Originally Posted by trjames68
I recently made a 1/4 sheet cake, 2 full layers, not just split, for a customer...... I charged $45 to do this. I even quoted the price before I made it. Now she is saying it was too high and wasn't big enough.
Huh? Looks like she didn't know how to cut it.
FYI A single layer decorated cake should have cost her $50. This amount of cake, $100 easy. Doing a buck with a star tip (is that what you meant?) doesn't drop the price--it's more work, it should be more $$$.
Consider this: make a picture of your quarter-sheet pan alongside some dishes to show customers how "big" the sheet base is. That's one reason why bakeries use dummy cakes--they show the size on the table instead of just numbers on a sheet of paper.