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How much would you charge for a wedding cake like this? - Page 3

post #31 of 82
My base prices for tiered cakes are only 50 cents per serving less. The only reason I do them for less if that normally they are picked and less detail on what I have experienced. If someone orders a cake that is primarily a wedding cake for a party it will still be a wedding cake price. But most of mine are only 2 tier and have minimal decorations to them. But then again they are my base prices and that is how I state it on my site.
post #32 of 82
Thank you Patticakesnc. By the way, your baby's picture is adorable!
So when you figure how many people the cake will serve, you figure same amount be it a party or wedding?

I'm learning, anyone else with some words of wisdom?
post #33 of 82
I'm there with Texas_Rose. I don't charge for my cakes. I can't, I live in TX and we can't do them in our own homes.

If I could charge big money, that cake would be a minimum of $400. That would be for the draping.

The flowers, that's really big money.

You have to take charge! One thing I have seen on this site, is you can't sell yourself short.

You are an artist. Now let everyone know you are!
MaryAnn, aka Gomo
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MaryAnn, aka Gomo
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post #34 of 82
Quote:
Originally Posted by annisa523

Since we're in the subject of pricing, I have this very important question,
What about non-wedding tiered cakes? If that was a birthday cake? In May I made a 3 tiered cake for my daughter because I wanted to practice and covered it in fondant. It was a star shape pan and 8" & 6" rounds. Someone asked me how much something like that would cost, I pointed out that it was fondant, and the decorations on it too, I said for sure over a hundred. I'm sure they thought it was a lot.
I've noticed that on the Wilton cake dec books, they give you the break down for how many party servings, and how many wedding servings. ei. an 8" round gives you 20 party serv. or 24 wedding serv. I know I spent my time on my daughters, so even if it's non-wedding cake a lot of cakes can take alot of work- right ladies? just look at all the cakes here at CC.
Please reply



You can call it a birthday cake, a celebration cake, a wedding cake, a kiss-my-butt-at-8th-and-main cake .... makes no difference to me. Same cake, same work, same price.

As far as serving size, I use the wilton wedding chart. If they want to cut the cake bigger they can. The cake is still the same price. If that means they need to order a bigger cake, then they have to order a bigger cake. KFC tells me that 2 pieces of chicken is a serving. If my clan eats 4 pcs, I dont' get the bucket for 1/2 price because it feeds half the number of people.
post #35 of 82
Thread Starter 
You guys are awesome - thanks so much for the help!

I planned on using a 12" round on the bottom, 8" square in the middle and a 6" round on the top. I am not going to be using gumpaste flowers - going to go with silk or real (depending on the cost of real ones at the time - it's a Feb 6th wedding - they love jacking up the prices of roses around Valentines Day!)

If I can get her to go with buttercream icing, what would be the best way to get the heavy swag to stay put?

Thanks again!
post #36 of 82
I'm anxious to see what others will say about fondant swags on buttercream. I can't imagine that would work! The buttercream would mess up as soon as you touch the swags to it, wouldn't it? You would have to reposition it and that wouldn't work with buttercream, right?
You can either be thin and wrinkly or you can eat another piece of cake and fluff those things out!
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You can either be thin and wrinkly or you can eat another piece of cake and fluff those things out!
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post #37 of 82
Quote:
Originally Posted by makeminepink

I'm anxious to see what others will say about fondant swags on buttercream. I can't imagine that would work! The buttercream would mess up as soon as you touch the swags to it, wouldn't it? You would have to reposition it and that wouldn't work with buttercream, right?



This is why I apply swags, dots, swirls, flowers, whatever at all, even the main layer of fondant to a firmly chilled cake. That way, no you aren't dinging and denting the cake at all. If you do ding it a bit, another trip into the fridge and a small hot spatula smoothed over it does the trick!
post #38 of 82
I think its easier to apply fondant to a chilled cake. SO is that the right size Jamie.....12 8 6 or a smaller square?
post #39 of 82
6 round, 8 square, 12 round. It is skirting dangerously close to looking like a 10" on the bottom though. But maybe not. If it were a 10" round on bottom, it could be extended with more icing and thicker fondant, and the 8" square above could be shrunk a bit with less icing and thinner fondant, making it fit just snugly. But, it's probly a 12" like everyone suggests.
post #40 of 82
This is still for a 50 serving cake? Double servings?

if you had your own tv show what would be your favorite commercial/sponsor

i think i'd like ghirardelli and hershey for starters...

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if you had your own tv show what would be your favorite commercial/sponsor

i think i'd like ghirardelli and hershey for starters...

Reply
post #41 of 82
Thread Starter 
I told her that if she still wants to go with a 3 tier - it would be way more than 50 servings. she is thinking about a 2 tier, but has not gotten back to me yet.

If she goes with a two tier - I am wondering, should I suggest two round tiers, or would the round bottom tier and square top tier would still look good by themselves??
post #42 of 82
Sure they would.
post #43 of 82
I think a 10x6x4 round square round is a very cute cake--close to the right amount--but yah gotta tell, her prepare her for the petiteness--y'know upcharge for the fewer servings I mean if it doesn't hit your minimum--but it's fun to make a petite cake. Less is more or something.

if you had your own tv show what would be your favorite commercial/sponsor

i think i'd like ghirardelli and hershey for starters...

Reply

if you had your own tv show what would be your favorite commercial/sponsor

i think i'd like ghirardelli and hershey for starters...

Reply
post #44 of 82
Very well said Indydebi! Thank you!
It's so easy to second guess yourself, and to sell yourself short when you're beginning and learning. You're right same cake, same work and when you're practicing it takes longer to get it just right.
Us newbies, have a lot of trial and error ahead of us, but thanks to everyone here at CC will avoid a lot of that.

By the way Bellesmom, is there a Costco near you, flowers are always cheaper there, their roses come in bouquets of 2 dozens, last time I bought roses there I payed $16. Saves you time too, if you don't have to make flowers. And by looking your picture of the cake , it looks like you may keep a dozen for yourself!
post #45 of 82
[quote="makeminepink"]I'm anxious to see what others will say about fondant swags on buttercream. I can't imagine that would work! The buttercream would mess up as soon as you touch the swags to it, wouldn't it? You would have to reposition it and that wouldn't work with buttercream, right?[/quote]

Meh, I do a lot of fondant swags on buttercreme. But you're right, you've only got one shot to get it on there. Have to be right the first time!
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
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