re: How to price your cakes.

I agree that pricing by the serving is the best way, it makes it simple and quick to come up with a price for someone. Years ago the rule of thumb was to take the cost of all your ingredients, take that number and times it by 3 and that would be the cost.

There is more to cake than people realize. The water you use to clean and wash up, the hydro, the gas in your car to pick up ingredients and deliver the cake, and for the stove (I cook with natural gas), the parchment paper to line your pans, the soap and other cleaners to clean up, paper towels, your time, the tools.

Don’t sell yourself short. And remember price your cakes to come out ahead and not short. The area you live in will also have a bearing on your prices.

Good luck, there is lot’s to think about.