I know that most of you do not want to discuss pricing because you have done this over and over again. However, I desperately need your help.

I am to do this bride's cake and groom's cake and don't know how to charge. Do you include the flowers and other decorations in your per slice cost or do you add extra?

Please take a look at these cakes and tell me what you would charge for each of them. Thanks in advance.

Bride's cake: 16", 12", 8", Topper - $24.99 + shipping, Dividers/Columns and COVERED in Royal Icing Daisies (approximately 500)

Groom's cake: 12 x 18 - 2 Layer, 2 Bells - 2 Layers each, Fresh grapes

Thanks again,
Lees_luv

16/12/8 cakes serves 100/56/24 = 190 total servings (http://www.wilton.com/wedding/wedding-cakes/wedding-cake-data.cfm ). 190 servings times (let's just say) $3/serving = $570

I do not provide toppers. Bride buys toppers. Bride also provides any silk or fresh florals. I dont charge extra for flowers on a cake, but since this one has so many, it may be a consideration.

A 2-layer 12x18 serves 108 x (let's say) $3/person = $324.

Grand total so far = $894 for cake to serve 298 people

Plus the 2-layer bell cake. Is this a one-mix pan? If so, I'm assuming about 24 servings x $3/serving = $72 + $894 = $966 for 322 servings.

Are they REALLY having that many people there?

These are just examples to get your thinking engine going. Hope it helps in giving you a jumping off point.

500 RI daiseys???????? ugh I hope you can buy these or start making them now! LOL
If you have to make them I don't know what I'd charge, but it would be alot

The Bride's cake was in the 1971 Wilton Yearbook. It said 216 servings, but I figured it as 190 based on the online charts. The bell pan requires 4 1/2 cups of batter. I figured that at 30 servings per bell. Since there are two bells, that would be 60 servings + 108 for the 12 x 18 = 168 (My calculations came up at 358 servings.)

Indydebi, do you include the columns, boards, etc. in your per slice price?

They are only expecting 150 guests, but these are the cakes they picked out. I don't know why they want so much extra cake.

So because they picked out that particular picture, that means they want that exact size? why not make it as a 6/8/12 or a 6/10/12 or a 6/10/14? (serves 92; 106; 128 respectively).

I tell my brides this all the time.... just beause the photo shows it serves 200 people doens't mean I can't make it smaller to fit THEIR headcount.

How about single layers for the grooms cake instead of double? The sheet and the bells would be 54 + 30 = 84.

(lees_luv, thanks for the math correction on the bell cake. I figured 24 servings which is a single layer cake ... I forgot to double it for a 2-layer.)

Can you get them to downsize the cakes? Maybe do an 11x15 with carved bells on top (no pan to buy), and downsize the bridal cake to 6/10/14?

If not, make sure you get them to sign a clause stating the # of guests and # of servings ordered, so they don't try to get a refund on the unused cake. There is a thread going on right now re: returning "burnt" cake because she ordered waaaay too much.

have you considered down sizing the whole thing to like 12, 8, 6 or something? if she doesn't need that much cake that's what i would do. and i would charge prob 500-600 for both depending.

Indydebi,

Do you think the single layers would look okay on the groom's cake?

I asked that she reconsider and downsize to 6, 10 & 14. Do you think this cake would look okay as a 8, 10, 12?

Yeah!!!! This cake is done. Thanks for your help and input. You can see additional pictures of it in my gallery (http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1405635).