Can Anyone Help With A Couple Of Questions?

Decorating By shadowgypsie Updated 12 Jan 2009 , 3:13am by weirkd

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shadowgypsie Posted 11 Jan 2009 , 11:19pm
post #1 of 3

I have a customer who wants fresh fruit as the decorations on a wedding cake and I'm not sure how to price a cake with fresh fruit.

Another question is how do you price sugar flowers, Roses, Calla Lillie's, and the like.

any help would greatly be appreciated. TIA

2 replies
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montanabaker Posted 12 Jan 2009 , 2:57am
post #2 of 3

If I were you, I would have my cakes priced equally per slice (except sculpted art cakes). Then add onto that price the market price or slightly above the price of fruit and/or flowers. Explain to your customer that the market prices change all year. For the sugar flowers, calculate how much each flower is worth to do for materials and time. HTH

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weirkd Posted 12 Jan 2009 , 3:13am
post #3 of 3

yes, I agree. Set a base price per person and then you can add on to it from there. Like lets say a full rose. Now it takes me several hours between drying time and working on them to get them the way I want. Find out from a local florist what they charge for their real flowers and I would add to that. So lets say they charge $3 for a stem of a rose. Well I would charge $4 a rose. You can tell your customer that your rose will last forever (if taken care of properly) where as their $3 rose will be dead in a week!
Do the same thing with your fillings. If you can include a basic filling in your set price like jelly or preserves. Then if they want something that is a little more time consuming and pricier then add on to that.
Your best bet is to use an Exel type spreadsheet to determine what your costs are for a cake, including your time and your disposable items. Then its a little easier to get a set price. Also, check out local bakers and find out what they charge and as long as your not way over or way under your usually within a ballpark figure that wont break your budget!

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