Just became legal on tues. and here it is Saturday and I just got a call for my first paid cake gig for November 11 and I'm as scared as all #$!! It's for 35 little tiny cakes (perferably 2 - 3 inches) iced in white b/c and with as real as possible glittery pale blue snowflakes for a bridal shower. I don't have the proper pan size and I'm not really sure what the best route is to take to make the snowflakes so I asked in a different thread. How much do you charge for these little cakes and are they a royal pain in the butt to do? The smallest I've made is a 6 inch size, so I feel like I'm in uncharted territory here and all in less than a week of becoming legal! What have I gotten myself in too! I'm talking to them about flavors tomorro and if they want fillings or not. The church that lets me use their kitchen is the one who ordered them so I feel a discount should probly be in place. This is my first paid cake order and I'm scared to death and have lots of questions, everything I know seems to have gone out the window within one phone call. The cake balls they ordered though I can handle the thought of

You must be refering to petit fours for the mini cakes? Most people I have seen charge $2.00 ea. It is because they are really time consuming. Maybe you could charge $1.50 or $1.25 ea. I made them resently and it really does take awhile (not even including decorating them). Here is a picture of the ones I did. Hope this helps.

S

2-3 inch cakes are basically petit fours. The smaller the cake, the bigger the pain in the butt. Poured icing or ganache works well for cakes this small. For the snowflakes, if you can find a small cutter, you can cut them out of fondant. Brush the fondant with pale blue and pearl, then cut them out.

I wouldn't offer a discount on this much work, unless you get the kitchen for free.

Depending on your market, I would charge $2-3 a piece, more if they have filling.

Cutting the cakes from a sheet cake will work better than baking these in individual pans. If you need to fill them, torte, fill and freeze the sheet cake before you cut the little cakes.

I suggest you read some of the petit four posts for more hints.

I bought 4 inch springform pans as a back me up. They want either a petit fours style cake but round but with regular buttercream or a good poured on icing. What type of poured icing tastes the best? I guess I better start checking around. I get to use the church kitchen for free for my business so that's why I'm wondering about a discount. I'm not really comfortable with this order since they want somethng I've never done before, but I just couldn't turn away my first paid order, the good new is that the people love me and never notice any of my mistakes that I've done on donated cakes at all---so there is an upside!