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post #16 of 18
Well, I also read the post that said we should always charge higher than the bakery, but.. Well, I guess I'd be wary of that.. depending if you're licensed with the food quality helath department approved kitchen and all.

As far as pricing, you have to consider the going-rate in your area. While $6/slice for fondant might be right in NYC, I don't think it is in my small town. More than $1.50/slice for whatever would be too high here. I am thinking to set a price per serving fee and then charge set amounts more for certain decorating things - for diff. flavors, diff. frosting, fondant topping, royal icing flowers (per flower maybe or an amount for a certain style with X number of flowers), etc.

Something is telling me to remind you to get a contract signed and pre-payment for at least half in advance.

Best of luck!
~AngelWendy
post #17 of 18
I'm probably kinda late to add to this discussion, but here's my 2 cents anyway. Four inch high tiers are standard and what I prefer. I've even done taller and I like those too. I use the 2" pans and double them. The three inch tiers look too skimpy to me. I think 6" or 8" top tier looks nice with sizes graduating from there. If you do a 6,8,10,12 it looks nice but it's the tall tower look. If you do 6,9,12,15 then it doesn't look so towerish, also more room on the tops of tiers to work with. It really depends on what the bride likes. I like to stick with the same size difference with all the tiers, to me a symetrically pleasing cake looks more professional. A good way to get an idea of what it will look like is to stack your pans. Also look in magazines to see what you and your bride like.
post #18 of 18
be sure to post pictures! icon_lol.gif
Do unto others as you would have them do unto you.
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