Pricing your cakes.
I always struggle with what to charge for my cakes. Pricing by the serving doesn't make sense as an 8 inch cake could feed 6 to 26 depending on how you slice it. I'd like to have a set price for the size of cakes used plus extra for figure work and deluxe fillings. How do you all price your cakes?
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Permalink Reply by JJ Becker on
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You have to decide how many servings each of your cakes is, and price accordingly, then just be consistent. If you say the 8" serves 10 people and the customer wants to stretch it out to 15 thats their business, you shouldn't adjust your price... Standard bakery mark-up is around %150 of cost of ingredients, plus whatever you want to charge for your time.
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