Cake Pricing

Business By yanaya Updated 12 Nov 2014 , 4:13am by leah_s

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pastrypet Posted 2 Apr 2014 , 1:58am
post #31 of 74

I don't care for the refried beans (for polite company) but definitely use guacamole--not just weddings, but for St. Patrick's Day cakes too.

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Dani1081 Posted 2 Apr 2014 , 2:00am
post #32 of 74

Oh, my....guacamole.  I'd probably have to charge more at that point.  Probably more like $71.27.  BRB....I need a margarita.

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leah_s Posted 2 Apr 2014 , 2:07am
post #33 of 74

AThis has been lol-tastic. I say every future pricing question shoukd reference this thread.

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Danilou Posted 2 Apr 2014 , 2:15am
post #34 of 74

AWe do need to pick a reference thread and be done with it!!

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pastrypet Posted 2 Apr 2014 , 2:17am
post #35 of 74

I agree. By the way, I use the flour tortillas because there lighter and fluffier.

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MimiFix Posted 2 Apr 2014 , 2:18am
post #36 of 74

I'm not usually a betting person, but in this case I'd say we are gonna be DE-leted. And chastised.

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shanter Posted 2 Apr 2014 , 2:26am
post #37 of 74

I don't know why. Those other people had a lot of fun on Friday the 13th. Why can't we have fun on April Fool's Day?

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MimiFix Posted 2 Apr 2014 , 2:30am
post #38 of 74
Quote:
Originally Posted by shanter 
 

I don't know why. Those other people had a lot of fun on Friday the 13th. Why can't we have fun on April Fool's Day?

 

Because we're the fools... :wink:

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Danilou Posted 2 Apr 2014 , 2:44am
post #39 of 74

AFunny how these two characters signed up on cc same day, same time! I wonder if they know Helen?

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costumeczar Posted 2 Apr 2014 , 2:46am
post #40 of 74

Quote:

Originally Posted by Danilou 

Funny how these two characters signed up on cc same day, same time! I wonder if they know Helen?

Helen Back? Or Helen Ahandbasket?

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costumeczar Posted 2 Apr 2014 , 2:47am
post #41 of 74

Personally, I prefer pie.

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Danilou Posted 2 Apr 2014 , 2:54am
post #42 of 74

AAnd to start with I thought they were a bit thick....I was trying to be polite!! Lol

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AZCouture Posted 2 Apr 2014 , 3:04am
post #43 of 74

A[@]costumeczar[/@] How about it then....share a little piecycle with everyone. Just once.

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pastrypet Posted 2 Apr 2014 , 3:15am
post #44 of 74

Quote:

Originally Posted by bilbo 
 

Do you have a recipe or a tutorial?


Geez, you wan't everything handed to you on a silver plater? I'm not sharing my secrets. Any more than I have all ready

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carmijok Posted 2 Apr 2014 , 3:25am
post #45 of 74

A

Original message sent by MimiFix

Now I am thoroughly confused. You add a tart crust? I bet that tastes great; but then do you price it as a tart or a cake? 

'Tarting' means cutting a layer In half...not up and down...but sideways...so you can fill it. I think you're thinking of torts....those little pie thingys.

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Bakers Crush Posted 2 Apr 2014 , 3:31am
post #46 of 74

ASeriously? [quote name="carmijok" url="/t/769602/cake-pricing#post_7497102"]OK but I really don't want to do all that figuring out stuff.  Can't someone just say what an average cake costs?  It would be a lot easier on me if they did. 

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AZCouture Posted 2 Apr 2014 , 3:35am
post #47 of 74

A

Original message sent by Bakers Crush

Seriously? [quote name="carmijok" url="/t/769602/cake-pricing#post_7497102"]OK but I really don't want to do all that figuring out stuff.  Can't someone just say what an average cake costs?  It would be a lot easier on me if they did. 

Sounds about right to me. ;-)

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pastrypet Posted 2 Apr 2014 , 4:06am
post #48 of 74

Quote:

Originally Posted by carmijok 


'Tarting' means cutting a layer In half...not up and down...but sideways...so you can fill it. I think you're thinking of torts....those little pie thingys.

 

Sideways??????? What a revelasion. I was having so much trubble cutting that stack of tortillas in half up and down and then gluing them back together with the pico de gallo and guackamole.

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jennicake Posted 2 Apr 2014 , 5:18am
post #49 of 74

Lol!  I enjoyed this thread very much.  Off to go make a tortilla cake now ;)

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Apti Posted 2 Apr 2014 , 5:30am
post #50 of 74
Quote:
Originally Posted by MimiFix 
 

We need to ask Godot. She knows. Now we have to wait for Godot.

 

Wait.....going into Godot channeling trance.......

 

YES.

 

WHAT IS YOUR QUESTION.

 

newbie #1,327,456:  how much for this cake it took 97 hours and then fell over but it took 97 hours it looked ok before it felled over (sorry, tiiiipping on phone>  sorry no pics but it looked ok and took 97 hours

 

FIVE THOUSAND DOLLARS

 

OR

 

FIVE DOLLARS

 

HARD TO TELL WITHOUT A PHOTO

 

************ahh umm, where am I?  What have I just typed on this message?  Very odd. 

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Apti Posted 2 Apr 2014 , 5:36am
post #51 of 74

                                                 Happy April Fool's Day Everyone!

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j92383 Posted 2 Apr 2014 , 5:41am
post #52 of 74

LOL.... thanks for making my day guys 

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scott312 Posted 9 Apr 2014 , 2:17am
post #53 of 74

Quote:

Originally Posted by pastrypet 
 

I want to know too. I'm just a hobby baker, so I don't have a business, but I need to know what to charge for the cakes I sell, you know, the regular-sized ones.

 

 

Enjoy the hobby. Don't let the nuts on this site get to you. lol  : )

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Pastrybaglady Posted 10 Apr 2014 , 5:27am
post #54 of 74

Can't even tell you how hard I laughed at this thread.  I do have a very strong craving for quesadillas now, cut up and down, not sideways...

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shanter Posted 10 Apr 2014 , 4:48pm
post #55 of 74

Quote:

Originally Posted by Pastrybaglady 
 

Can't even tell you how hard I laughed at this thread.  I do have a very strong craving for quesadillas now, cut up and down, not sideways...

If you like this one, try

http://cakecentral.com/t/762691/found-hair-in-my-oven

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Pastrybaglady Posted 10 Apr 2014 , 5:05pm
post #56 of 74

AOkay, I just lost the morning to that thread, Shanter you need to come over here and fold my laundry!

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ugcjill Posted 10 Apr 2014 , 6:16pm
post #57 of 74

I have a couple questions about the tortilla cake -

 

Do you have to refrigerate it for a few hours like an icebox cake?

Can I make it with fat-free refried beans under the fondant?

Do I have to use dowels in it after I tart it?

Is ingredients X 3 the right price?

Any help is appreciated, I have 6 orders for tortilla cake due later this afternoon and hope to open a storefront someday

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shanter Posted 10 Apr 2014 , 7:17pm
post #58 of 74

Quote:

Originally Posted by ugcjill 
 

I have a couple questions about the tortilla cake -

 

Do you have to refrigerate it for a few hours like an icebox cake?

Can I make it with fat-free refried beans under the fondant?

Do I have to use dowels in it after I tart it?

Is ingredients X 3 the right price?

Any help is appreciated, I have 6 orders for tortilla cake due later this afternoon and hope to open a storefront someday


I've said all I can. My consulting fee is $500/hour.

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ugcjill Posted 11 Apr 2014 , 1:25pm
post #59 of 74

You charge for labor, too? Shoot, maybe I should do that.

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MimiFix Posted 11 Apr 2014 , 1:35pm
post #60 of 74
Quote:
Originally Posted by ugcjill   I hope to open a storefront someday
 
 "Someday" was yesterday. What are you hoping for today? :wink:

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