Come On Cake

About
Retreats
PK CLASSES

Cake Inquiries
PK Elixirs
Contact

Get in touch

For other inquiries, please get in touch using the form below:

Name(Required)

First Last

Email(Required)

Phone(Required)

How can I help you?

Quick Links

Cake Inquiries
PK Elixirs
Brown Sugar Retreats
PK Courses & Resources
Shopping Cart

Looking for something?

JOIN THE MAILING LIST

Don’t be left out! Sign up here

LET’S GET SOCIAL

THE PARTY’S ON INSTAGRAM @PORSHA.KIMBLE

Oh happy dayyyyyy…🤣

Oh happy dayyyyyy…🤣

So many of y’all really missed my message on pri

So many of y’all really missed my message on pricing. It’s to show you how you give a price for your products and don’t or haven’t taken the time to price things out to see if there is an actual profit. The REAL question is why haven’t you? Your a business right? Cause that’s what your telling everyone and showing on social media? Then do the math! It’s very simple.

I didn’t charge for any of this information as a course and I sure could have cause y’all pay for nonsense classes online now…😂

After doing all this & taking the time to price two separate ways, and stating where I live and how my prices for items are not going to be the same as yours, people are still bashing me in these comments in these shared posts. I did it the other way of costing it all out and charging what the recipe calls for. Now once I did it that way, y’all really couldn’t say anything. Because both calculations show, we ain’t making enough. (Check the previous post on pricing out a cheesecake with nothing on it)

We didn’t even add our worth/time or electricity or any of that. This exercise was to show you what we are making based off supply cost only. Small minded people were the ones that got mad. I didn’t tell you to raise your price and I damn sure didn’t say you were wrong for pricing what YOU chose to price. As a home baker you can’t charge low with the supply cost where it’s at now. But some of y’all got mad at yourself and then talked shit about me in the comments. I’m showing you what you should have done with calculating it out. If it don’t make you money, then don’t offer it. It’s that simple.
Why would you be scared to save money and time then work for nothing? I thought we learned that during Covid. I can’t tell you what to charge or how to calculate your worth. YOU have to do that for yourself. Why are you afraid til this day to ask for what you want because you might hear NO! You don’t lose anything when you do hear it. We past that sh$t. It’s 2023 and we run things, it’s your business so run it how you want!

If your busy all the time, it’s because your prices are too low.

It’s a beautiful day here in Dallas, Texas! Don’t waste it!

Plain cheesecake pricing: No toppings or anything,

Plain cheesecake pricing: No toppings or anything, just a bare cheesecake. Got the baking supplies from Walmart also. Please remember my location is Dallas, Texas and my pricing for items will be different from yours! Use your own numbers and gas calculations to determine the best and most accurate pricing for you in your area.

We charged $65 for an 8 inch cheesecake collectively as a group on my IG Live last night.

Recipe called to bake for 75 minutes, cool for 2 and then drive time to get it all was 2 hours and we rounded it up for clean up time. We came up with 6 hours as a group.

I took the time to calculate how much each container of what I needed had and divided it up and came up with each pricing. It took me awhile but it’s worth it for people to see. I don’t price this way, but for y’all I did because so many people bashed me for doing it the other way. So this way you can really see you ain’t making 💩 either. 😂😂😂

Follow on Instagram

Copyright © 2023 · Porsha Kimble · Designed by FGD