When you quote someone a price for a slab cake...Are your prices for single(Torted) or double layer? I ask this because my Mom is sending alot of her customers to me since she is so busy but her slab cake are always double layer (her prices reflect that also) but I usually do a single layer 2-1/2 inches torted which my prices reflect that too...I don't want her customers to think I am jipping them however there is a big difference between 35 servings and 70 in price....Also most of the pricing guides like Earlene Moore's and Wilton are based on a double layer...aren't they? Your thoughts!!
Why don't you quote a single sheet cake and a double sheet cake? And that way they can decide and you can give them both prices.