I have been asked to make several mini cakes for an upcoming celebration. 2, 3,and 4 inches, stacked
They will be iced in white bc with a fondant heart on top.

I have never sold a mini cake, what do I charge per cake?

Thank for your help.

It probably would depend on how much you had to decorate on each, supplies involved... I've never sold any of these, but I'm sure others here have and can offer some price suggestions

Selling one of those cakes is great but...not to discourage anyone (only to make sure you are prepared with maybe some helpers!!), but those mini cakes are seriously labour-intensive for large quantities. They look nice and simple...but just wait. It is my biggest nightmare to get a wedding ordering them.

Below is a photo from 6 years ago where we did 220 iced perfectly smooth in buttercream, which was our first time doing them. We ONLY do fondant now...saving us literally a day of labour.

It took 4 people 3 days to bake all the tiers, cut them out, ice them smoothly, assemble and do the finishing piping. The restaurant charged $20-25 per cake, but I charge $10 per cake regularly:

Those are adorable! I have wanted to try them, just not done it yet. Is it easier to cut the different size rounds from a sheet cake or make them with actual small cake pans? (I would think there would be a ton of crumbs if you cut them??)

I have heard that they usually sell for $10 - 15 each.

We make them using moist pound cake. Spongecake is too light with too many crumbs.

We don't have molds or special pans, so we bake them in large sheets, let them cool, freeze them overnight and cut out the circles using cookie cutters while they are still semi-frozen. The circles are smooth and completely crumb-free.

Ice them with a bit of non-crusting buttercream and then cut out fondant in circles with the cutters again (but 2 sizes larger).

Assemble them using a bit of the buttercream between each tier, then use a wooden skewer right down the middle to keep them tightly secured. Top with flowers/piping/bow to hide the centre skewer hole.

How tall are each of your layers? Are they torted? Yours are really beautiful. Also where do you get your circle cutters?

Thank you!! I just may do some playing in the kitchen this weekend.

The sheet cakes are only 1.5" thick, so the cake is about 5" tall in the end.
No, don't bother torting! The tiers are so tiny that the fondant is icing enough.

The round cutters are just the regular sets of 6 or 8 you can buy anywhere, nothing special. We bought ours at somewhere like Kmart?

thanks for the advice