First off, how is everyone gaging there prices? I recently did a 7 tier cake that fed over 200 people. It had LOT's of flowers on it. I charged $5.50/slice. Talking to the caterer that was there, he said he would of charged AT LEAST $3200 for the cake, but dod not explain his way of pricing. Just said that he prices per design, not by slice.
Secondly, I freeze my cakes in stages. As soon as it comes out of the oven. Then, I take it out, torte & fill it, then put it back in. Then I take it out again to frost, and add fondant if I am doing fondant. Then back in the freezer it goes. I take it out a few hours before delivery. I live in AZ, and temps outside can easily exceed 100 degrees in the mid summer. And even right now we are having 80-90 degree days. The problem is, that sometimes, the bottom tiers are still frozen when people go to cut them. How do I resolve this issue?
Secondly, I freeze my cakes in stages. As soon as it comes out of the oven. Then, I take it out, torte & fill it, then put it back in. Then I take it out again to frost, and add fondant if I am doing fondant. Then back in the freezer it goes. I take it out a few hours before delivery. I live in AZ, and temps outside can easily exceed 100 degrees in the mid summer. And even right now we are having 80-90 degree days. The problem is, that sometimes, the bottom tiers are still frozen when people go to cut them. How do I resolve this issue?
). Anyway ..... When i cut into the bottom tier, it was still partially frozen. The above poster is right ... people noticed and they didnt' have a happy reaction to it.
The same bakery where my co-workers bought me a birthday cake and my supv had to take it back because it was so frozen we couldn't even cut it! 
