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If you were a customer... - Page 3

post #31 of 48
I don't doubt that if I were decorating that cake with a poured ganache and buttercream, it would take me 10 minutes (not bragging - I just know how quickly it can be done). There is far more profit when you can build your decorating speed up. As a customer, I wouldn't pay $45 for a cake that serves 12 unless it looks like a gourmet cake - not a Wilton cake.
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post #32 of 48
Quote:
Originally Posted by kikiandkyle View Post


Chocolate, cream, fondant and raspberries must be very cheap where you are!

They're not, believe me.

 

We don't know, for example, if the fondant was already pre-made or if the raspberries were fresh as opposed to a pre-made raspberry filling.  If either/both were, that would justify lowering the price.

 

Maybe it's me, but I would expect something with more of a wow factor as part of justifying a higher price.  This cake doesn't have that, even if every element within it was made from scratch.

post #33 of 48
Then perhaps the business owner needs to rethink the amount of time and quality of ingredients they are using if the visual appeal of the cake doesn't justify the price. If a cake isn't worth $45 they shouldn't be spending $40 to make it.
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post #34 of 48
Quote:
Originally Posted by kikiandkyle View Post
If a cake isn't worth $45 they shouldn't be spending $40 to make it.

BINGO!

 

 

And I do think some people have been a little off with their comments on this thread. It's fun to kid about the price, no doubt!             But to make fun of it's looks at that price range.........what are you expecting.......a Picasso for $35.00? Get real. Wilton AIN'T that bad............with it out, 99.99% of us wouldn't even be decorating cakes. We'd all still be doing European style cakes with 0 sculpting.


Edited by Stitches - 10/7/13 at 12:34pm
post #35 of 48
I never said Wilton was bad. But there are different degrees of quality and different price ranges that are appropriate for each level.

I think for a pre-made cake that is being put in the case, $45 is too high if the owner wants it to sell. If someone came in and wanted a custom cake that you could charge for and spend the extra time on - then it's worth the extra time and the extra charge. Otherwise, he is losing a lot more money if a cake that the customers see as overpriced ends up stale and in the garbage.
Edited by BrandisBaked - 10/7/13 at 12:46pm
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post #36 of 48

I'd charge $45 just to make the fondant skeleton. And I'll say it - Wilton is bad :lol::lol::lol:

post #37 of 48

how complicated it all is! hahaha

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post #38 of 48
A cake like that in our local grocery store would go for 40.00.
post #39 of 48

Ha, ! $10.  The cake is old now and he is marking down old stock to clear it.

post #40 of 48
Quote:
Originally Posted by Godot View Post

Outrageous price at $35! Not worth more than $20.



Ignore it and move on to more useful and positive information. Deliciousdesserts just started a learning/teaching thread on this very topic..look under "New Posts".
post #41 of 48
Thread Starter 
Quote:
Originally Posted by soldiernurse View Post


Ignore it and move on to more useful and positive information. Deliciousdesserts just started a learning/teaching thread on this very topic..look under "New Posts".

thanks, i'll check it out!

 

 

Quote:
Originally Posted by BrandisBaked View Post

I don't doubt that if I were decorating that cake with a poured ganache and buttercream, it would take me 10 minutes (not bragging - I just know how quickly it can be done). There is far more profit when you can build your decorating speed up. As a customer, I wouldn't pay $45 for a cake that serves 12 unless it looks like a gourmet cake - not a Wilton cake.

I cant really see how you can do it in 10 minute, since I put the cake in the fridge between the crumb coat and the final one for 10minute at least.. and icing the skeleton and all the little spot.. Do you have a faster way to do it?

 

Anyways, I remade it yesterday for a customer, with no interruptions and trying to be as quicker as I could, It took me 1h and 3 min: cut, fill, crumbcoat, fridge, final coat, skeleton..

post #42 of 48
Cakes can be decorated very quickly if you focus on increasing your speed. I have decorated 3 tier wedding cakes in less than 30 minutes. I am talking only about decorating time. The time a cake spends in the fridge doesn't count because you should be wOrKing on something else during that time.
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post #43 of 48
Quote:
Originally Posted by BrandisBaked View Post

Cakes can be decorated very quickly if you focus on increasing your speed. I have decorated 3 tier wedding cakes in less than 30 minutes. I am talking only about decorating time. The time a cake spends in the fridge doesn't count because you should be wOrKing on something else during that time.

 

yes--this is professional decorating

love me some cake buzzzzz

 

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love me some cake buzzzzz

 

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post #44 of 48
Quote:
Originally Posted by TheItalianBaker View Post
 

Anyways, I remade it yesterday for a customer, with no interruptions and trying to be as quicker as I could, It took me 1h and 3 min: cut, fill, crumbcoat, fridge, final coat, skeleton..

That seems right to me. If you wanted to cut your time and make it more profitable make more than one at a time. If you made 3 at a time it might take you only 30 minutes more. So 90 minutes total divided by 3 cakes = 30 minutes per cake = more profit. Of course, that doesn't do you any good if you won't sell them......

post #45 of 48
Well said Stitches, i get tired of people always talking bad about wilton products and wilton classes etc. I am a wilton method instructor and i know how to decorate and make cakes and other baked goods. Its been my lifes work and im constantly hearing on here how bad wilton products are and how they just hire anyone to teach the classes. Its true that there may be some out there that are horrible but not all!!!icon_sad.gif
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