make perfect cakes but I gaurantee they all contain a super special ingredient .... lots and lots of love .
I may not make perfect cakes but I gaurantee they all contain a super special ingredient .... lots and lots of love .
post #14 of 55

I would not be taking any huge cake orders if your just starting out. Its best to start small and work your way up. yes you way under charged and the customer knows it. 3 tier that size is min 200 but live and learn.

always have your recipes in place before starting a business do not practice on your customers. Also if your cottage law your can not be using whip cream since its not shelf stable. be careful and follow the rules through your state. You may get a non dairy whip cream that some cake stores carry and Smart and final carry. Now take a step back and start making the decorations for your cake NOW so your not rushed for time. Good luck

loves to put a smile on peoples face. If god brings you to it he will bring you through it
loves to put a smile on peoples face. If god brings you to it he will bring you through it
post #15 of 55
Why are there two posts on this same subject?

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

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