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Linda...re: pricing guidelines...read more...

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Hi Linda.
I didn't mean to "go on and on" in my last message, but I'm Italian...so what can I say....
Anyway, before I started selling - I "costed out" each of my recipes...and you have to include your time too!! some recipes, obviously, are easier to prepare than others.. but I found that on all my "mini" cakes..it was cost effective (and a nice profit)...to charge $1.00 each...however, that was about 6-7 years ago, and I shopped a lot at discount stores, and bought cake mix by the case on occassion..
One thing I didn't mention the other day about "miniature" cakes is...
1. buy the really cheap generic baggies...
2. use baggies on your hands when you are handling the food...people appreciate
this!!
3. Invest in some "variety" pans...
Mini "bundt" pans (I made lemon poundcakes) and they were adorable.
Bought both aluminum and "no stick" mini bread pans (prefer the non-stick)
4. Post a board in large letters with your prices...people don't like to ask..
5. Use a conversation-grabber ie: (I bought a HUGE jar of jumbo dills at Sam's
Club, (charge about triple my cost), and people always had a comment about
pickles on a baked goods table...(p.s. I sold a lot of pickles to "dieters"
6. Go to the "yardage" store and buy some really wide cloth (can be cheap),
and put this on your table...
7. Always always always have enough change and one-dollar bills.

Are you sick of me yet??? I am...!!!!
Any more advice you need....will be gladly given...
Your fellow baker
Terri



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