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How do you price a fondant cake? - Page 2

post #16 of 24
Thread Starter 

Great links! Thank you so much!

post #17 of 24
Thread Starter 
Quote:
Originally Posted by Smckinney07 View Post


I wasn't trying to be hurtful, as I previously stated. As Pam and V stated, your quality will effect your pricing. Also, you've been asking questions about why your cakes were under/overcooked and needing help making gumpaste figures. Some of which are very basic questions. I was merely suggesting ways you could improve your business I meant no disrespect.

I never asked questions about undercooked cakes or gumpaste! I was answering to someone else's question.

post #18 of 24
Thread Starter 
Quote:
Originally Posted by BatterUpCake View Post

Why would they complain....they got what they paid for. OP. the point that everyone is trying to make is they can't tell you what they would charge for THAT cake, because they wouldn't have made THAT cake. It is an adorable design and the figures are done very well. They are telling you that you could charge a lot more if you just worked on a few issues. I was always told if you want to be skinny, do what skinny people do. If you want to get premium prices for your cakes, do what the people who get those prices do. You can either allow this to hurt your feelings or use it constructively which will benefit you and your bottom line. If "good enough" is good enough for you, then you might not want to ask questions you may not like the answer too.

You all are absolutely rude and extremely unfriendly when you respond to your answers. I am aware of how much work I need to do to improve my cakes. I thought joining this forum was a way learn from others in an amicable way. Everyone here seems to be ready to jump on newbies like vultures. I guess this is how forums work huh. Big mistake to join this. I really have no time for this ridiculousness. 

post #19 of 24

I think the design principle is cute but the overall finished product looks very amateur!! The fondant work is sloppy, the cake is uneven and overall it does't quite look right. If I was the customer I would have complained about it!! You clearly have the basic down but you still need to work on developing and honing your skills. You are a business and a professional so your work should reflect that and it does not. I also agree that you are a business but don't know how to price your product? I suspect that you are a home baker who is not legal.Your arrogance and defensiveness is astounding. Many of the members on these forums are considered the best of the best. Others are just starting out and look here for advice, suggestions and guidance!!  All the information is exchanged freely and without malice! So good luck to you and remember "The biggest room in the house is the room for improvement"!!!

"The biggest room in the house is the room for improvement"

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"The biggest room in the house is the room for improvement"

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post #20 of 24
Since you don't want to know how to improve, I wont mention anything, but since I charge about the same, I would have to say your cake is way overpriced.
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 #21 of 24
Quote:
Originally Posted by JujuSweetz View Post

You all are absolutely rude and extremely unfriendly when you respond to your answers. I am aware of how much work I need to do to improve my cakes. I thought joining this forum was a way learn from others in an amicable way. Everyone here seems to be ready to jump on newbies like vultures. I guess this is how forums work huh. Big mistake to join this. I really have no time for this ridiculousness. 

How am I rude when I say they got what they paid for? You were the one who thought you charged too much. And I NEVER respond to my answers just so you know. This is a great place to learn. If you are willing to take advice and not take it personally. Good luck in your future endeavors.

 

BTW...I got chewed up when I came here too. I took the advice no matter what form it came in and chose to learn from it. I'm sorry you have no time for honesty and improving yourself.

post #22 of 24

Ok, Ok.  I just want to step in for a wee moment.

 

Honestly, had you been a newbie, everyone here would have told you how cute this cake is.  They would have showered you with compliments on one of your first cakes and encouraged you with some of the same constructive criticism.  

 

Because you stated you had been in business for over a year, the criticism came in a different form.  People expect more from someone in business than a hobbyist.  

 

I'm sure it wasn't easy to hear people point out the flaws in your cake, especially when what you wanted was opinions on price.  Please understand that skill level plays a huge part in pricing.  

 

There is a feeling, by some, that there is some kind of war between newbies and members of long standing.  I beg to differ.  I've been a member for awhile, and I've owned my own business for 2 years now.  I'll eagerly offer advice and assistance where I can.  However, I also think it important to be honest with people.  I try to be understanding & sympathetic while also being honest & realistic.

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
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www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
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post #23 of 24
Well said.
*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
Birthday Cakes
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Birthday Cakes
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*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
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post #24 of 24
Quote:
Originally Posted by CodyBearsMom View Post

I think the design principle is cute but the overall finished product looks very amateur!! The fondant work is sloppy, the cake is uneven and overall it does't quite look right. If I was the customer I would have complained about it!! You clearly have the basic down but you still need to work on developing and honing your skills. You are a business and a professional so your work should reflect that and it does not. I also agree that you are a business but don't know how to price your product? I suspect that you are a home baker who is not legal.Your arrogance and defensiveness is astounding. Many of the members on these forums are considered the best of the best. Others are just starting out and look here for advice, suggestions and guidance!!  All the information is exchanged freely and without malice! So good luck to you and remember "The biggest room in the house is the room for improvement"!!!

 

Very nice, Delicious! Your comments were perfect. But CodyBearsMom, who the heck are you? Our newest or reappearing troll? You joined today and immediately jump in to inflame? Geez.

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VISIT US at BAKINGFIX

 

             Bookshelf    Consulting    Classes    Blog    Facebook  

    

 

 

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