POINTS TO PONDER

the next time u have customers complaining about your cupcakes pricing:

"I have read that a good way to price cakes is to charge for the cost of ingredients times 2 (or 3).We firmly believe that the "ingredients times 2 or 3" method of pricing is arbitrary and not rooted in any kind of business theory. In our experience, this method results in grossly underpricing your product. The cost of the cake lies not in the ingredients, but in the labor invested."

http://www.cakeboss.com/PricingGuideline.aspx

nothing personal though, just thought that this will be a good point to ponder for all cupcakers, cake makers and decorators, like you and me! Thanks kak fiza (Chiquecakes).