HOW TO CHARGE FOR CAKES: How To Price Per Serving - Cake Biz Video Series
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- Опубликовано: 23 апр 2017
- VIDEO CORRECTION!: My hands were working faster than my brains in this video everybody! LOL! On our board where you see the word "sequence" it SHOULD BE "sequins". Hope you get a chuckle out of that! :)
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WE LOVE AND APPRECIATE YOU ALL! Arnie and I hope this video series is encouraging you and helping you, our fellow Cake Artists! We want to see you ALL succeed and have the cake business of your dreams! It IS possible! You CAN have a PROSPEROUS, stress free, and anxiety free business! If WE'RE DOING IT, YOU can do it too! We're here for you all along the way! Post all your questions and comments in the section below. In the next video we'll be discussing pricing decorations so if you have questions on that, feel free to post them under this video.
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Laura and Arnie i been your follower for many years, thank you very much for everything you teach us, you opened my eyes a few years ago and I change many things on how I do my business, one thing i learn from you is not to be afraid of valuing my work and that there will be many nos before we get the right yes! Thank you! Every time i watch your videos I learn something new! God bless you always!
Hi Carolina! I know you've been with us for such a long time and we really appreciate it. It's our pleasure to teach! We love doing it. Thank you for remembering the things we've discussed! You were one of my first Cake Artist Consults and I'll NEVER forget you! God bless you always my friend! :)
I am not a cake decorator, but I watched all your videos for educational purposes. You guys are very detailed in explanation. Sometimes as professionals (in any field) we need pro's to walk us through the process and you guys are doing a great job!
We appreciate that very much Sameera! Thank you! :)
Thank you both so much! This is a real eye-opener. love you way your system simplifies.
You are VERY welcome! Glad you are enjoying it! :)
Oh way finally I see you! Thanks foe helping me a better baker and decorator! You guys are amazing!
Thank you!
I am just loving these videos.....so helpful! You do such a wonderful job of explaining the process. I am a real visual learner, so I loved the chart!
Thank you Joann! Glad you enjoyed the chart! (and my typo, LOL.) :)
this information is gold!! thank you Laura and Arnie :)
You're very welcome Alicia! :)
This technique will make pricing cakes so much faster. I always had a hard time remembering what I charged in the past. So this will help keep me organized I have invested in a journal to keep it all in.
Thank y'all so much for the shout out. Y'all are amazing can't wait for the next one. Characters and toppers give me a hard time to with pricing.
Hi Mercedes! I'm glad you think so! Thank you for all your input in our series! See you in the next video! :)
Great video , thank you so much for putting a dollar value on pricing. You both work so hard. I appreciate your videos so much 👍🏻💐
Thank you so much! We're glad you're enjoying them! :)
Amazing video guys!!!! thank you so much for all the info provided, I just discovered you and I am going trough all your videos!!! I love you already!!! ahahahahaha xxxxx
Thank you Kiks! Glad you liked it! So happy you found us! Have fun watching our videos! We love you already too! :)
Thank you , you have open my eyes, I'm definitely wont be afraid, my work is very valuable thank you
You're very welcome Venechi! So glad you watched this video and that it helped you! God bless you and your business! :)
Thanks again, Laura and Arnie! I like the new chart you put up today with the different categories and techniques. I love making 3-D cakes and only made it once. But like you mentioned, it does take a lot of time and the intricacy that goes into making it must be accounted for.
Hi Diana! You're very welcome! I agree! :)
This was great! Can't wait for next week! I've never been so happy it was Monday. lol
onetier I feel the same way!!
Thank you so much! That's so awesome to hear! We appreciate you watching! :)
laura and arnie..love love these videos...you rwo have opened my eyes..my family have been telling me im not charging enough and to stop giving my cakes away!!..i can't wait for Sunday's webinar!!
Thank you Virginia! Glad you're enjoying them! Can't wait to meet you in person on Sunday! Woo Hoo!!! :)
New subscriber here from the Philippines. Thank you so much for this video, now I understand the basics of how the cake biz works. I used to have so many questions and I don't have anyone to take answers from. You're such a big inspiration! God bless and looking forward for more amazing videos!
Awesome! Thanks for subscribing Jenica! You're VERY welcome! God bless you and your business! :)
This is such an excellent video tutorial series! Thank You! I can relate to everything that you have shared. The price per serving and paying myself for the work has been so eye opening. I have cheated myself and have given away too many cakes even when I thought my pricing was "accurate". Thank You for taking the time to share your knowledge.
Glad you're enjoying it! Thank you! Hope you can join us one day for our online and live Cake Pricing Webinar. We're now registering for our Aug. 20th webinar. If you're interested in joining me, you can find the link under the video. :)
Thank you, thank you, thank you!!! This videos are being so helpful! My daughter works with me, and after explaining her what I learned in your last video, she started to get more involved in the business and we are now more confident giving out prices that make us feel we are earning what we deserve. We made a chart with different prices according to different styles of decoration, very similar to yours, but ours was very small and since most of our work is with buttercream, we have just a few categories. Your example will help us very much! I'm really interested on the next video, people are starting to ask a lot for figures and such. Thanks again. Saludos desde Juárez vecinos!! 😀
You're very welcome Sol! So glad they are helping you! I'm so proud of you and your daughter for taking the steps needed to ensure your success! More power to you both! Un abrazo para las dos! :)
thank you so much for your videos. i came across your first video by accident and i think it was meant to be. You have helped me to think of my business in a different way. The biggest thing that i hear in my head is "they are not your customer". I have been sticking to my quoting, pricing and not getting emotional when they decline to book with me, or try to entice them to book by offering discounts and other bonuses to get their order. Thank you for sharing your knowledge, I look forward to your videos now. I am not able to purchase the cake artist guide yet as I am in financial hardship and have to wait to purchase, but hope to get it soon. Thank you so much your both legends in my eyes....Lisa from Thats Delish in Perth Western Australia
You're VERY welcome! I'm so happy you found the video helpful. That's wonderful that you've taken our words to heart. We are so PROUD of you for not negotiating your hard work and talent. Continue to STAND STRONG and you'll see great things come of it. God bless you!
Very informative and helpful. Thank you very much!
You're very welcome Merril! Thank YOU for watching! :)
Hi Laura, I'm Diana Hollers. I took a mermaid theme cake decorating class with you about 4 years ago, it was absolutely beautiful class. I just started to make a few cake for sale and I was absolutely lost of how much to charge. I found your cake artist guide and brought it a couple days ago. I want to thank you and your husband because with your help totally change the chip in my head, and the most important to me, you gave me confidence to price my cakes. I have a lot to learn yet but now I feel more confident, I believe in myself even as a beginner/intermediate. I haven't finished watching all your videos, I'm working on it. But for now I have a doubt about the cake serving size, Wilton cake chart, Earlene's cake chart, etc.
I'm having a hard time finding and appropriate serving size. Can you recommend me the best serving chart.
I'm totally recommending your cake artist guide, totally worth it.
Hi Diana! How are you doing!? Yes! I remember you! So happy you enjoyed our class! Hope to have you again some day! I'd also like to invite you to register for one of my Cake Pricing Webinars. We'll start up again in Feb. of next year. There are so many cake serving charts out there so I recommend making YOUR very own for YOUR cakes. Please check out my "How To Make Your Own Cake Serving Chart" tutorial. It'll really help you. God bless! :)
wow! that's amazing!! thank you. I always have trouble charging. very helpful.
You're very welcome Abril! :)
Happy New Year to you both!! I just want to say thank you! thank you! I was doing things so wrong. I'm was only doing it as a hobby but I'm going to be doing it as a business. But I'm not going to rush into starting my business yet until I finish watching and listening to you guys. I never knew how to charge correctly until now, and I never time myself ever. God Bless you both!! I brought the cake guide so helpful!! ❤️❤️
Tonya Akers Happy new year to you! So glad you are enjoying the videos! We’re currently registering for our January 21 webinar. I’d like to invite you to join us! The best time would be at the beginning of the year. If you’re interested you can find the link underneath the video. God bless you!
Yes I'm very interested! Thank you for the invite😃
Thanks for sharing such great tips.
Blessings
You're very welcome Erika! It's our pleasure! God bless you! :)
thank you ! thank you! thank you! I just realized I don't charge enough for my cakes! What a deal they have been getting! I will be doing my list today and charging new prices from tomorrow on! Thank you again and sorry.... I could not go to your class the 22nd. Hopefully sometime in the future I will head up there. Would love to meet you all!
Hi Laura! Mis ojos! Haha! Perhaps the 1st weekend of June! That'll be our next cake decorating class here in El Paso. :)
Thank you for your videos 💕
You're very welcome my friend! :) We appreciate you watching.
Thanks so much you guys are the best!!
You're very welcome Blanca! Thank you! :)
You know I'm follow you for years!! I admire you and your husband for your work and for give us the change to be a bakers too!! I'm been learning for this pass years watching you and your videos Thankssss
Thank you Blanca! We appreciate that! :)
this is sooo helpful thanks guys
You're VERY welcome Tanya! :)
Thank you for this tutorial. I come back to it and re listen every single time I have second doubts about my pricing. I only charge $3.50 per serving for a naked cake. I’m working on a cake in a couple of weeks that requires a lot of detail. It’s a Mexican fiesta cake. All three tiers are the same difficulty which I have added $3 per serving making it a $6.50 per serving priced cake at $500 total. It’s my first big sale like this and I get so sick to my stomach when they agree to pay this. What is wrong with me? lol. Thank you again for your tutorials. They help me more than you know
The size of the tiers are 6” 8” and 10” for this fiesta cake BTW. $500
You're very welcome Erin! I'm so glad you have found the info in this video helpful. That's exactly why we made it and it encourages us so much to know that people are actually getting helped. :) $3.50 per serving in my opinion is too too little for a naked cake (for any cake actually). I would like to make you aware of a cake quoting service I literally JUST started last night. I think it would be very helpful to you. If you're interested in checking it out, please be kind enough to follow the next link. Thank you again for your wonderful comment. :) krazykoolcakedesigns.ecwid.com/“QUOTE-MY-CAKE”-Professional-Cake-Quoting-Service-p137286159
Hello Laura and Arnie, First off I want to extend my gratitude for these awesome videos. They are so very informative. It has made me realize the small details that are often forgotten when breaking down the cost of items which can prove costly as time goes by. I would like to ask if there is anyway you could do a tutorial on pricing of custom cupcakes cookies and popcakes.I have researched on the web however the dollar amount specified for these items seem unrealistically low especially when you take into consideration the time to bake and custom decorate these baked goods. Any advice and a possible tutorial would be greatly appreciated. Thank you both! 🙏
Thank you for the wonderful comment. I think we do mention in one of the videos (sorry I can't remember which one), but you charge for those things exactly as you would your cakes. You must factor in your time, cost of ingredients, and on top of that you must charge accordingly so that you can make a profit. There is no difference in pricing these smaller things. You are right, the prices some people charge for these things are not only unrealistically low, they are ridiculously low. There's TONS of people out there that have no idea how to charge for their work. It breaks my heart. God bless you! :)
Hey Laura and arnie...i have been watching ur videos and u guys r awesome and i'm learning. I did do all the adding up and writing things down on pricing my cakes correctly....but what happens when u have bakeries around here in new york. We do have a lot of bakeries so i still am iffie about charging what i should because of the competition.
Hi! Thank you for watching them and we're glad you feel you're learning! :) Please watch our first 2 videos where we talk about not ever charging according to what other people are charging, as well as, not worrying about competition (which there is no such thing). Everyone has their own clients. You need to get rid of the fear my dear. That is going to kill your business. You have to toughen up and not be afraid of anything! CHARGE CORRECTLY for your work. It WILL pay off! :)
Now I know thanks for this lesson
You're very welcome! Thank you for watching! :)
Hi guys I love your videos very helpful! Thank you for sharing! I'm from NJ . Now I do cake from my home no bakery shop and I charge for my cake $4 per serving because I always think that if I don't have a bakery shop I can't charge more then that!🙁
HI Mercedes! Thank you so much! Glad you're enjoying the video series! It's wrong to think you can't charge what your work is worth "just because" you don't have a store front. Not at all true. :)
Very informative. I hope you will do yet another follow up for the pieces that are quite often included on the cakes ie: the little figures made out of fondant. The boards that are covered in fondant and wrapped in ribbon.
HI Bonni! As we mentioned towards the end of our video, the next video will cover how to charge cake decorations. Let us know if you have any specific questions on that. The fondant covered board, ribbon, etc., are some of the things that are covered by the total cost of your cake if charging correctly. If you haven't purchased your Cake Artist Guide, I highly recommend it as it discusses all of that. :)
Bonni Phelps. I appreciate your responding. Sorry I missed that message in the video. I listen while I'm working and sometimes I need to walk away.
I would like to also know how I should make the transition. I have been in business for 8 years so it is quite an adjustment to make the leap when I have been doing cakes for families for years.
Hi Bonni! I would recommend just doing it as quickly as ripping off a band aid. I'd like to recommend you watch our video on "Friends, and Family, and Cakes, OH MY!" as we discuss this quite a bit. :)
nice cake couple.. i do cakes as a hobby. whatever i make we use for spending to eat out.. fun money..
Thank you Ruby! It's our life money, business money, and fun money! LOL. :)
Thank you!
You're very welcome Georgea! :)
Oho may god, feel like smacking may self. lol You guys are a real eye opener.
Thank you for watching! :)
Thank you for the series!! It's been a blessing for sure. My question is, when someone contacts you for a quote on a cake, when do you give them the final price? I am assuming you give them an estimate when they first contact you because you don't know the final design correct? So when do you give them the final price?
You're very welcome Aisha! I'm so glad you think so. :) I give them a quote/final price immediately if possible. The only time there is a slight delay is if they need to send me photos I need to look at in order to determine a quote. I hope that helps. :)
Thank you so much for these videos! You’ve changed my business for the good! I’ve set my price per serving, but my question is do you use the minimum number of servings to set the price for a cake? If it’s an 8” cake, serving 16/24, should the price be based on 16 servings?
You are VERY WELCOME Brandi! Glad you've found it helpful! :) Our 8" cake provides anywhere from 16-20 servings, but we charge for the maximum which would be 20. If they choose to give their guests a bigger/fatter slice, that's totally their choice. I hope that helps and thank you for watching. :)
Hi Laura,
So for the sculpture cakes i should find out how many servings those cake give me and than price it base on that?
Plus the level of difficulty number ?
Thanks
Hi Anny! Yes! That's the right idea. Make sure the cakes you are baking will allow you to carve away cake and STILL end up with the # of servings your client needs. :)
First of all thank you Arnei & Laura for your awesome tutorials! Question: How should I charge for cake pops/cake bites? And how much if I add them to cakes as decoration? If I add them to cakes as decoration should I charge per cake pop or just the extra time it takes me to make them since I am using the leftovers from the leveling of the cakes? Thanks for everything you do!
You're very welcome Dulce! You go about it the same way. If cake pops and cake bites is something you do a lot of, then you may want to calculate your out of pocket expenses PLUS the amount of time it takes to acquire the ingredients, bake, make, and decorate them, just like we did the cake in the previous video. Then, stick to that price per dozen from here on out. Okay, so if you're using them as left overs, then just calculate the amount of time it takes you and decide what to charge per serving. Remember that if you're only charging for your time, you're only breaking even, and you're not making any profit. You gotta charge more than that to make it worth your while. :)
Thank you! God bless you guys 😘
Hey Laura and Arnie!! I bought your Cake Artist Guide today. I've already watched the video. THANK YOU!!!
I am now watching this video and I have a question...
When you are just starting out (doing some free cakes to gain experience and build a reputation) and haven't really paid attention to all the details you need to know to properly bill for a cake, HOW DO YOU KNOW WHAT TO QUOTE A CUSTOMER FOR A CAKE WHEN YOU HAVE NO IDEA HOW MUCH TIME YOU ARE GOING TO HAVE TO SPEND ON THE CAKE BECAUSE YOU DON'T HAVE THE HINDSIGHT FROM DOING A SIMILAR CAKE BEFORE?
Thank you in advance for the answer! :-D
Hi Cheryl! That's so awesome! Glad you did! Thank you! Okay your first sentence.... LOL. Just because you're starting out does NOT mean you should be doing free cakes. Whether it's for experience or not. But again, if you want to give them away for free, that's totally up to you. :) When quoting for a cake that involves a design/technique you've never done, you just need to attempt to "guesstimate" as well as possible. I know it's difficult to do when just starting, but even if you do under estimate, the learning experience is priceless. You'll get better at it as time goes by. I promise. :)
How do you charge for character toppers? And also how do you charge for other things like cookies, petit fours, chocolate covered strawberries, and dipped pretzels, etc? I get a lot of questions regarding cake tables.
Awesome question Xithra! We'll cover cake toppers on the next video, but just a little appetizer, it has everything to do with knowing what one hour of your time is worth. Be sure to check out the first couple of videos we make on this on how to know what one hour of your time is worth. It'll help a lot!
thank you this help me a lot and now with this i find out the im losing a lit of money i was giving my cakes no matter what
You're very welcome Yesenia! :)
Hola Laura & Arnie! He encontrado su serie de videos con el último soplo de energía que me quedaba. Mi especialidad o mi fuerte son los cupcakes. Mi duda es, ¿estos mismos principios que nos explican se usarían para calcular el precio de los cupckes y sus decoraciones??. De antemano desde el fondo de mi corazón les agradezco que compartan toda esta información y experiencia con nosotros. Dios los bendiga siempre.
Hola Marcelita! Que bueno que nos encontraste! Si, las técnicas que usamos para cobrar por los pasteles son las mismas para los cupcakes. Creo que en el video donde platicamos sobre como se cobran por las decoraciones, también cubrimos como cobrar por cupcake toppers. Para los puros cupcakes necesita uno también calcular el "costo base" por los cupcakes luego agregarle $ para que te salga también ganancia. Ojalá eso te ayude. Dios te bendiga!
Krazy Kool Cakes & Designs Muchas gracias!!
Hello Laura how would you charge if the cake is 5 tiers and they want roses cascading down the side how would you that? I saw a couple of cake websites and they start with their 2d at $60 and 3D $150 and up is that a good to do?
HI Tonya! I would do my best to guesstimate how many roses it will take to cover the entire cascade. And of course you want to "overcompensate" a bit. If you end up making "a few" roses less than what you calculated, it's no biggie, as more than likely you had to remake some, repair damaged petals, and you can count on it probably taking more time than you anticipated. So you are definitely not "overcharging" if you charged for a couple of extra roses. Like with all decorations, calculate the amount of time it will take you to make just ONE rose, then multiply that by all the roses you need to make. Don't forget to not only charge for your time, but as we taught in the video about charging for decorations, you need to make sure you're making a profit. The people charging $60 and $150, is that for the entire cascade? If so, then they are definitely not charging correctly. I hope that helps Tonya! :)
Hi Laura & Arnie, great video! I have a question, i have been told by other cake artist that the price of a buttercream covered cake and a fondant covered cake cost the same per serving...?!?!?! I mean personally, i charge more for fondant and less for just buttercream covered cakes, but it just doesn't make sense to me. I was curious on what you think about this??
Thank You for taking the time to make these videos, you guys dont even have to do this for all of us, and that the fact that you guys are is truly a blessing!!
HI Johany! Thank you so much! We don't charge any differently for a fondant covered cake or a buttercream cake. But, remember that what a Cake Artists charges is completely one's own decision. Just because others do it a certain way does not mean you have to do it that way. As your own cake business owner, you can do it whichever way you'd like. The ONLY reason why we don't charge any differently is because for me, it takes the same amount of work to cover a cake perfectly smooth as it does to make sure the icing is perfectly smooth is there is no fondant covering it. You're very welcome! God bless and thank you for the kind words. :)
Yes that's what ive been told by the other cake artist also. But I mean don't you have to make it smooth and perfect anyways when it goes under fondant and plus your adding an extra ingredient? I just want to understand, you are definitely more knowledgeable than I am with the cake charging. I'm with you on the part where it's time consuming to smooth and perfect buttercream. I'm just lost on the part of adding fondant to the perfect buttercream and charging the same. Thanks!!
You actually DO have to make it smooth and perfect before you cover in fondant. The fondant only takes on the shape of what's under it. If the icing looks bad, the fondant will look bad. Usually when people ask for "no fondant" ESPECIALLY after you've quoted them for a cake, they are only looking for a way to get you to lower your price. So we charge the same to eliminate those "loopholes". Granted, there are people that don't like fondant, but the difference in price as to whether you add fondant or not is really miniscule. Especially, if your'e charging correctly for your work. :) I'd like to invite you Johany to register for our upcoming May 28th Cake Pricing Webinar. We cover all of these things and much much more. If you're interested, you can find the link in the "show more" section underneath our video. :)
Yes I I definitely want to take the class but I'm scared lol I know......I'm just scared to hear the truth I guess! Thank you for the response!
Don't be scared Johany! We're here to help you! The TRUTH will MAKE YOU FREE! :) Sign up for our webinar today! We still have a few spots available! The closer we get to the date, the quicker they disappear! :)
This was once again invaluable! But I have a question on the 3D cakes. If you are cutting away cake to make the shape, it obviously cuts down the amount of cake available to eat... how do you therefore work out how many servings are now in the cake?
Also can I just clarify, I understand the x+ chart where you add to your base price, but do you do that instead of going back to figure out how many hours it would take and the cost of the cake etc? (Where it would differ to a basic cake) Your base price remains constant throughout?
Sorry, one more question... do you have another chart for flavourings and fillings? Or do you just have a base price and they all work out pretty much the same?
Thank you Lulu! Glad you thought so! :) Yes you are right, but remember like we mentioned in the video, after carving away, you need to make sure that what you're left with, will give you the # of servings your client needs. This is why we talked about needing MORE cake to carve than what your client asked for. It's gotta be bigger in order to finally GET the shape we need. But your client needs to pay for all of that extra cake you didn't use. Not you. To answer you question about the x+ chart, yes we do that now, instead of having to figure out the time it takes to acquire ingredients, bake, make, and ice each cake. Remember the "X" now represents all of that time. When charging for 3D sculpted cakes, the purpose for making sure that THOSE are your MOST expensive cakes, is because those cakes take a lot more time and thought to create, so you need to make sure that you are not only charging for the cake, making a profit on the cake, but also MORE than covering your time to create the 3D cake, you need to also make sure you're making a profit on that. Remember that if we ONLY charge for our time to make the cakes, we are not making any profit at all. We're only breaking even. Yes, base price remains constant throughout. The only time you need to do all that math again is when you decide to raise your prices AGAIN and you want to figure out now HOW MUCH MORE profit you want to make ON TOP OF your out of pocket and time. Sorry for all the capital letters, LOL. That's just me "stressing" those words (like I do in the videos). LOL. We don't have a separate chart for flavors and fillings. That is covered within our base price, BUT (excellent question, LULU!), if the client ask/requests a flavor or filling that we don't "usually" make, and IF it will require a lot more time to acquire (like special ordering, internet research, recipe experimentation, etc.), I make sure to charge the client for ALL OF THAT TIME and cost. I know it may be a little difficult to "guesstimate" the cost of those types of things in advance, but you'll see with time, it gets easier and easier. PLUS, if you want to make your life EASIER and stress free, make sure you only make the flavors, fillings that YOU want. If you let the client know that there will be an EXTRA charge for those "out of the ordinary" flavors/fillings, they'll usually pass on it, LOL, and stick to what you usually make. Hope that helps Lulu! Thanks for your awesome questions! :) You give me a lot to think about! LOL! :)
Krazy Kool Cakes & Designs thank you so much for your full answer, I can't tell you how much I appreciate all your help. I'm learning so much.. can't wait for the next video. Love and light to you both xx
for the hand carved cakes....the price per serving would be figured then before carving, based on what size the initial cakes size was, correct?
Correct. The key is just to get really good at figuring out exactly what size cakes to bake so that the cake you discard is kept to an absolute minimum. :)
for the next video i have this question
i usually make cake toppers like people or animals and my hubby said that i should charge more then what i do for them i charge 10 to 25 for them how much do u guys think i should charge
Hi Yesenia! Your hubby is right. You are SERIOUSLY undercharging for creating toppers. Have you arrived to what one hour of your time is worth? If not, you need to do this first in order to find out how to charge for your toppers. Great question for next week's video, but in the meantime, be sure to get your Cake Artist's Guide as this is considered in there as well. :)
I know that you sometimes use styrofoam for your cakes (mickey mouse hat topper). Do you ever use rice krispy treats as a substitute for cake? I'm wondering how you would charge for items like these. While you can't eat the Styrofoam, you can eat the rice krispy part. I made an autumn-themed sheet cake with a large rice krispy pumpkin in the center (all covered in fondant) and smaller pumpkins and leaves all around. I have no idea how to figure out how many slices one could cut out of the pumpkin shape, or if it should be priced the same as the actual cake. Thanks!
We never use RKT only because it's so much easier to use styrofoam for Mickey hats for example. RKT for me, is very difficult to get smooth. We like for our clients to keep as many of the decorations as possible which is mainly why we don't use perishable medium such as RKT. I don't know if you would cut up a RKT decoration and actually serve it as servings though to feed as a desert. I suppose you could. The way I would figure that type of decoration however, if you do plan on making more of them, is to figure out the amount of time it takes you to create each piece, plus of course your out of pocket expense for creating them. One needs to know what 1 hr. of their time is worth to do this. :)
Is the same method used on tier cakes on sheet cakes
Yes, same pricing techniques apply for sheet cakes. :)
Do you publicized your prices? I have people asking me for my price list.... what is your recommendation on how to do this?
Hi Judy! Never ever. The only one that needs to know what you charge per serving, like we mentioned in our video, is YOU. The price list is created just to make it easy for you to provide a quote. The only thing your client needs to know is the "final cost". Then all you need to know is whether or not it is within their budget. Hope that helps. :)
Yes, it does, thank you!
Our pleasure Judy! We'll be reading your comment in tomorrow's video! Thank you for the input! :)
Hablando espanglish💓😂🤣me encanta jajaja 😝 ojalá abandone mas vídeos en español gracias
Jaja! Gracias por ver mi video. Si, a propósito tengo pensado empezar un 2do canal en Español. :)
How do you determine servings on 3D cakes?
Hi Penny! Like we discussed in the video, you have to figure out what size cakes you need to bake in order to be able to carve out the shape you need. Very important to already know the dimensions of what you're carving out as well as the height and diameter of each of the cakes you'll need to bake. It helps to print out a life-size photo of what you're making. Hope that helps! :)
hi guys, im having trouble regards portions, on cake sizes. A lady has asked for a cake to serve 30-35 people. I thought a 3 layer 10" fondant covered, would suffice, but im not too sure. ..can u help, please?
Hi Maria! Have you made your own cake serving chart using a 10" cardboard to see if you can actually draw out 30-35 servings in it? If you're not sure how to do this, please check out our "How To Make Your Own Cake Serving Chart" tutorial and you'll see just how simple it is. We make our cakes 3 layers as well. Be sure to draw the lines exactly how YOU would slice the cake. Then you'll know FOR SURE if you can or can't get that many servings out of it. I hope that helps. God bless! :)
Great, thank u xxx
does the base price include the time you'll spend?
Yes, definitely.
Hello, L&A! What do you think about "referral discounts?" Do you offer any in your business? Thanks in advance for answering.
Discounts? NEVER my dear. NEVER. Any time you give a discount, you are giving your work away for FREE. This is the entire purpose of these videos, to help teach people how NOT to give away their work for free. A successful Cake Artist doesn't give discounts, and doesn't need to GIVE discounts in order to become successful. You can do it Joy! :)
Thank you for replying!!! My husband said the exact thing after I told him what I read from a forum on "Cake Central." Many on the forum said it brought them business. I am not in the business to give away my business. As a cake artist, I want to thrive on producing beautiful work at the correct price for the right clients! Thank you again for sharing your wisdom as a couple. Continued blessings and peace!
Amen Joy! Good for you! God bless you! :)
the same for sheet cakes
:)
necesito demasiado su ayuda
Aqui esta la ayuda Mariâ! Le recomiendo también que se inscriba para nuestro Cake Pricing Webinar para el 28 de Mayo. El "link" esta debajo del video donde dice "show more". Esto lo recomiendo yo para que recibas ayuda especial si lo necesitas. :)
What do you mean by the technique "sequence"? I'm still learning all the lingo. :-)
Mrs. JM Young www.google.com/search?q=sequins&client=ms-android-hms-tmobile-us&prmd=isvn&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiPzIvcq8nTAhXDNSYKHZ3kAwgQ_AUICSgB&biw=360&bih=560#tbm=isch&q=sequins+cake&imgrc=8qUC0BR4Tdqo1M:
Thanks for answering, but she said (and wrote) sequence... not sequins. Just wanting to make sure I understand what she's referring to.
LOL! You're 100% RIGHT! It is SEQUINS and not SEQUENCE. LOL. I must've been tired, just so tired. LOL. :)
can you guys do these videos in spanish??? @krazykoolcakes. Tia Laura
We'll be having our videos translated soon. :)