Kendra Hicks ...
I price everything per serving based on the Wilton Party Chart and the Wilton Wedding Chart. When a potential client approaches about a cake, I ask them how many guests they’ll be serving so I can give them an estimate on price. I try to come as close to the actual number of servings they’ll need without going under, however, I price my cakes based on the actual servings a cake yields versus the amount they need. After the initial estimate, one of two things happens: I never hear from them again or they’re ready to book. Whatever you do, don’t feel guilty! Been there, done that and I’m so over it. If you don’t value your own work then why would anyone else? If they just want a cake then they can go to the supermarket. They’re getting a work of art, a centerpiece, and dessert made by you so you should charge accordingly. Good luck!
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