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help ladies first cake due this sat aug 3 need help  

post #1 of 31
Thread Starter 
Hello ladies i need help 1: i dont know if i undercharged for this cake its a 6"8"10" .. 4" high i charged $80. 2: does the size i am doing serve 50ppl 3:i need a timeline as when i need to start baking ,crumbcoat,frost,fill,fondant,and deco. when i do cakes for my fam i usually just do bake it friday night then early sat morning do the rest. Is yhat right or am i soppesed to let the cake sit for a while or what im lost please help ladies i dont want to mess this up since this is my first "real" costumer. Its not letting me upload the pic to this so.please can you check it out in my pictures . Itsthe only pic its cheetah 3tier please and thank you
post #2 of 31
Thread Starter 
http://cakecentral.com/g/i/3067701/default/sort/display_order/# heres the cake link finally found how to do it lol
post #3 of 31
Thread Starter 
http://cakecentral.com/g/i/3067701/default/sort/display_order/# heres the cake link finally found how to do it lol
post #4 of 31
A 6 & 10" will serve 50, Wilton servings (the industry standard). For 50 servings of cake, I would charge $200 for basic fondant. So yes, you WAY undercharged IMO. A 6, 8, & 10" will serve 74.
For pricing, find Jason Kraft. He has great information about pricing, overhead, starting a business, etc.
post #5 of 31

I do not understand how anyone can think a 6-8-10 will feed 74!  or how a 6 & a 10 can feed 50...but then again what do I know, I am a fatgirl trapped in a skinny body and I loves me some cake

post #6 of 31
Oh, I'm a cake lover too, but if you actually see a properly sliced piece of cake (2"x1"x4") it's actually a good size serving.
I had to cut the cake I made for a party this weekend, and I actually cut smaller pieces. They were mostly for kids, but nobody complained or had seconds. (not because my cake sucked, either)
Those servings are industry standard sizes for servings.
post #7 of 31
Quote:
Originally Posted by shebysuz View Post

I do not understand how anyone can think a 6-8-10 will feed 74!  or how a 6 & a 10 can feed 50...but then again what do I know, I am a fatgirl trapped in a skinny body and I loves me some cake

Lol - I love this 'fat girl trapped in a skinny body' - I wish, thanks to a little bubba who gave to me the inability to drag my butt far from home during my pregnancy and who now gives me the time to bake (and eat) and therefore a new found love of baking I am definitely suffering from the opposite. icon_smile.gif

 

Cuppcakez if I were you I would aim to get it all done the day before - then you will have time to allow for any muck ups etc that are bound to happen with this being your first paying client.

I may not make perfect cakes but I gaurantee they all contain a super special ingredient .... lots and lots of love .
I may not make perfect cakes but I gaurantee they all contain a super special ingredient .... lots and lots of love .
post #8 of 31
Quote:
Originally Posted by shebysuz View Post

I do not understand how anyone can think a 6-8-10 will feed 74!  or how a 6 & a 10 can feed 50...but then again what do I know, I am a fatgirl trapped in a skinny body and I loves me some cake

 

gotta cut it right.

 

here's a great graphic 

http://www.dailyweddingplanningtip.com/wedding-cakes/how-much-wedding-cake-will-you-need/

post #9 of 31
Thread Starter 
Thanks icon_smile.gif and the girl wanted whipped cream with strawberry but ppl told meit will soak the cake so what can i do to prevent tha?
post #10 of 31
Quote:
Originally Posted by cuppycakez View Post

Thanks icon_smile.gif and the girl wanted whipped cream with strawberry but ppl told meit will soak the cake so what can i do to prevent tha?


cuppycakez~~I sent you a detailed private message for your opening post. 

 

Re:  whipped cream and strawberry--YOU are the baker and YOU need to let the customer know what IS and IS NOT possible.  There are limitations to every aspect of cake decorating.  Whipped cream and fresh strawberries sure do taste good, but they may be almost impossible for different cake construction styles.

post #11 of 31
Quote:
Originally Posted by ellavanilla View Post

 

gotta cut it right.

 

here's a great graphic 

http://www.dailyweddingplanningtip.com/wedding-cakes/how-much-wedding-cake-will-you-need/


Ellavanilla~~Good graphic, thanks for posting.  (Personally, even though I now know "how to cut Wilton wedding sized servings", I think getting 14 servings out of a 6" cake is kinda funny.....)

post #12 of 31
Seriously- you took an order for a cake (meaning you are now a business) and you don't know any of these basics?

Maybe you should stick to making cakes for family and close friends until you have these very basic routines in place - then start taking orders from 'real' clients.

Yes- I am a big meany-pants and a dream-crusher (as another CCer so aptly put it), but you need to know these basics!
post #13 of 31
Cute cake. I would bake all the cake on thursday, decorate on Friday and deliver on saturday. I do not freeze my cakes as a lot of people do. Have you made fondant covered cakes before? Strawberries and fresh cream are an awesome combination, however not in a stacked cake. You could put strawberries or any fresh fruit, but do you have space in your fridge to accomodate, also i never put fondant covered cakes in the fridge. If you still need some help please ask. Good luck.
post #14 of 31
Quote:
Originally Posted by Godot View Post

Seriously- you took an order for a cake (meaning you are now a business) and you don't know any of these basics?

Maybe you should stick to making cakes for family and close friends until you have these very basic routines in place - then start taking orders from 'real' clients.

Yes- I am a big meany-pants and a dream-crusher (as another CCer so aptly put it), but you need to know these basics!

What she said. And I'm always suspicious of posts like this anyway. I'm wearing my meany-pants too!

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

post #15 of 31
Quote:
Originally Posted by Godot View Post

Seriously- you took an order for a cake (meaning you are now a business) and you don't know any of these basics?

Maybe you should stick to making cakes for family and close friends until you have these very basic routines in place - then start taking orders from 'real' clients.

Yes- I am a big meany-pants and a dream-crusher (as another CCer so aptly put it), but you need to know these basics!
I'm with you and carmijok I find this post suspicious she's asking for advice on every single step of cake making
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