I'm doing a wedding in June and the bride has just asked me to make a second cake, this one with no icing, like this:
What would you charge for something like this per serving and what would you charge for an average wedding cake per serving? I'm struggling with what to quote her!
thanks :)
Not any less than any other cake. You'd need to take care that it doesn't dry out, like keep it wrapped in plastic wrap until shortly before the ceremony.
WOW! I am scandalized!!! I think the photography makes it look sweet and romantic, but in real-life, I think most people would be wondering where in the hell the icing is! And I would charge my base price.
That cake is going to go stale fast! The bride needs to know this....and you've got to think about if you want your name attatched to a cake that no doubt everyone will complain about....
Why is there no doubt that everyone will complain? Even if the cake was completely stale, it woud be exceptionally rude for anyone to actually complain to the bride about it.
Plus a quick search has shown that this look is pretty popular. I doubt that all of them were stale.
OP, I would just keep it wrapped until the very last minute. The decorations don't look like they would take very long to put on. Cake doesn't go stale in a couple of hours.
I like the idea of keeping the cake wrapped until just before service , I would also brush those edges with a little sugar syrup before I wrapped it , that should give a little more shelf life unwrapped .
AIs it possible that this cake is actually made from a brownie mixture? That being said if it is the outside should be crunchy but the inside super moist and delicious. :D I too would charge what you usually charge per serving.
AI know we all love being paid a fair wage etc etc so I I would charge less. No sugarpaste, no rolling out, no borders, no sugarcraft.
Not significantly less, but I would take off the time and sugarpaste, and add the time to set up and stack at the venue. And these are popular here, magazines, brides and guests love them but decorators, not so much.
a carrot cake made with pineapple or an apple cake would never dry out and if it did somehow get a little crusty that's my favorite part
yes it is popular now
Thanks for your replies everyone. The cake becoming stale is not my concern, I've addressed this with the client and am not worried about my name being attached to it.. come on.
I was just wondering about cost.
No reason that cake should go stale. If you have a good moisture-rich chocolate cake recipe then it should be just fine. it would be helpful to keep the tiers wrapped with a plastic wrap or those firmer clear plastic sheets (not sure exactly what to call them). but it should be just fine. i'd brush the outsides with a simple syrup just to give a little extra moisture barrier for the few hours it will sit out before it gets served, but it'll be fine. I personally like this rustic look. its different :) i'd charge the same base as any other cake, bc thats what a price per serving is. a base. it can't go any lower and if the bride wants no outer buttercream then thats her decision :)
good luck!
i would charge the same base price
you have no icing to hide any booboos
you have to turn out a nicely browned, well rounded cake
we may do this anyway in our sleep but it's not a small amount of expertise either
it has to be expertly torted because it's all gonna show
so maybe you have an agbay and it's always done perfectly--you paid an arm & a leg for that tool
i'd charge the same base price as for my smbc--i upcharge for fondant (not popular here) so that's what i would do
i would charge the same base price
you have no icing to hide any booboos
you have to turn out a nicely browned, well rounded cake
we may do this anyway in our sleep but it's not a small amount of expertise either
it has to be expertly torted because it's all gonna show
so maybe you have an agbay and it's always done perfectly--you paid an arm & a leg for that tool
i'd charge the same base price as for my smbc--i upcharge for fondant (not popular here) so that's what i would do
Thank you! You're right, it's not always an easy task to have it all looking perfect so I will quote her my base and explain that it's my base!
How about brushing the cake with apricot jam? That'll help it stay moist,,...and sorry I have problems with pricing myself so I hesitate to make any suggestions about it.
I really think it is a cute cake. in fact , i think it is darling. good luck with it all. It will turn out great .In fact , that is the one my husband would go for. lol!! really!!!!
I'm amazed by the amount of people who think the cake will go stale. My mother makes cakes all the time with just a little bit of powdered sugar on them. Keeps them in a glass cake stand on the counter. Cake is good for a few days....if it lasts that long:)
The glass dome at your mom's house IS covering the cake, similar to what icing or saran wrap would be doing. Any cake left sitting out for several hours is going to be crustier (some types of cakes more/faster than others) than fresh cake or cake that has been covered.
I made a cake like this.. it's in my photo gallery. I just brushed some simple syrup on the outside a few times and it never got stale or hard. And we charged the base price also. =)
AThe reason I would still charge my base price is because I don't want to become the cheap cake with no icing on it lady, once word gets around you can get a naked cake for hardly nothing. And, I need to make a certain amount of money each time I turn my oven on, to keep up with the bills.
I love the simplistic look to this cake. Even though it looks simplistic to make it look good naked will be a task so please make sure you charge atleast base. To make the icing perfect, the torting like K8 said, everything about this cake looks simple but a person off the street could not create that look easily... I think this will be a beautiful cake, please post pics when you do get it done.
Actually I think that the beauty of this cake is that it's NOT perfect. The torted layers are not done with an agbay, they are not perfectly aligned, the frosting has different thicknesses, the top bit of the middle tier looks a bit "overdone"...but I'd still charge my standard rate, no discount just because someone doesn't like icing on the outside.
this is becoming a popular cake design. I had someone show me a photo where the sides look to be dusted in powedered sugar.... how do you accomplish this?
this is becoming a popular cake design. I had someone show me a photo where the sides look to be dusted in powedered sugar.... how do you accomplish this?
Put the powdered sugar in a stocking, then tap it on?
I have to admit that the ones on the MilkBar website are really pretty. I honest to God think that it all depends on the photography. The same cake would be terrible looking taken from a cell phone camera. Like glamour shots for cakes.
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