First off I want to thank everyone for their ideas on how to transfer this company logo. I ended up using Doug's idea of a stencil. Although I am not sure I will do this again b/c it took forever to make one. But it worked great, just centered it on the cake and then painted ont he luster dust.

I also ended up using Black MMF so that the black wasn't messy. Didn't have any problems with black tongues thankfully It also gave a great medium to transfer the logo on.

This cake from start to finish (with making the stencil) ended up taking about 6 hrs. I was tired about halfway through b/c I didn't get to start it until 6 at night after a 12 hour day at work and only 2 hrs of sleep the night before b/c I had been working and to school which took up about 20 hours of my day. I have decided after this cake that I will no longer take orders for cakes to be done on Tues through Friday Until the summer, just to many other things going on right now.

However I am wondering what anyof you would charge for this. It is a 8" Double layer chocolate cake with Cookies and cream filling, MMF, BC and Luster dust image.

I did the price matrix and came up with $36 and some odd change. For the specialized logo I charged $40.00. Do you think this was to much? Am I out of my mind? I think so....

Thanks!
Leily

I'm awful when it comes to pricing cakes, I practically give them away because they've mainly been for friends and family so I'm the one who's probably out of my mind lol! But I think your cake looks wonderful!! I love the way that silver stands out on the black fondant. I don't think $40 is to much

great cake, i love how the black turned out so black, great smoothing too. i cann't help you with the prices though because i don't live in the states. ($40 in my opinion is very little for fondant cake)

Leily, your cake looks wonderful! I do think you undercharged for it though! It looks very professional, as all of your cakes do, and definitely worth more than you charged...they got a really great deal! Janice

I didn't understand if the cake was $36, $40, or $76 dollars.

I would say the last price is about the best. It's a beautiful cake. More than beautiful - it's professional. You may have spent 6 hours on the baking and decorating part - but how much did you spend researching here? If you were a paralegal - your research time would be compensated.

leily....your cake is awesome!! How did you get your fondant so black?? The stencil turned out great!!

Hugs, ~Denise

JMHO But they couldnt have gotten a "Mart" or gro store cake ..that looked or tasted like this. Do they even fill cakes? I am not sure. I am sure they would have freehanded the name of company on cake..but it wouldnt be like this..this is a specialty cake.. I would say 75.00

I love your cake!! Very beautiful!!

Wow! thanks for all the replies. I have to be honest, I never would have thought to charge $75.00 for it.

FunnyCakes-Thanks for bringing up the research-i usually forget about this when I am designing a cake. I guess because I am usually thinking about cakes and what I want to do for them, I never figure out my time for each one... I will definitely keep this in mind for the future.

denise2434-To get my dark colors in fondant I color my Melted marshmellows before I add the powdered sugar. First off I don't get coloring all over my hands, it all goes into the fondant, and it is a lot easier on me to mix Liquid than sit there and kneed in the color. If I need only a small amount of my darker colors (red, black, green, blue) I just make a smaller batch of MMF so I can color the whole batch one color.

Sorry for the confusion on the price. I ended up charging $40.00 The $36.00 is what the price matrix came up with. However after thinking about it I realized that the price matrix doesn't really take into consideration any of the extras as fondant, luster dust. So I will have to work on tweaking that around.

Leily

Great cake! The logo looks so good on the black. And what a great idea for colouring the fondant!

Just wondering how you did a cookie and cream filling with fondant? Doen't that filling need to go in the fridge? Cake looks really great though!

Peacockplace- I stored the cake in the fridge for a total of about 13 hours and didn't have any problem with the MMF. It was rolled to about 1/16 of an inch. I don't know if this helped it or not. However I did not have it completely covered either. I let the air flow around it. Not sure if the was part of the reason either.

I actually didn't even think about that until we were eating it, but I didn't see any condensation. Also I dont' know if the MMF reacts different than other fondant.

So to answer your question, yes the filling needs to go in the fridge, and I have no idea why it worked for me!