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Rainbow layered sheet cake - Page 2

post #16 of 33
Thread Starter 
In this case it is my sister in law and the cake it for my niece. She requested that it be made with box cake (yuck) and is going to buy the mix in addition to my cost so I did give her big discount. I would probably have charged more if it not been family.

In my area thought 1.50-3.00 a serving is a pretty average price. I am pretty new at this and I am still figuring out all this.
post #17 of 33
Thread Starter 
Thanks for all the good advise and tips. I will post pictures.
post #18 of 33

This is the industry standard for serving sizes.  http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm  You can find it on the wilton website or in any of the yearbooks.  If you are going to be selling cakes you really need to actually figure out all of your costs and time before you give any prices to a paying customer.  If you want to discount for a relative is a whole separate consideration.  There are a huge number of pricing threads, starting a business, and all kinds of other cake and business considerations in this forum.  I find that the best way to search CC is to use google.   Just type in what topic interests you followed by cake central and hit search.  Her giving you a couple of boxes of cake mix is just a drop in the bucket of your expenses in materials and time.

post #19 of 33

SInce this is for family, it is a slightly different situation. I would not charge my sister $450 for a cake for my niece :)

 

I thought you were talking about a random stranger. If she is paying though, you may want to note on her invoice a regular price and your discount that gets it down to the $175. And I would use the traditional serving amount (74) in the quote as well. This way if she passes along info to friends, you don't get a rep as the cheap cake lady giving it away. Show it costing $400 or whatever and you taking off 50% for the family discount. It'll make your sister appreciate the cake that much more and make sure others know it's worth.

 

And, to be honest- if it was my sister, I'd have no problem telling her that a sheet cake 6 layers high for 30-40 people is ridiculous!

post #20 of 33

I don't know about batter but maybe do a test cake with a thicker batter (just the standard you would use for the sheet size) and divide into 6, colour each bowl of batter then do one colour spread across the bottom of the sheet pan, stick the pan in the freezer a few mins, then carefully spread or pipe the next colour over the top, stick in the freezer and so on for all the layers then bake all in one? they maybe very thin layers and no filling should keep it fairly short. I haven't tried this, just my brain running ahead of me... Hope it worked/works out either way =]

post #21 of 33
Quote:
Originally Posted by gemmal View Post

I don't know about batter but maybe do a test cake with a thicker batter (just the standard you would use for the sheet size) and divide into 6, colour each bowl of batter then do one colour spread across the bottom of the sheet pan, stick the pan in the freezer a few mins, then carefully spread or pipe the next colour over the top, stick in the freezer and so on for all the layers then bake all in one? they maybe very thin layers and no filling should keep it fairly short. I haven't tried this, just my brain running ahead of me... Hope it worked/works out either way =]

 

I am definitely going to try this the next time I do a rainbow cake.  I would certainly save on time for baking.  With the recipe I mentioned above I could do two colors to a pan and it would work perfectly with one set of pans in the oven all at once.  Now, who needs a cake. . . . ? 

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

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deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
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post #22 of 33
Quote:
Originally Posted by cakeyouverymuch View Post

 

I am definitely going to try this the next time I do a rainbow cake.  I would certainly save on time for baking.  With the recipe I mentioned above I could do two colors to a pan and it would work perfectly with one set of pans in the oven all at once.  Now, who needs a cake. . . . ? 


You will have to let me know how it turns out! That cake looked awesome, the colours were ace! Bet it was demolished in no time :)

post #23 of 33

Thank you for the compliment.  It was way too much cake for their family gathering, but they shared with neighbors and friends and none went to waste.  I don't have cause to do a rainbow at this point, but when I do, I will post photos.  My next two cakes are in the freezer waiting for decoration.  Makes my fingers itch, but I can't decorate till Friday for the Sunday cake and the other is for a birthday two weeks out. 

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
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deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply
post #24 of 33

Not sure if this is too late for the OP or not, but what about baking four thin layers of cake, then using three layers of colored buttercream filling, to get your seven layers of rainbow.  So based on ROYGBIV, your cake layers would be red, yellow, blue and violet (purple), and your buttercream layers would be orange, green, and indigo (a combination of blue/purple??).  Rainbow cake inside, without having a sheet cake that's 6" tall.

Don't bite off more than you can chew.  One day you may not be able to swallow.

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Don't bite off more than you can chew.  One day you may not be able to swallow.

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First Communion
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Baby Shower
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post #25 of 33
Quote:
Originally Posted by Spooky_789 View Post

Not sure if this is too late for the OP or not, but what about baking four thin layers of cake, then using three layers of colored buttercream filling, to get your seven layers of rainbow.  So based on ROYGBIV, your cake layers would be red, yellow, blue and violet (purple), and your buttercream layers would be orange, green, and indigo (a combination of blue/purple??).  Rainbow cake inside, without having a sheet cake that's 6" tall.

 

 

OR combining this concept with gemmal's above, do 2 two toned layers with a colored filling and a colored frosting.  That is (from the bottom) a red/orange layer, a yellow filling, a green/blue layer, and a violet frosting.  The possibilities . . . . .

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply
post #26 of 33
Thread Starter 
Those are very good ideas, I would never have thought of freezing the batter and layering it like that. I like the idea of doing two colors per pan like that. You could cut the amount of individual cakes by half and only have three layers but still have all the colors. Thanks for the great idea.

Has anyone ever tried doing that before? I wonder how much thicker the batter would have to be for that to work.
post #27 of 33
Quote:
Originally Posted by countrymom View Post

Those are very good ideas, I would never have thought of freezing the batter and layering it like that. I like the idea of doing two colors per pan like that. You could cut the amount of individual cakes by half and only have three layers but still have all the colors. Thanks for the great idea.

Has anyone ever tried doing that before? I wonder how much thicker the batter would have to be for that to work.

 

I'm reasonably sure the following batter (sans the cocoa) would be thick enough to do the trick.  I use a modified version of this recipe for my rainbow because it is white enough not to muddy the colors, it is a reverse creamed recipe so the extra handling to incorporate the color doesn't effect the outcome in terms of texture and flavor, and it is plenty thick.  It wouldn't require much time in the freezer to firm up enough to have a second layer of color applied, especially if it was piped.

 

http://theirishmother.blogspot.ca/2010/09/silver-white-cake-surprise.html

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
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deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
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post #28 of 33

Just an aside, I saw a rainbow layered cake with corresponding colored icing between the layers...it was a nice touch!

post #29 of 33
Thread Starter 
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Well this is how it turned out.
post #30 of 33
Nice! Did you get any photos of the inside?

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply
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