First up: Uh-Oh...the cake that you FINALLY tried to price correctly took you TEN hours, and you estimated that it would take you only THREE hours! So how do you deal with it when you got your cost estimate completely wrong?
Secondly, how do you raise your prices so that you do not get the dreaded "cheap cake lady" label? NOBODY wants to be thought of as the cheap cake lady, so how do we avoid it?
If you're interested in joining us at our business class, where we teach you all about pricing (including how to actually price a cake all the way down to one bit of flour!) then click here: www.bizbakeontour.com