indydebi,

Thank you!

I used to be like the clients who are turning you down. Until I went to Stop and Shop for my daughter's First birthday cake. I wanted Winnie the Pooh, that was the theme for her first year. I paid 60 dollars for a sheet cake in which you couldn't even read "Happy First Birthday Isabella" because the writing was that horrible, ever since then I decided if I have to pay 40 dollars more for the same cake only better quality I will. And then I thought, hey why not learn how to do it myself? So I did, You will get on your feet I garentee you. You just started out. Word of mouth is the best advertisement. So charge what you charge just don't charge as much as someone who owns an actually bakery. Then you show them up and the business will start coming in. Give it time.

Some areas are harder to get what you are worth than others. Bigger cities its easier to find your target customer base.

It takes alot of time, I have found, to find the right group who wants YOUR cake at whatever you want to charge. What has to happen is you have to find a customer who wants you to make them a cool cake, and they are willing to pay for what they want.

In turn, they have a party full of people who say "Wow I want a cake like that" and they are also willing to pay what it takes to get what they want.

Over time, through word of mouth, you should get people trickling in that are going to pay what you want for your cakes (incidentally your work is quality stuff and I would NOT reduce your prices at all!).

I've lived in this area for about 5 years now (started in SC selling cakes to friends for very low prices) and it seems like although orders have trickled in, just this past year I have really gotten more notice and more people willing to pay more money for what I can provide. I still have work to do on my pricing I think, but for now its working out okay. However each time someone comes up with a more and more grand idea for a cake, sometimes I still have trouble figuring out how much to charge haha.

You'll get there...it takes awhile but soon you'll get a group of people who discover your talent and they will be faithfully ordering from you and telling their friends!

I agree with indydebi, very well said. Stick to your prices and your business will pick up.

Thanks again for all the replies and comments. As you all know it's the labor that cost money and people don't understand that. They just don't understand the amount of time, detail, frustrations, messes and everything that goes into these cakes. What I get upset about is they think since it's made in a house they can decide what they are going to pay rather than ask how much the cake is worth.

They want extraordinary cakes for costco prices , crazy people. I am going to continue charging what have been (which is cheap) and if they want it great if not... next.

I am working on a price list/ menu to post on my website.

Thanks again
Jackie

At a girl!

I see what you are saying...I actually list my prices on cakes I've already done on my website. I found it weeded out ALOT of wasted time emailing people who wanted quotes only to decide it was too expensive. This way they can see what they are getting into before they even email me.

I am finding that I have the same problems. People have bigs Ideas and not wanting to pay for the cake that they tell me they want. They think that because they know me or something that that should mean something. I have one guy that wants a batman cake. He wants two full sheet cakes with buildings made out of cake and batman and the batmobile on it. I told him how much it would be and he only wanted to pay me $200 and the thought that that was fair....NOT ON HIS LIFE!!!!!

My two cents...Olive garden also isn't doing sugar work on these cakes and stacking and dowelling etc. This is one of the reasons I am more and more only doing weddings and kinda spreading the word that ( and I know it sounds snobbish...but oh, well) that if you are going to quibble over a few dollars you probably dont want to use me. I am sorry but unless it's the occasional Quince or sweet 16....or other milestone or anniversary...people (most not all) just arent willing to pay what we are worth! Occasionally I wil have someone who just wants to make a birthday EXTRA special...and has a theme or something they cant get elsewhere and willing to pay ....but not often in my experience.

I know we cant all specialize in weddings but it was my only option. Plus it is what I love. Looking at your photos I see lovely work. But lots of other event cakes...maybe target the weddings a little more?

I am totally looking forward to listing "cakes starting at $3.00 a serving" on my website. If that's ok with them, then they'll contact me, if it doesn't fit their budget... they'll know to look elsewhere.

I think we are talking about two different types of customers. When your motto/slogan includes the fact that you're not expensive, then you better have prices available.

My shop window will have " Artisanal New World Desserts" in the window. No one walks into our restaurant or will walk into my shop expecting to pay Walmart prices. Price is usually the last thing that brides ask me, if at all. They want to know can I make passion fruit mousse or can I make a 5 tier cake. When I tell them they can have whatever they want, that I don't need a final number until 10 days before the wedding, and that I only charge for the number of guests they have, not they number of servings I make, so there is always a little extra, they know that I am fair in my pricing.

Charge what you are worth. I was just at a seminar for dessert marketing led by a PhD whose studied the field for over 10 years, and she said that you'll never get 100% of your neighbors to be your customers. Shoot for 10%. If you are selling a luxury product 10% of the market will make you rich.

txkat, I was just wondering how you do a wedding cake with passion fruit filling. Doesn't that have to be refrigerated? Sounds wonderful!

Curds, which are very high in sugar, can safely be left out up to two days. I also make alot of cakes with IMBC and fresh flowers. ( Our restaurant has a lovely garden so we get a lot of "garden"y" weddings and cakes" and those I can make a fruit mousse and keep it in the cooler, just add extra gelatin to make sure it holds up to the weight of a tiered cake.

It's hard. But, I've come to accept it and not take personally.

My cakes are fresh, I use only the best ingredients they are made the way the customer wants. Their guest will be impressed.

If they want to go to Walmart's I can only shake my head. It will not be unique and they will be getting a frozen cake.