KitchenKat Posted 12 Jun 2007 , 7:49am
post #1 of

If a cake is priced by the pound (eg. 7"=2lbs; 9"=3lbs) are they talking about the finished price (without frosting) or the weight of the batter?

Apart from pricing by the pound, what's a better way to price cakes? Size of pan? No of servings?


Thanks

1 reply
JanH Posted 12 Jun 2007 , 8:53am
post #2 of

This might help:

http://forum.cakecentral.com/cake-decorating-ftopict-204301-.html

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