Please Help Cheesecake Problem

Decorating By sarahleecookies Updated 23 Jan 2007 , 8:02am by kaychristensen

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sarahleecookies Posted 7 Nov 2006 , 7:41pm
post #1 of 5

I just had an order for a wedding cake four tiers with additional sheets in back if needed serving 350, alright that I know how to do...but she is considering cheesecake? First off any tips on how to do cheesecake? Recipies or ideas on how to stack them with out it not being stable enough? And my biggest question of all...how in the world do you price cheesecakes? What would you charge per serving, my normal cake prices start at $1.75 and go to $2.5 but thats for basic cakes and flavors...what about cheescakes? How would you go about pricing one and for this size? Any suggestions on a price list per size tier? Kinda like Earlenes cake pricing list but for cheese cakes? Or just a per serving would work, I need this job and dont want to over bid but really cant afford to underbid...HELP!

4 replies
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karateka Posted 7 Nov 2006 , 7:49pm
post #2 of 5

I would buy some stress free cake supports if you are stacking cheesecakes. They are not cheap, but they would greatly reduce the anxiety of stacking cheesecakes. (check out the order form on Earlene's site. I bought a set, and I dearly love them, am buying more the first chance I get.)

As for the pricing..... if you can't get a matrix, you are going to have to do it old school. Calculate the cost per serving of a regular 9in cheesecake from a recipe you've made and trust. Then add in some for time and stress, and voila!

Good luck to you, I'm not sure how helpful I've been.

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mendhigurl Posted 7 Nov 2006 , 8:04pm
post #3 of 5

I would say this...if you aren't comfortable taking cheesecake, then don't. That's a lot of cake that you're going to have to make, and if it's your first time, or you're unsure, it's going to a crazy time for you. I make cheesecakes at work for wedding cakes quite often, and my recipe quite simple which I'll pm you. I bake two two inch layers for each pan size and freeze them. The filling goes in between the two layers. Iced just like a regular cake. I use wooden dowels, and haven't had any problems.

Not sure where you're located, but I would charge $4.00 (at least) per serving for cheesecake. Cream cheese is expensive (you can find 3# blocks at your local club store). Your time and stress are going to be tested, so I could think about that as well.

Hope that helps, any questions, feel free to let me know.

Ami

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SweetInspirations Posted 7 Nov 2006 , 8:17pm
post #4 of 5

Sarahleecookies,
I have some information about cheesecakes/wedding cakes from a on-line interview of Susan Morgan of Elegant cheesecakes. Send me a PM and I will send you the page for you to read.

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kaychristensen Posted 23 Jan 2007 , 8:02am
post #5 of 5

Wow I guess I have never heard of these cakes. I am not a cheesecake person so I never thought of them. Learn something new everyday LOL

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