Please Help, Filling Fustrated!!!!
Decorating By splash2splat Updated 24 Feb 2007 , 12:38am by JoAnnB
I have been taking cake classes and the teacher in the class gave us a price sheet. White/yello & Marble 1.25 per slice. Choc., carrot, pound, etc. $1.75 per slice. Rolled fondant you add .25 per slice and if it has great amount of detail you can add .25 for that per slice. Well I used a doctored cake mix - here from cake centeral (very nice). And most people want chocolate cake so if I do a chocolate cake 3 tiers 6, 10, 14. Covered in buttercream it would cost $228. Does this sound right. And what would you consider enough detail to add .25 and if you are making several royal icing flowers would this count as charging .25 more. I am so sorry for all of the question but I am confused and very new to this and I don't know where to turn. My wedding cake served 230 and we only paid $275 - mind you that was 6 years ago but has prices really went up that much. According to my price sheet it would cost $400 dollars now. There is no way my mother would have paid for that.
How to charge for cakes depends on the the market where you are, and the kind of cake. Wedding cakes, due to the importance of the cake, generally cost from $1.50 a serving all the way to $20 or more. The average is somewhere around $2-3 a serving for simple buttercream. Typically fondant is .25 to $1 more per serving. Some decorators don't charge for the decorations, but add on for special gumpaste flowers.
You have to find what your local area typically charges, and weigh that agains what you need. When you pay for you expenses, license, insurance, and other overhead, you may have to factor is some for that.
There are hundreds of pricing threads in the business section.
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