Hello All-
I am new to cake decorating and trying to get an idea of a how many cake layers everyone uses.
Is it pretty much a standard for cake decorators to:
- bake a 1 layer cake (round or sheet)
- bake a 1 layer cake and tort it to give it a little height
OR
- bake a 2 layer cake (with or w/o torting it)?
I ask these questions, because I've seen various prices on this site for cakes. I can never tell if those prices are for 1 layer or are they for 2 layers, torting, etc. So, as I try to create a price list for myself, I don't want to say (for example) $35 for a 9x13 (1 layer), if $35 should really include torting and an additional layer.
Any feedback would be greatly appreciated.
Bunchy 
Personally, I like to bake 2 cakes, fill and stack them. This makes a nice 5 inch high cake once it's decorated. But really everyone does it differently. Personally, if I am paying $2 and up per serving, I expect to get plenty of cake, and have it look impressive, my cake boxes are rarely able to close and I have to tent them with a sheet of plastic wrap. My customers love this, they think they are getting a deal!
I hope this helps a little.
Well, hhmn, for a round or square cake, it would depend on the depth. For example, some folks use the 3 inch deep cake pans and either just ice it or split and fill. However usually the 2 inch deep cake pans, you make two full layers and fill. Some of us even make 2, 3 inch layers for a total height of about 6 inches and fill once, or torte each layer and have three layers of filling. Normally, most folks do a sheet cake as one layer, iced plain or torted and filled. Personally I prefer to make two full layers for a sheet cake, but charge accordingly.
SO I would charge, say $30-$40 for a one layer, 11x15. But two full layers, filled in the middle I would charge around $60 depending on the degree of difficulty.
This is going to vary a lot from person to person, that is for certain.
Hugs Squirrelly Cakes
Thanks for the feedback. I honestly thought I was one of few still awake and catching up on the forums. I figured the responses were going to vary from baker to baker, but wanted to see if I could gage a norm before I speak on a price for a potential customer.
Your time taken to respond to my post is DEFINITELY greatly appreciated.
Thanks-
Bunchy
Thanks for the feedback. I honestly thought I was one of few still awake and catching up on the forums. I figured the responses were going to vary from baker to baker, but wanted to see if I could gage a norm before I speak on a price for a potential customer.
Your time taken to respond to my post is DEFINITELY greatly appreciated.
Thanks-
Bunchy
Heehee, well some of us just don't know when to go to bed! You are very welcome! For prices, I tend to go about $50-$60 for a 10 inch round, 4-6 inches high, $40-$50 for a 9 inch, 4-6 inches high and $30-$40 for an 8 inch. These will include a buttercream transfer and often some design involving candy melts molded candies on the side borders. I make my cakes from scratch and use half butter and cream and milk in the icing. Hope that helps a bit.
Hugs Squirrelly
SquirrellyCakes, you are Canadian right? So your dollar is higher, meaning in the US we'd charge a lower amount. Right?
SquirrellyCakes, you are Canadian right? So your dollar is higher, meaning in the US we'd charge a lower amount. Right?
Yes I am a Canuck. However I find that the prices are very similar in a lot of the states. For the most part, our salaries are higher so the dollar difference evens out. But you are always better off checking out the better bakeries in your area, to come up with prices. Don't compare yourself to the big box stores with in-store bakeries.
For example, I can get a 9x13 cake here for about $25. But I would charge around $30- $40. Yikes just realized I put the wrong price for my 11 x15, one layer would be around $40-$50.
Hugs Squirrelly
Oh, no! I never compare myself to a box store!!! They don't spend a couple of hours making sure each cake is perfect!!! They get out their can of spray color and jar of flat round confetti sprinkles and call it done! I know even across the country prices differ, I think the more metropolitan you are, the more you can charge. Rural areas seem to be a lot lower in price. I just wasn't sure how much our dillar would factor into the equation.
It depends on the cake. If it's a sheet cake just one layer. I don't torte it unless I have a request for a filling, which costs more. For round cakes I use two cakes with filling in between. For wedding cakes I use two cakes torted to make four layers. That seems to be pretty standard. Almost no one uses two cakes for a sheet cake, unless it's for extra serving at a wedding or something like that. Hope that helps.
I use to do one layer sheet cake and had problems with sides not being even because I would put more in it to give it height. Now I do 2 layer sheet cakes and they come out even...love it.
Also, I do the push down method as soon as I take them out of the oven...learn that tip from here.
My round pans are 6" in height but mostly I make them 3"...thinking about just doing the whole 6" and torte.
Haha, that is why I prefer a two layer sheet cake also, it gets a much better shape with two layers!
Hugs Squirrelly
Now I know for a fact that I don't know what I'm doing! I started off doing cakes for the people at my husband's job (donating them), and when they started actually ordering from me, everybody always wanted a one layer cake if it was a sheet cake and they would want 2 layers for the rounds with filling. So what I did was on my flyer I basically let them choose what they want (I charge extra for an extra layer). I've actually gotten people that want a simple single layer 6" round because they don't like or want filling. So am I doing this all wrong?
WOW.. Thanks for all of the feedback. I'm glad I asked, because I would have been shorting a potential customer. Off the top of my head, I "figured" wedding cakes were definitely more than 1 layer and torted or filled. I "assumed" sheet cakes were just one layer, but I was "curious" to know about the rounds.
I wasn't sure if I should charge 1 price and then cut that price in half to ad an extra layer or just have a base price, which included 2 layers and/or torting/filling.
Bunchy
Now I know for a fact that I don't know what I'm doing! I started off doing cakes for the people at my husband's job (donating them), and when they started actually ordering from me, everybody always wanted a one layer cake if it was a sheet cake and they would want 2 layers for the rounds with filling. So what I did was on my flyer I basically let them choose what they want (I charge extra for an extra layer). I've actually gotten people that want a simple single layer 6" round because they don't like or want filling. So am I doing this all wrong?
Not at all, there is no wrong in this!
Most commercial bakeries that have a two layer cake, well, the commercial versions aren't 4 inches or 6 inches high, like ours generally are. They are one 2 inch layer torted and filled, for the most part. But domestically, it is pretty well the norm for a 2 layer cake to be between 3 and 6 inches, two full layers or 1 three inch deep cake torted.
You can do whatever you like or whatever the customer wants. Personally, I wouldn't do a one layer 6 inch cake because I am fairly certain that people would want these for a very low price. Not being a snob here, but it isn't worth it for me to turn my oven on to make a cake for under $30. I very rarely do anything smaller than an eight inch cake. I will do a two layer 6 inch if it is for someone special. But I won't do it cheap, however if the customer orders a lot, I will do it.
I think we all have to be comfortable with the efforts we put forward for the amount of money we make. Sometimes costs of ingredients have little to do with how much time and mess and energy goes into making a cake. For me, it just isn't worth it. Most of my cakes are from scratch and cost me more to produce.
But to get a handle on standards, most sheet cakes are 2 inches high torted and filled or not. Most round and square cakes are two layers. When you use a 3 inch deep pan, they can be one layer torted and filled. Rarely do people sell a 2 inch deep square or round but of course it can be done.
But really, there are no wrongs here, just what you are willing to do.
Hugs Squirrelly
Thanks SquirrellyCakes,
It does kind of make since not to make a one layer 6" Round but I have a few people who order from me on the regular that just want that cake for themselves. So they don't get all the extra stuff on it. But I will definitely keep in mind everything you said. Thanks for the help! - Kenya
Well these smaller cakes are great for people on their own, or a couple, that is true. And a lot of people don't want much icing or cake. It is just that most of the time, it isn't worth it for me to do these. Of course I will do them for some people though.
Hugs Squirrelly
I bake 3" layer and fill them 2 times. A slice of cake should never be bigger (taller) than the cake plate it's on...lol
That's my guide ..anyway!
Sheet cakes get torted once.
larger sheets...do not get any filling!
In MY world..that's what I do..lol
There aren't really any right or wrong ways, we all have our opinions! I like that you offer an option of one or 2 layers.
I bake 3" layer and fill them 2 times. A slice of cake should never be bigger (taller) than the cake plate it's on...lol
That's my guide ..anyway!
Sheet cakes get torted once.
larger sheets...do not get any filling!
In MY world..that's what I do..lol
Hhmn, what is your problem, haha! Haven't you ever heard of meat platters, now that is a slice of cake, haha!
I agree, with wedding cakes, when they are too high, we are asking for trouble when the time comes to plate the servings. But usually you can get away, just barely with a 6 inch high cake, depending on the size of the plates.
Funny how torting and filling is more popular in the U.S. than it is here. Most commercial bakers don't fill a three inch high wedding cake. Some have started to recently. Some European style tortes and such would have more layers of filling but a traditional type white or chocolate cake, well if there are two layers it would be filled. But more often than not, there isn't more than one layer of filling in the centre. Must be because people are so darn calorie conscious. Well not me, but other people, haha! I say, bring on the icing and filling! And never mind these puny serving sizes either! But then, I grew up with 4 1/2 inches by about 1 1/2 so...
Hugs Squirrelly
lol..
I do them the way I do them because they are cost effective..and less troublesome when being delivered, less slipping and sliding.
Now..if someone wants to pay extra...who am I to deny them extra icing or extra filling!..A good dowel down the middle should keep that sucker stable..lol
MY WORLD...but I still play by other's rules..hahahaha!
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