Hi everyone, new here and need help!
I'm an amateur baker but a pretty good one! I wanted to start selling cake jars / dessert jars as a "fundraiser" for my studies.
I used to sell French macarons a dozen for $20-25 (mixed variety) but it can be very time consuming.
On to Dessert Jars... flavors - Cookies & Cream Fluff Sea Salt Caramel Brownie cake. Earl Grey Lavender Cake MatchaMisu
I plan on having both 4 and 8 oz available
How would I price each size and how do I do the math for future baked goods? I know i have to add all the cost of supplies and my time spent making it but do i divide, multiple, subtract? Please explain Lol I think with Macs it was a little easier.
TIA
A big factor is the cost of the jars. I make them for my kids (adults) and they all agree the 4 oz is way too small. The jar price is about the same, but the portion is so small it feels like "a rip off".
I bake them in the jars, pop them out and slice into 3 equal parts. I them pop one cake in, ice, cake, ice cake and ice top.
The market area will dictate pricing .
BTW...my kids store them in the freezer. My son's favorite is chocolate with crushed butterfinger topping on the icing. Microwave for 45 seconds and he says it's like great lava cake....lol
What do price yours at if you don't mind me asking
I only get paid in love and adoration. Sorry, not a business. I would happily tell you. I have been offered $$$ to do it, many times, but everyone expects great quality and Walmart prices.
But my experience is that my method takes at least twice as long as a standard paper cup cupcake. I once made 72 of them for my son's girlfriend BDay. Trial and error showed you really needed the "layers" to get good icing proportions. I use three layers, while "wicked good cupcakes" uses only 2. (They get $10/jar with free shipping).
I would price it like a jumbo gourmet cupcake plus $1 for the packaging. Or 1.5 times your regular cupcake price.
Or 1.5 times your regular cupcake price. PLUS $1/jar
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