I'm looking into starting a cake business on the side. I've always loved making cakes and have sold a few in the past but never did anything official.
I'm at the point where I'd like to do a "soft opening" or trial to see if this is something I'd really like to do. My main questions are in regards to pricing. My area varies on prices for 6" – 8" round cakes (3-4 layers) I've seen $75 – $180. I've added some pictures of what I've done recently and would like some options as to what prices would be considered fair. I've done a handful more including a 2 layer wedding cake (I'm hoping to get my hands on a photo of it soon!), tons of cupcakes, and cake pops. I lost a lot of my photos when I cancelled my facebook account a few years ago.
I'm no professional and have learned a lot since I've made a few of these cakes but constructive feedback is always appreciated. Thank you in advanced!
Cake details:
1: 6" round, 3 layers, white velvet cake filled with ermine frosting, decorated with vanilla buttercream (2024)
2: 8" round, 4 layers, white velvet cake, ermine frosting (2024)
3: 8" round, 4 layers, vanilla cake, vanilla buttercream (2024)
4: 13×19 sheetcake, chocolate cake, chocolate frosting (2016)
5: 6" round, 3 layers, vanilla cake, traditional buttercream (2024)
6: 8" round, 4 layers, funfetti cake, strawberry curd, vanilla buttercream (2023)
7: raspberry cream cheese cupcakes, with cream cheese frosting (2023)
8: 6" round smash cake, 3 layers, vanilla buttercream (2022)
9: 8" round, 4 layers, vanilla cake, vanilla buttercream (2022)
10: 6" round smash cake, vanilla cake, 2 layers, vanilla buttercream, topped with strawberries (2021)
11: 8" round, 4 layers, vanilla cake, strawberry curd, vanilla buttercream (2021)
by jimmythegiraffe
24 Comments
They’re beautiful, but the details and base still need work. If someone is going to pay that much for a cake, it needs to at least be clean and smooth.
You need to break down your competition much more
Like price per size, per detail amount, per custom filling or frosting
And overall skill level comparison.
Then look at the cost details of your ingredients and how much time you spend . Then come back and post and you’ll have a much clearer picture of what options are.
I think you need to ask yourself a few important questions about the kind of shop or bussiness you’d like to open:
1. What kind of bussiness will it be? A physical store, or online order and pick-up deal? A themed cake shop, general cake shop, or customized cakes?
2. Logistics: Gathering supplies and ingredients enough to enable a steady flow of work without having to worry too much about running low on baking supplies. The time estimated it would take for you to prepare each kind of cake you’d be making. Number of employees (or if this is a one-person show).
3. I think you can think of costs determining the amount of money spent on ingredients ( that means breaking down the amount individual ingredients, heating, waiting, decorating, and general physical work are worth and creating a price the properly rewards those efforts and can help to cover the costs of any failures). I think if you break down how much it really costs you to make your individual cakes, you will be able to come to a more appropriate price for that cake. It may come out to be higher or lower than the amounts you find in your area, but I think it needs to fit your needs and ability to produce and sustain yourself and even grow in your work.
What I’ve just said is kind of overwhelming at first glance, but every pursuit such as this is a series of small steps. These are the questions you need to ask yourself because your cakes appear to be very professional and anyone would be glad to have the chance to have one
Is this going to be a home business? If you go that route (like I did) you may have to change up some of your recipes because home-based businesses (cottage food operations) cannot use certain ingredients, and it varies from place to place. Just as an example, you have listed here one with fresh strawberry and strawberry curd. In California, where I am located, that would not be allowed by a home based baker. I can’t even use fresh persimmons in my crumbles because the pH of some persimmons might be over 4.5, which isn’t allowed. So I need to freeze dry them before use. I’d definitely look into what your state allows because in some places you can’t even use butter in buttercream, it has to be shortening. If you’re in California and want to DM for more info please do 🙂
I would say that they all look great and there is a lot of skill you have got here. But there does seem to be some inconsistency in there. Of course I’m not sure on the timeframes of these or the orders. The inconsistency could just be them not in order from old to newest.
So my suggestion would just be to make sure you can do the same things the same way each time. That will be the most important thing for both your time and customer satisfaction.
In case you didn’t know, baby’s breath is toxic and shouldn’t be on top of, inside, or touching food. Especially for a business to do so. It can cause mild vomiting and diarrhea.
I wouldn’t do it in general, but especially as a business not only as a safety practice but also because people can associate your cakes with giving them mild GI issues. It’s not worth the risk.
one of the more important things when to consider: what makes your cakes special? like what can you provide that others can’t? Is your specialty in your decorations, your flavor combos, your availability? I’ve seen so many home bakeries in my area fail just because there’s too many options so people just go with what’s convenient. if Becky, Jane, and Mary are all home bakers and they all specialize in decorated three tier cakes, what makes you choose one over the other? there needs to be a niche in the market that you’re filling. maybe you choose Becky because she’ll deliver her cake. maybe you choose Jane because she has a flavor combo the others don’t. maybe you’ll choose Mary for her decorations. There needs to be a reason that you can capitalize on that makes you a better choice than someone else, or a professional bakery.
also because I read the comments about price: I know in my area, people choose home bakers because they’re usually equally as good as commercial but much cheaper. you don’t want to outprice your market. if I’m paying $100 for a relatively small cake, I want that cake to be *perfection*.
I’d probably lower the prices a bit until you get some more practice in. Some of the pictures have messy cake boards and uneven frosting. The cupcakes with the paper toppers definitely should be a low price, since that’s more on par with what can be grabbed at a grocery store. You definitely have talent though! More time and practice will really shape things up
I don’t know a damn thing about the cake business, but as a layperson in this area, I just wanted to say that I would definitely pay a little less for a cake like yours that might not be perfectly smooth but still looks really good and be happier than I would’ve been paying more for a perfectly smooth cake. Best of luck!
That naked cake is so pretty!
Check out Sweet Dreams Bake Shoppe and Karolyn’s Kakes on youtube. They have some really good videos about running an at-home cake business that can help you out!
Truth is, your cakes don’t have to be immaculate to be sellable. People buying cakes are buying them because they don’t want to make them and most would never be able to make a cake that looks and tastes as good as yours. You’ll be able to charge higher prices for smoother icing, but people will still buy and enjoy a cake that isn’t *perfectly* smooth. My sister’s wedding cake had the little divets from the icing smoother not going smoothly over the layers, and no one complained (okay, my boyfriend’s parents did but that’s because they love my cakes more).
For the most part, only you and other bakers/cake decorators will notice this kind of stuff. So I wouldn’t sweat it if you want to start selling, especially since you want to start small. Just price your goods accordingly. Generally, home bakers have to charge a bit more than bakeries, so look at what home bakers are charging in your area instead of what bakeries are charging. Take into account the flavors, fillings, frostings, decorations, etc. when comparing to what you offer. You really need to compare pricing in your area because it varies so much.
I say go for it. Your cakes look worth buying. Start at a mid-low price point and increase your prices as you get more business/your skills improve. I am of the opinion that decorations should be edible (except for a cake topper), so that would be my main critique. But check those channels out because they give good advice.
I’m a business coach – and my number one question is always what are you going to do to give you the cashflow to make it sustainable? Don’t know what that is?? Write a business plan to figure that out.
The second is … if your business idea is new have you thought about working in an established business in the same area for a while to learn the ropes but also figure out if it’s what you really want to do.
How are you going to avoid common allergens? How will you prepare your cakes safely without contamination?
off topic but can you post the back of the princess one ? i’d love a cake like that and, if you don’t mind, i’d love to use your pics as reference
I like your aesthetic, the naked cake with the pansies is really nice and simple. But i also agree with the general consensus that smoothness is lacking, also in the script on the chocolate sheet cake. It seems to me like you may not even want to bother with those because they’re so easy for people to get anywhere else. But your custom layer cakes are getting somewhere. Hat’s off to you. I’ve considered opening a bbq joint, but i’d never try to bake cakes for the public, it’s just so much work! And if you think people are mean here where you asked for criticism… just wait until people are paying you money.
No advice but I’m rooting for you.
They look sloppy, I wouldn’t pay anywhere close to $75 for one.
Don’t get high on your own supply.
I love all of them besides the bluey one. I’m not sure how to describe it but something is messed up about the blue part of the cake. The line are not very clean. The top is beautiful though.
Could you work with fondant? For a cleaner look?
I need to learn decorating tips from you. These are works of art.
Baby’s breath is toxic.
Your cakes are nice. Script needs work.
Good luck!!! 🍀