I meant that I'm with indydebi in that wedding/party cakes are the same..
I understand about the delivery fee - in fact, this particular baker lived in a city that does't allow home kitchens, so she actually rents a restaurant at night - I would much prefer that she deliver the cake to the reception site. HOWEVER - I would have rather had her up her price to include the delivery fee than to see it spelled out as a 'non-negotiable' charge whether I like it or not. Her per price was 3.00... hundred guests... so 300.00 bucks, right? after she added in all her fees - the price was almost double.
Does that make sense? Just my personal opinion...
at this time, I don't have many different sized pans (just the even numbers).. maybe when I get a larger collection - then I'll revise my pricing. for now, it works for me.
It's very interesting to see everyone's ideas/methods... gives food for thought. I appreciate everyone sharing and offering their rational...
that's why I big puffy pink heart CC!
Not sure if you would want it...I rarely do cakes. My specialty is cookies. Gourmet cookies (undecorated) average 1.5 ounces and sell for $9-$10 dozen. Decorated cookies range from $12-$17 per dozen, depending on size (most of my cutters are 4" or under) and level of design detail. I am on the low end of the spectrum for that. Have only recently begun selling cupcakes. They are $1.25 each. Traditional New York style cheesecake is in the $25-$30 range. I've also sold petit fours and hand-rolled truffles but those are both (IMO) very time intensive and I don't plan on offering them in the future. Again, I'm on the low end of most everything. My pricing on flyers is good through September. After that, I'll do a small rate increase and once more, after the turn of the year.
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