Date: July 1st, 1998 10:18:54
From: Patti
e-mail: Art at HCS@AOL.com
Subject: How much do I charge
I have been asked to make the cake on the cover of the Wilton Wedding Book. I believe it is called Essence. It serves 414 people. I have also been asked to do a four tier cake, 14, 12, 10 & 8 with swags and bows on each cake similar to Tying the Knot in the same Treasury of Wilton Wedding Cakes book. Thanks for all your help. Also how difficult will these swags be using tips 103 and 104. Thanks again.
Patti
Date: July 1st, 1998 09:19:16
From: Laura S
e-mail: I agree too!!!!! (nt)
Subject: Re: Re: What would you do?
Date: July 2nd, 1998 10:50:06
From: Marida
e-mail: binsted@erols.com
Subject: Re: How much do I charge
Patti: I have done both of tose cakes. If I were you I would charge
your usual wedding cake price plus extra for the use of the fountain and
set up time when you get to the wedding site. We charge $2.00 per slice
plus an extra $5.00 per tier for fillings. The Tying the Knot cake I
have done several times. It is very impressive. I did it like the
picture with the swags. We marked the first swag with a swag marker and
then did the other two swags directly over the first one. I know cake
prices vary depending upon where you are located.
Date: July 2nd, 1998 07:56:23
From: Dolores
e-mail:
Subject: Re: Re: What would you do?
What nerve she had! I'd consider that if she had the nerve to ask at
this late date, I'd not feel one bit bad saying no, I'm sorry, I'm in
the process of moving...my gear is packed away!
Date: July 2nd, 1998 07:53:32
From: Dolores
e-mail:
Subject: Re: Re: starting a cake biz at home
Good advice so far, except that since I own a cake decorating supply
shop, I am in a position to know that from our thousands of customers,
only 2-4 are legal. I live in a code strict area...a doctor lives about
1/4 mile from me in a $400,000.00 home...where homes are not as
expensive as other areas...not to misslead you. AND, I baked at home
here for MANY years...10-12 year. NOT one soul ever complained...why
should they...I was so handy :) And I think this is the way with most of
us. ...There are always a few trouble makers...just stay away from those
kind.
It DOES take awhile to build up a clientel. I think it was 10 years
before I was full volume. But I used that time to take classes etc. One
thing, you can supplement for added income, with easy chocolate candies.
People will buy those without orders...just make a big box and send to
work with family or friends and you'll find out. It isn't nearly as
creative, but it esculates much faster. They'll eat the goodies with NO
special celebration in mind - at work - as a dessert. Then, you can let
them know you also bake pretty cakes and get your name out much faster.
Good luck. I hope you can do this. Its worth sacrifices...I'd do it
again in a heartbeat! At least my kids could enjoy having their kids at
work when they were small...weeelll, except for Chris...he was a little
too active for a candy/cake shop :)...he started preschool REAL early.
Date: July 2nd, 1998 07:41:36
From: Dolores
e-mail:
Subject: Re: How much do I charge?
I made that cake just last week for a bride. I was very happy with it.
She just wanted it stacked, not the stand. Since I made the roses
beforehand, it really went quite fast for as beautiful as it was. In my
area, $1.50 per serving would be plenty to charge. If I'd used the stand
I would have also charged $50.00 rental fee with a holding deposit of
the full value of that stand.
Caution: This stand is the same material as Wilton's floating tier
stand and I've had problems twice with it. Watch and check for paint
chipping!
The first time, it looked as if they let their dog teeth on it. I mean
that! Nicks everywhere. An employee took it back without looking at it
so they got their deposit back...I'm still seeting LOL...We let a
customer refinish it for letting her use it rent free (a very
trustworthy customer). Then is happened again. Learned in the school of
hard knocks, so this time we gave them the option to refinish it for us
or we would replace it with their deposit money...they refinished it -
and nicely too.
Date: July 4th, 1998 06:45:17
From: Dolores
e-mail:
Subject: Re: Re: Candy classes
For this type of candies I would only consider a demo-type class. It
isn't necassary for hands-on. I make up samples for them and provide a
small poly bag so they can eat them whenever they want. I give them
recipes for all I show.
Where is your shop located? Town...
True 'areas' make a dif. Here it would do me no good at all to try and
fill a 'easy' candies class anymore. I tried 'free' and they didn't
bother showing up and mostly I charged $5.00, which worked out better.
Years back it was nothing to have a full class monthly. But in my area
now, that is impossible. People are too busy.
But they do rent our videos. And they sure DO buy molds. Friday a lady
bought $200.00 worth all at once...and this is slow time LOL. Another
lady right after her bought several for a class she is doing at church.
And people will drive for HOURS to buy Merckens chocolate!
Date: July 5th, 1998 10:35:21
From: Dee
e-mail: GrandOccas@aol.com
Subject: Re: Re: Charge for Basketweave?
I agree completely. Basketweave is much easier and quicker for me also. I hate trying to smoother cakes. I never use a star tip, Just recently I began using 2D (I think that is the number) anyway it is the larger of a #48. I begin my weave at the bottom of the cake. It keeps from having gaps, however, I do do a crumb ice first. My daughter in NC does cakes, her basketweave leaves gaps. She begins at the upper edge of the cake. When I showed her how I do mine she found that she doesn't have gaps now.
Charge more for basketweave? Personally, if I were going to change my price for basketweave, I would charge less. I find it that much easier and quicker.
Date: July 5th, 1998 10:12:44
From: Dee
e-mail: GrandOccas@aolcom
Subject: Re: cake-cutting fee
Yes, I have ran into this here in NoVa. Quotes my brides have had are anywhere from $1.50 to $4.50 per serving. However, I have found a few hotels that offer complimentary cutting. When doing my consulting, I always highly recommend these hotels.
Date: July 5th, 1998 10:22:25
From: Dee
e-mail: GrandOccas@aol.com
Subject: Re: Re: pricing tiered birthday/other occasion cakes
Same here, though my wedding cakes start at $2.00 and up.
Date: July 5th, 1998 10:05:31
From: Dee
e-mail: GrandOccas@aol.com
Subject: WOW!!!
WOW!!! I'm soooo glad I found this board. I have been looking for other decorators to communicate with regarding wedding & party cakes. Lots of great info here.
Couple of notes to some of the post without replying to each:
I'm in No. VA just outside DC and I do lots of groom's cakes for the wedding, in addition to the wedding cake. If they want sheet or I prefer to call them Side Cakes, I prepare extra rounds and charge the same price as the wedding cake. I explain to the bride that people like these better as they "think" it came from the full cake.
Great way to get started is take cake to real estate office on the morning of their sales meeting. Realtors love to eat and they usually celebrate everyones birthday in the office. Some even give cakes to clients. You might try other types of companies that hold weekly or regular staff meeting i.e. car dealers, new home builders, etc. These people will spread the word if your cakes are good.
Now, I need some help!! These is a baker in No. VA. called Cakes by michael. His icing is the best I have ever eaten (mine is great, but his is better). It is very creamy, yet firm enough to do some deco with, not too sweet. Can anyone tell me what type icing he uses and where I can get a recipe?
Thanks in advance for help.
Dee (the other Delores)
Date: July 6th, 1998 03:20:10
From: Kimberly
e-mail: irishardy@bellsouth.net
Subject: Re: Sam's style?
Hi Martha-
it's me again, I forgot to tell you that at Sam's, we airbrush
EVERYTHING. We only make up colors when we are making streamer cakes or
balloons. We do all trim in white and all roses in white and then
airbrush. It doesn't look too hot, but that is the price you pay for a
cheap cake. (Once it dries, it doesn't look too bad). And, Sam's will
pay you VERY WELL for your experience. If all the decorators work as a
team, things will run smoothly. Usually one of us will set up the cakes
on their boards and number the racks in order of the times that the
orders are due, then one of us will be making the icing and start icing
cakes up. Then the other will start decorating and spraying the cake
while the other is still icing. we take turns so that we don't get
burned out. The other decorator and I work like a well oiled machine, ha
ha ha. It is nice when you are not the only decorator, which I was when
I was working for a grocery store. It was hard to get used to at first,
but now I really like it. Good luck, your fellow decorator, Kim
Date: July 6th, 1998 12:37:43
From: kimberly
e-mail: irishardy@bellsouth.net
Subject: Re: Sam's style?
Well, I don't know if I can really recommend Sam's to anyone as a place
to work as a decorator. It is ROUGH!!!! Their cakes are sooo cheap (they
just dropped the prices last week!!!!!---$14.99 for 1/2 sheet with
roses and 16.99 for a 1/2 sheet with a drawing or a kit)They bake their
own cakes and make their own icing. They make white or choc. cake and
buttercream or whipped icing. It is strictly production. We had 140
orders last Saturday and only three decorators. We were there from 6 a.m
to 6 p.m. If you do go,ask them if they put a limit on how many orders
they will take. THis is the most important question you can ask. It is a
great company to work for as long as you are not a decorator, ha ha.
Everyone gets to go home on time but us. :) As long as they place
limits on orders, I would go for it. (If you get hired before Aug.1 you
are eligible for the bonus.)On the plus side, you don't have to wait on
customers!!! All you do is decorate, decorate, decorate....
Date: July 7th, 1998 01:49:01
From: Laurel
e-mail: laurelm@ibm.net
Subject: Re: Re: starting a cake biz at home
Sue,
That was great information you offered. I'm starting my own
decorating business at home in September. I've given cakes out as
freebies to potential customers. It really works - for every "freebie"
I have received an order. Thanks for the insight.
Laurel McClean
Date: July 8th, 1998 08:37:54
From: Crystal
e-mail: Piebkr@aol.com
Subject: Wedding cake on Pg 55 of 1997 yearbook
I love the way this cake looks. It is the three tiered two toned heart shaped cake. I would like some ideas on how much this cake would sell for. I am in Pa. It is ok to give me what you would charge in your state. I dont think that I would use real flowers though. I would like to use either silk or purchase ready made gumpaste sprays.
Thanks
Date: July 8th, 1998 03:43:46
From: Anne Marie
e-mail: jmccollum@pol.net
Subject: Re: How much do I charge?
Kristina, I would charge by the slice for that cake, and I would price
it for 2.00 per slice. I also find that people prefer one set cost, not
a lot of extra charges, so I always figure delivery into the per slice
cost. Then I can say that I dont charge for deliveries within 30 miles
of my location. I also never charge extra for special fillings, because
they only cost my about 5.00 total, and I think it is easier and cheaper
to fill a cake with a filling than to fill it with icing. In the end,
it is less work for me and cheaper, so why punish the customer? Also,
be sure that you let the bride know if you do the roses in royal icing.
She may be expecting those to be soft and edible, and might be unhappy
to bite into a rock hard royal icing rose.
Date: July 8th, 1998 03:37:28
From: Anne Marie
e-mail: jmccollum@pol.net
Subject: Re: How much do I charge
For the Essence cake I would not charge less than 2.50 per slice plus a
fountain rental charge. I would add to that cost if you have to provide
the flowers for around the fountain. Live flowers will add $50 to your
cost, and silks will add close to that. As for Tying the Knot, if the
florist is providing the flowers I would charge 2.00 per slice. Hope
that helps.
Date: July 12th, 1998 04:28:07
From: lynne
e-mail:
Subject: Re: Wedding cake on Pg 55 of 1997 yearbook
hi crystle; i live in an area of calif that is very depressed (13.5%
unemployment). i would get $1.25-1.35 per serving for that cake.
easpecially if not doing the flowers. if they wanted icing flowers i'd
prolly get about $1.50.
lynne
Date: July 13th, 1998 10:58:59
From: Sue
e-mail: proicer@one.net
Subject: Re: How much for wedding cookies?
I have a chart I made myself for shaped decorated cookies, of course its
at the shop and I'm at home BUT I think a 4" cookie sells for about 75
cents. But it sounds like you'll be decorating it rather fancy, so I'd
think about $1.00 each.
Do you know to roll out the dough right on the cookie sheet or
parchment, cut out and lift off excess? How fast this is, no lifting of
the cookie to the sheet! Plus cover dough with saran wrap and you don't
have to add soooo much flour. If dough is unsticky to touch, the cutter
won't stick.
Also you might try petite four icing or fondant icing. We use the
instant dry candy fondant, add drops of water, color to the consistancy
we want. Make it thick enough for a tip or thin enough to pour. This
icing dries hard on top but stays soft under neath and tastes great. You
can even add a little flavor too! Not as SWEET as royal icing.
Have fun, sounds like a yummy task!
Sue at Sugarcraft, Inc.
Date: July 13th, 1998 09:11:56
From: kellie
e-mail: kellie.barnes@nashville.com
Subject: decorations on the wedding cookies?
Rosemary Watson has self trimming lace molds snd cookie cutters to
match. I have used them for many other applications than just her
cookie shapes. I recently bought the wedding cake shaped cookies and
will try fondant lace on them.
I haven't yet priced them to sell yet. There is a chain in my area
that sells cookie bouquets for 35 dollars for 7 large cookies on a
stick. Depending on the decorations I think that 2-3 dollars is what I
will charge with a minimum. But I am still planning these items.
goodluck!
Date: July 13th, 1998 07:07:52
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: Re: Cake biz and other trades.
To answer your question:
I have a college education, I was studing medicine. While in college I
found myself pregnant--and with no skills ,except for a very good
education-. When my daughter was one I found that I could not afford to
buy a bakery cake,:( so, I made my first cake over 21 year ago. I was
a single mother and was able to afford a few of the extra things we
needed because of cakes.
Now I have my own little bake shop and even though I still don't make
money I am doing something that I love. I get great satisfaction from
and I'm GOOD at. My daughter has no interest even though when she
comes to the shop she is a great salesperson, but my son.......He gave
his first demostrations on gumpaste Tiger lilies at a New York Day of
sharing and has gone on to win several trophies. He is now 12 and I
hope that he sticks with it....even though football and drum lessons are
taking up his time right now. He knows the field is wide open to him and
I hope that he choses to enter it.
As a professional, you graduate and go into instant massive debt setting
up, as a Chef or Excecutive Chef, you are probably earning the same but
not in so much debt!LOL.....So I try to encourage my son to work that
icing bag,roll out that fondant,and design those cookies like you
stated, not everyone needs to be a college grad!
Date: July 13th, 1998 01:45:52
From: Anne Marie
e-mail: jmccollum
Subject: How much for wedding cookies?
I have done some cookies and want to know what ya'll think I should
charge for them (sorry about the southern there!). Martha Stewart
advertises a cookie cutter in the shape of a 3-tier wedding cake. She
shows these decorated in royal icing with stringwork, mini drop flowers
etc. Her cutter is huge, mine makes a cookie that is about 4 inches
tall and wide. I have been quoted by bakeries in the area prices
ranging from 50 cents to 15 dollars per cookie! If anyone has seen
these cookies (they are in her catalog and in her wedding issue of
Living each year) let me know what you think a reasonable price would
be. Also, does anyone have any idea about another (tastier) option for
decorating cookies besides color flow/royal icing? I would love
something that is not so hard and yuck! Thanks for any help - Anne
Marie
Date: July 15th, 1998 12:01:13
From: Sue at Sugarcraft
e-mail: proicer@one.net
Subject: Re: Re: how much...
Ours are 1" square and sell for 49 cents each. They are torted and have
little decoration. 36 are a little cheaper.
Check out below or in a different catagory, I know there has been
discussion on petite fours. This may help.
GOOD LUCK and HAVE FUN!
Date: July 14th, 1998 11:57:04
From: Sue at Sugarcraft
e-mail: proicer@one.net
Subject: Re: Re: thanks for the ideas
We sell cookie cutters, have you checked them out?
http://sugarcraft.com/catalog/cooky/cooky.htm
Date: July 14th, 1998 02:03:20
From: Dolores
e-mail:
Subject: Re: how much...
What you should charge depends somewhat on how you do them. If you don't
wrap with marzipan they can be considerably cheaper. And if you don't
add filling & torte they can be cheaper. Around here people charge
anywhere from $1.00-2.00 each. This seems high until you start doing
them and realize you could have made a 500.00 wedding cake in the
meantime. We no longer do them at all. We get them in frozen. They are
deliecious with filling and less than $1.00 each. Our customers are
quite happy with them and I love em.
Date: July 14th, 1998 02:09:28
From: Dolores
e-mail:
Subject: Re: WOW!!!
Hi Dee, Welcome to this board...and thanks for sharing with us so soon
too.
DC...cost of living is high there, so you probably charge much more than
I do.
I do that too - side cakes round like the wedding cake. I notice (while
cutting a cake, that people shy away from sheet cake and try to wait for
the big cake to be cut. I charge the same per serving.
Now, I need some help!! These is a baker in No. VA. called Cakes by
michael. His icing is the best I have ever eaten (mine is great, but his
is better). It is very creamy, yet firm enough to do some deco with, not
too sweet. Can anyone tell me what type icing he uses and where I can
get a recipe?
Are you certain he even makes his own? Watch and you may see buckets
or something. But that icing is like you discribed...made by Dawn Foods.
We carry it and use it. Can make roses with it without stiffening it
even. Real creamy and not so sweet tasting. We also get cream cheese
icing from them and it is the best there is. (artificial so doesn't need
refrigeration).
Date: July 14th, 1998 12:48:38
From: Anne Marie
e-mail: jmccollum@pol.net
Subject: Re: thanks for the ideas
Sue, Thanks for the hint on rolling dough out onto the cookie sheet, I
never thought of that and will definitely give it a try - Where do you
get your cooki cutters? Thanks again - Anne Marie
Date: July 14th, 1998 12:20:08
From: Laura S
e-mail: smeech@webtv.net
Subject: how much...
How much should I charge for petit fours?
Date: July 14th, 1998 12:46:35
From: Anne Marie
e-mail: jmccollum@pol.net
Subject: Re: fondant lace trims
Thanks for your input, tell me, I just saw Watson's latest ideas with
decorating petit fours with lace (I loved the butterfly shape!) and I am
curious, do you use poured fondant on the petit four, then lay a molded
piece of rolled fondant on top? And for a cookie, are you going to
simply place rolled fondant on top, because that sounds like it would
taste terrible? Finally, where do you get your cookie cutters? I spent
months trying to find good cutters (the wedding cake cutter country
kitchens sells is not properly proportioned, with the top layer of cake
being much deeper than the bottom layer)? I finally found someone who
does handmade copper cutters and I mail him my designs. Thanks again
for your help. Anne Marie
Date: July 15th, 1998 03:05:44
From: Dolores
e-mail:
Subject: Re: Re: Wedding cake on Pg 55 of 1997 yearbook
First, I don't like those pillars! The cake sways in the wind....other
than this...as is I'd get $1.25 per serving and the bride furnishes her
own flowers and pays for them separately from this price....gumpaste,
real or silk - the same. The florist sure could 'murder' this cake with
real flowers LOL
Date: July 17th, 1998 11:33:45
From: kellie
e-mail: kbcakes@aol.com
Subject: Re: Re: fondant lace trims
I have bought copper cutters from Kitchen Collection 1800 593 2436. I
did have some shippping problems and order mixup. I probable won't use
them again. Not very professional. But they are of average quality for
about 6-10 dollars each. I have decorated cookies with royal and
topped with fondant lace. Time comsuming but pretty.
Date: July 17th, 1998 02:12:21
From: Laurel
e-mail: laurelm@ibm.net
Subject: Re: Starting a cake biz
Emily,
It's seems like you're taking your first steps! I hope it all
works out for you. I'm in the process of starting my cake business now.
I've been decorating for about five years off and on. I decided to
quit my job and take care of my daughter (age 3) full time. Thankfully,
I'm able to work out of my home. I must say I'm not even a "real"
(licensed) business yet and I get more calls from people to do cakes,
and everybody knows someone else that needs a cake. I think the main
thing is to of course offer a great product and above all
customer service. I really really believe in that. I think that
attitude helps me get repeat business.
I wish you the best of luck in your endevors.
Sincerely,
Laurel McClean
Date: July 19th, 1998 09:09:22
From: Marida
e-mail: binsted@erols.com.
Subject: Re: starting a cake biz
Hi, Heather: There is a lot of feedback on this subject further down
the message board. If you don't have regular customers it is a good
idea to take your cakes to some of the local businesses or get yourself
into a bridal show. Most of the shows are costly, but after you have
done a few cakes and possiby have some fake cakes and samples to take
then a bridal show might be the answer. If you want to start a business
in your home you have to check with the local zoning authorities to see
if they allow a home-based business. A lot of us are home-based and if
you can get licensed to work out of your home that is the way to go.
You don't have the overhead and hassles of a bakery and can work your
own hours. Anyway, check out the message board as there is a lot of
discussion on the subject. All cake decorators in the business had to
start out somewhere so don't feel like you have to be like the pros when
you first start.
Date: July 19th, 1998 06:58:19
From: Heather
e-mail: HFLPAL@aol.com
Subject: starting a cake biz
I am thinking about starting a business also. I have heard it is illegal to sell cakes out of the home unless you are licensed. Who licenses you? Everyone loves my cakes, but I don't know if I am a viable commodity yet, if you know what I mean. I am definitely not in the same class as Colette Peters or Earline (sp) in Texas. I am amazed by their creativity and ability. I like the ideas of taking freebies. I thought hospitals might be a good place also. I live in Illinois right now and I am wondering if anyone out there knows of any competitions or clubs near the Chicago area. Thanks, I know this a big request.
Date: July 20th, 1998 08:16:12
From: Dolores
e-mail:
Subject: Re: starting a cake biz
My opinion...let me tell you, I have thousands of customers and only 2-3
are legal. I wouldn't make rash disisions. Be patient and see how it
goes for awhile.
Date: July 23rd, 1998 09:34:52
From: lynne
e-mail:
Subject: Re: Wedding Cake Pricing
hi fellow californite :) don't sell yourself short kid. there is
alot involved here. 1. sq tiers; 2. fondant; 3. stacked;
you say this will be your first wed cake. have you made any stacked
cakes? any fondant ones? dolores is right -- you need to make a
practice cake.
what size sqs will you be using for the wed cake? remember, for each
cake you have to roll out the fondant 6" bigger than the demention.
ie: 12" sq cake will be 3" high so you have to roll out fondant to 18"
sq. and 'flop' that over the cake w/o stretching it.
if you have not worked w/fondant this can be rough.....at least it was
for me the first time. but then it was yrs before this board and all
the information and help available :)
lynne
Date: July 23rd, 1998 09:28:54
From: Sue
e-mail: proicer@one.net
Subject: Re: Individual cakes
We charge $1.00 to $1.25 each. You should get about 12 per mix,
making the same price as for a one cake mix. Placed on a 6" doilie onto
a meat tray. Then into a 6x6 cake box. Easy to stack in a larger box.
Have FUN!
Sue at Sugarcraft, Inc.
Date: July 23rd, 1998 08:01:45
From: Dolores
e-mail: proicer@one.net
Subject: Re: Wedding Cake Pricing
I would charge $2.00 per serving. This would relieve your stress I
think, by not making it too expensive. Rolled fondant isn't so hard to
do. The icing goes on easier than buttercream really. If they use real
flowers you have it made. But I'd want to try this on about an 8 inch
cake first...just to build confidence. Try the filling too so you know
what to expect. Read our archives for lots of hints and info. Good luck.
Date: July 23rd, 1998 03:26:13
From: Nela
e-mail: nelaa@etex.net
Subject: Individual cakes
I have been asked to do 25 single serving cakes. (the Wilton singles)
They will be simply decorated. How much do you charge?
Thanks in advance. I have learned so much from ya'll.
Nela
Date: July 23rd, 1998 02:11:20
From: Patty
e-mail: plewis@chrm.com
Subject: Wedding Cake Pricing
I will be making my first wedding cake in October. The bride wants square cakes with rolled fondant. She also wants them stacked and fresh fruit (such as: cherries, clusters of grapes, wedges of kiwi, oranges, lemons, etc) on the tiers with fresh flowers intermingled in. She needs a cake for 175 people. She got a quote from a local baker (I'm is the SF Bay Area) of at least $3.00 a serving. Since it's my first wedding cake I will do it for much less but am not sure how much less. Thanks for your help.
Date: July 25th, 1998 10:08:31
From: Carolyn
e-mail: Bridal1
Subject: Re: how much for roses?
Sounds good to me, but guess it depends on where you are as far as location and what you could get. It has been awhile since I did that for anyone, but I think I used to get 25 cents a long time ago.
Date: July 26th, 1998 12:51:51
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: how much for roses?
Thats a great price for buttercream roses. I think we sell the Royal
Icing Roses for around 33 cents each. About a 1 1/4" rose.
Sue at Sugarcraft, Inc.
Date: July 25th, 1998 11:25:12
From: Beth A
e-mail: cakelady31@hotmail.com
Subject: Re: starting a cake biz
Check on regulations from your local Dept of Public Health!! Not all
areas allow baking and selling from the home. I am located in N.
Alabama, and it is illegal to bake and sell from home (the rules are
different from county to county here). There is one bakery that reports
everyone they know who isn't licensed by the state health dept, and the
health dept has shut down lots of home operations.
I began baking for friends, and the next thing I knew I had a business
going! I wanted to bake, but I didn't want to be tied down to a bakery
all the time. I live in a very rural area, so I purchased a used mobile
home, renovated it with display room, office and kitchen, (all with
equipment purchased from bakeries going out of business) and parked it
beside my home. My family and I did all the renovations ourselves, and
I have approximately $15,000 invested in my business.
I have the convenience of working at home, and having my own hours. The
health dept inspects my shop several times a year. I don't have to
worry about the health dept giving me a fine for working illegally since
I'm a licensed business.
Date: July 25th, 1998 05:19:33
From: kate
e-mail:
Subject: Re: How much for wedding cookies?
Have you tried the powdered candy fondant? It is really good, and
super easy. I got that tip from Dolores, and it's great because it
tastes good (you can flavor it a little if you want, I tried maraschino
cherry juice but it does make pink icing!), and it doesn't dry too
hard. I've wondered what it is actually made of because I would like
to make the same thing at home. Our craft store here re-packages is,
so I don't have access to the ingreds. Try it!
Date: July 25th, 1998 06:30:07
From: Torla
e-mail: gmichael@web-access.net
Subject: how much for roses?
I have a lady who wants to buy 30 roses; I charged her .35 a rose.Is
that about right?Thanks
Torla
Date: July 25th, 1998 01:43:43
From: Jackie
e-mail: nelson@redrose.net
Subject: Re: starting a cake biz
Hi Heather!
Check out the Mailbox News magazine and the American Cake Decorating
magazine...both will often list local shows and clubs- and besides, they
are FULL of great ideas and help!!
Also, I think ILL. has a fairly large ICES group....perhaps someone here
has the name of the Rep., if not... e-mail Kim Fess (ICES Rep Laison) at
Kimfess@aol.com She can give you the name of the State Representative,
who can then direct you to a local club and/or competitions.
Happy Decorating!
Jackie Nelson
ICES PA State Representative
Date: July 26th, 1998 07:07:02
From: Marida
e-mail: binsted@erols.com
Subject: Re: starting a cake biz
Heather: Beth touched on one of the problems trying to be legal. Some
jurisdictions don't have "watchdogs" and others do. I moved from a
county I lived in for over 60 years so I could be legal and be
recommended by several large hotels. In the county from which I moved
the Zoning Department would watch advertisements, etc. and move in on
people who were operating in an area where you could not be licensed.
The funny thing is that I use to work in that very Zoning Department
when I was younger so I knew how they operated. If you can go along for
awhile and not have to worry about it, try it. I did for a while until
I had hotels trying to give me their business, then we made the decision
to move. I know there are a lot of decorators in the area from which I
moved who are not licensed, but I felt better about it when my business
got larger.
Date: July 28th, 1998 12:59:07
From: Dee
e-mail: ChefNana1@aol.com
Subject: Re: Re: starting a cake biz For: BETH A.
Beth.. I am very interested in how you decorated & remodeled your used mobile home for your business. I live in So. Louisiana & mobile homes are allowed in the area I live. I have easy access to a used beautiful mobile home 14 X 80. I can have it moved right behind my house. Can you give me any advice on where to even start w/remodeling? Can you email me w/this info? Thanks for any help you can provide. That is a GREAT idea. It can be licensed alone & I won't have to worry about making any changes in my home. Dee
Date: July 27th, 1998 02:58:12
From: lynne
e-mail:
Subject: Re: extra charge for extra roses
hi dora; i have found i never use as many roses as wilton's
directions say. maybe i have heavy pressure and make them bigger :)
i sometimes add an extra $5-10 when they want icing roses on the top.
also, you might want to put a bit extra batter in the pan so the cake
bakes up w/a hump......will make it look nicer and be easier to place
all those roses.
my price per slice includes delivery and set up of cake w/in a certain
range as i cover a big area. one place i go to takes 30 minutes
driveing time, but always takes 1-2 hours set up as you have to walk
down a steep hill w/each tier :( for them i add $50 delivery fee. i
lost one cake sale because of that.
lynne
Date: July 27th, 1998 09:56:19
From: Dora
e-mail:
Subject: extra charge for extra roses
I have been asked to do the cake on the front of the new Wilton Bridal Book. It is also on page 29 "Pastoral". For those who do not have the book, it is a three tier 16 - 12- and 8 using the Garden cake stand. I will be doing 14 - 12 and 8, but using the Crystal clear divider set. It takes approx. 34 #102 and 96 #103 roses plus 102 rosebuds. I will need all of these because there will be no cake topper - just more roses!
Should I charge extra for all these roses????? I am charging a per serving price as usual, but informed the customer that it would probably be more with all the roses to do. She said that was no problem.
Also is your delivery charge included in the per serving pricing, or do you charge extra for this?
Thanks
Date: July 28th, 1998 06:06:11
From: Emily
e-mail: lkk592s@nic.smsu.edu
Subject: Wedding Cake Pricing
I would like to know a general pricing guide for wedding cakes. I live
in the midwestern area. Also, does anybody have any creative ideas for
filling a cake? Thanks a bunch.
Date: July 28th, 1998 07:15:24
From: Marida
e-mail: binsted@erols.com
Subject: Re: Wedding Cake Pricing
One of the best ways to find out what you may charge for wedding cakes
would be to contact some of your local bakeries to see what they charge
and you might try to find out what other cake decorators in your area
charge. Wedding cake prices differ depending on the area in which you
live. Some cake decorators in my area ask $4.00 to as much as $7.00 per
slice. Both prices seem high to me. We charge $2.00 per slice and have
just gone to that price since June. As to filings for your cakes there
are many commercially made by Henry & Henry and then there are mousses
which you can make yourself. Most of us have tried and true fillings
that we use. I am sure you can find recipes in the archives of this
message board.
Date: July 28th, 1998 01:39:03
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: extra charge for extra roses
I never charge extra for that cake, but if you have told her that you might and she didn't have a problem, then go for it - maybe $10 or so more and I would probably say $10 more for the top if it is covered in roses. Sometimes, I have baked a half ball pan cake to put on the top of the top cake if they want it covered with flowers for a dome like appearance. It's really a pretty easy cake to do - no dowels, etc.
I don't charge extra delivery unless I go about 30 miles from home and then I charge about $30. Otherwise, I figure that is part of my cost and I surely don't want them saying they will pick it up to save a delivery charge because I don't trust them to do that.
Date: July 29th, 1998 01:03:22
From: lynne
e-mail:
Subject: Re: Wedding Cake Pricing
cake/filling combinations:
choc w/raspberry
lemon w/raspberry
another thing i do sometimes is make 'mousse' by using canned
frostings like mango-tangerine or raspberry or peaches'n'cream and mix
1/2 and 1/2 w/non-dairy whipped topping. really yummy!!!
lynne
Date: July 29th, 1998 12:04:14
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Wedding Cake Pricing
One combo of a filling:
A thin layer of cream cheese and a thin layer of raspberry. This tastes
just like raspberry cheese cake. YUM! Or how about swirled in! YUM! YUM!
Chocolate cake with cherry filling is good.
Yellow cake with pineapple is good.
Yellow cake with raspberry is our number one combo.
Strawberry cake with strawberry filling is our number two combo.
Now you've made me hungry! Guess I'll have to go bake a CAKE!
Sue at Sugarcraft, Inc.
Date: July 29th, 1998 12:02:48
From: Carolyn
e-mail: Bridal1
Subject: Re: Wedding Cake Pricing
Hi Emily, where in the Midwest are you? I'm near Kansas City, Missouri so I am also Midwest. Most of the gals in this area get about $1.50 per serving. That is for buttercream which is mostly what I do. Others do a lot of fondant and charge $2 to $3 per serving for that, I think. I don't very often do fillings other than the buttercream between layers. Once in awhile I do raspberry filling and recently did a chocolate ganache filling in an orange pound cake which I charge $2.50 per serving for. If you are in the Midwest, I hope you plan to come to the 1999 ICES convention in Kansas City. I leave Monday for the '98 convention in St. Paul, Minnesota.
Date: July 29th, 1998 05:35:59
From: Cassy
e-mail:
Subject: Shower Cake
I am making a 2 layer 12" square cake for my cousin's shower. It is on
page 78 of the '98 yearbook. There are two bell mini-pans on top of the
square cake. It has daisies on it made out of royal icing. I'm not
sure what I should charge. Also, would it work if I used buttercream
icing for the daisies instead of royal? I'm not sure if they would hold
their shape on the side of the cake, though. Well, thanks! Any info
would help.
Date: July 29th, 1998 11:34:40
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Shower Cake
I've made lots of daisies with buttercream, but they do need to dry longer - maybe several days or a week. I don't put any meringue powder in mine, but you could and maybe make them stronger. I normally do them out of royal though so any leftovers can be kept for any length of time. Buttercream flowers have to be used much quicker or they seem to get rancid from the crisco. As for price, I don't charge for a shower or birthday type cake like I do wedding cakes. For a 12" square, I would probably charge $45 - $50 and especially since it was for a cousin.
Date: July 29th, 1998 11:17:17
From: Cassy
e-mail:
Subject: Re: Shower Cake
Thanks Lynne! The only thing is, are the daisies good to eat? I know
they're going to be pretty hard. Thanks again.
Date: July 29th, 1998 06:30:29
From: lynne
e-mail:
Subject: Re: Shower Cake
hi there; if you do try buttercream for those dasies you will have to
make it w/meringue pdwr in it and even then you will have lots of
breakage :( you really are better off making a small batch of royal.
once you have made it, use it up. make *lots* of daisies and other
flowers to keep on hand. store in a tubberware type plastic container
(of course after they are dry :)
as for price i'd get $1.25 per serving and that is about 50-60 generous
servings as i remember -- maybe more
lynne
Date: July 30th, 1998 05:38:59
From: Marianne
e-mail: momof3@mvp.net
Subject: Starting a new business
I have completely committed myself to making this a success. My dad
was a retired baker and I would love to follow in his footsteps. I
have been in business for the past 9 months, but things are going
slower than I would have hoped. I know that my cakes are good, and I
know that they're attractive so that's not the problem. I have just
recently started sending out letters to friends and families letting
them know that I've started this, but am I being impatient. How long
does it take to get thousands of customers, like Dolores stated, and
what can I expect to make from this? I would love to do wedding cakes,
I have beautiful pictures, samples, displays, will this just take
time. Help, my impatience is jumping in. I know that I'm priced
right, I've called the local bakeries and grocers, and come down by a
dollar or two from their prices. In short, I don't want to become rich
doing this but can you make money doing this?????
Date: July 30th, 1998 06:06:47
From: Marida
e-mail: binsted@erols.com
Subject: Re: Starting a new business
Marianne: Sometimes when you first get started it helps to get into a
local bridal show. They are usually pretty well advertised and a lot of
perspective brides and grooms come through. I live in the Northern
Virginia area and they have a lot of them. I don't go into bridal shows
anymore, but when I first started out I did and it was always well worth
it. Not knowing where you live, it is hard t figure out if you are near
hotels and reception sites. If you are, you might try contacting some
of them, taking them a cake and show some pictures of your work. I live
near Dulles Airport and there are a lot of hotels near me and we are
recommended by most of them.
Date: July 31st, 1998 01:00:07
From: lynne
e-mail:
Subject: Re: Starting a new business
marianne; nice to see you here. always enjoy a new 'face' :)
i hope you have been reading the board for awhile. you will see that
this is probably the most frequently asked ?. if you can, read all the
posts and get into the archives. there is much information to help you.
lynne
Date: July 31st, 1998 01:09:49
From: lynne
e-mail:
Subject: Re: Character cakes
hi amanda;
as i said to marianne in the post just below you, there is a wealth of
information to be gleaned if you can take the time to read the archives
and all the messages still up on the board.
prices vary a whole lot. i am in calif. just a couple hrs drive south
of me they get almost twice what i get for 1/4 and 1/2 sheets.
one of the best ways to decide how much you should charge is to call or
go into your local bakeries and pretent you want to buy one. if you
can go in you will be able to see their work and compare what you would
do for the price they charge. be sure you are comparing apples and
apples tho......:) do they give filling or charge extra? if extra you
make it standard for the same money as their basic price. get the
picture?
lynne
Date: July 30th, 1998 05:47:30
From: Amanda
e-mail:
Subject: Character cakes
I'm a beginning decorator and I was wondering how much you normally
charge for a character cake? Also, do you charge birthday cakes and
shower cakes by the slice? I would really appreciate any information.
Thanks.
Date: July 30th, 1998 08:02:17
From: Dolores
e-mail:
Subject: Re: Starting a new business
You should be more patient. It takes a few years to become a real good
cake decorator. And if you get to busy too fast you'll get 'burn-out' I
think I noticed (working at home then) that I got busy after 5 years or
so, maybe a little before. It was SO gradual for me since I didn't do
much in the way of advertising at all. My friends told everyone. First I
did a cake a month, then one a week, then 1 a day...after 3-5 years. I
think I did a wedding cake about my third year. By 12-14 years I was
doing as many wedding cakes as 8 on a single weekend. Thats too much!
Watch the prices. You'll get just as busy if you are a bit higher than
bakers because your cakes are more special. Always be higher. Your type
of customer is looking for taste and quality. Otherwise they'd just stop
at the convenient local bakery. People WANT quality over price now days.
Date: July 30th, 1998 07:56:55
From: Dolores
e-mail:
Subject: Re: Character cakes
We charge around $20.00. But I have a shop. If it costs you $5.00 to
make the cake (including the mix, eggs, box, etc) and you get $15.00 out
of it, thats not bad profit at all.
The more detailed the cake, the more we charge. I only charge by the
slice on wedding cakes. We have a base price decorated. Then if they
want 'extras' we add to that price. Plastics cost what they cost retail.
Date: July 30th, 1998 07:49:28
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Shower Cake
When I hae a lot of daisies to make, I usually make them out of gum
paste because it is so much faster to do it that way. When I make the
center I just press a small flat piece into the center of the daisy and
use a small piece of screen to press the marks for a daisy onto that
flat piece.
Date: July 31st, 1998 11:46:00
From: Jennifer Sullivan
e-mail: gigimama@aol.com
Subject: Re: cake slices - wedding/birthday
My guideline is 12-15 servings per mix, leaning towards larger servings for parties without alot of other foods and no other desserts, and smaller serving sizes for weddings and other parties with lots of food and/or other desserts. For example, an 8" round, 2-layer cake uses one mix, so serves 12-15. A 10" round, 2-layer, or 11x15 sheet each use 2 mixes, and serve 24-30.
Date: July 31st, 1998 11:57:36
From: Carolyn
e-mail: Bridal1
Subject: Re: Surprise Birthday Cake
Yeah, go for the tiered one - more impressive, I think. You could still incorporate the golf theme on the front satellite cake or maybe a small sheet cake in front like a golf range or something. Good luck and hope the business really gets going for you!
Date: July 31st, 1998 11:37:01
From: Patti Carter
e-mail: carterpr@thenuthouse.com
Subject: cake slices - wedding/birthday
Could someone please tell me how many slices of cake you get from the
different size pans - for a birthday cake? I know the slice size is
bigger, but not sure of the measurement. Know I saw it here somewhere,
and thought i saved it - but can't find the info now. Thank you.
Date: July 31st, 1998 10:12:48
From: Marianne
e-mail: momof3@mvp.net
Subject: Surprise Birthday Cake
I was just asked to make a cake for the pastor of our church for a
surprise birthday party in a week. It will be held along with a
church/meeting type dinner for the entire congregation!!!! And they're
serving my cake!!! I'm so excited. I've made a couple of other large
cakes for the church but for smaller amounts, and they have been quite
successful. So this should be a very good way to advertise. The cake
should be for about 200, any ideas for a real knock out cake. I know
our pastor loves golf and he is a wonderful friend. I was thinking of
making a 3 tier cake on pillars with several small 8 inch satellite
cakes so that I could offer a lot of my different fillings. Decorated
with sparklers, ribbon streamers, and sprinkle confetti all over, very
festive. I've already done other plain sheet cakes for this crowd, but
a golf theme would also be cute and I could put golf flags on top
designating what filling is underneath, it would probably have to
consist of 4 -1/2 sheets. What do the "expert's" think would be a
better showing. I do love the look of the tier cakes.
Date: July 31st, 1998 10:01:57
From: Marianne
e-mail: momof3@mvp.net
Subject: Re: Character cakes
It looks like we're in the same boat, Amanda. It seems like there is
so much to learn. That's all I do is make up samples and displays and
take pictures of them, and it never fails that someone comes and wants
to order something that still stumps me. I personally try and stay
away from the character cakes. For one thing, I don't have the room to
store all of the different pans, and I would like my business to be
more unique by offering more tier type cakes for all occasions. Hope
your business is a success.
Date: July 31st, 1998 08:16:55
From: Sue
e-mail: proicer@one.net
Subject: Re: Starting a new business
I don't know if the following will help, but you might give some of it a
try.
Try giving a few cakes away at first, to let people sample them, find
out how good they are and how creative you are.
Start with a free cake at your favorite hair salon. Ask the owner if
she'd mind. Provide paper plates, napkins and forks. Maybe score the
cake with a pretty rosebud/leaf on each piece OR maybe copy the way the
salon writes their name. Include your cards!
OR put a poster with tear off names on bulletin boards at
Laundromats, corner stores, sometimes Kmart (department stores),
anywhere where women come.
You might try a small restaurant. A 7" single layer with a flower in
the middle might work. Offer them 4-6 for their freezer.
Try your local school too. I do our High School sport banquet cakes.
Usually they order 3 full sheet cake and I only charge them for 2. But
my children do attend the school so I feel like I'm doing my part for
our community.
Also try donut shops. I work with a local donut shop. I give her a
discount, deliver to the donut shop and all they have to do is call in
the order to me and give to the customer the cake. This seems best for
me since I have a full time job with mom.
Be careful if you advertise in the newspaper. I worked for our local
phone company and there was one person that went through the newspaper
daily to check for residential private users advertising their numbers
for business. They only phoned them and explained if they wanted to
advertise their phone numbers they would have to pay business rates.
Also keep your neighbors happy, they can make or break you. If you need
business advise mom has a great book. $6.99
GOOD LUCK and HAPPY DECORATING!
Sue at Sugarcraft, Inc.
Date: July 31st, 1998 09:26:29
From: Marianne
e-mail: momof3@mvp.net
Subject: Re: Re: Starting a new business
Thanks to all that responded to my letter, I suppose that I'm doing
just fine right now then. I am lucky enough to be located right in the
middle of about 6 schools so I have been taking a 1/2 sheet to one
school a month and during the school year that worked out very well. I
have very good connections with the local high school, and donate a
$100 "cake" certificate at the high school marching bands two craft
fairs and in exchange they allow me to set up my display cakes, books,
etc. in order to advertise free. I've gotten many inquiries from the
craft fairs. I've now also decided to go into wedding florals and
wedding cake tops, since I really also enjoy that work, and I think
shower and wedding cakes are just beautiful with a small silk bouquet
on top. I'm very impressed with your selection, Dolores, and I will
probably just start buying my supplies through you instead of the local
place. It's right down the street but the owner has suddenly become a
little unfriendly since a couple of the gradeschools gave me their
graduation order instead of her. How long does it take to receive
merchandise from Sugarcraft? I'm am also in the process of setting up
a charge card, for my business only to make it easier for me to buy my
supplies over the phone, etc. since I do still have a full time job
which makes it hard to pick up my supplies in the evening. I'm hoping
to be able to quit this job and do cakes and florals strictly, but
planned on it taking a good 2-3 years. I just enjoy making the cakes
sooooo much that I get impatient. And continuously making up dummy
cakes gets expensive, wasting the icing. I do take pictures of each of
them though, and feel that they will help to sell cakes. Thanks again.
Date: July 31st, 1998 09:33:06
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: Starting a new business
I know exactly how you feel! I also started my own home business about 9 months ago, and it has taken longer to build up business than I expected. And to top it off, my husband got a new job, so we just moved to another state and I have to start all over again! I was just starting to get a steady flow of business when we left. I had an average of 4 special occasion cakes a month, and did my first large tiered cake, plus had to turn down orders for two more large (over 100) cakes because of the move. It does take some time, especially if you're an unlicensed home business like me, and have to rely soley on word of mouth. Also you really have to create your own market. People are so used to having to settle for mass-produced, unoriginal sheet cakes that they have no idea what quality work is and what all the possiblities are. So people really have to see and taste a few of your cakes before they realize that's what they really want. One problem too is that people generally don't plan ahead for most occasions, so end up running out for a supermarket cake at the last minute. I've also found most people are very cheap for kids birthdays, most of my cakes have been for adult occasions and holidays. Just be patient, and if you need to pick up some extra money in the meantime, consider becoming a Wilton instructor; that's what I'm looking into right now. Good Luck!