How To Price When....

Business By crobbins18 Updated 28 Aug 2012 , 6:00pm by jason_kraft

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crobbins18 Posted 28 Aug 2012 , 5:47pm
post #1 of 3

the customer is buying the ingredients? I am doing a 3 layer 10" cake (decorated with homemade fondant in a carnival theme), 2 dozen jumbo cupcakes (with fondant clown heads and #1s), and 10 caramel apples for my cousins first birthday. My cousin said she would buy the ingredients for all of it (not including my supplies, which I purchase myself), but now how would I charge? I am a home baker, so I am confused enough as it is when it comes to pricing. I know you included the price of your ingredients in the charge, but how do I figure what I should charge when the ingredients isn't necessarily a factor. I hope all this wasn't confusing...any advice would be greatly appreciated...TIA

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BakingIrene Posted 28 Aug 2012 , 5:52pm
post #2 of 3

Figure out an hourly rate for your time. AT LEAST your local minimum wage even for family.

When a cake has a lot of work then a rule of thumb price derived from the cost of the ingredients won't work.

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jason_kraft Posted 28 Aug 2012 , 6:00pm
post #3 of 3

Unfortunately Alabama does not have a cottage food law so you cannot legally charge for food unless it was made in a licensed and inspected commercial kitchen.

There was a cottage food bill in Alabama but it is on hold, here is a thread with more info:

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