Ok here is 2 Reese cup cakes I did. In this pic there is 2- 8" double layer rounds. White cake with swiss meringue buttercream with Nutella added in, melted choc poured on the sides, walnuts, and chopped up Reese cups on top. These cakes were for coworkers so I only charged $25.00 each.... ack! I have been going through my pricing structure because I have been having a hard time pricing my cakes but now any "speciality" cake I do, such as this one or my choc covered strawberry cake (in my pics) they automatically start out at $55.00 for a 8" double layer. Hopefully I can get my prices worked out and stick to them and not start second guessing myself when Im giving a quote. I will be reading all I can about pricing. What would you charge for one of these cakes?

your cakes are beautiful. I have the same issue as you. Do not know how much to charge and always underestimating yourself.

These cakes were well over $25   The ingredients were probably almost or more than that. It is a shame that those we know do not want to pay what these cakes are worth.

I also feel that those of us who are beginning and love to make cakes or do other crafts, are just to kind-hearted and 'fall prey' to those who just want a bargain or perhaps do not realize the time, energy and money spent.

Thank you zahnby! Reading this thread has made me kick myself in the butt when it comes to pricing. I always second guess myself when I give someone a quote. After reading this thread I actually sit down with my mom the other day and we went over my prices and made a new pricing structure and I called some bakeries around me to get a feeling of what they charge.... now I just have to stick to my pricing structure and not second guess myself.

AThis is a strawberries and cream cake. Yellow sponge cake layered with fresh whipped cream and strawberries, frosted with vanilla American buttercream.

It's an 8 inch cake with five thin layers of cake (2.5 torted layers). I charged $35.

[IMG]http://cakecentral.com/content/type/61/id/3072200/width/200/height/400[/IMG]

A[IMG]http://cakecentral.com/content/type/61/id/3077145/width/200/height/400[/IMG] anybody any idea how much I should charge for this

Please use the search feature and review previous pricing threads. The purpose of this thread is for you to tell others how much you sold your product for. No one can tell you what to charge for your cake. There are too many variables. It is a very cool cake though.

8inch round Banana Cream flavor cake with Buttercream Dream Frosting. $77.00
 

A

That is a gorgeous cake. I can smell the salt air, but feel like I should be wearing a scuba mask---it looks so close up/realistic! Yes, truly elegant.

Jan

Thank you guys! Az does that sound good on price?
 

AI think that's a reasonable price Smitty.

Whewww...lol..:)
 

found this post really interesting ;-) I am not up to charging yet for cakes, but there are some amazing designs

A

AI agree! I have previously visited websites of some of those tv show bakers to price what I could and I found it hard to breath when I seen what few prices they did have posted. I have been told by other that I should charge a minimum of 10-15 per batch of cake. Also when I have something new I have never done before I start by calling around to local bakeries to see what they charge before I make a decision on what to charge for mine.

A

Please tell me you're joking.

What is a "batch of cake"?

Why would you set your prices according to someone else? You need to fo your homework, do the math, cost out your raw materials (including, but not limited to, website costs, paper, staples, cake boards, boxes, electricity, dish detergent - and all those myriad hundreds of other things that newbs never consider), and set YOUR prices according to YOUR costs.

daggonit...I left dish detergent out of my pricing.  If a batch of cake is 1 regular sized batch of batter then that's just cwazy!!! Unless you are charging $40 for a batch of batter. Not trying to ridicule you (that's just my sassy ways) but just trying to tell you that this is not a realistic price unless your goal is bankruptcy.

AHere is a cake I just finished for a friend I didn't charge because it was a friend. Also I never know what to charge ...it is a completley edible gazeebo cake using royal icing and fondant I made all the gazeebo parts out of royal icing and and flowers ot of fondant looking for opinions and also what should I have charged ...

AFor some reason I can't get it to attach I was able to make it work in the I'm new forum if you want to check it out there ..

A

AI would have needed fondant as well, for the color at the bottom, but doing some light blue smbc wouldn't be a bad idea either.

A

ABecause I use Smbc, I don't usually color it. So if I was to do that exact design, I'd use fondant, and either do a wash.of thinned out color with a wide brush, or dust it on with colored food powder. Or, if I wanted to get adventurous, slice out the white icing at the bottom, and fill it back it in with colored smbc and smooth it down again. I've done that with a few cakes. It's like inlaid icing. I wonder if I'm making sense without showing you.

Ahttp://m.flickr.com/#/photos/yuma_couture_cakes/7201043556/ Here, this is an example. Once it was iced smooth in white, and chilled, I carved out circles, and piped in colored smbc. Smoothed it down again. Maybe you do that with yours too, just didn't want to take a chance of being confusing.

What a cool technique! The cake is beautiful. I know you are in Yuma, correct? Prior to moving here to Missouri I lived on an itty bitty little farm in Queen Creek. Kindred spirits, of a sort. Love your posts and talent.

Jan

Hey Smitty, on your gorgeous undersea cake, did you make your own shells? Shells are one of my favorite things to make and yours look so realistic. I just went back and looked at the pic and fell in love with it all over again.