What Should I Charge For Edible Cupcake Toppers

Baking By smile22 Updated 8 Jul 2013 , 1:07pm by smile22

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smile22 Posted 7 Jul 2013 , 10:08pm
post #1 of 3

so i usualy do only 2 kinds of cupcakes plain with colored frosting or white frosting and sprinkles. then i have my speciality cupcakes that i make such as smores, cookies and cream,. raspberry ganache that kind of thing.. my plain cupcakes with sprinkles choco vanilla or red velvet $20.00 my speciality go for $25.00 recently i had an order for cupcakes with a baptisim theme on it and i made chocolate crosses out of a mold.


i am good at making chocolates as well but me and fondont forget it. i want to get more creative with my cupcakes and add chocolate toppers to them i can get almost any kind of topper and  a have a good amount i can get localy if needed and have some at home to work with.. 


what should i charge with the toppers should i do a flat set fee for the toppers. each topper cost this much i was thinking between .50cents to 2.00 depending on the chocolate toppers or is that way to much money or not enough money. 


my cupcakes are sold in dozens only and by special order need advance notice.. i was thinking with edible toppers it would be $30.00 per dozen but then i get the am i under pricing myself   that would bring my cupcakes to 2.50 a person vs about 2.08 a person for my specialty cupcakes and 1.67 for my plain cupcakes. 


i dont want to over price myself but i dont want to underprice myself  i get the i can get the cupcakes from the grocery store cheeper. yes you can but they use buttercream from a bucket and your not getting to chose your flavors the toppers are plastic and not edible 


real bakerys with store fronts in my area charge $15 for a half dozen and 30 for a dozen cupcakes all kinds of flavors. then there is this other bakery that was a store front but went to  advance orders only and events and she charges 40 a dozen 

2 replies
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ericapraga Posted 8 Jul 2013 , 1:30am
post #2 of 3

You are going to have folks on here first ask you about you status as a bakery. You mention "real bakeries" in your area, so they are going to ask what makes you different -ie-are you baking illegally from home. Firstly, you should make sure that you are compliant with all local laws for selling your product. Then, you need to ensure you are not underpricing yourself or undercutting the other local bakeries by costing out your product, time, overhead, etc.


I personally generally charge by the topper for cupcake mini toppers. Fondant toppers start at around $0.75 (for a flat round patterned topper) for me and go up from there. My basic vanilla cupcakes go for $24 for a dozen, so with a simple fondant topper each, it comes to $33. And that is on the lower end, as my costs are not as high since I do not have a proper storefront (yet!) to maintain, just borrowed kitchen space, but still competitive. (most cupcakes locally start at $2.75-3)


You should figure out your costs, practice making some toppers to see how long it takes and the cost to make, and price accordingly. Decorated cupcakes and cakes are a luxury item. If people want them, then they will pay for them. If they cannot afford them, then they do not need them.

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smile22 Posted 8 Jul 2013 , 1:07pm
post #3 of 3

when i meant real bakeries i meant places with a store front where they can go in and get a variety of cupcakes i have an at home bakery and have complied with all the laws i bake out of my house i take custom orders only and you have to call in advance business has been really slow so i want to introduce the cupcakes with toppers.



your suggestions on pricing the toppers indivudualy would be my best option as supplies can get expensive and i want to be able to make money basic toppers ill start at .75 larger and more intricate toppers around 1.25-1.50 


what makes me different from commerical bakeries is that evertything i use is fresh. there are a few other home bakeries that do custom orders but the difference with me is i make everything from scratch use really good madagascar burbon vanilla and all my buttercreams i make from scratch.one of those home bakeries uses  boxed cake mixes and canned frosting 

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