costing for a friend's dessert party

Discussion in 'Professional Catering' started by petitetreats, May 31, 2015.

  1. petitetreats

    petitetreats

    Messages:
    27
    Likes Received:
    11
    Exp:
    Just Graduated From Culinary School
    Hello,

    I have recently graduated from a Culinary Arts program at a local Community College with Chef/Instructors from the CIA. Great program and I did very well graduating with Highest Honors  but now I am out in the real world with a first real job...and I think I know what I should charge but I am also afraid of loosing a friend if I charge her too much! She just needs cupcakes and brownies for 25 people plus a fondant cake for her mom's 70th Anniversary! They are 2 separate functions on 2 separate days. I am making Vanilla cupcakes with a Strawberry French Buttercream and a Lemon cupcake with Lemon Buttercream frosting. The brownies are fudge brownies scented with raspberry. This event is for 25 people. I thought I would add some chocolate covered strawberries to add some color and speak to the season. I was thinking I should charge for the product cost naturally and then add $15.00 per hour for my labor.

    Where the cake is concerned I am going to make a small tiered warm milk cake with chocolate buttercream between layers that have been slathered with simple syrup, then the cake will be crumb coated with the buttercream, then fondant covered with gum paste flowers and doves as decorations. The cost of this could go as high as $150 but I am afraid she will not want to pay $150 for a 6 inch cake...I would not blame her. She is a good friend and we share similar tastes for good food and wine and she lives a very comfortable life style. Can you help me?

    petitetreats.
     
  2. chefboyog

    chefboyog

    Messages:
    475
    Likes Received:
    21
    Exp:
    Professional Chef
    Pretty sure this was answered yesterday.

    Just give the cake to your good friend then. Your not a bakery, don't try to be, unless you want to.

    1 dollar, final answer

    Congrats on passing school!

    Now what was the question?
     
    flipflopgirl likes this.
  3. petitetreats

    petitetreats

    Messages:
    27
    Likes Received:
    11
    Exp:
    Just Graduated From Culinary School
    She REFUSES to allow me to do it just for cost. She insists upon paying me my labor and product charges. And you did not answer my question yesterday because I never knew this site existed until today! Thank you for your kind and thoughtful reply. Funny but I thought this was supposed to be a great place to go for help.....
     
  4. chefboyog

    chefboyog

    Messages:
    475
    Likes Received:
    21
    Exp:
    Professional Chef
    Haha your welcome and it is. Sorry if I was too short with you. Take her money then. Hows 29$ sound to you. Truky it is a hard question to answer. You dont need to learn food costing. You need to know what is socially acceptable in YOUR friend circle.

    You asked. i was being thiughtful when J suggested you givenit. And it WAS answered yesterday. There is a search button.

    Do you need to know anything else about costing I asked a serious question? What do YOU charge an hour? Kind if hard for us to answer that. What do you think I charge, does it matter? It is the same for you? Charge the 15 + cost. What is the question? The only question I saw is" can you help me". Answer is yes.

    Good luck and please don't take this as negative its just free advice! Take a compliment! Haha!

    Mmmmm chocolate.

    And heres more info than you need;

    Food costs + rentals/supplies + variable costs + fixed costs + helper labor + your labor (including shopping, planning,
    prep, etc) + profit divided by # people == $$ per person.
    Then adjust as needed for local market!

    Got this from another thread here by searching.

    Smiley.
     
  5. panini

    panini

    Messages:
    5,168
    Likes Received:
    283
    Exp:
    Owner/Operator
    Well, considering you're not even an apprentice yet, and apprentices usually don't make squat. I would charge her squat/img/vbsmilies/smilies/biggrin.gif

    How can a 6 inch cake possibly cost $ 150.00. Bouchon Bakery in Beverly Hills is only 125.00 and that's delivered in a Lamborghini.
     
  6. flipflopgirl

    flipflopgirl

    Messages:
    4,470
    Likes Received:
    416
    Exp:
    Retired Hospitality
    I think @chefboyOG  was trying to convey the fact that there are manymany threads dealing with pricing.

    In fact there was one started yesterday..... 
    Thread: Desert Bar....
     

    As you progress in your career you will receive many answers to your questions that the general population would consider abrasive.

    Most are not meant to sound mean just the way we talk on the fly ;-)
     
     Keep coming back and interacting with the community....and you too will sound like a smartie pants lol.

    Welcome!

    mimi
     
    Last edited: May 31, 2015
  7. panini

    panini

    Messages:
    5,168
    Likes Received:
    283
    Exp:
    Owner/Operator
    @petitetreats  ,

       I apologise for my post. Like others, I thought your post was a ditto from yesterday. This is the right place to come. Searching older posts can sometimes give you answers

    to your questions or thoughts. With that said, you will probably be buying more ingredients than you will use. I would just pass along the food cost as payment and use the job

    as experience. Your friend doesn't have to know. If she enjoys a comfortable life style then you'll probably pick up some business from exposure to her friends.
     
  8. petitetreats

    petitetreats

    Messages:
    27
    Likes Received:
    11
    Exp:
    Just Graduated From Culinary School
    1) I don't own a Lamborghini but my painter does. I will deliver the desserts using my Mercedes and butter in NYC costs 3.99 a pound. I use 2 lbs. for the Butercream alone and if I use Kerry or Presidente butter, the cost is much higher!
    2) I was told by my mother that if you don't have time to speak nicely and politely then don't answer the phone at all, that should hold tried today with email and threads!
    3) I am 68 years old, have been baking since I wax 6 yrs old, have hosted countless dinners, fundraisers and worked as a Pan Am flight attendant and Purser for 12yrs after graduation with a BS degree in Education. Then after all my guests asking for my recipes I author a cookbook, self published and needed additional runs. Then I attended Culinary School. I am JUST now learning how to use posts! I am JUST learning how to navigate your website. Give me a break!
    4) If I go to a patissiere in Greenwich CT I will easily pay $1.75 for a mini cupcake And I'll bet that they have additives in product! I use top of the line ing.
    5) Have you ever made hand made flowers with gum paste? If so you know how long it takes to form even one flower. And the small cake will display at least 8 flowers and leaves, along with 2 turtle doves. It took 2hrs just to make the cakes,it wil have 6 layers, 2hrs for buttercream production and icing, then white chocolate fondant will be added to the cake (the board the cake sits upon will also be covered in fondant)
    The white fondant eill ne tinted Ivory white. Then decoations added finally. All in all approx.9 to 10 hrs of work.
     
  9. petitetreats

    petitetreats

    Messages:
    27
    Likes Received:
    11
    Exp:
    Just Graduated From Culinary School
    I am grateful for your clarifications and apologies, certainly not requested but nonetheless appreciated and thank you for your help.
     
  10. canele

    canele

    Messages:
    150
    Likes Received:
    13
    Exp:
    Professional Pastry Chef
    ill be the first to admit it.... i HATE when friends ask me to do things for them. Its a rock and a hard place. If people are looking for a deal, something cheap... please fell free to go to safeway, walmart or costco and get everything you want as cheap as you can.

    If you are planning on making enough for each person.... 2 cupcakes...1 vanilla, 1 lemon, a brownie and a chocolate covered strawberry.....  $15 per person.

    Ask her what she would want to spend on said 6 inch cake...and go from there. If she wants to go cheap.... decorate it cheap.
     
  11. panini

    panini

    Messages:
    5,168
    Likes Received:
    283
    Exp:
    Owner/Operator
    ouch. Never had the privilege of making flowers with gum paste. Too old, wasn't around.
     
    Last edited: Jun 1, 2015
  12. canele

    canele

    Messages:
    150
    Likes Received:
    13
    Exp:
    Professional Pastry Chef
    its a pain in the sugared ass!  
     
  13. panini

    panini

    Messages:
    5,168
    Likes Received:
    283
    Exp:
    Owner/Operator
    I can imagine. Back in our time it was a pain in the hands

    [​IMG]
     
  14. petitetreats

    petitetreats

    Messages:
    27
    Likes Received:
    11
    Exp:
    Just Graduated From Culinary School
    Gorgeous sugar work!
     
  15. canele

    canele

    Messages:
    150
    Likes Received:
    13
    Exp:
    Professional Pastry Chef
    ok..ill admit i like sugar work better then gum paste.... but still it is pain in the sugared ass. lol.
     
  16. petitetreats

    petitetreats

    Messages:
    27
    Likes Received:
    11
    Exp:
    Just Graduated From Culinary School
    Yes it is a pain in the sugared a--!  But the rewards are great!
     
  17. petitetreats

    petitetreats

    Messages:
    27
    Likes Received:
    11
    Exp:
    Just Graduated From Culinary School
    Canelle, great suggestion..thank you!
     
  18. canele

    canele

    Messages:
    150
    Likes Received:
    13
    Exp:
    Professional Pastry Chef
    instead of doing the gum paste.... why not use fresh orchids? Much less work, not to expensive.... and very impressive.
     
    Last edited: Jun 1, 2015
  19. petitetreats

    petitetreats

    Messages:
    27
    Likes Received:
    11
    Exp:
    Just Graduated From Culinary School
    I always think it is "cheating" to put a real flower on however God's work is so much better than mine! Good idea however I have to drive this up to Albany NY 2 days before the anniversary party so I am afraid of the orchids not travelling well Canele, what do you think?
     
  20. canele

    canele

    Messages:
    150
    Likes Received:
    13
    Exp:
    Professional Pastry Chef
    I always think it is cheating when a friends use that friendship....to go cheap on you.  Flowers are not cheap... and a whole lot less when trying to stay on budget. Ask her what she would prefer.... pay you what you would charge someone who is not a friend... or fresh flowers :)

    orchids travel GREAT... and they hold up for a very long time. They are my go to flower for cakes. If you get them cut the you can have them put little vile's of water on each stem. The other option is to find a source there in Albany for your flowers. An entire cake covered in edible pansy is ....beautiful. I source mine from by produce supplier but it is possible to order them from an upscale grocer or florist. I would get three boxes so you have enough to pick and choose from.

    Find out what flowers your friends mom used in her bouquet...and use them (if they are not poisonous!) Find out what colors she used...and wrap the cake in silk ribbon of the same color.....

    the 70th is the "platinum"   anniversary..... you can silver leaf the cake. Leaf has taken a huge jump in price.... but it is quite impressive. Then you would have no need to worry about flowers, fresh or paste.