I have a request for a 6 or 7 tier dummy wedding cake. I have two questions:

1) How do you charge for your dummy cakes?

2) The last time I attempted a dummy cake the fondant tore around the top edges each time I tried to smooth the fondant (I used Wilton). Are there any suggestions for the best way to wrap dummies with fondant?

Your help is greatly appreciated.

Thanks!
Rhonda

Can someone offer help? Please...

Mot people that I've seen/heard have charged about the same as a real cake. You are putting in almost as much work as a real cake, which is what you are really charging for.

As for the tearing fondant...did you dull the edges of your dummy first? I usually do this by rubbing my rolling pin around the edges or just rubbing it on the countertop. Some people file them down as well.

Hope that helps! Good luck!

Ok, thanks Heather. I typically charge staring at $3 per serv for butter cream and $4 per serv for fondant. So its pretty common to charge the same amount for a dummy?

Maybe a tiny, tiny bit less only because you're saving the cost of baking the cake (ingredients, energy, etc). But right around the same. I don't know an exact amount difference, but someone else may know.