Does anyone want to share? I'm putting together a price sheet to have available and I wondered if anyone would share their thoughts/ideas/prices, etc.... Do you charge extra for this or that? Etc... Feel free to add anything I left out. I'm new to this and want to be prepared. I had an order this morning for a Birthday cake and I honestly didn't know how to answer her for a price. I was taken a little off guard not at all expecting it.
So, Here goes...
PRICE LIST
General Cake Pricing:
Two Layer 8 Round $
Two Layer 10 Round $
Two layer 12 Round $
24 Cupcake Cake $
9 X 13 Sheet Cake $
11 X 15 Sheet Cake $
12 X 18 (Half) Sheet Cake $
Full Sheet Cake $
The Fancy Stuff:
Fondant Covered Cake $ Extra
Rolled Butter Cream $ Extra
Frozen Butter Cream Transfer $ Extra - Sm-Med, $ Extra Med-Lg
Fondant Drapes or Pleats $
Fondant Bow - Plain $ Each
Fondant Bow - Textured or decorative edges, cut outs, etc. $ Each
Gum Paste Roses (any color) $ Each
Other Gum Paste Accents, flowers
Royal Icing Accents/Flowers $ Extra
Brush Embroidery $
Edible Images $ Extra Per Image
3-D or Sculpted Cakes $
Wedding Cakes are $
Wedding cake Pillars, Cake Displays/Stands are rented with the rental fee refunded after they have been returned.
________________________________
Anything else to add? I know I've not covering it all. Thanks for the input all. I'm anxious to see what everyone has to add that I've not listed.
- Paula
Question - are your gumpaste flowers going to be a standard size and shape, or are you going to offer both buds and blooms? If you are going to offer a variety of sizes, you might consider individual pricing according to size.
Theresa 
Question - are your gumpaste flowers going to be a standard size and shape, or are you going to offer both buds and blooms? If you are going to offer a variety of sizes, you might consider individual pricing according to size.
Theresa
Great point Theresa. Sorry, I've not been able to get on the site. I will include this as well. How's this: Full Rose, Half Rose, Rose Bud... and a cost per each.
Thank you for the input. 
This is exactly what I wanted.
- Paula
I really need to do this, too. I'm tiring of reinventing the wheel with each order!
OK, here's some changes I made as people sent me messages...
General Cake Pricing:
Two Layer 8 Round Decorated $
Two Layer 10 Round Decorated $
Two layer 12 Round Decorated $
24 Decorated Cupcake Cake $
24 Individual Decorated Cup Cakes $
We can get cupcake rings or picks. They are available at .30 ¢ per ring, and .20 ¢ per pick. Please inquire as to what characters are available ie: Monsters Inc, Incredibles, Star Wars, My Little Pony, Sports Balls, etc...
9 X 13 (Quarter) Decorated Sheet Cake $
11 X 15 (Third) Decorated Sheet Cake $
12 X 18 (Half) Decorated Sheet Cake $
Full Decorated Sheet Cake $
3-D or Sculpted Cakes Priced by the cake as each cake is a custom design.
3-D Sports Ball Pan, Small Stand Up Teddy Bear Pan and Doll Pan to name a few..
The Fancy Stuff:
Fondant or Rolled Butter Cream Covered Cake Add .50 ¢ per person
Fondant Bow $10.00 Each
Fondant Bow Textured or decorative edges, cut outs, etc. $15.00 Each
Fondant Drapes Depending on drape size: $5.00 Small, $10 Med, $15 Large
Gum Paste Roses Full Rose (any color) $ Each
Gum Paste Roses Half Rose (any color) $ Each
Gum Paste Roses Bud Rose (any color) $ Each
Other Gum Paste Accents, holly leaves, other flowers Priced Individually
Royal Icing Accents/Flowers $5 for rounds, $8 for Quarter Half Sheet Cakes, $10 Extra for Full Sheet Cakes.
Brush Embroidery $10.00 for 25-100 servings $15.00 for 100-175 servings, $30.00 for 200 + servings
Frozen Butter Cream Transfer Extra, per image: $10.00 Sm-Med, $15.00 Med-Lg
Edible Images $10.00 Extra per image
Basket Weave Priced by the number of servings for icing.
Flavored Cake Filling .20 ¢ per person
That's just a few of the suggestions and I've not set all my pricing so there are some obvious blanks. I keep going back and forth.
If anyone has further suggestions PLEASE add them!!! Thanks for everyone so far. I'm getting closer.
- Paula
I've not done gumpaste floral sprays yet but I'm hoping to add too.
Great work, Paula. Are you going to post your completed list? Please 
Great work, Paula. Are you going to post your completed list?
Please
Where should I post besides the forum here? I'm still fairly new to all of this. Thanks! 
- Paula
Dear Paula -
Thank you for compiling this list for us. I know it took a lot of effort on your part, and it is so nice that you are willing to let us collaborate.
On the other hand, you publishing your price list will not help someone like me, who lives in an entirely different area. According to what I have read about cake servings in the STL area, here on CC and other forums, my prices would have to be higher than yours.
What you can do, instead of publishing your own price list, is to take the information you have, and enter it in a MS Word Table format, with the prices column empty. That way we can all share the list, and enter our own prices.
Thanks again for all your work.
Theresa
just copy and paste into a word document, i did it, it worked fine
Nice job!
I would also ad on there:
Delivery fee
Set up fee (if you have one)
I would also have a set list of cake flavors, fillings and icings you use. Just for ease of dealing with the customer.
I do a separate charge for more high end fillings - for instance, fresh strawberries cost more in winter than they do in season, you know - things like that. If you're charging $.20 per person, on a small cake, you're only getting another $2.00 or so. Sometimes that's not even covering the cost of the filling.
I love the list and the fact that you are publishing your (collective) price list here. It seems like there are a lot of people wondering what to charge and asking what others on CC charge. Most people realize that this will vary by location and should still do homework to find out what their markets bear, but this a GREAT starting point. I'd love to see cookies on there as well. There are always cookie pricing questions. Even if you don't do cookies alone, there have been cakes that incorporated decorated cookies in them. This will be a great resource when done!
After reading another post, a minimum order should be on there as well. Just to keep it on your mind. I'm sure its easy to get frazzled and forget about that when taking an order and you don't want to get caught having to fill a $5 order. Please keep up the GREAT work!!!
Nice job!
I would also ad on there:
Delivery fee
Set up fee (if you have one)
I would also have a set list of cake flavors, fillings and icings you use. Just for ease of dealing with the customer.
I do a separate charge for more high end fillings - for instance, fresh strawberries cost more in winter than they do in season, you know - things like that. If you're charging $.20 per person, on a small cake, you're only getting another $2.00 or so. Sometimes that's not even covering the cost of the filling.
Great feedback... also thanks to everyone too for the comments....
Sorry we've been hit with the flu here at home and 4 out of the 6 of us have been down with it... myself included... guess that happens when you clean up after the kids that have it! 
Anyway, I love the delivery charge addition as it is an option. I do have my cake flavors but I'm still working on that but I had not thought about the fresh fillings like strawberries... good idea.
I also encourage, but have not added it officially as I'm still in the process of putting it together a statement regarding NUTS and TREE NUTS. Also any of the other major allergy groups or a listing of your ingredients. I mention this for all those with allergies not just on the NUTS/TREE NUTS although this hits close to home as my 5 year old is in this category. We can't buy a grocery store cake without the fear of a possible nut contamination,.. thus my thoughts in getting into cake deco but still in MO we have to be approved and licensed by the health department. (I understand this but for this reason I don't agree.) So no I still can't take things into school for her. She is so limited it drives me crazy on what she can have. It also amazes me as to how many kids this effects and how many parents are so uneducated in it... I know I was till it happened to me. Remember the teenager that kissed her boyfriend that had eaten something peanuts, peanut cup or sandwich or something... she died. My girlfriend's daughter just has to smell the nuts and grab the EPI Pen and head for the ER! The parents in her school tried to get her removed like a bad disease. It's maddening. My daughter will start regular school in the Fall and I am scared to death as to how it will go.
OK I'm sorry I'm rambling on this subject and I don't really mean to but I want to tell as many people as possible to be careful both for your own sakes as well as those you are preparing your cakes for. Please don't be insulted by my rambling.
Anyway I hope to revise more this week as we're all on the mends (hopefully) and I'll post a revised of this list. I'll leave of my pricing that I've set and you guys can just copy and past into whatever and if you want it posted elsewhere I'll see what I can do! (YES pricing here in STL is low... much more than I expected.)
Thanks again for the feedback... keep it coming!
- Paula
Hey guys,..
I'm sorry I've not had any time to work on this list at all. I've been so busy catching up on stuff since the flu ran through our household the back load is amazing. Then add in the weather and birthday party and scouts stuff.. Whew! I'm beat. I was just on tonight to find some ideas for my son's birthday now in 2 weeks... I can't seem to get caught up. In looking at it I keep finding more things to add to the list... ie pulled/blown sugar. While I can't do these things yet they're things I'd like to add in the future. So I'm still adding things and trying to nail others down. I'll try to get another update to it posted before the weekend's out. Thanks for hanging in there!
- Paula
Oh Paula, don't worry a bit- I totally understand about being busy! I appreciate your generosity in sharing your work- whenever that is Take care,
Deirdre
What is meant by per person? Is it the same and a serving?
This is really going to help me a lot THANKS
Nikki
I spent some time putting together my price list which covers the basics and then I kind of wing the extra decorations. Have a look at my web site where I have it listed.
I also want to ask those of you who make wedding cakes. When you price your servings do you include the top tier? I offer a free top tier on their 1 year anniversary so I would like to include the top tier in my price.
Jacqui
My price is per serving and the top tier is not served, therefore it is not counted as part of the servings. Technically, I guess those of us who do it that way should say it as "$x.xx per serving PLUS the top tier."
I have seen bakeries and other cake decorators charge as much as $15 for the "anniversary tier". I don't know .... to me, a wedding cake is supposed to have a tier that you save for your anniversary. It's like buying a car and having to pay extra for a windshield.....which is SUPPOSED to be part of the car.
Build it into the price and stop nickel and diming those poor brides to death. They get too much of that anyway.
Pumpkinroses - I am with you, the "per person" charge is confusing. stlalohagal, I would change it to read "per slice". It is more user friendly I think but that is just MHO. I love this thread, I too was trying to put together a price list. Thanks for starting the thread and sharing your findings!
I spent some time putting together my price list which covers the basics and then I kind of wing the extra decorations. Have a look at my web site where I have it listed.
I also want to ask those of you who make wedding cakes. When you price your servings do you include the top tier? I offer a free top tier on their 1 year anniversary so I would like to include the top tier in my price.
Jacqui
Jacqui,
Thanks for this info. I agree but had never thought about it like that but I will change from per person to per serving... Also your website gave me some more thoughts to ponder. I'll post my newest list here shortly...
- Paula
OK all, here's my latest (still under development) list to share. I can't believe all the details to cover. I thought I was set and then I had a friend who's getting married, second marriage, and they don't want a traditional cake. Just three cakes in different flavors. I had my prices for a basic cake not fancy flavors so as I dug and dug for price info I found most people had a basic cake price and an up charge price for those more special flavors, i.e. carrot cake, devils food, etc... so I went back to the drawing board.
Here's my list... Now I have some more questions for you all to help fill in at the bottom...
General Cake Pricing: (Servings are based on a 1 X 2 slice)
Two Layer 8 Round Decorated (Serves 24)
Two Layer 8 Square Decorated (Serves 32)
Two Layer 10 Round Decorated (Serves 3
Two layer 12 Round Decorated (Serves 56)
Bunt Cake / Angel Food Cake with icing (Serves 20)
24 Decorated Cupcake Cake
24 Individual Decorated Cup Cakes
Cupcakes with Filling $5 Extra
We can get cupcake rings or picks. They are available at .30 ¢ per ring, and .20 ¢ per pick. Please inquire as to what characters are available ie: Monsters Inc, The Incredibles, Star Wars, My Little Pony, Sports Balls, etc...
9 X 13 (Quarter) Decorated Sheet Cake (Serves 65)
11 X 15 (Third) Decorated Sheet Cake (Serves 90)
12 X 18 (Half) Decorated Sheet Cake (Serves 10
Full Decorated Sheet Cake (Serves 180)
3-D or Sculpted Cakes Priced by the cake as each cake is a custom design. Cross, 3-D Sports Ball Pan, Half Ball, Small Stand Up Teddy Bear and Doll Pan to name a few. Other shaped pans can be rented from a local supplier for a fee. Please inquire.
The above prices are for traditional Yellow, Marble, Chocolate, or White with traditional Butter Cream icing. Fancy flavor and/fillings with special icing are additional. (Please read ALL of the below information on other pricing.)
Carrot Cake with Cream Cheese Icing (8 Round)
Devils Food with Chocolate or Vanilla BC Icing (8 Round)
Devils Food with Chocolate Fudge Icing (8 Round)
White Chocolate Cake with Regular Butter Cream Icing (8 Round)
White Chocolate Cake with White Chocolate Buttercream Icing (8 Round)
The Fancy Stuff:
Fondant or Rolled Butter Cream Covered Cake Add $1.00 per person
Fondant Bow $10.00 Each
Fondant Bow Textured or decorative edges, cut outs, dusting, royal accents, etc. $15.00 Each
Fondant Drapes Depending on drape size: $5.00 Small, $10 Med, $15 Large
Fondant Ribbon Rose with leaf $1.00 Each
Gum Paste Roses Full Rose (any color) Each
Gum Paste Roses Half Rose (any color) Each
Gum Paste Roses Bud Rose (any color) Each
Calla Lilies Each
Other Gum Paste Accents, Leaves, Holly Leaves, other flowers Priced Individually
There are many other flowers available... the Roses and Calla Lilies and just plain leaves are very popular thus those prices are listed. Please ask about other flowers and what their individual prices are. Each is dependent upon the amount of time required for creating them.
Royal Icing Flowers Priced individually per cake design.
Royal Icing accents including Bridge Work & Stringwork $1.00 pp extra and must be on Fondant covered cakes.
(Royal Icing breaks down when it comes into contact with shortening/butter. It may be alright when applied on a buttecream iced cake, but it will not hold up for a long period of time. Thus, any Royal Icing accents must be applied to Fondant.)
Brush Embroidery
Frozen Butter Cream Transfer
Chocolate Transfers
Chocolate curls or shavings
Chocolate Wrapped Cake
Edible Images $10.00 Extra per image
(These can be images you provide or we can get one in your theme ie Nemo, Shark Tales, Winnie The Pooh, etc. please inquire for availability. )
Basket Weave .40 ¢ per person (extra) for whole cake, .20 ¢ per person for top of cake only
Wedding Cakes are $1.25 per person plus charges for The Fancy Stuff as applicable.
Wedding Cake Delivery & Set Up Fee: $30.00 (Includes Gas and set up time within a 20 mile radius. There is a $.50 per mile charge after that.)
Wedding cake supplies such as Pillars, Fountains, Cake Displays/Stands are rented with the rental fee refunded after they have been returned less 10%. If items are broken or damaged full replacement cost will be applied and invoice included.
If you are using fresh flowers on your cake the florist is responsible for the flowers and making sure that the flowers and foliage are safe to place on an edible cake. Some flowers and foliage are not safe to use. It is your responsibility to select wisely with the assistance of your florist.
If you want me to place the fresh flowers on the cake you must tell me and the florist and there will be an additional fee of $10 per tier charged for that service.
Wedding / Anniversary Cake Toppers: You can provide your own or we can obtain one for you. Please inquire as to availability and price. These would be just passed straight through to you. Whatever I can get them for you will get that same price including tax and any shipping if applicable.
Wedding / Anniversary Accents:
Gold or Silver Leaves (Silk), or pearl beading, etc. they are also available at whatever cost I can get them at and based on availability.
If you prefer Gumpaste Leaves accented with Gold/Silver/Pearl Luster Dust they are $.10 each
Chocolate Leaves $.20 each
Diamond, Line, or Dot Impressions on the side or top of a cake are $2.00 extra per cake
Butter Cream Icing Flavors $.10 pp extra
Cinnamon, Raspberry, Banana, Butter Rum, Amaretto, Coconut, Peppermint, Champagne, Chocolate, and Classic Wedding flavor of Vanilla Almond
Cake Filling (Caramel, Cherry, Fudge, Cream Cheese, Lemon, Raspberry, Strawberry) .20 ¢ per person extra
Fresh Fruit fillings are priced according to season. In Season is cheaper than out of season.
Cake Flavors $.20 pp extra
Devils Food, Butter White, White Almond Sour Cream (typical wedding cake), Carmel, Orange Dreamsicle, Snickerdoodle Bannana, Strawberry, Pineapple, Lemon, Coconut, Pina Colada. (others available, these only name a few.)
__________________________________________-
OK, now that I've got that outlined... here are my questions:
1- Am I being to detailed?
2 - Cake tops ?? I know this was on the thread and I can't decide what to do. I can offer them a FREE anniversary cake if they want to include their top in their count, or just not include that as others were saying.
3 - I had not covered tastings yet... hadn't even thought of it. == Jacqui is it OK if I use your suggestion from your website of the 6" cake?
4 - should I have a list detailing all the gumpaste flowers and have photographs for samples? Better to have the real things?
5 - how do you all show samples of cakes, just cake books of cake's you've done? I've started to ask my brides for a photo of them cutting the cake... Is this good? What about others, ie birthday's etc? I take one before they leave, obviously because they're in my gallery but is it good to show with the customer?
6 - I'm also going to keep any and all thank you notes available to read for comment.
7 - How do you all keep it all organized? Binders, folders, by date, by name, etc... I need to get it all together now. (PS. I posted this last one in the General and Cake Deco Business Forums too!)
OK, I think that's all I can come up with for now. I'm still 'developing' this list as you can tell. I'll post more when I've got more close to finalized. I somehow think this will always be a work in progress. Thanks for all the feedback. I do apologize for taking so long. I've only got after the kids are in bed to do my research and between the 4 of them and what it take to run a house, work P/T and this fun cake stuff I'm beat... Whew! Can someone take out that next load of laundry and toss in another,... oh and the dish washer needs to be emptied!!!
Ha ha ha... I hope you guys are all laughing.... I'm a bit slap happy tonight with the daylight savings time I'm an hour short!
Talk to you all soon. Keep the info coming and I'll keep updating and sharing...
- Paula
how do you get 65 servings out of a 9 by 13?? Just curious because I have only been able to PUSH 30. Are these tiny slices??
It may be a typo.. I'll have to do a double check. I got the serving sizes from the Wilton book. I listed them in my sheets so when people asked I'd have it at the ready. I do believe they figure at 1" X 2" serving size.
- Paula
....OK, now that I've got that outlined... here are my questions:
1- Am I being to detailed?
2 - Cake tops ?? I know this was on the thread and I can't decide what to do. I can offer them a FREE anniversary cake if they want to include their top in their count, or just not include that as others were saying.
4 - should I have a list detailing all the gumpaste flowers and have photographs for samples? Better to have the real things?
5 - how do you all show samples of cakes, just cake books of cake's you've done? I've started to ask my brides for a photo of them cutting the cake... Is this good?
6 - I'm also going to keep any and all thank you notes available to read for comment.
7 - How do you all keep it all organized? Binders, folders, by date, by name, etc... I need to get it all together now. (PS. I posted this last one in the General and Cake Deco Business Forums too!)- Paula
1. In my personal opinion, yes, this is too detailed. As I was reading it, about 1/2 way thru I was thinking, "Oh my god, just tell me how much the cake is!" That said, please understand that I don't charge for design work ..... it's all built into the price of the cake. I understand that those who DO charge for each design detail do need a price list for this but brides have a gazillion decisions to make and the easier you make it for them, the more impressed they are with you and the more apt they are to book with you.
If you do need a list of design charges, I would recommend you list them in a logical order to make it easier for the bride to order. Such as your wedding cake base price .... then the cake flavor prices.... then the filling pricies .... then the icing flavor pricing .... then items such as basketweave or fondant charges .... just a logical sequence of building the cake so it's not jumping all over the place and the bride can make her decisions step by step. At least it will not be confusing to her.
2. Top Tier: since traditionally the top tier is "saved" for the anniversary, then obviously it must be part of the cake for it to be "saved". It is built into my pricing as part of the wedding cake .... as it traditionally always has been.
4. I would build a photo list of gumpaste florals as you go. There are some items on my catering menus in which I tell brides, "You are not limited to the written menu. If I can get it, you can have it." So you can start with a photo catalog of what you have done so far, letting them know add'l florals are available and build your gumpaste photos as you go alone. I believe photos work fine, if they are good photos.
5. Rather than ask the bride "Would you get me a picture of you cutting the cake?" (which is just one more thing the bride has to do and something the bride has to pay for), ask them for the name and number of their photographer. Then contact the photographer direct and order pics of the cake. On the occasions that I've forgotten my camera (aaauuggghhh!!!!), I've approached the photog and "hired" them to take extra cake or catering photos, then I contact them after the wedding to buy the pics.
6. Keeping comments and thank you's are a great idea. If you have a website, these can be posted there for everyone to read.
7. I keep track of my weddings on a spreadsheet AND the individual order forms in their own folder in date order.
Paula, yes of course you can use the "tasting" idea on my site. I do that because I don't have cakes just lying around for tastings and I also do that so I don't waste my time and money on someone who may or may not book with me. Some people apply the cost of the tasting to the booking if they book. I haven't decided if I'm going to do that or not.
I do think your list is great for "your" information but I think it should be more simple for the bride. I like the idea of getting the name of her photographer and purchasing a picture of the cake from him.
Jacqui
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