Diabetic Cake Pricing

Business By spanky62798 Updated 7 Apr 2007 , 3:53pm by spanky62798

spanky62798 Cake Central Cake Decorator Profile
spanky62798 Posted 5 Apr 2007 , 1:48am
post #1 of 8

I've been in business several years, and this year I had my first wedding requesting a diabetic cake. I just made an 8" carrot cake and charge $30 for it. Well I then realized how expensive it is to make a sugar free cake compared to a regular cake. I left the price as it was, especially since she had tons of other cake to her order.

but now I have started receiving other requests for sugar free cakes. I'm curious if any of you guys out there charge a different per serving price for these.

Any & all comments are appreciated!

Thanks,
Cristina

7 replies
indydebi Cake Central Cake Decorator Profile
indydebi Posted 5 Apr 2007 , 1:54am
post #2 of 8

THe timing on this thread is uncanny. I baked my first diabetic sample cake tonight for a sampling tomorrow. While it was baking, I figured my costs and it costs me 3 times as much to make a diabetic cake as it does for me to make a regular cake. Fortunately, I think this bride wants just a small side cake for the diabetic family members. But that "3 times the cost" factor will have to come into play somewhere.....

southrnhearts Cake Central Cake Decorator Profile
southrnhearts Posted 5 Apr 2007 , 2:09am
post #3 of 8

The only diabetic cake recipe that I've found that I actually will say is "taste worthy"... I sell at 28.00 for poundcake (bundt style)

or 60.00 for decorated sheet cake


Its such a hassle and so costly that I dont have it on the
menu, its for sale on an ask-only basis.

Sweetcakes23 Cake Central Cake Decorator Profile
Sweetcakes23 Posted 5 Apr 2007 , 2:10am
post #4 of 8

What ingredients did you figure raised the costs so much?

indydebi Cake Central Cake Decorator Profile
indydebi Posted 5 Apr 2007 , 2:46am
post #5 of 8

1 cup of Splenda costs me $0.61 vs. 1 cup of sugar that costs me $0.05. Plus the recipe said it would fill two 8" pans. These cakes didn't rise hardly at all, so to make a decent size cake, I'll have to double this recipe for two 8" pans. I think that's that's the big cost factor .... having to double the recipe for one 2-layer 8" cake. So that's 8 egg (yolks) instead of just 3; 2 cups of SPlenda (@ $0.61 each!

Plus the diabetic icing costs ... don't forget to factor that althought there is not that much cost diff in the icing....some, but not much.

Sweetcakes23 Cake Central Cake Decorator Profile
Sweetcakes23 Posted 5 Apr 2007 , 4:33am
post #6 of 8

For a diabetic icing, did you simply replace splenda in your IMBC?

indydebi Cake Central Cake Decorator Profile
indydebi Posted 5 Apr 2007 , 1:20pm
post #7 of 8

I used this one from the CC recipe section....

spanky62798 Cake Central Cake Decorator Profile
spanky62798 Posted 7 Apr 2007 , 3:53pm
post #8 of 8

Until I have time to really sit down and figure it all out, I think I'm just going to charge an additional $.25 per serving. I think that should probably cover it.

Quote by @%username% on %date%

%body%