Contact

Hey! Do you have cake decorating or baking question?– go ahead and comment and I’d be happy to help or go to my facebook fan page here

If you are interested in a cake? Email me at TheCakeEccentric@gmail.com I serve the Westchester and Metropolitan Areas, and on occasion the capital region in upstate New York with custom and designer cakes, as well as cupcakes, and edible favors.

Pricing:

All my cakes are baked 100% from scratch, and I aim to use all fresh and organic ingredients whenever possible. All my work is custom and begins at $6 a slice. Prices are bases on intricacy of the design, and size of the cake.

Thanks!

Ella

9 Comments Add your own

1. Simar El Nounou | April 19, 2011 at 5:16 pm

Hello there,
I bypassed your website and thought you might be interested in my Custom made cake toppers check it out http://www.minimecity.com
or on facebook MiniMeCityCom
Regards,
Simar

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2. PAMELA | May 5, 2011 at 8:19 pm

Hello, My name is Pamela and I am starting my own cake decorating business here in Toronto, Canada. I am a bit confused in how I should be charging cakes, for example: should I charge my cakes by the pounds, by KG, by the amount of time it takes for me to finish a cake, for example it a cake take me 15 hours to make, should I charge by the quality of my work..please help I am new in starting and I would really apreciate any tip given, I have shopped around at different bakeries here in toronto and they all give me different prices,call me stupid lol, but I’m stuck, same thing for cupcakes, cake pops, cookies, mini cakes, cookie pops, mini cup cakes.. should those have a seperate price per piece or by set of half dozen, dozen ect… thanks very much for you time hope to have an answer soon.

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- 3. Ella | June 2, 2011 at 11:20 am
  
  Hi Pamela,
  So in the world of cakes, prices are usually set by the slice. This gets tricky when you look at cutting charts like these here you’ll find the way a cake is sliced is different from wedding cakes- to party cakes. Wedding cakes always cost more and you’ll see the slices are 1/2 the size of a party cake, therefore there the price would be doubled. This usually is because of 2 basic factors the top tier is not included in the slicing, and you usually include a tasting for a wedding cake– some bakeries actually charge extra for the tasting– or at least a non refundable deposit. I usually estimate how many slices a cake will render in the middle of the party / wedding cake charts.
  So to price your work– look at what you are doing– is this job going to call for 12 hours or 20? and set a base price of say $4.00 a slice for basic work– not too intricate. Go up to $4.75 for fondant, and then up higher for really fancy stuff (I don’t know the cost of living in Toronto– so maybe $4.00 is a low estimate for what people might pay for a cake but you get the idea.) The more you bake the more you will be able to judge whats fair for you and your customer– it should include your ingredients and enough compensation to cover how many hours it took you do accomplish a cake. Ask yourself how much you’d like to make an hour– Yeah I know I want a million dollars/ hour too… Also be as unbiast about your work s you can for someone starting out– and I still include myself in this category be fair about your ability level.
  
  For cupcakes, cake pops, cookies, brownies, and small cakes– pay a visit to a couple bakeries and get a menu. You should never completely low ball your competition– just isn’t nice and you’ll find that you aren’t paying yourself fairly. And so what if your prices are a little higher than a bakery– all of us are customers in different industries– you might agree though everyone wants a bargin– higher prices also indicate quality so don’t be too hasty to be cheap.
  Hope this helps.
  Ella
  
  Reply
4. Esther | June 1, 2011 at 9:54 am

Hi Ella -
I am a huge fan of your blog/work, and I love trying out some of your recipes and ideas. I live in New York as well, and I was wondering if there are any good specialty stores in the city that you recommend. I have gotten most of my things from Michael’s and local craft stores, but I know that Manhattan must have some good places for specialty baking.
Thanks a lot!
~Esther

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- 5. Ella | June 2, 2011 at 11:26 am
  
  Hi Esther, Thanks for stopping in. There are 2 places I can recommend in the city for cake decorating supplies. The first is JB Prince– Its not huge, doesn’t have store front– rather is on the 8th floor of a building but they do ship. They are located on E 31st St. They have a lot for a small store. JBPrince.com. They other place I would recommend– but can’t say that I’ve been there is NY Cakes. I’ve heard great things, but have never gotten there as they close at 6pm–Yikes!. Check out their website too NYCake.com
  Thanks,
  
  Ella
  
  Reply
6. Fatima | July 1, 2011 at 5:27 pm

Dear Ella,
Your cakes are enchanting and I love your how-to-video of making roses from buttercream. My first attempt at a cake using fondant was a Spongebob for my grandson and it was a great hit.
I’d like to make a handbag one for his sister, but since I live in Saudi, supplies are sometimes hard to come by; could you tell me how to get silver/metalic colouring for a zipper and is there an alternative to Wiltons colour for black?
Appreciate your kind help,
Regards,
Fatima

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7. Katie | July 23, 2011 at 11:25 pm

Hi, I want to start off by saying that I love your blog and am slowly making my way through it starting from the very beginning

I watched your youtube video on how to make buttercream frosting and have kind of a silly question – How do I store it/how do I prepare it for frosting the cake?

When I store it, I put a layer of cling film over the top and press it down to the frosting to get all the air out, then put another piece over the entire thing – and then stuck it in the fridge. Tomorrow when my cakes are fully cooled, do I pull the frosting out and let it come to room temp? Or can I use it right out of the fridge (I’m assuming it will be really tough to work with right out of the fridge). Is it ok to leave out overnight? I’m sorry if this is a really confusing question, I’m very new to cake decorating, and am confused by everything haha!

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- 8. Josie | August 1, 2011 at 10:32 am
  
  Hi Katie I use regular buttercream frosting… It sounds like you do a great job storing it. (You can also use an airtight tupperware to store your frosting if you don’t plan on using it for a day or two). When I need to store and re-use, I take it out of the fridge for a while to let it soften up- it doesn’t take very long- then I toss it back into my mixer and give it a twirl (Mix on slow setting- you don’t want to whip it so much that you have air bubbles in your frosting.) Doing this will give you nice creamy frosting to use I hope this helps.
  
  Reply
9. Shatiqua | August 26, 2011 at 2:56 pm

Hi Ella,

How have you been. It’s been crazy. I have taking my cake skills you have unleashed and been doing projects here and there for friends and family. Even selling some. I hope all is well? You know they closed down the Gateway Michael’s they are turning that whole floor into a Burlington Coat Factory.

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