By crazyducky123132 Updated 1 Mar 2012 , 7:39pm by jason_kraft

crazyducky123132 Posted 29 Feb 2012 , 11:04am
post #1 of 9

I am in the Houston, Tx area. I was wondering if some people experienced with cake pricing could look at my pricing list and give me some feedback on areas that don't look right. Thank you all!

8 replies
alvarezmom Posted 29 Feb 2012 , 2:15pm
post #2 of 9

@crazyducky, I think your pricing is good. I am in Austin, and I found that most bakeries in my area charged between \$2.00-\$3.00 a serving for butter cream cakes, and \$3.00-\$4.00 for "simple" fondant cakes.

CWR41 Posted 29 Feb 2012 , 5:13pm
post #3 of 9

Your 6" diameter cake serves the same 12 people when cut 1x2x4 and 1.5x2x4 which isn't possible. You might want to recheck all sizes with Metria's volume cake calculator by entering your portions:
http://shinymetalobjects.net/cake/calculator/cakulator.cgi?.defaults=Reset&option=3&option=Select+Cakulator&servingSize=Continue&serving_width=1.5&serving_length=2&serving_height=4&.cgifields=group_sheet&.cgifields=group_square&.cgifields=group_round
Your 12 cu. in. portions actually serve:
6" = 9.42
8" = 16.75
10" = 26.17
12" = 37.68
14" = 51.29
16" = 66.99

Also, you've copied the Wilton servings incorrectly... it should read:
10" = 38
12" = 56
14" = 78
16" = 100

You have Half Sheet listed as 11x15... it should be 12x18 (11x15 is 1/3 sheet).
Again, recheck all serving sizes... your larger serving portions (if double layer, 4" tall) should read:
9x13 = 39
11x15 = 55
12x18 = 72
18x24 = 144

And, your 1x2x4 (8 cu. in.) serving size 12x18 serves 108 so when you double the size to 18x24 the servings also double to 216.

CWR41 Posted 29 Feb 2012 , 5:16pm
post #4 of 9

Reposted (hopefully) without ad through the page...

Your 6" diameter cake serves the same 12 people when cut 1x2x4 and 1.5x2x4 which isn't possible. You might want to recheck all sizes with Metria's volume cake calculator by entering your portions:
http://shinymetalobjects.net/cake/calculator/cakulator.cgi?.defaults=Reset&option=3&option=Select+Cakulator&servingSize=Continue&serving_width=1.5&serving_length=2&serving_height=4&.cgifields=group_sheet&.cgifields=group_square&.cgifields=group_round
Your 12 cu. in. portions actually serve:
6" = 9.42
8" = 16.75
10" = 26.17
12" = 37.68
14" = 51.29
16" = 66.99

Also, you've copied the Wilton servings incorrectly... it should read:
10" = 38
12" = 56
14" = 78
16" = 100

You have Half Sheet listed as 11x15... it should be 12x18 (11x15 is 1/3 sheet).
Again, recheck all serving sizes... your larger serving portions (if double layer, 4" tall) should read:
9x13 = 39
11x15 = 55
12x18 = 72
18x24 = 144

And, your 1x2x4 (8 cu. in.) serving size 12x18 serves 108 so when you double the size to 18x24 the servings also double to 216.

crazyducky123132 Posted 1 Mar 2012 , 5:31am
post #5 of 9
Quote:
Originally Posted by CWR41

Reposted (hopefully) without ad through the page...

Your 6" diameter cake serves the same 12 people when cut 1x2x4 and 1.5x2x4 which isn't possible. You might want to recheck all sizes with Metria's volume cake calculator by entering your portions:
http://shinymetalobjects.net/cake/calculator/cakulator.cgi?.defaults=Reset&option=3&option=Select+Cakulator&servingSize=Continue&serving_width=1.5&serving_length=2&serving_height=4&.cgifields=group_sheet&.cgifields=group_square&.cgifields=group_round
Your 12 cu. in. portions actually serve:
6" = 9.42
8" = 16.75
10" = 26.17
12" = 37.68
14" = 51.29
16" = 66.99

Also, you've copied the Wilton servings incorrectly... it should read:
10" = 38
12" = 56
14" = 78
16" = 100

You have Half Sheet listed as 11x15... it should be 12x18 (11x15 is 1/3 sheet).
Again, recheck all serving sizes... your larger serving portions (if double layer, 4" tall) should read:
9x13 = 39
11x15 = 55
12x18 = 72
18x24 = 144

And, your 1x2x4 (8 cu. in.) serving size 12x18 serves 108 so when you double the size to 18x24 the servings also double to 216.

Hi CWR41!

Thanks for your help! I was making this at like 3 in the morning so I figured I would have copied something wrong haha! I have a question. I copied Wilton's serving sizes for both the wedding and party cake serving sizes and Wilton's party cake serving sizes are the same as the wedding serving sizes for the 6" round. Should I go according to Wilton or do the volume cake calculator for all of the party cake sizes?

Thanks for clarifying the sheet cake sizes it was hard to find exactly what defines a 1/2 sheet, 1/4 sheet, ect. Wilton has slightly different serving sizes for their sheet cakes, where did you get yours from?

Do you think my price per serving is okay for all of the different levels, buttercream, buttercream with fondant accents, and fondant for both price sheets?

Also, do you think I should include tired party cakes in the wedding price chart since they are tiered?

Thanks so much for your opinions!

CWR41 Posted 1 Mar 2012 , 5:58am
post #6 of 9
Quote:
Originally Posted by crazyducky

Should I go according to Wilton or do the volume cake calculator for all of the party cake sizes?

I can't tell you which to use, but the cake calculator is the most accurate. Some people round up or give a range.
Some people don't use party sizes at all... they use only one chart for everthing based on the industry standard Wilton wedding chart's 8 cu. in. servings.

Quote:
Originally Posted by crazyducky

Wilton has slightly different serving sizes for their sheet cakes, where did you get yours from?

All from actual sizes on the cake calculator.

Quote:
Originally Posted by crazyducky

Do you think my price per serving is okay for all of the different levels, buttercream, buttercream with fondant accents, and fondant for both price sheets?

I can't begin to tell you what to charge--too many variables, but I think anything below \$3 per serving for BC is too low.
I didn't pay attention to the prices... if you're happy with it, see how it works for you (you can always increase later, if necessary).

Quote:
Originally Posted by crazyducky

Also, do you think I should include tired party cakes in the wedding price chart since they are tiered?

If I understand correctly, they're all the same to me... the price would be the same whether they're calling the event a party or a wedding.

jason_kraft Posted 1 Mar 2012 , 6:17am
post #7 of 9

I recommend using flat prices for single tier cakes and giving a range of servings, since people who are looking to buy these simpler cakes may not be used to a per-serving price.

crazyducky123132 Posted 1 Mar 2012 , 7:09pm
post #8 of 9

Thank you CWR42 for you opinions!

Quote:
Originally Posted by jason_kraft

I recommend using flat prices for single tier cakes and giving a range of servings, since people who are looking to buy these simpler cakes may not be used to a per-serving price.

I thought about doing that for the single tier cakes. Do you have any examples of how you did it? The customers wont see that I calculated the prices by per serving so when I show them a price sheet I was thinking of just showing them what the single tier cakes cost with buttercream only per serving prices (so it will look like a flat fee), and then giving a optional list like if they want fondant covered add \$20.00 and so on. Because when you look at it now I feel like charging \$230 something dollars for a 16" round fondant covered single tier will look ridiculous to people. But if I start it at the buttercream pricing of \$134 and then they have options to add fondant at a flat fee that looks way more appealing and I think is more fair.

jason_kraft Posted 1 Mar 2012 , 7:39pm
post #9 of 9

I just used the pricing formula of ingredient cost + labor cost + per-order overhead + profit margin and came up with a flat price for each size in basic BC only. This formula will result in smaller cakes costing more per serving because of the fixed overhead component. We charge extra for premium fillings (mostly fruit), fondant, and any premium decorations (a border, writing, and BC flowers or balloons are included).