Lately I have been branching out alot more and doing cakes for clients that I have not know previously. In the past all of my clients were either friends, family, or friends of friends so I never had to really set a professional cake price chart. I feel like I may be losing sale because I am either overpricing or I don't sound very professional because I am just guessing at prices and servings per cake. I do this out of my home and I am not trained professionally, everything I know is self-taught so I want to price accordingly. I would greatly appreciate it if someone would be willing to share their pricing and serving charts with me just to give me a starting point?? Thanks so much!!
Here's my serving chart
I just pm'd it to you since it's so small on here!
KHalstead... Could you PM that to me too??? PLEEEEEEEEASE??
Thank You so much!!!
Tina, would you mind pm-ing that to me as well please?? I would love to see if I'm figuring my servings right because I don't go exactly by the Wilton chart. Thanks!
Here is the serving chart I use for all cakes, no matter what the occasion is.
As far as pricing you are going to have to sit down and figure out how much it costs you to make cakes. The cost we incure is different, and different areas support different prices. It is hard for everyone to tell what they charge, because the numbers will range from $2-$6 or more.
I hate to jump on the begging bandwagon, but Khalstead, could you pm that chart to me as well? I appreciate your time!
Could you PLEASE pm your pricing chart to me also?
anyone that wants the chart is welcomed to it, I'll need your email addresses though because it won't allow anyone to open it up in a large form.
Besides if I have your email then I can send you the original in .doc form and you can change and alter it to suit your needs!
ChristinaTN: I think I found a thread on CC once and I try to use the following: $2.00 per serving for cake/buttercream. $2.25 if buttercream with fruit or bavarian filling. $2.50 for fondant covered cake. $2.75 for fondant with fruit/bavarian filling. That was a good starting point for me and I adjust as needed. And it would depend on the area of the country that you are in and how things are priced in your specific area.
Can you send that to me too Khalstead? Thanks.
(mod edited. Must use CC email.)
Could I beg for the chart also.
If you have the time, I would really appreciate the chart also! (mod edited. Must use CC email.)
Thank you so much! You are such a great help.
Khalstead could you please send the chart to me also? My email address is (mod edited. Must use CC email). Thank you so much!!
Khalstead, Would you mind emailing me the serving chart also? Thank you so much, I really appreciate it. (mod edited. Must use CC email.)
Khalstead, I'd also love to have your chart! Pretty, pretty please!!
Hi khalstead, I would apreciate it if you email me the chart, My email is
(mod edited), when you have time and thanks so much for sharing
click the "email" button below my post and just send me an email for the chart!
I've sent to everyone listed so far, but just in case I don't check this thread again!
Would you mind sending this to me as well?
Thanks so much, Tina
I would love a copy of it also, (mod edited)..I am new to cake decorating and have someone that wants me to make a graduation cake and I have no idea what to charge.
Thanks for sharing that! Could you please send it to me too?
(mod edited. Must use CC email or pm)
Members must use either CC pm or CC email. Please don't post email addys in messages.
Tina, just wanted to say Thanks!! again. You rock!!
can you please send it too me.... (mod edited.)
Hello have sent you a CC email for the list also. Cheers Nikki
Since members are still posting their email addys, I'm locking this thread.
Please use CC email or CC pm to contact OP.