I made this cake for my daughter's birthday and I've been asked to duplicate it but I am not sure what to charge. (Of course I will be making it without the little fondant flaw on the right--Oops!). It will serve 50 people.

Thanks in advance!

I would say $125 easily. It's an awesome cake.

$200 plus extra for the abby cadabby (is that plastic or gumpaste?). $4 a serving is what I charge for fondant covering.

The Abby Cadabby is an Edible Plaque (Edible image attached to gumpaste).

I would charge $4/serving for fondant

I always charge per serving for any tiered cake, whether it is a birthday cake or other occasion. So whatever you charge for wedding cakes or tiered cakes per serving, you should charge the same plus a little extra because of the extra labor for abby cadabby.

$5.00 per serving for all fondant work

Wonderful cake! What size cakes are those??

Obviously, pricing is going to range depending on where you are --

I start at $200 for 2-tiered cakes. I'd add extra for the topper.

Thanks all for your help! The tiers are 8" and 10" on this cake pictured here. I have to make the cake for 50 servings though so I am not sure what sizes they will be yet but I quoted her $250. I figured that would be fair since here in New York all of the cake shops (that make fondant cakes) charge between about $7-$15 per serving. (I'm only charging her $5 per serving). We will see what she replies (or IF she replies...LOL).

Thanks again!

Ummm.seriously? I am SO undercharging. My base price would have been $80, plus $15 for the cake board. (About $2.50/serving)
Goodness. I am increasing my prices right this second.

Wow great cake!! I agree with the $200-$250 range, but my family lives in NYC and they tell me the same thing. $7-$18 per serving. You could possibly stick with the low range on that scale.

The sizes you would need to serve 50 would be a 10" tier & 6" tier.

[quote="summernoelle"]Ummm.seriously? I am SO undercharging. My base price would have been $80, plus $15 for the cake board. (About $2.50/serving)
Goodness. I am increasing my prices right this second.[/quote]

Me too! I charge £40-£50 (UK) for a two tier but mostly its because im only starting off and i dont feel confident enough yet. im hoping next year to put my prices up a bit when i feel confident in myself but you Summernoelle, i thought you would be charging crazy high prices looking at your cakes!!

Lol...summer, tsk tsk. Good that you are raising your prices though! I am finishing up a dummy cake that I can't wait to say would cost $15 a serving with a minimum serving request of no less than 150. Now..back to that cake.

Soon, very soon. It's kicking my butt, that's for sure. Fondant on square dummies has got to be hands down, the most difficult thing i have ever tried in my life. On real cake...no problem, much more forgiving. It doesn't help that I am not allowing for one bit of imperfection either. I have seriously gone through 3 BIG packages of the Wilton fondant on one 6" and one 8" square. Good old Wilton fondant..it does have it's uses! Rip it off, start over. Rip it off, start over

But, with a lot of help from some CCers, I'm getting there, slowly but surely.

Summernoelle: Your cakes are always on my "top to admire" list. Your work is worth so much more than you are asking!

preciosa225: Your cake is darling... I'm sure the person who inquired will jump through hoops to get it.

summernoelle, I just looked at your photos and your cakes are amazing. You should charge so much more. I think I added about half of your gallery to my favs....

Thank you!

According to the Wilton serving chart, 8" is 20 servings and 10" is 28 servings. So that is 48 servings. I will have to pick two different sizes in order to make up for the two servings or discuss this with her and let her make the call.

Thanks all for your insight and help. As always you are all great help!

Win: Thanks for the compliment. You are too kind.

I know my cakes are not the greatest just yet but in NYC, it wouldn't be cost effective to charge anything less. I can barely find places that sell the supplies I need (the one place I did find locally is crazy EXPENSIVE!) so I either travel to another city, pay a toll or pay for shipping...I am sure this dilemma is much too familiar to a lot of you as well. So, I used to give them away practically for free but when my numbers started coming up in the negatives....LOL well you get the point!

Now, Summernoelle, your cakes on the other hand are EXCEPTIONAL!!! Seriously! I don't know where you live, so I don't know how far you are able to increase your prices, but I definitely think you should raise them higher than they are now. I read somewhere on cc, where someone said, "If you go to a restaurant, you can barely ever order a desert for under $5" and it makes sense! They were right and that was my eye opener. LOL Think about it.

Thanks again all!

k8memphis: Can you please share with me what serving chart you use? It is so confusing because everyone seems to use a different serving chart. I was going according to Wilton's because I figured I could justify my numbers if ever asked by a customer by showing them the book.

Sure--Wilton has two serving charts. Their party chart is the one you got your figures with. The one I use is the Wedding chart.

Go to:
~Wilton
~wedding
~wedding cakes
then on that page pick
~Wedding Cake Data Chart

Here's the link

http://www.wilton.com/wedding/wedding-cakes/wedding-cake-data.cfm

You're fine on the servings.

Thanks so much!! This is great. So I can use the wedding cake chart for every cake (whether wedding cake or party cake)?

Thanks again for your help!