Cake Central › Cake Forums › Cake Talk › How Do I? › help did i undercharge? help with timeline first time selling cakee and due aug 3
New Posts  All Forums:Forum Nav:

help did i undercharge? help with timeline first time selling cakee and due aug 3 - Page 2  

post #16 of 55
Quote:
Originally Posted by carmijok View Post

Why are there two posts on this same subject?
she posted twice....
post #17 of 55

    I think people were a little harsh on you.  When you are starting out it is so hard to know what to price and everything is really confusing and if you don't charge anything at all then you will lose a ton in the actual cost of the cake so I totally get what you were doing... Also depending on the area of the country you live in the price of cakes will vary greatly!!  I live in Arkansas which is a very low income state with a fairly low cost of living so everything here is cheaper.  The cake bakeries around here only charge about 1.00 to 1.50 per serving and that is still a lot more than walmart and the grocery stores around here... I am in the process of raising some of my prices but most of my customers are friends and I want my cakes to be affordable for them.  And if I charge much more than that then they won't be able to afford it and I don't want that.  Its not a get rich quick scheme but I enjoy it and I usually double my cost and that is my goal...If you live in Texas or California then obviously things would be very different. The people in my town also are not high maintenance customers at all and that makes it where I don't have to charge as much because they never complain and are really easy to work with. 

  Also things may not go super well at first everyone has their horror stories and you just have to be patient with yourself.  Don't get discouraged you will do great but it takes practice and time!  I have been decorating cakes for 7 years now and I still have a lot to learn.

  Don't feel stupid these are all legitimate questions!  Also I would not recommend filling a cake with whipped cream it will be stressful...:(

Sarah
 

post #18 of 55
Quote:
Originally Posted by LIllybell23 View Post

    I think people were a little harsh on you.  When you are starting out it is so hard to know what to price and everything is really confusing and if you don't charge anything at all then you will lose a ton in the actual cost of the cake so I totally get what you were doing... Also depending on the area of the country you live in the price of cakes will vary greatly!!  I live in Arkansas which is a very low income state with a fairly low cost of living so everything here is cheaper.  The cake bakeries around here only charge about 1.00 to 1.50 per serving and that is still a lot more than walmart and the grocery stores around here... I am in the process of raising some of my prices but most of my customers are friends and I want my cakes to be affordable for them.  And if I charge much more than that then they won't be able to afford it and I don't want that.  Its not a get rich quick scheme but I enjoy it and I usually double my cost and that is my goal...If you live in Texas or California then obviously things would be very different. The people in my town also are not high maintenance customers at all and that makes it where I don't have to charge as much because they never complain and are really easy to work with. 

  Also things may not go super well at first everyone has their horror stories and you just have to be patient with yourself.  Don't get discouraged you will do great but it takes practice and time!  I have been decorating cakes for 7 years now and I still have a lot to learn.

  Don't feel stupid these are all legitimate questions!  Also I would not recommend filling a cake with whipped cream it will be stressful...:(

Sarah
 

So you are advocating selling cakes without a license or health inspection? And tax evasion?

post #19 of 55

I'm not sure where you got that idea lol I am just standing up for people learning to decorate cakes... why do you think she is evading taxes and not getting a health inspection and how do you know she doesn't have a license?  I am just saying that you have no idea what area of the country she lives in and so you really don't know how much she should charge... Also the laws that she has to follow are different in every state. I just now saw all the posts about making sure you are legal and yes that is necessary and I would agree I was mainly referring to all the posts before it that were jumping on her for her prices being too low
 


Edited by LIllybell23 - 7/31/13 at 8:57am
post #20 of 55
Quote:
Originally Posted by BatterUpCake View Post

So you are advocating selling cakes without a license or health inspection? And tax evasion?

 

A common answer, similar to what we find on topics such as copyrighted cakes: "Everyone else does it."

VISIT US at BAKINGFIX

 

             Bookshelf    Consulting    Classes    Blog    Facebook  

    

 

 

VISIT US at BAKINGFIX

 

             Bookshelf    Consulting    Classes    Blog    Facebook  

    

 

 

post #21 of 55

I'm not sure that people were so harsh abou the pricing bit at all.

 

What concerns me most was that the OP has taken an order and, three-four days before the cake is due, is asking questions about the most basic routines, and how to so the cake.

 

Get your ducks in a row, and THEN start your business.

post #22 of 55

I'm not sure that people were so harsh abou the pricing bit at all.

 

What concerns me most was that the OP has taken an order and, three-four days before the cake is due, is asking questions about the most basic routines, and is asking how to even DO the cake that he/she accepted an order for, and is also asking basic baking questions.......

 

 

 

Get your ducks in a row, and THEN start your business.

post #23 of 55
Quote:
Originally Posted by LIllybell23 View Post

I'm not sure where you got that idea lol I am just standing up for people learning to decorate cakes... why do you think she is evading taxes and not getting a health inspection and how do you know she doesn't have a license?  I am just saying that you have no idea what area of the country she lives in and so you really don't know how much she should charge... Also the laws that she has to follow are different in every state. I just now saw all the posts about making sure you are legal and yes that is necessary and I would agree I was mainly referring to all the posts before it that were jumping on her for her prices being too low
 

I dont think anyone "jumped on her" for prices being too low.  It was all helpful advice.  If you look at it really... a cake that size would cost about $40 (or more) in ingredients and supplies.  For someone who is new, thats also about 8 hours of work (prep time, baking, decorating, clean-up) -- if not more.  But even at 8 hours, she has paid herself only $5 an hour.  I'm sure her time is worth more than that!

 

So yes... price is too low, and she will grow to hate doing this if it continues.  I think all the advice on pricing better is to her benefit.

 

Also, she did ask if she undercharged.  The comments about undercharging weren't just out of left field.  

post #24 of 55

Maybe the price is too low but things can be said nicely and a lot of people weren't being nice and I think that it is good to encourage new bakers because it can be very difficult at first.
 

post #25 of 55

I don't think anyone that posted about undercharging was being mean at all.  I think all the advice given was correct and said in an appropriate manner.  I too wonder about her taking an order and then asking about it a few days before it is due.  I also wonder if she knows how to properly stack a 3 tiered cake since it seems like she may not have done it before since she is just starting out.  I totally understand undercharging as well since I did when I started out and this site really helped. I would not use whipped cream for the filling, just use a buttercream, it will be much more stable and easier.

post #26 of 55
Quote:
Originally Posted by Godot View Post

 

 

 

Get your ducks in a row, and THEN start your business.

 

But I thought you were supposed to open shop, "borrow" photos from other people, take orders you have no clue on how to do, demand tutorials and instructions, cry and whine when people don't jump to hold your hand thru a project, come back here and tell a story about the rude mean customer who demanded a refund, and lastly, get pats on the back and get told "everyone starts somewhere".
 
That's not it, huh? Coulda fooled me.
*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 #27 of 55
Damn hunny - if that's the order of things then I did it all wrong....
post #28 of 55
Seriously, AZ? No fair. I did all the math on my own, got legal and everything. I could've had someone else do it for me the whole time?!
post #29 of 55
Quote:
Originally Posted by IAmPamCakes View Post

Seriously, AZ? No fair. I did all the math on my own, got legal and everything. I could've had someone else do it for me the whole time?!

Right? So did I. I didn't have the nerve to start selling cakes before I knew I was ready. It's a shame that this business is picked to just jump into with zero thought of any accountability.

*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 #30 of 55
I wouldn't try a new recipe on a customer, especially if you arent happy with the flavor. You said it was dense and not so fluffy, if you don't like it chances are they won't either. I wouldn't serve something I wouldn't eat myself-good rule of thumb. I wouldn't use an angel food cake under fondant, then stacking either-maybe other people do it I have yet to find a recipe that can hold everything up and remain light and fluffy.

As for pricing, I think you've realized that you already have. I understand wanting to build a customer base as well as the excitement of jumping in, but if you rush yourself you won't be able to build a business that will last. The liscencing is very important as well, so let's assume you've done that, I don't know but the above comments about pricing ans structure are all true, and I strongly recommend you take their advice-these people own/have owned successful businesses. It's not meant to be rude or harsh, just honest so please don't take offense.

If you were to keep taking orders and not be compensated properly for your work you will eventually get burnout. More importantly, when you go to raise prices you'll have issues (I believe there was a post about this the other day-a girl started pricing way too cheap, realized it, then wasn't sure how to tell her repeat customers she was raising prices). It is difficult starting out but if you go about it the right way you will avoid a lot of headaches in the future.

The cake you are working on, I would have started already. You need to make the shoes ASAP, they need time to dry properly. I'd also go ahead and bake your cakes, make your mmf, and BC today. You also need to make sure you have the proper equipment, a baseboard for the entire cake to set on (something heavy enough to hold the weight of all three tiers-they can be heavy), internal supports, cake boards or foam core for each tier, and a box to carry your cake in (either separate boxes and assemble on site or one box already assembled). Torte, layer, crumb coat your cake tomorrow (or tonight) let sit to rest, add BC and mmf the night before its due. Don't leave that til the last minute!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: How Do I?
This thread is locked  
Cake Central › Cake Forums › Cake Talk › How Do I? › help did i undercharge? help with timeline first time selling cakee and due aug 3