I have a request for a sheet cake that feeds 50. She asked if I could mark the cake for proper cutting/slicing. On each piece she wants a mint(in the shape of a baby bottle). I'm sure you have to use a mold for that. Will a 11x15 give enough slices or do I need to double that 11x15? ANyway, I have no idea what to charge. HOw do you properly mark the cake without actually cutting it?

Stephanie

To determine servings, just do the math.

If cutting the pieces in the standard 2x2x2, then an 11x15 cake would be cut into approx 5 rows by 7 columns (35 servings). If cut in 3x2x2, then the cake would be cut in approx 5 columns by 5 rows = 25 servings.

A 12x18, when cut in 2x2x2, would be cut in 6 rows by 9 columns = 54 servings. If cut in 3x2x2 pieces, then the cake would be cut in approx 6 rows by 6 columns = 36 servings.

I've marked sheet cakes lots of times and it's pretty easy. When I show the markings to the client, they think I'm so smart! ( I can live with that!). Anyway .... every 2 or 3 inches (determined by the size of the serving you plan to cut), put a small "dot" as part of the border design. No one can tell it's a mark, but it's easy for the cutter to see.

when i make a cake to serve 50 people.. for baby shower or bridal shower , etc.. i bake 2) 10"x10"x2" ...then after icing them, i mark, every 2" across and down.. hope i,m making sense.... then i take some dental floss, litely mark , down and across.. then put whatever decoration they want... ready for them to cut.. easy for them.. i charge $2.00 a serving.. so ,$100.00 , for the 50 servings.. i am sure other charge more.. some could charge less.. never had a problem with my price. hth

I just did a sheet cake (the plaid cake) for 50 people and I put 2 9x13 side by side and iced them together. I know I'm way under priced compared to other people on here. But for my area I charged $45, people just wouldn't pay more than that
For marking the cake in squares, I would measure first and put little markings with a toothpick on each side of the cake every 2" then use the dental floss to make the long straight lines
Hope that didn't confuse you.

Thanks! I was thinking along the same lines(using floss or a dot). ABout the price, I have people that _itch and complain about my prices all the time. I charge $2.50 a serving for BC and $3.50 a serving for fondant. Where I live, when I quote this price, I think that the are going to pass out. I hate having to explain my prices. Anyway, the lady that needs the cake, noramally gets her cakes fro another baker. But, she now has a broken arm. I asked(I had too) how much did the baker normally charge and she said that she couldn't remember. I just find that hard to believe. Maybe I shouldn't have asked. Thanks for the help.

Using the edge of a long plastic ruler to make a slight impression, I mark off the top of the cake starting 1" from the edge and then every 2" going both directions, to make a grid. (You might have to adjust slightly if your cake is not exact size) I use tip 3 to pipe lines over my marks. Wherever the lines cross, I add a small decoration. Then when the cake is cut between the lines, the lines are like the criss-crossed ribbons on the top of a package, and the small decor is like the bow.
Does that make sense?

An example:
http://www.sugarfrosted.com/displayimage.php?pos=-1567

Click on the picture to enlarge it to see the detail better.

Indydebi, you are to SMART. LOL

Thanks to all of you. I couldn't do this cake thingy with you. LOL

I meant to say "without you. thanks for all the tips.