I'm wondering how everyone charges for cakes to make a living, especially small ones (6-8 servings), which I have been getting orders for quite frequently.

If it's covered in Fondant, I tend to charge $4 per serving. But even then, it seems more trouble than it's worth (profit-wise). I am definitely grateful for these opportunities, but to potentially live off cake decorating, I wonder how it can be done most effectively. [:

How do you go about small cakes, do you have a minimum? Or how do you factor in time in the expense and how do you present that to a potential cake client, who may think in costco or vons price terms?

Duplicate thread.  Please see:

http://cakecentral.com/t/765966/are-small-cakes-a-hassle

Please only post ONE topic on our boards at a time.  Thank you.