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Pricing by serving & multiple tiers - Page 2

post #16 of 21
2/16/12 at 7:11pm
Quote:
Originally Posted by ajwonka

For me, a 6-tier and 2-tier wouldn't be the same price. A 6-tier would need significantly more labor from me: centering all of those tiers, torting each to exactly 4" for SPS, more pans to wash, more cake boards to cut, etc. There'd definitely be an upcharge for 6 tiers vs 2!


Realistically, the smallest feasible 6 tier cake would be 4/6/8/10/12/14 at 167 servings, and the smallest 2 tier cake that would feed that many would be something like a 17/14 (which would still look pretty weird). The 2 tier would involve less stacking labor but more decorating labor and would probably be a wash.

You can reduce the number of pans by baking a few half sheets and cutting out the smaller rounds.
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post #17 of 21
2/16/12 at 8:12pm
Thread Starter 
How many servings in a 4"?
Kelly G.
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post #18 of 21
2/16/12 at 8:14pm
6 for 8 cu in.
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post #19 of 21
2/16/12 at 8:16pm
Quote:
Originally Posted by kger

How many servings in a 4"?

I was using Earlene's chart, so for slices with a surface area of 3 sq in you're looking at about 4 servings (2 * 2 * pi / 3).
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post #20 of 21
2/16/12 at 10:08pm
I got so tired of feeling anxious about servings that I finally combined Earlene's and Wilton's charts together and let the clients pick what size they want. For example, on my website it states that a 6" feeds 8 (Earlene's #) to 12 (Wilton's #) and an 8" feeds 15-24. Under my stacked cakes I tell clients a 6+8 cake feeds anywhere from 23-36. For my stacked cakes I then used the Wilton servings to calculate a price, so a 6+8 stacked cake is $3.25 x 36= $117. I did add a note to clients as to why there was a range in the sizes. The smaller # of servings is for when grandma might be cutting huge slices for everyone and the larger numbers are for catered parties where a professional knows how to cut cakes of all shapes and sizes.

If clients tell me they are having a small party with 10 people, I let them choose if they want to go bigger or smaller. 99% of the time they order the bigger cake. I no longer worry if there will be enough cake or way too much because now the decision is in the clients' hands.
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post #21 of 21
2/17/12 at 10:50am
Yea, my prices are based on the cake size, not the servings. I ask how it will be cut and say that the cake with serve X to X depending on how it is cut. I also have the wilton cutting guide to print out for them.

I have found that people usually seem to over order about 20 servings with a wedding cake as a "buffer".

I tell them how it is, I have one set price for each size cake---base cakes cost X and more labor intensive cakes cost X and that is that. It's up to them to cut the cake.

Trying to figure out the servings and figure a charge per serving was making me nuts, so now I have one standard and that is how I do it.

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Always put your eggs in one basket.......why do you want to carry two?
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Always put your eggs in one basket.......why do you want to carry two?
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