Posting prices on your website??
I'm revising my pricing since i'm still charging the same as when i first started doing cakes, and now i've got some experience under my belt. I am wondering how many of you post your prices on your website? Also, i'm curious as to what everyone's base price is for carved/3D cakes and wedding cakes. I know it depends on the area, etc. I"m trying to stay within the bakeries around me, but there's only one store front with their prices published, and they don't do a lot of the same things that I do (ex. carved cakes and cookies) they're mostly small party cakes and sheet cakes.
Thanks!
Replies to This Discussion
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Permalink Reply by Jenny Maynard on
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I am curious too. That seems to be the hardest part of all this!
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Permalink Reply by tracey lopez on
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If you dont mind my asking, how or where did you start your website?
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Permalink Reply by Jennifer Ponder on
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I have mine posted on my website. Of course it only took me about 2 weeks to get all my pricing figured out. ARGH!! lol Glad the that part is over. Of course mine are on the low end, as I am rural. I did mine on webs.com, it was very easy to do, it is free, you will have advertisments on it, but free is always good :) they do have 2 other options you can choose that are montly fees. mine is jenniferannscakecreations.webs.com if your interested. I'm kinda proud of the fact i was pretty close on my topsy turvy price, I called a baker in town & got a quote. I also am just starting out.
tracey lopez said:If you dont mind my asking, how or where did you start your website?
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Thanks Jennifer, I actually have all of the pricing and even a menu done. A couple of friends have asked me for webiste; and it's like i dont have one. I will check out your site and I am going to create mine also. THANKS so much for the info.
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Your welcome Tracey. I found it really easy to do, just time consuming do to my computer. Hughesnet is not as fast as they advertise on tv lol, cant wait to get my husbands laptop fixed & use his wifi, its sooo much faster than hughesnet
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Permalink Reply by Aimee Youngblood on
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thanks for the input...I like your site jennifer. I have mine thru vistaprint. i'm thinking of upgrading it to the next level to have more pages (have 5 pages now) and to have more features too. i have a flickr site that i use for my most recent cakes since it's a little easier than adding photos to the website the way i have it now; they have a thumbnail photo gallery now that they didn't have before. i pay $9.98 per month. they have a 3 page website for $4.95 and they run first month free a lot. i'm in the middle of revamping it, but you can see what i have now. i know that the photo page is off kilter, i messed it up and couldn't fix it. hence the link to flickr, but the thumbnail thing will fix that. just haven't had time to correct it yet. any hoo.... alycakes.com is the site. check it out and see what you think.
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Aimee, I really like your site. I meant to ask you about your carved cakes, can you put them together, carve & dirty ice, then freeze till your ready to cover with fondant, if you want to carve it a couple of days before you need it?
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I normally do everything within a day of delivery, which means a lot of late nights, but I work a full time job as well as 2 kids 5 and 8 months, so i stay pretty busy. the one cake that i had to do a few days ahead of time was my dress cake because it was SOO HUGE! I filled and stacked, carved and dirty iced on Thursday, and didn't cover in fondant until saturday night. Due to time restraints and my son's bday party on saturday afternoon. It stayed on the table the entire time. the buttercream that I use doesn't have to be refridgerated. when it was time for the contest on sunday, cut into it like butter and everything was fresh and moist. and even when i had a butt load of it to send in to my dad's work the next wednesday, tasted like i had just baked it the night before. for smaller cakes, i fill and stack and stick in the freezer for a little while to firm up then carve and dirty ice usually put back in the freezer for a little bit more until i'm ready to put the finishing icing on it and decorate. I'll let it sit on the counter for a little to soften up so that the condensation from the icing warming up doesn't mess with the fondant or top coat of bc. hope that helps!
Jennifer Ponder said:Aimee, I really like your site. I meant to ask you about your carved cakes, can you put them together, carve & dirty ice, then freeze till your ready to cover with fondant, if you want to carve it a couple of days before you need it?
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Aimee, that really helped. Thank you for that info. do you mind sharing your BC recipe? I am havin issues with the one i'm using, well any i've ever used actually. I can never get them smooth enough & keep them from seperating(melting) so much.
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Permalink Reply by Eileen S on
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Jennifer - I took a look around your site and I love how you priced your cakes. I struggle because I also live in a rural area (Northern Wisconsin) and people are NOT going to pay big city prices no matter how good the cake is or how amazing it looks. Your pricing looks to be about what I can get away with and will be very helpful when putting my business plan together! Thanks!
What area of TN are you in? My parents live in Jonesborough up in the Northeast corner of the state.
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Permalink Reply by Patrice DeLaurentis on
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Hi. I also have a web site with my prices on it. When I started this, I called the local bakeries in town to get their prices and went a little lower than them. It helps bring in business. Plus homemade is always better. Put that on you page also. My web address is www.patricespieceacake.com
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Eileen, Thank you & your very welcome. It actually took me about 2-3 weeks to get my pricing together, it was very frustrating. I much so would have prefered the stress of having a cake flop the day I needed to deliver it & have to start all over again, then to have to do pricing again. lol. I did however browse some other local baker's sites to compare prices & I think the biggest help of all was a friend of mine from church, who used to do catering, she guided me in the right direction on most of my prices. She told me that our area is about 10 years behind Nashville price wise. I was amazed at what cakes go for in nashville, for a simple 8 inch fondant with a GP bow on top $100. Nashville can get away with $5 a serving. I dont think I'd have any business at all if I charged that. I think my husband is going to have the harder time with my pricing maybe, he doesnt really like the fact that I cant really charge what I should or would like to be able to. At least he was with me when my friend told us that we are about 10 years behind Nashville, so he at least understands, he just doesnt like it. Who does right?
I live on the Ky/TN border in middle Tn, more west though. My husband is stationed at Fort Campbell. We are around 65 miles NW of Nashville.
Eileen S said:Jennifer - I took a look around your site and I love how you priced your cakes. I struggle because I also live in a rural area (Northern Wisconsin) and people are NOT going to pay big city prices no matter how good the cake is or how amazing it looks. Your pricing looks to be about what I can get away with and will be very helpful when putting my business plan together! Thanks!
What area of TN are you in? My parents live in Jonesborough up in the Northeast corner of the state.
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