What do you think I should charge for this cake.
It is on a half sheetboard. It will generously feed 30. It is a carved cake, Many of the slices of cake are two layers.(4inches) It is chocolate and vanilla with buttercream icing and fondant accents.
After a year of portfolio building, I am thinking of restructuring my pricing. Pricing is a serious issue for me. Alot of times I'm pricing on the spot, on the fly.
We (DH and I) were looking at purchasing CakeBoss, but are shop also doubles as a donut/fast breakfast spot and we were not sure how that would work. Does anyone have any software suggestions.
I think it's a tough call because it's all about location. What was your 'cost', meaning ingredients, cakeboard, box, etc......then triple it and I think that is a fast way of determining price.
When I had to sit down and create a pricing list, it was an unholy pain in the.....well, you get the picture. You have to charge enough so you feel compensated but not so much that you don't get any business and unfortunately, I don't think anyone here can do that for you (unless there is a member living in your same area).