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Post by zztop11 on Nov 29, 2016 4:35:21 GMT
I'm going to make a wedding shower cake for someone. It's going to be a chocolate cake with buttercream frosting. The sides will be decorated with colorful nonpareils. The top will be decorated with a mass of sugar flowers that I buy. I have a ballpark idea of what to charge but would like advice from the peas. What should I consider when figuring out what to charge?
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julieb
Pearl Clutcher
Posts: 2,845 
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Post by julieb on Nov 29, 2016 4:44:05 GMT
How big is it and how many will it feed?
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Post by zztop11 on Nov 29, 2016 4:52:23 GMT
I believe it will feed about 30 people. It will be two 10 inch layers on top of each other. Each of those layers is 2 inches deep. They will be chocolate with homemade strawberry jelly in between. Then there will be an 8" layer that is 3" deep. I use quality chocolate, butter etc. when I bake. No short-cuts. Thanks for your help.
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Post by zztop11 on Nov 29, 2016 4:52:50 GMT
Oh, I believe it feeds about 30+ people.
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Post by ktdoesntscrap on Nov 29, 2016 5:54:07 GMT
Around here it would go for about $45-50
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Post by Eddie-n-Harley on Nov 29, 2016 6:00:55 GMT
What should I consider when figuring out what to charge? The cost of supplies, the price of your labor and time, and any profit you wish to make. |
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Deleted
Posts: 0
May 2, 2024 5:38:24 GMT
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Post by Deleted on Nov 29, 2016 6:10:12 GMT
$60-70
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Post by myboysnme on Nov 29, 2016 13:00:52 GMT
Around here a specialty cupcake is about $2.75. So say you get 25 pieces from it - that's about $68. So @megmc seems right on the money at $60-$70. Maybe settle on $75 since I take it you have to deliver it too. Heck, now I'm thinking $100 since you have to run around and buy flowers and all that.
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cakediva
Drama Llama
Making the world a sweeter place one cake at a time!
Posts: 7,416
Location: Fergus, Ontario
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Post by cakediva on Nov 29, 2016 13:11:55 GMT
Well, I'll tell you what I tell anybody who asks for pricing advice - it is different for everybody in every location.
You honestly need to do the math and figure out your costs - overhead, ingredients, your time, and of course profit.
Reading further down - you are doing an 8" & 10" rounds? Two tiers? That will easily feed close to 50.
I'd be charging $200 for that - I charge $4/serving for tiered cakes.
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