Hello ya'll.......I'm new to this site and I just love it!!! My question concerns contracting out my wedding cakes to a catering business and a restaurant. Does anyone know how I should price out my cakes so that I don't under/over price them to this catering restaurant? They will be sampling my cakes this week and I'm not sure how much more I should charge for them. My starting price for wedding cakes are $2.00 & up.
Any advice will be greatly appreciated. 
Charge whatever you would usually charge. I make cakes for a hotel and I charge them the same as I would charge anyone else. They do chareg their clients a bit more on top but there's very little profit in this business anyway, and when you consider all the costs you have and the amount of time it takes you to make and decorate a cake why should you cut those profits even more?
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