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What to charge for Dummy Wedding cakes? - Page 2

post #16 of 18
I had the same question about charging, and was figuring it could be much cheaper since I didn't have to worry about ingredients, baking time, fridge space, etc.

I'm doing a 6-10-14 for a couple who doesn't want any cake at all ( icon_confused.gif ???) to serve at the wedding - they just want to go through the traditional cake cutting ceremony, then serve some other dessert. The 10 and 14 will be dummies, and the 6 will be white on white, (cake, filling, BC).

They literally want the simplest, cheapest cake I can make because they're buying a house at the same time they're planning the wedding.

I really like leah_s' 80% figure - sounds pretty reasonable, and I think I'd even charge a bit less for the sparse decor in this case. Otherwise, y'all are right - it takes just as much time to decorate the dummy!

Question: can I ice the dummies in RI and the 6" in BC?
Would the BC react with the RI and break it down?
(I figured RI is cheaper and easier to make than BC, and I could get the dummies back when they're done and reuse for my trial designs at home.)

Thoughts?
There is no snooze button on a cat who wants breakfast!
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There is no snooze button on a cat who wants breakfast!
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post #17 of 18
I have a similar problem..I dont get how to charge for this options. I got a request from a new client she wants a total of 5 tiers but she only wants the bottom cake to feed 100ppl and she want the edible layer to be a 16" cake and the top 4 tiers to be cake dummies. I attached the design she wants. Can anyone please help?! I need to give her an answer soon!

Thank you!
LL
post #18 of 18

I can so relate to what you are saying about being in a rural area.  I was charging $2.50 a serving 15 years ago, so moving here and finding

that was the going price was a real shock to my system,lol
 

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