Hi! I'm new here but would welcome some advice and input! I have my own little bakery going and provide cakes for a well known local restaurant and several private customers as well. One of the restaurant's customers got engaged over a slice of one of my cakes 
The moment is understandably memorable for her and she insists that no matter how it comes to fruition that she wants that cake for her wedding cake. Due to the complexity of the receipe...this is a cake batter that while it can be baked as 3 - 9" layers cake or smaller, it falls every time when baked in larger layers or as a sheet cake. When i explained this to her she said she would even be happy with smaller individual cakes for the guests tables and a 9 inch cake for the couple to cut - there will be 100 guests. It has a creamcheese icing (which she wants) and she said just normal icing with a piped trim is fine as since it's a Spring wedding they are using flowers to decorate the cakes. It is a citrus cake and I am not sure what to charge her since I will be making several fully iced cakes. Most guests tables have 8 to 10 seats per table. Thus, by my math, if I do a double layer 6" I would only get 6 slices so that's not going to work...I am thinking a double layer 8" cake of which she could get 10 nice slices each. If we go that way, I am looking at 10 - 8" double layers cakes fully iced and trimmed, plus a 9" 3 layer cake for the Bride and Groom. Thanks for helping this budding baker![/i]
The moment is understandably memorable for her and she insists that no matter how it comes to fruition that she wants that cake for her wedding cake. Due to the complexity of the receipe...this is a cake batter that while it can be baked as 3 - 9" layers cake or smaller, it falls every time when baked in larger layers or as a sheet cake. When i explained this to her she said she would even be happy with smaller individual cakes for the guests tables and a 9 inch cake for the couple to cut - there will be 100 guests. It has a creamcheese icing (which she wants) and she said just normal icing with a piped trim is fine as since it's a Spring wedding they are using flowers to decorate the cakes. It is a citrus cake and I am not sure what to charge her since I will be making several fully iced cakes. Most guests tables have 8 to 10 seats per table. Thus, by my math, if I do a double layer 6" I would only get 6 slices so that's not going to work...I am thinking a double layer 8" cake of which she could get 10 nice slices each. If we go that way, I am looking at 10 - 8" double layers cakes fully iced and trimmed, plus a 9" 3 layer cake for the Bride and Groom. Thanks for helping this budding baker![/i]
