Sheet cake: Defined as a single layer, not torted or filled. $1.50/serving. Delivery and set up not included. Based on a 2x2x2 serving size.
Non-Sheet cake: ANything that doesn't fit into the above description. $3/serving. Based on a 1x2x4 serving size. Delivery included for larger (wedding) cakes.
Exception: I don't do sheet cakes for weddings simply because I charge the same for the sheet as I do for the wedding. If I'm delivering it, then they are paying the price that includes delivery. Plus it's more work for me to do a wedding cake + sheet cake as opposed to doing a wedding cake. I can bake and decorate a 16/12/8 cake for 150 in less time that I can bake a 14/10/6 PLUS a sheet cake for 150. More work for me = NOT cheaper for you.
I guess that will depend on your definition of sheet cake. I do not make any cakes that a just a slab of iced cake, everything is torted. Even if they want a 2"er with no filling, it will be cut into 2 layers with a crumb coat type layer of icing in between. Since I only bake from scratch, the layers need to be thinner and have simple syrup. SO yes, I charge the same price for a sheet that serves 25 and a round that serves 25. Anything tiered is priced as a wedding cake with a more expensive pricing structure.
My sheet cakes are 2- 2" layers stacked, filled, and decorated to match the wedding cakes, so they are 4-1/2" deep, two layers of cake, one layer of filling. I charge for wedding-size servings, so 1 x 2 x 4+".
I charge $0.25 less per serving for sheet cakes than I do for my wedding servings, but that is only because there are less layers of cake in my sheets than wedding cakes (my wedding cakes are 4 layers of cake, 3 layers of filling in each tier). They take the same time to decorate and are a PIA to stack (try sliding a 12 x 18", 2" deep cake off a cake board!).
Actually, I'm seriously considering not offering them at all, because, like Deb, I find they're no less work and certainly no cheaper to decorate. I'd rather just do a larger whole wedding cake or, at most, a separate groom's cake. Sheets are more of a nuisance, to me.
Actually, I'm seriously considering not offering them at all, because, like Deb, I find they're no less work and certainly no cheaper to decorate. I'd rather just do a larger whole wedding cake or, at most, a separate groom's cake. Sheets are more of a nuisance, to me.
They are a pain. And anytime I've done the catering but they've gotten the cake elsewhere, and there are sheet cakes in the kitchen, I swear to all of you that I've NEVER seen them cut those sheet cakes. They are a waste of time and money sitting in the kitchen.
I can't really say I don't "offer" them. I just never have to do them, once I point out that "it's the same amount of cake, no matter what pan I bake it in so it's the same price" ergo they are NOT going to save money.
I sell my wedding cakes two ways: one is cake only and one is the full package. Had one bride who wanted to order the whole package for 100 and then "just cake" for 50. I said, "THat's fine. Now, just explain to me how I am going to know which of your guests get their cake on a plate with punch in a cup and which of your guests get cake on their hand and have to drink from a water fountain?" She got the point.
I guess that will depend on your definition of sheet cake. I do not make any cakes that a just a slab of iced cake, everything is torted. Even if they want a 2"er with no filling, it will be cut into 2 layers with a crumb coat type layer of icing in between. Since I only bake from scratch, the layers need to be thinner and have simple syrup. SO yes, I charge the same price for a sheet that serves 25 and a round that serves 25. Anything tiered is priced as a wedding cake with a more expensive pricing structure.
I bake from scratch too, so am trying to figure out why that means that the layers have to be thinner and require simple syrup.
Oh that's funny indydebi!
Reminds me of what to ask when I see icky, garish, sloppy sheet cakes being brought in past the wedding cake that I just set up, with their smooshed sides from where someone carried the costco box in along with an armload of whatever else:
"So, which 100 guests get to be in line for the custom-designed, gourmet flavored, beautifully decorated wedding cake, and which 100 guests get to be in line for a piece of THAT?"
Without all the chemicals found in boxed mixes, scratch cakes tend to be drier, and especially so after a day or two. Using simple syrup on layers no deeper than 1" (because the syrup won't soak more than 1/2" in or so) adds moisture (and different flavors if you choose).
how do you know the right amount of syrup to put on the cake?
i am curious about the syrup on the sheet cakes as well. i am making a sheet cake from scratch friday for my daughters birthday. my last sheet cake was a little dry and i am trying to avoid that this time. my last was 2" and i was thinking of doing 2 layers this time but if i were to only make it 1" deep would i just use 1/2 my batter and bake it then use the other 1/2? would the syrup work ok if i kept it at 2"? do you have any other ideas on how to make a from scratch cake more moist? does applesauce help or is that not true?
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