EARLENE'S PART Pricing our cakes

Of all the comments with a question  I hear over and over and over again is.  "  I feel funny about charging people for what I do.   I know it takes my time but, I am learning with every cake. How much should I charge for my cakes?" 

* Here is the format explanation for the labels I use on my cake album pages.

Name of the cake          Servings in the cake shown             Price per serving with options
Date the cake was done and name of  the person or persons it is done for
Explanation of what is shown on the cake such as type of icing
Size of cakes
What the sugar flowers are made from or if it is fresh flowers
Which florist did the arranging of the flowers
Anything that is an extra charge such as lace points or sugar basket lids/handle or strawberries dipped in chocolate and etc.
Price for the cake only
Price for the cake with the number of servings              as shown in the picture
Name of the photographer

This gives the brides, their families and the grooms an opportunity to see the prices and evaluate how that particular cake will work into their budget before discussing their order with me.   Because several of my gumpaste flower arrangments look like fresh flowers, the little label at the top of the brides cake is now put onto all brides cakes in the album so they will know at a glance if the flowers are sugar or fresh flowers.   The small number  (A-11) is the number of the page on my computer where that label is stored so that if changes are needed I can find that label quickly.  The small green dot is used to let me know that particular picture is in the albums that are available for the brides to check out (with a major deposit) if they need to take pictures home (in a distant city) for mom and dad to see what is available.  Or sometimes mom's come in and check them out to take to a bride who is going to school in a distant city.

Earlene 

When you first begin in this business you will need to keep your prices competitive with your local competition.  Check out what the bakeries and other specialty cake decorators in your area are charging.  NEVER, never NEVER under-price the local bakeries.   As you gain skills and improve the taste and textures in your cakes you can begin to raise those prices accordingly.  The reason people are coming to you for a specialty cake is because they want a product that is better or technique that the bakeries are not willing to do.  Back in the dark ages when I first started cake decorating I think the prices were about 50¢ a serving for buttercream work and really that is all anyone knew about.   People will only pay you what you ask.  If you only ask for $1.00 per serving for your cakes believe me they won’t pay you more.  Begin pricing those cakes slightly higher than the local bakeries and then as the demand begins to come for your cakes because they taste and look better you begin raising your prices.  When the demand gets to the point you are turning more work down than you are doing it is time to raise those prices again.  Every six months or so raise them 10¢, 25¢ or 50¢ a serving and over a period of time you will be able to  elevate them to where they need to be.

I know one cake business that is charging very low prices for sheet cakes because she says that her local people won’t pay more for the cakes.  In truth she is paying more to get those cakes done by her employees than her customers are paying for the cakes.  Every cake that goes out she is loosing money on because she is paying salaries to employees to accomplish the overload of work she has.   You must be compensated for your time and your employees time to stay in this as a business.   You must consider the time it takes to mix up the cake, bake the cake, make the icing, make the decorations and decorate the cake.  If that customer wants a custom design and you have an hour into mixing the cake, making the icing and etc.  Three hours into creating her custom design and you figure your time is worth $5 to$10 per hour.  Then that cake at a minimum should sell for at least $25 to $45 with the cost of the ingredients figured in.   Don’t under compensate yourself.

Now when you add more techniques to your expertise such as gumpaste flowers,  fondant techniques and time consuming run sugar work then you must charge additional for the time and work in those techniques.   Sure this starts as a fun hobby but when your friends and neighbors find out what you are doing you soon find yourself in a time consuming business.  Many of us only started in this business to be able to do cakes for our families and then found our hobby had turned into a full fledged side business.  If you aren’t smart about charging for what you do you will find this a drain on your time and your resources.  You will become discouraged with no time to spend doing other things with your family,  all of your extra time is spent in the kitchen,  constantly needing more equipment that does get expensive with time.  I know I have spent thousands and thousands of dollars on cutters, tips, ovens, colors, bags, racks, mixers, ingredients, computers, tables, and then many classes to learn more new techniques.  The cake money has allowed me to be able to afford those things without ruining our household budget.  But you must be willing to charge a reasonable amount for your work to be able to afford those things.

No one can tell you exactly how much to charge for a cake.  I don’t know your expertise or your clientele.  I only know mine and what I can charge here.  Each of us must determine prices we are comfortable with that fit within our community.   Be Fair to your customers and yourself.  Be generous with your servings.  Give your customers the very best tasting cake you can.  Always do your best on every project or cake you take on.  Even if you realize you under-priced a cake - still give your best and adjust that price the next time you are asked to do that same design.  Keep a good picture record of your cakes so that customers will feel comfortable knowing what you can do.  Why should they pay more than bakery prices if you can’t do better quality work than the bakeries.  Those pictures are very important to your being able to charge more for your work.   Quality in the cake and the decorating will be expected as your prices go up.  Always striving to do better work (even after 35 years of decorating) will assure your quality stays high and your customers stay happy.  Give your customers what they want but you should expect to be fairly compensated for your work.  Good decorating skills,  plus good tasting cakes,  plus a fair price will equal happy customers and keep you in business for a long time.

I'll start with smaller cakes...I think you owe it to yourself to raise the price of your cakes each year. For one thing, the cost of living will certainly go up. Then, so do your abilities. So you deserve more. For smaller cakes, I always try to raise my prices from 25 cents to 50 cents higher each year. This may not always be the correct thing to do, but it is guidelines.

Way back when I started out, I priced my cakes just a little bit higher than the (only) bakery in town. I gradually raised them each year. You'll need some kind of guidelines to go by unless you belong to a cake club where you can compare your prices with those of your friends. It depends on where you live as to the amount you should charge, so we can't really tell you exactly what you should charge. Even if we knew your abilities well, you must eventually decide the final amount.

It takes several years usually, to get your business built up to the capacity you want. But, never underrate yourself. If you are too cheap, people won't take you seriously or think you are special at all.

Below is a list of our current prices. Note that we give a wide range as to what a cake will serve. Some people want cake leftover and some don't want any left. Your customers will make this decision. We also have odd size pans that we've had made for us and those are also listed below. We carry these pans in the shop. But be sure your oven is large enough before you order one! We had these made because we feel there is too wide a range where there was no choice between 50 to 100 servings.

These are base prices, I'll go into detail on 'extras' below:
   8 1/2 x 11 (One-mix - 16-24 servings), we charge $15.00. We do not use Wilton's 9 x 13 pan since it is too large for one-mix.
  10 x 15 - 1 1/4th mixes - serves 25-35 $18.50
  11 x 15 - 2mixes - serves 25-40 servings we charge $21.50
  12 x 18  - 2 1/2 mixes - serves 36-54 $27.50.
  15 x 20 - 3 mixes - serves 70 $36.50
  Full sheet (two 11 x 15's - our pan is 16 x 24...not exactly those measurements but close enough),  four-mixes, we charge $42.50.
  We seldom do character cakes, but when we do we charge $17.00.
  6 inch round - 1/2 mix - serves 4-6 $8.50
  8 inch round - 1 mix - serves 12-20 $13.00
  9 inch round - 1 mix - serves 15-27 $15.50
 10 inch round - 2 mixes - serves 20-30 $18.50
  Cupcakes are 45 cents each with icing & sprinkles, figure piping 65 cents each

Whipped icing, we charge $1.00 extra per cake mix
Chocolate icing, we charge $1.00 extra per cake mix

   Plastics cost the customer whatever our retail price is for that item each. Then, when someone wants a picture, we charge whatever the Edible Images retail for or we will do a stenciled drawing for free  (this is the major part of the decorations and we feel this is relevant).
   We charge $2-5.00 extra for hand-drawings or figure piping. This must vary according to the amount of detail involved.

Our small cakes are cash only unless we have an established account with a very good customer. New customers must come in and pay first. We have seen through time, that these are the people who don't pick up their cakes. They don't like it and it is inconvenient for them I know, but we learned the hard way and the nice people have to pay for the bad ones.
  If/when people don't pick up their cakes, we have a list of our customers and their name is marked down in red highlights. They must pay first before they get another cake ever. The customers who give us a hard time are marked in green and they don't get anymore cakes at all LOL. These are people like the lady last week who didn't like the color of foil we used. Sue, Joyce & I all had dif. Opinions on which color she should have used. The lady is a pest. She can go somewhere else from now on and bother them. We don't care.

Example of PRICING LABEL FOR THIS CAKE  "LILLIES"  Serves 175-197 = $295.50  Includes Mimosa top, Basketweave, Mamosa between tiers, Lillies & rose clusters  Ivory icing, add 15 cents more per serving

I do not list the cake sizes on my labels. Cakes are (one layer 16") and two layer:12-10-8" cakes.
(Figured at $1.50 per serving, the top number of servings is the one I used to arrive at the total.).
I do charge for the top cake and include it in the serving size. I didn't for years and not one bride cared!
Notice that I 'named' the cake. This helps to distinguish when you have lots of pictures. I also now number each one. Good for varification.

NOTES FOR DECORATING THIS CAKE: I call the flower sprays 'Mimosa' but of course it really isn't.
Basketweave, tip 48
Ruffle on 12" and bottom borders, tip 104
Stringwork, tip 3
Lily of the Valley, tip 81
Mimosa, tip 101s using Wilton's long covered wire. Cut each wire in half. Apply the flowers. Place in styrofoam to dry. To assemble: Cut a 2" styrofoam ball in half. Place it on a covered 4-5" cardboard circle and glue it on with icing. Insert the Mimosa. Add other flowers around the base.
Pillars can be any push-through's. 
AT THE RECEPTION PLACE: Cover pillars with  icing using tip 18 and add tip 81 Lily of the Valley. Add tip 21 bottom border of the 16" cake.

WEDDING CAKES:
My base price starts at $1.00 per serving. That is for a very simple design and no stringwork at all. I can do 100 servings of these in no more than 30 minutes. Most of our wedding cakes cost more than this. I suppose the average would be about $1.35 per serving. Many are $1.50 per serving too. These are all basically stringwork and icing flowers. For rolled fondant, I basically charge $1.50 per serving, then add on for curtains, lace points etc. Gumpaste bouquets - I charge all separately according to flower type and how many I use. I try to buy all gumpaste flowers that I can and just make what I can't get any other way... My brides don't know the difference at all. This is easy figuring too, since I already know the retail price of each flower. When I make this one cake I call CASCADING ORCHIDS where the GP orchids cascade down the front of the cake, I know I need 12 orchids. And they cost me $5.75 each. I also use stephanotis on this cake and I guestimate how many of those I use. (I get those retail too). I make the bows and/or tulle puffs and this is figured into the overall cost of the cake.

RANGE FOR SERVINGS: On my pricing label I always list that a cake will serve....from 120-150, something like this. The higher number is the actual number of servings I used to figure the price. Then, if they run out of cake, they won't blame you.
RENTALS:    I use to add the fountain rental onto the cake price, but now we figure that into the servings (sort of LOL...this is not so easy). But I think you should always have prices ready for them so they can tell how much a cake in your album will cost.
EXTRAS:  For brides who want something extra - or added off of another cake etc, I also have a 'cheat sheet' listing all my extras. For instance, if she wants a stairway over to an 8" cake on the table, I have the stairway on my cheat sheet. We add $3.00 for the rental of the stairway. (IMPORTANT!): I always put down on the list of returns that the stairway was inspected by..... and they don't come back broken. When they do, that customer pays for it. Since I started doing this, they are rarely broken. Before they rarely weren't broken!
PRICE LABEL: I have a label on each cake, listing the price and amount of servings the cake can be done in. This saves me a lit of time with the bride since they can quickly decide the cost according to what they want...and I or they never get cheated. I usually cheat 'ME' when I make up a new design or a design the bride makes up. I don't list the sizes of the cakes on the price label. I have a separate sheet listing my cakes by their names and I just look  up sizes when I am writing up the order. The bride doesn't usually need this (except when getting florist flowers maybe & I give her a copy then). Besides, we had brides who were coming in here getting the idea, then going off for someone else to make the cake. My students probably put them up to that.

JNMmccann:  Dolores; I had the best wedding cake last Saturday, would of cost a fortune but bride didn't have to pay for it. was a gift. My niece got married last Saturday and she got the cake as a wedding gift It was made by the Joseph Schmit Co. in San Francisco which all cake was four layers, raspberry with raspberry filling and he does is chocolate however. Chocolate with grand Marnier filling
CCChefDol:  JN...that seems SO yummy!
DPastry:  Wow some flavor!!!!!
JNMmccann:  It was. The top was a molded chocolate cupid. There were two large chocolate vases on table filled with sugar and had long red roses.
CCChefDol:  JN...that is really nice. You went to a lot of work for that one
CCChefMeg:  My wedding cake was chocolate with white icing and decorated with shaved chocolate...It was wonderful....

Roca Karen:  I've ordered a Winnie the Pooh cake for Irene's BDay...over $15, is that HIGH for half a sheet?
JNMmccann:  Roca I don't think that is high for a cake
CCChefPwd:  That is cheep   get it cheep cheep cheep
Shay4Him:  That was cheep for a 1/2 sheet
DPastry:  I charge 15 for some of my cakes
CCChefPwd:  I don't do anything for less than $25
CCChefPwd:  Roca you get what you pay for.  Of course our chat is on pricing tonight and some of the newer people don't charge enough for their cakes
Roca Karen:  I get ours from our grocery, best cakes I've had
DPastry:  But I am a home baker.  Should we not charge as much as a bakery?
CCChefPwd:  I have a friend who worked for a bakery and they were only allowed 5 to 10 minutes to decorate a cake.  -  then they can charge less - but they look like it
CCChefDol:  YES...charge MORE!
ItzMeLynda:  There was a piece on a bakery in Little Italy -- been there since 1912.
JNMmccann:  where Lynda is that bakery
ItzMeLynda:  JNM, NYC -- Bensonhurst section -- Little Italy.

Maxicakes:  Elegant Bride WILL have a photographer at the Okla. St. Sugar Art Show to photograph wedding and grooms cakes for possible publication in their magazine. It isn't too late to enter.  No promises but if you don't have ha cake there, you will miss a once in a life time chance
CCChefPwd:  That’s great Maxine - good PR person you have there.
Maxicakes:  You bet!!
CCChefDol:  ...folks - if at all poss. you should attend that OK cake show! It is the best there is.

CCChefDol:  ...when you start turning down business because you're overbooked... raise your prices, huh?
DPastry:  I charge 1.05 for wedding cake. I always use a cream cheese pound cake.
CarolA5238:  They even cry at $1.25 a slice.
CCChefDol:  Carol, are you busy enough though?
CarolA5238:  Nope
CCChefDol:  then you really may not be able to raise your prices. But maybe if you did they'd think you are more special?
CarolA5238:  I was at $.75 a slice and they still cried. Some of my people will pay good ,but when it comes to wedding cakes they cry!
CCChefDol:  Carol, where are you?
CarolA5238:  I'm on the south side of San Antonio.
CCChefDol:  Carol...I really think you should be able to get a good price for your cakes there
JWGPKG:  I think you should stand your ground with them.  They will eventually appreciate you more.
Icing Wiz:  Carol I cry when I spend 20 hours and then have to come back after delivery and clean up the mess
CCChefDol:  ...OR - try this...put in some really cheapy looking cakes then put in some really expensive  ones... that will work, but only have 3-6 cheapy ones...that take you VERY little time .
CarolA5238:  I put my whole heart and soul in these cakes too.
KatsKakes:  I have learned the hard way - if I can't make it worth my time - I don't do it.  There have been too many nights of too little sleep and too much icing!!
CCChefDol:  Kat, thats ok, but when you NEED the money it isn't so easy
CarolA5238:  I'll try doing the cheap cake bit, thanks.
KatsKakes:  True, but you don't want to GIVE away your time and skills, either.
CCChefPwd:  When you need the money is when it is most important you charge what it is worth
CCChefPwd:  I just raised mine again...... I am still amazed when I get a phone call and they ask questions and
I tell them it will cost them between $3 and $15 per serving and they don't faint
KatsKakes:  Not if the market will bear it - I couldn't get away with charging it in Omaha, but you may be able to where you live.
Scitu8:  i live in a fairly high scale area - is $25.00 too much for a character cake??
CCChefPwd:  I would not do one that had to be star filled for that.  That is a pain
JWGPKG:  Watch those character cakes!
CCChefPwd:  Right JWGPKG -  you must be careful about selling those copyright characters
LgntCakes:  There's no greater nightmare than a weekend of character cakes! Coloring icing FOREVER!!
Icing Wiz:  try that 3 star tip for character cakes, saves time. My hands kill me after too many stars
Scitu8:  have one - thanks!

CarolA5238:  Before I forget next week is our big day, I'm making the cake!
CCChefDol:  for what Carol?
CarolA5238:  I'm getting Married!
Thinkchoc:  Congratulations Carol
KatsKakes:  Congratulations, Carol!!
Bridal1:  Congratulations Carol!
GOOO8:  congratulations Carol  :^)
CCChefPwd:  Good luck Carol.  Best wishes
Bridal1:  wonder who's baking the cake???????
CCChefDol:  Oh - my congrats also!
LgntCakes:  God Bless you Carol!
CarolA5238:  Thank You!, Thank You !, Many ThankYous  I'll need  them!!

CCChefPwd:  Dol you need to go up on those prices.
Icing Wiz:  yeah that is too cheap Dol. Is that 2 layer?
CCChefDol:  you are probably right...and we turn down plenty of cakes every week. But it isn't ME, its my daughter and she is no perfectionist
Gigimama:  Those prices are about the same as Kroger's here
Icing Wiz:  I charge $25 because I also have to deliver them
JWGPKG:  I guess that just shows the different pricing in different areas...
Scitu8: I’m near Boston - I’d go way up...I’m going to charge $5.00 delivery...
Bridal1:  too cheap Dol -- I'm even higher than that.
CCChefPwd:  I charge $25 for a 2 layer 9 inch round or a 9 X 13 sheet- And they pick them up
CCChefDol:  This is NOT what I'd charge at all....
LgntCakes:  Dol, are your serving sizes 'wedding cake size servings'?
CCChefDol:  No, these are small cakes right now Icing
CCChefPwd:  So these are all cakes your daughter does?
CCChefDol:  Yes, I made that rolled fondant 2 layer 12" and it was $75.00...took 3 hours
CCChefDol:  If it were me...and once in awhile I do a small cake, I charge a lot more than this
CCChefPwd:  Quick fast, easy designs

Scitu8:  can I ask a specific price suggestion for my first 'sale' cake?
Thinkchoc:   I’m making 12x18 sheet w/simple baby quilt design and making a cradle for baby shower - have no idea what to charge..
Bridal1:  How far Icing?
Icing Wiz:  yes, I have to because I live too far for people to come here. I used to have to drive 25 miles to the nearest grocery store. They have building like crazy and now it is only 9 miles away. I live 12 miles to Golden Gate City ,18 miles from the middle of town and 25 to 30 to the rest of town where the rich people live and this way it gets there in 1 piece
KBius:  Icing, I live that far from people too, it's a pain, but easier to deliver than explain how to get here. and you don't have to worry about them not picking it up or coming late
CCChefDol:  I live out in the boonies and when I did cakes at home, people drove for 1-2 hrs for cakes I did at home
KBius:  Pwd, I live 16 miles through the country round trip from a small town. Are you farther out than that?
CCChefPwd:  No I am closer than you are Kbius
CCChefPwd:  We are on the very edge of town and people think we aren't actually in town. I have to give them detailed instructions on how to get here and they find me and pick up all of their cakes. Except the wedding cakes. Only 3 miles from the closest grocery store and what other people think is the edge of town
KBius:  Shoot, I hoped you'd say you lived farther so I could ask how you do it!

CarolA5238:  I love those new 3" pans, they're great especially if your torting.
CCChefDol:  I don't like 3" high pans one bit...rather have 5" cakes with 2 layers

Scitu8:  how about refundable charges for items needing returned?
CCChefDol:  Sc..I charge what they are worth at replacement cost and give it back if they bring them back
Gigimama:  I have people prepay, too, and no one has complained before
Scitu8:  how about a 50% deposit upon ordering?
CCChefDol:  good Sc
CCChefPwd:  I have them pay in full one month to two weeks ahead of the wedding depending on how much work is required.
Icing Wiz:  on wedding cakes I make sure I have all the money or I won't deliver. A lot of birthday cakes etc. pre pay
LgntCakes:  I ask for payment in full for wed cakes 2 weeks prior to date - any closer, must be cash!
CCChefDol:  I ask for full payment 3 weeks before the wedding...some checks weren't clearing in time

KBius:  What is anyone base price for gumpaste flowers?
KBius:  Pwd, lace work with the rosemary molds?
CCChefPwd:  It starts at $5 per serving with gumpaste flowers and goes up to $12 - Or if they wanted lace work on the cake it could go up to $20 per serving
Icing Wiz:  simple cakes $1.25 per serving/more intricate $1.50 per/and fondant or a lot of work cakes $2.50-$3.00 per serving
CCChefPwd:  Right - but I overpipe them - I know I have been told I need to get a life.  LOL

Icing Wiz:  I did like you said Dol and organized my book according to the work involved on the cakes,

CCChefPwd:  I will send you a picture Dee with my pricing on it for the web page. Then all of you can see how I price, name and label my cakes
CCChefDol:  I should do this too
CCChefDol:  we'll add the pictures folks
CCChefPwd:  Maybe it would be better to put both of ours with this chat info.

Ising C:  what is the going rate for fountain rental/deposit/refund
CCChefDol:  mine is $20.00 rental...deposit $100.00

Icing Wiz:  do you rent the stairways then also get a deposit?
CCChefDol:  YES...stairways rent and deposit
Ising C:  do you charge extra for the clear set of stairs and plates?
CCChefDol:  not extra, just their worth plus deposit value

CCChefDol:  The fancier the cake the more it cost, remember this when pricing cakes
Icing Wiz:  that is so true Dol  when they bring you a design you aren't sure how long it will take. I have shortchanged myself before now, I am charging extra for their own design
CCChefDol:  true, Icing, don't we all do this, at least the 1st time we do it
Icing Wiz:  especially if they found it in a Martha Stewart magazine or book LOL
CCChefPwd:  That is tough to price a new design.  I now figure out how much I think it will be then I add on a little more and it usually comes out just about right. I found I was also under estimating the price and so now I
estimate and up it.

Scitu8:  does anyone have many orders for a 'bride's cake' as opposed to a groom's cake?
CCChefDol:  The big cake IS the bride's cake
CCChefPwd:  I do a groom's cake with almost every brides cake
Scitu8:  i mean for a bachelorette party.....

CCChefDol:  oh...gotta tell you...
CCChefDol:  Martha's helper emailed me & asked for a free article and I turned her down flat!
CCChefPwd:  Give girl
LgntCakes:  Good for you!  Do you know how much Martha charges for a speaking engagement?
Icing Wiz:  oh really? an article on what >?did she want to steal your idea or something?
CCChefDol:  She wanted me to give her a bunch of answers about cake decorating...I told her we don't consider Martha a cake decorator at all
Icing Wiz:  they had her in Naples $500 per person and $1,000 at her table
LgntCakes:  Former President Bush was cheaper!!!
CCChefDol:  sure Icing...you are SO right
CCChefDol:  didn't offer me a dime
Icing Wiz:  good for you Dol!!!!!!!
CCChefPwd:  She is a user of expert people
ShariH1071:  I saw an ep of Martha Stewart, where she did a Barbie birthday party, including a cake...
Icing Wiz:  exactly PWD!
ShariH1071:  it was one of the ugliest cakes I've ever seen
LgntCakes:  She charges $25,000 for an appearance!
Icing Wiz:  wasn't that ugly Shari?
CCChefPwd:  She was only coming to the best Dee........
CCChefDol:  The lady was nice enough to return email and thank me anyway

KBius:  Can anyone give me advice on painting gumpaste lily's to look real?
CCChefDol:  KB...just chalk the very edges of the petals
LgntCakes:  To paint a lily, buy a real one and use it as a guide, steam after using petal dust.
KBius:  What about the painting with vodka method?
CCChefDol:  KB...I think it should be subtle and pastel shouldn't it?
CCChefPwd:  I have been making the stamen for the lilies with florist tape and they are much more real
KBius:  So the vodka would be too bold?
KBius:  Dol, what kind of pastel chalk, like the kinds my kids use?
CCChefDol:  KB...like on my web page, its powdery
GOOO8:  Do I let icing crust a long time before applying gold powder?
CCChefDol:  yes
Dzigncakes:  pastel chalk works for me.

Icing Wiz:  Hey has anyone heard of Wilton at Home yet? I am getting into it
Thinkchoc:  what's that Sheila?
Icing Wiz:  it is like "Tupperware" party only selling Wilton bakeware, cake dec. supplies and kitchen
accessories
Scitu8:  wilton at home...
Thinkchoc:  Is this something new with them?
Icing Wiz:  yes! I am so excited I have already 7 bookings
Chef Nana1:  Icing how did you get this info?
Icing Wiz:  I also will being working worth our They contacted me. They are not in all the states yet. They contacted me.

ShariH1071:  Dolores: do y'all carry all Wilton pans, or only the ones listed on your web site?
CCChefPwd:  You need powdered dusting colors, air brush and probably felt tip pens also.
CCChefDol:  Shari...we carry ALL of those and MANY other brands too....we don't get special sizes made by wilton!
ShariH1071:  okay... I'm probably going to need the stand-up pumpkin pan...
ShariH1071:  is your price going to be the same as Wilton’s price?
CCChefDol:  Yes, the very same prices as are listed in the current Wilton Yearbook.

GOOO8:  Question re pricing per number of slices per cake ...If a bride wants -- say 115 servings, but the cake you make is more than that... Do you charge her for the 115 or the actual no. the cake w/serve?
CCChefDol:  GOOO charge what the cake really serves...always!
GOOO8:  okay, I feel more informed now  :)

GOOO8:  Also, for my snare drum cake of this weekend:  I plan to ice some spaghetti for the sides...
JWGPKG:  I did that once.  Be sure to use a thick spaghetti noodle or they tend to bend with weight of icing as they dry.

Shay4Him:  Do you use cake mix or make from scratch?
CCChefPwd:  Both ways Shay
CCChefDol:  I use cake mix...Pwd doctors hers up good
CarolA5238:  I use mixes and doctor them up too.
LgntCakes:  The good thing about mixes, in addition to being fast, is that they're consistent!
CCChefDol:  I like Duncan H best
CarolA5238:  When I can't find a special Duncan Hines I'll use Betty Crocker, she's O.k.
CCChefPwd:  That is one mix I refuse to use - I just don't like their flavor
Kidzcakez:  I like Pillsbury Plus
GOOO8:  Pwd--when you blend the two whites with a devil's food for the German choc cake, is it okay
GOOO8:  to use one of the mixes that already has pudding in it?
CCChefPwd:  It is good GOOO8

CCChefDol:  This screen really rolled fast tonight...have we missed any questions????
Ising C:  dol: showed the cake club Tues. PM about AOL/Web sites and Cakes. They were amazed what is out there
CCChefDol:  did you Carol? Now they are hooked, right?
Ising C:  one girl was thrilled with the gingerbread info you have! They got to see their pictures on the web too, from your site
CCChefDol:  You are so sharing Carol, that’s nice of you...
Ising C:  that was the first time i looked at your gingerbread page too. Beautiful pictures

Dzigncakes:  Pwd do you get tip$$$  for cakes ?
CCChefPwd:  Occasionally I do get a tip - Once I was given $100 tip

ShariH1071:  Dolores: how would I order a pan that's not on your web page? or find out about price?
CCChefDol:  or call Shari...the PH# is on my site at http://www.sugarcraft.com

GOOO8:  I await notification of when small quantities of Butavan are on the market
CCChefPwd:  I am working on the Butavan - Really I am

GOOO8:  Off the top of your heads, anyone know date of next DOS in Daytona?
JWGPKG:  GOOOO, state rep told me to e-mail her for more info end of October.
JWGPKG:  Icing can tell you her name - I forget.  Want me to send you info -when I get it?
GOOO8:  Please do jwg--I want to put it on my calendar
JWGPKG:  I have a printed message I have in my Day-Timer to contact her. Sheila, what's her AOL name
GOOO8:  maybe I will get to meet you girls this month - finally

Kidzcakez:  I am going to try to make the Box of Roses cake for my mom's bday.  Any hints?
Kidzcakez:  Dol, yes I did.  I just ordered a couple of boxes and tissue to try it.
CCChefDol:  I have all the hints on that page...thin your icing down lots to
ice the cut cake...
CCChefDol:  maybe use the cake icer tip to do that

CCChefPwd:  Busy week - but tonight is feeling much better.  Only like putting the burlap on the cotton bale and texturing that and the bands and everything will be iced. A three dimensional cotton bale that is 8 x 16 x 22 as realistic
as I can make it. It has been different and at this point it is fun. Still have the 7 tiered wedding cake to put lace pieces on and brush with gold
CCChefDol:  I just can’t wait to see a picture of this cake!
CCChefPwd:  This mom and dad are making a very large statement. Very formal wedding.  Waiters are to be in tuxedos with white gloves. Imported the table cloths and chair covers just for the wedding. Checked all of us who are doing parts of this wedding to be sure we were above standard Texans. I guess I should be flattered that I am being allowed to do this cake.  LOL The first florist gave them an estimate of $11,000 just for the flowers.
CCChefPwd:  I think I will go back to work on my Cotton Bale cake.  See if I
can get the rest of the icing on that cake for the burlap texture - New dishcloth I think is going to work for that texture
CCChefPwd:  Good night all - going to go see if I can get my icing the old burlap color