Cake Central › Cake Forums › Cake Talk › Cake Decorating Business › am I good enough?
New Posts  All Forums:Forum Nav:

am I good enough?

post #1 of 115
Thread Starter 
I'm trying to figure out if i have what it takes. I know I'm not close to perfect, i just want to know if my cakes are good enough to sell and satisfy a customer all feed back is appreciatedted!700
These 2 cakes I sold to customers who seemed really happy with the cakes the minnie cake I sold for 91$ and the army cake for 50$ with a 10$ discount because it was for a mans deployment. Did i under charge? Are they even worth that much? 700
post #2 of 115

I think you did a great job on them!  I wonder all the time if I'm good enough, I still do!  I only know that people like them when I get repeat customers and I've only been doing it for a year and a half and some customers have  came back 6 times!  As per your charging, everyone is different, some do it by cake, I do it by serving.  You have to figure out your cost supplies per cake or per serving and then approximately how long it takes you to crumb coat, get your materials all ready, your shopping time and charge accordingly.  I've looked at what other decorators charge around my area and then I figured out my costs since this wasn't my full time job, I didn't feel I need to charge more than what I do to keep the roof over my head, I charge what I need to for my supplies and a little extra for spending money.  I saw a very good note on facebook about pricing a cake and she described exactly how she did it.  As soon as I find the link, I'll post it for you.

post #3 of 115
Thread Starter 
Well I know I dont have it all figured in and since im not a pro these take me hours to do. But I dont think I should charge so much jist because I have to encounter alot of trial and error with the the cakes. I figure 2.00 a serving 2.50 for fondant. I dont know im not sure I just know I cant keep throwing random prices out there. I jist get nervous about charging so much for a cale thats not going to be perfect like the pictures the customer sends me. Im only 19, ive been doing this for about 4 years mostly just a hobby every now and then try something new I recently jusy decided to start selling from home because I have the cottage food law.
post #4 of 115
Please use the search function to find hundreds of threads on how to price cakes. There is nothing wrong with practicing on dummies until you are good enough to charge a price that is not severely undercutting local bakers. Not to mention trademark issues with both cakes. Research and practice, your work and future business will benefit from both, you will save money,
Time and many, many stressful tears (as well as people taking advantage of you) if you do the research on pricing and take the time to improve your product before jumping into selling. icon_smile.gif
Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
Reply
Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
Reply
post #5 of 115
Thread Starter 
Thanks everyone, I know I have alot of room for improvement my main question was if the cakes pictured above are decent ,is there good talent there that was my reason for the thread. My family and friends love my cakes but of course they do I kinda wanted to get some feedback from people with experience.
post #6 of 115
Thread Starter 
Sixinarow are you saying that I should stop selling till ill charge 200 for a small tiered cake?
post #7 of 115
That's a tough question to address on an online forum where things can easily be misinterpreted as criticism instead of helpful critique. Is there room for improvement, yes. Friends and family love free (or cheap) cakes, but when you begin selling, the standard is raised. You may want to submit your work to the Peer Review Cake Club, a thread devoted entirely to critiquing cakes. Use the search feature and type in Peer Review Cake Club, it'll pull up the thread for you, I can't link it from my phone. Grab a cup of coffee and read, read, read! icon_smile.gif Excuse the typos, goofy autocorrect!
Edited by sixinarow - 2/23/14 at 8:38am
Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
Reply
Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
Reply
post #8 of 115
Thread Starter 
I will definitely do that thankyou! And also on the subject when I dirty ice before I do the fondant I always do a super thin coat like its barely even there is that how im supposed to do it? I learned everything I do from reading and researching so I know it's important. I have no experience. In less we can classify YouTube as "classes" lol!icon_biggrin.gif
post #9 of 115
Quote:
Originally Posted by rachelcak3s View Post

I will definitely do that thankyou! And also on the subject when I dirty ice before I do the fondant I always do a super thin coat like its barely even there is that how im supposed to do it? I learned everything I do from reading and researching so I know it's important. I have no experience. In less we can classify YouTube as "classes" lol!icon_biggrin.gif


sixinarow gave you great advice.  I know for me, I put a full serving of butter cream or ganache under fondant..  I remember way back when I was first learning that Wilton taught this super thin crumb coat before fondant, but it's about making the customer happy.   Many people when served cake want that butter cream and peel of the fondant.  There are a ton of techniques out there that take practice but are so worth it.  Hard to pin any one method down that will work for you so this is where Google becomes your friend.  I have spent many hours just researching and reading different methods and still look for new ones for improvement.  It's really a never ending learning process.

I love what I do and do what I love

https://www.facebook.com/JeanneWinslowCakeDesign

Reply

I love what I do and do what I love

https://www.facebook.com/JeanneWinslowCakeDesign

Reply
post #10 of 115
Thread Starter 
I remember when. Did a full serving before fondant and it made my fondant sink in spots. But I dont think I chilled it or let it harden first so that was probably the problem I will try this and see if it helps on my next cake. Thank you!
post #11 of 115

I think your cakes are great!!! Looks like you have what it takes because your cakes are very professional looking to me!!! Great job!!!

post #12 of 115

Morning!  I just wanted to chime in and say that decorating ability and business ability are 2 completely separate topics.  Running a cake business sounds glamorous but it is extremely hard and requires you to be pulled in many directions - and the first direction if you think you want to do this is to find what legal requirements you need to abide to in your area.  In many areas you can't just make and sell food from your house, you must cook from commercial kitchens or if you cook from your house there are still permits and licences and a laundry list of what you can and cannot make.  Lots of places it's totally legal to cook from your house and the list is small and requirements are minimal, some places in the world there are no requirements and you can do whatever you want.  So if you want to run a business, I highly recommend you start with doing that part of the research first, especially if you want to at least pay yourself minimum wage.  There is a market for high end perfect looking expensive cakes and there is a market for people are looking for entry level decorators at a low pricepoint.  But I can't stress enough that if you think you want to make money selling cakes, you have to be a business person first - always first.  You can always improve your decorating abilities but if you start your business side wrong, it's much harder to fix.

 

And yes, if you haven't already, please post your cake in the Cake Club (upload it to the galleries, then post the link to the gallery in the cake club), I started it and have been super busy and haven't participated in a bit but I'll try and pop over there and catch up on a few pages if I can.

 

Best of luck!

post #13 of 115
Thread Starter 
Thanks for the advice everyone!
Edited by rachelcak3s - 2/23/14 at 9:45am
post #14 of 115
Thread Starter 
icon_smile.gif
post #15 of 115
I think it's a matter of people wanting to be responsible when they give advice, so they tend to include what else they believe is equally important to mention. A lot of us have seen many many many questions just like yours, and sometimes the language or references one makes in their questions and replies can be an indicator of where that person is in terms of experience. So, I would imagine that some perceived you as a relatively green decorator....decoration wise and business wise.
*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating Business
Cake Central › Cake Forums › Cake Talk › Cake Decorating Business › am I good enough?