Would you Prefer To Listen?
1.Charging Per Inch
I did a little experiment with a previous wedding cake that I made. This cake was a four tier cake comprising of a 4″, a 6″ and 8″ and a 10″ cake. So that would be 28″ of cake in total.
If I charge £10 per inch, then the price of the cake would be £280. What I actually charged was £400 based upon ingredients/consumables, oven usage, time and hourly rate. So that would have been a loss of £120 for that order, if I’d have charged per inch. Now that is massive, isn’t it?
Obviously, that is quite an extreme example. But even if it’s a £5 or £10 pound loss per order, that all adds up and will eat away at your profit.
2.Charging Per Serving
3. Costs x 3
4. Asking Other Cake Makers What To Charge
5. People Won’t Pay That In My Area
6. Charging Friends and Family