Had a couple in for a cake-only sampling yesterday. Now usually, I email the couple my quote and information and they take a few days to think it over before they book. I actually prefer it this way..... cuts down on buyers remorse and I have almost nil cancellations. (My average number of days to book between sampling and booking is 13.7 days).

But this couple wrote me a check right on the spot. Let me share why. This story is to promote confidence in your price and yoru pricing strategy.

The bride brought in a sketch she had made of the cake she wanted. 3tiered square cakes, iced in Granny Smith Apple Green with a bright pink ribbon at the base. That's it. No borders, no scrolls, nothing. VERY simple.

They are planning 175 guests (well, at first they said 200, but after talking with them, I suggested they could reduce it to 175). My bill? $525.

The reason they booked with me then and there?

They had been to other bakeries and were told $1000 for this cake. Reasons given was because it's a square cake .... because the icing is green .... $125 to deliver because it's on a friday night. The bakery would deliver free on Saturday, but charged $125 because it was on a Friday.

Now I did spend some time educating them on how square cakes cost more but it's because they are getting more cake. They agreed and understood that, but this bakery was charging a surcharge just because it was square on top of the regular price per serving.

I also educated them that sometimes add'l charges are merited, using the gumpaste example and the fondant example .... more work = more money. They understood and totally agreed.

I did explain that sometimes making multiple batches of colored icing can be more work to make sure each batch is matched (but in a 20 or 30 qt mixer, you can mix ALL of this icing in one batch, so I don't understand THAT logic! )

They also understood a delivery fee because of gas prices, but they DIDN'T understand how gas is so expensive to merit a Friday delivery fee of $125, but it's cheap enough to be a free delivery on Saturday.

I've been doing some price comparing in my area and I'm NOT the cheapest. There are bakeries that are $2/serving (compared to my $3/serving).

This story is just to share that price-per-serving is not the make-all-break-all factor. Be confident in what you offer. My pricing philosophy of "not nickel and diming" a bride to death worked out very well for me. And in my conversations with them, this couple understood basic, add'l charges, so don't be shy about having those fees. I would suggest that you be able to explain the WHY to a bride ... most are very agreeable when they understand a logical reason for it.

Anyway .... just sharing a success story and some interesting insight into what a bride is thinking as she price compares.

Great information, IndyDebi -

a slightly OT question for you -

Have you calculated the percent that your total ingredients have gone up over the past year, and have you made any changes in your purchasing to reduce that cost? Brands, quantities, suppliers?

Thanks -

Theresa

You're the best debi! Thanks for sharing this story. I concur with this but not because I sell cakes (I don't sell) but I was recently a bride. I compared prices and I went with the one that had "menu" of prices based on size/number of servings. she didn't charge different prices based on decor or flavor or shape. This is why I chose her right on the spot.

thanks for sharing! Glad you got the order! Sounds like its going to be a very pretty cake!

What a great story ! Not just for wedding cakes but just cakes/prices in general ! Thanks !

I'm one of those who does charge extra for shape. Anything other than round just does take me longer. time is money. I don't charge extra for colored icing, flavors or fillings, though.

I suspect the Friday delivery charge was because the weekday crew would be on OT. The no delivery charge on Saturday might have been because they have weekend-only employees.

Thanks for sharing! I recently booked two brides on the spot for the exact same reason! I thought they would change their mind, but because I explained everything and didn't 'nickel and dime' them either, they were very comfortable. They also liked the fact that I treated them like I've been knowing them for years instead of being some stuffy and intimidating business owner who doesn't really care about what you want, but how much you're paying! I say.... if you have your pricing guideline explaination speech ready, and a great attitude, confidence, added with a love for your craft and a warm heart for your clients, you can't go wrong. Oh, don't forget about a whole lot of backbone for the bridezillas out there, fortunately I haven't booked one yet! Great Job Indy!

I'm not charged up about Sysco products, either. Not that all their products are bad - their upscale products are Wow! - but everyday stuff leaves something to be desired (dealt with them at a restaurant I worked at).

I switched from Jif to Peter Pan, not only because of price, but flavor. Jif just is not the same, since they added oils which do not belong in peanut butter. My fave PB is Skippy Natural - no oil separation, no crap added. Tastes fab - just like Planter's Cocktail Peanuts - but it's pricey. I don't know if a customer around here would pay the extra.

Thanks for the info, Debi!

Theresa

Thanks for all the info you guys. I am going to keep it handy for reference.

I think it means so much if you don't "nickel and dime" your customers. I charge a standard amount for a cake only option and that is all they get cake only. I do deliver but they have a refundable deposit after all my supplies are returned in proper shape. Then I have the "catered" option that is of course higher but it includes all the extras like punch, mixed nuts, homemade cream cheese mints and/or chocolate covered mints, coffee, cups, forks, plates, and I provide the use of tableclothes for the cake table. Plus I'm there to cut the cake and clean up my supplies and take it home. I have yet to do a "cake only" wedding. It's a huge selling point when brides and their families don't have to worry about the other stuff.

This is my funny story for the week, my sister was working at a local resturant and the groom of next weeks wedding came in. They were talking "wedding" stuff and she told him that I was getting things ready for it and he started laughing and said that he thought I was more excited about doing the wedding cake than they were about getting married! To me that is a selling point as well, act excited be happy to do it. Don't make it like it's just another job. Besides, I really am excited about the wedding cake, if you can't be excited about what you are doing than maybe you shouldn't do it.

Missy