How Much Should You Sell A Slice Of Cake For

Krista512 Posted 12 Mar 2012 , 7:39pm

So I am having a hard fourth dimension figuring out how to properly price my cakes.
I must say im new to cake decorating and my stuff is non perfect but i do the best I tin. I dont have pastry school or any of that im all self taught so i sort of feel similar I deceit charge what a bakery charges since I dont take their training.
I had my prices set to a certain price per size of block and once i calculated it i had it at $35 for a 6 in and basically up $10 for each two inches added to that size. for basic buttercream. i made a cake and realized i hardly got $5 to comprehend the cost of my gas to get shopping, my electriciy and gas to cook the cake and all my time making the cake, buttercream, fondant and decorating the block.

now i accept information technology set up to ...
Bones with all buttercream starts at $3.00 per serving
Buttercream with basic fondant decorations start at $3.fifty per serving
Fondant covered cakes start at $iv.00 per serving

Serving sizes are based on an average serving of 1.5 x 2 x 4
Canvass cakes are a single layer with servings of 1.5 x 2 ten 2

Round Cakes - ii Layers of block 1 layer of filling
6 in - nine servings
8 in - sixteen servings
10 in - 26 servings
12 in - 37 servings
xiv in - 51 servings
16 in - 66 servings

Square Cakes - 2 Layers of Cake one layer of filling
6 in - 12 servings
eight in - 21 servings
10 in - 33 servings
12 in - 48 servings
14 in - 65 servings
xvi in - 85 servings

Canvass Cakes 1 layer of cake NO filling
9x13x2 - 29 servings
11x15x2 - 41 servings
12x18x2 - 54 servings
16x24x2 - 96 servings

should I stick with this or should I switch to 1x2x4 inch servings? if and then should I alter the price per serving up or down? one batch of basic white batter makes about 5 1/two cups of batter and price me about $4 to make. I use buttercream dream recipe that also makes 6 cups and cost about $iv likewise
my MMF cost about $5 to brand with the flavoirings I add together. then have to add in cupcake liners, boxes boards or cupcake holders.

Im just and so un sure. I detest feeling similar im ripping people off since i cant hardly get whatever orders at present. I was posting on craigslist only people on in that location are already looking for a deal and wont pay the price for quality ingredients.

People dear the sense of taste of my cakes but I just cant become the give-and-take out to the right neighborhood. i alive in a large city where there are lots of lower income people and the people with the coin are on the other side of town and im sure in that location are great cake decorators there. what should I do. i need to be able to go atleast ii-3 orders a week for good size cakes. We financially arent making it with my husbands pay bank check. fifty-fifty but $300 a month profit would brand a world of difference for us. just i dont want to slave for $2 profit on a dozen cupcakes over and over agian.

I dont exercise wedding cakes correct at present but should i utilize wedding cake slices for all cakes prices?

iv replies

CWR41 Posted 12 Mar 2012 , viii:02pm

Quote:

Originally Posted by Krista512

should I stick with this or should I switch to 1x2x4 inch servings? if so should I change the price per serving up or down?

I dont do nuptials cakes right now simply should i utilize wedding cake slices for all cakes prices?

Switch to industry standard (viii cu. in.) 1x2x4 inch servings. Your price per serving is fine, as long as it'south for manufacture standard sized servings.

Yep... it's the aforementioned cake--it doesn't matter if it's being served at a wedding or whatsoever other occasion.

vgcea Posted 13 Mar 2012 , 12:50am

Krista, the prices per serving you have hither look skilful, and much better than what yous had previously. I see you working so hard, and I dear how you're evolving with the advice you're getting here. Your passion is obvious and your posts prove how much you want to assistance your family unit. Just thought I would come in here and drib some words of encouragement. (((HUGS))).

Krista512 Posted 13 Mar 2012 , half dozen:01am

Thought I would share this spreadsheet that I fabricated. I know I cant perhaps be the simply one not sure how to cost cakes. I am going to add to it later merely this is a start for base of operations prices. I am going to add together price to make batter and buttercream for each size in at that place at some point likewise. and then i tin can see the deviation betwixt my cost and my cost for the customer.
dont know what price grouping i will become with still or I may use those prices every bit levels for the level of difficulty instead of a toll per gumpaste flower blazon of thing.

question does whatever of you charge more for chocolate buttercream or cream cheese since they cost more to make? or practise y'all list them as standard?

https://docs.google.com/spreadsheet/ccc?key=0AlF0dWwRHSondFZhY2ZnSVlnYzZjM1FaUkZST09sUlE

Andrea0730 Posted 13 Mar 2012 , iii:33pm

Cheers for the spreadsheet! Looks great.

I have seen many people that charge more for chocolate and foam cheese buttercream, but I don't. I effigy that those are very standard flavors and it doesn't cost that much more to make. I guess I figure if I am going to charge more than for those flavors I pretty much have to accuse more for everything only vanilla/vanilla. And so basically I raised the vanilla price slightly to lucifer with the others so I could make them nevertheless. Hope that makes sense! It may besides depend on your area, though. Check out other decorators' websites and see what they are doing

Source: https://www.cakecentral.com/forum/t/740980/pricing-cakes-by-cake-and-or-slice-what-size-serving

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