AI don't doubt that if I were decorating that cake with a poured ganache and buttercream, it would take me 10 minutes (not bragging - I just know how quickly it can be done). There is far more profit when you can build your decorating speed up. As a customer, I wouldn't pay $45 for a cake that serves 12 unless it looks like a gourmet cake - not a Wilton cake.
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Chocolate, cream, fondant and raspberries must be very cheap where you are!
They're not, believe me.
We don't know, for example, if the fondant was already pre-made or if the raspberries were fresh as opposed to a pre-made raspberry filling. If either/both were, that would justify lowering the price.
Maybe it's me, but I would expect something with more of a wow factor as part of justifying a higher price. This cake doesn't have that, even if every element within it was made from scratch.
AThen perhaps the business owner needs to rethink the amount of time and quality of ingredients they are using if the visual appeal of the cake doesn't justify the price. If a cake isn't worth $45 they shouldn't be spending $40 to make it.
If a cake isn't worth $45 they shouldn't be spending $40 to make it.
BINGO!
And I do think some people have been a little off with their comments on this thread. It's fun to kid about the price, no doubt! But to make fun of it's looks at that price range.........what are you expecting.......a Picasso for $35.00? Get real. Wilton AIN'T that bad............with it out, 99.99% of us wouldn't even be decorating cakes. We'd all still be doing European style cakes with 0 sculpting.
AI never said Wilton was bad. But there are different degrees of quality and different price ranges that are appropriate for each level.
I think for a pre-made cake that is being put in the case, $45 is too high if the owner wants it to sell. If someone came in and wanted a custom cake that you could charge for and spend the extra time on - then it's worth the extra time and the extra charge. Otherwise, he is losing a lot more money if a cake that the customers see as overpriced ends up stale and in the garbage.
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Ignore it and move on to more useful and positive information. Deliciousdesserts just started a learning/teaching thread on this very topic..look under "New Posts".
thanks, i'll check it out!
I don't doubt that if I were decorating that cake with a poured ganache and buttercream, it would take me 10 minutes (not bragging - I just know how quickly it can be done). There is far more profit when you can build your decorating speed up. As a customer, I wouldn't pay $45 for a cake that serves 12 unless it looks like a gourmet cake - not a Wilton cake.
I cant really see how you can do it in 10 minute, since I put the cake in the fridge between the crumb coat and the final one for 10minute at least.. and icing the skeleton and all the little spot.. Do you have a faster way to do it?
Anyways, I remade it yesterday for a customer, with no interruptions and trying to be as quicker as I could, It took me 1h and 3 min: cut, fill, crumbcoat, fridge, final coat, skeleton..
ACakes can be decorated very quickly if you focus on increasing your speed. I have decorated 3 tier wedding cakes in less than 30 minutes. I am talking only about decorating time. The time a cake spends in the fridge doesn't count because you should be wOrKing on something else during that time.
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Cakes can be decorated very quickly if you focus on increasing your speed. I have decorated 3 tier wedding cakes in less than 30 minutes. I am talking only about decorating time. The time a cake spends in the fridge doesn't count because you should be wOrKing on something else during that time.
yes--this is professional decorating
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Anyways, I remade it yesterday for a customer, with no interruptions and trying to be as quicker as I could, It took me 1h and 3 min: cut, fill, crumbcoat, fridge, final coat, skeleton..
That seems right to me. If you wanted to cut your time and make it more profitable make more than one at a time. If you made 3 at a time it might take you only 30 minutes more. So 90 minutes total divided by 3 cakes = 30 minutes per cake = more profit. Of course, that doesn't do you any good if you won't sell them......
AWell said Stitches, i get tired of people always talking bad about wilton products and wilton classes etc. I am a wilton method instructor and i know how to decorate and make cakes and other baked goods. Its been my lifes work and im constantly hearing on here how bad wilton products are and how they just hire anyone to teach the classes. Its true that there may be some out there that are horrible but not all!!!:(
Ok, even if you make minimum wage then $35 makes no profit. Ganache is expensive to make, and fondant is also expensive. $45 is cheap!
A
Original message sent by brendajarmusz
Well said Stitches, i get tired of people always talking bad about wilton products and wilton classes etc. I am a wilton method instructor and i know how to decorate and make cakes and other baked goods. Its been my lifes work and im constantly hearing on here how bad wilton products are and how they just hire anyone to teach the classes. Its true that there may be some out there that are horrible but not all!!!:(
Right, just like you said, some of the products are horrible, and some of the instructors are awful. Heck, some high end professional equipment is horrible and some of the foo foo specialty instructors are awful! Some can make pretty cakes, but teaching just ain't their calling. The only things from Wilton I still have in my arsenal of tools are the two rolling pibs (the solid white ones, large and the tiny one). Can't say I care for much else they offer, other than the fondant for dummies and figurines.
AI buy Wilton cookie cutters and decorating tips. Haven't had much luck with their other products. Personal preference. I am actually in this business because of wilton... My mom bought one of their catalogs in 1977 and I couldn't put it down.
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