Help!! What Sizes To Make And How Much To Charge...

Decorating By Kandy4283 Updated 7 Jan 2010 , 1:58am by Kandy4283

Kandy4283 Posted 5 Jan 2010 , 12:01am
post #1 of 18

I got a phone call from a customer that is wanting this cake and she needs to feed 100 people. Here is a pic of it below, she is wanting bc frosting and fake flowers so not exactly this pic but very close. She is awaiting my phone call but thats why i need you guys like right now......help!!!!

tia

17 replies
Kandy4283 Posted 5 Jan 2010 , 12:04am
post #2 of 18

forgot the pic lol in a hurry.......ahhh!
LL

charleezgal Posted 5 Jan 2010 , 12:29am
post #3 of 18

Hi, you could make a 12", 10", and a 6" and should feed 95 (according to Wiltons chart) 14,10,and 6 would give about 103. hth

Kandy4283 Posted 5 Jan 2010 , 12:41am
post #4 of 18

ok, do you think that it will look right if i do a 14, 12, and 10? or will that look funny? i have never done a wedding cake before so this is all new to me and as well she knows that too!!! so i really need help and opinions on this.... icon_cry.gif

Cakeonista Posted 5 Jan 2010 , 12:47am
post #5 of 18

A 14, 10 and 6 actually feeds 128 people so that might be a bit too much. This particular cake looks like a 10, 8 and 6 maybe.

Kandy4283 Posted 5 Jan 2010 , 12:53am
post #6 of 18

she states that it is ok to make it to feed a little more she is now stating ne where from 100-150. but i want to make sure that the sizes that i stated above will look ok together and wont look too funny all stacked!

charleezgal Posted 5 Jan 2010 , 2:40am
post #7 of 18

In my opinion, if the cakes are to be stacked, not tiered, then they look best if they are of equal numbers apart. for example: a 6, 10, and 14 would leave you 4 inches between each cake. Here is a good place to look at sizes/servings.

http://www.wilton.com/cakes/tiered-cakes/serving-amounts-100-150.cfm

Earlene offers a little different chart with larger pieces for wedding and party sizes. HTH

leah_s Posted 5 Jan 2010 , 2:59am
post #8 of 18

6/9/12 = 100 servings. Do that frequently, looks good.
6/8/10/12 = 134. Also popular.

I strongly prefer a 6" as the top tier.

Kandy4283 Posted 6 Jan 2010 , 12:38am
post #9 of 18
Quote:
Originally Posted by charleezgal

In my opinion, if the cakes are to be stacked, not tiered, then they look best if they are of equal numbers apart. for example: a 6, 10, and 14 would leave you 4 inches between each cake. Here is a good place to look at sizes/servings.

http://www.wilton.com/cakes/tiered-cakes/serving-amounts-100-150.cfm

Earlene offers a little different chart with larger pieces for wedding and party sizes. HTH




these cakes will be stacked, not tiered.....so what sizes were you thinking for the stacked? what sizes do u think would look right? 10 12 and 14 will not look right then......ahh! this should not be this hard for me but for some reason it is, but this is also my first wedding cake and i do not want to mess it up!!!

jammjenks Posted 6 Jan 2010 , 1:15am
post #10 of 18

I would definately do 6/9/12 as Leahs suggested.

As for what to charge...well, that varies greatly. Figure out what you want to charge per serving and multiply by 100. Make the customer provide you with the flowers.

CandyCU Posted 6 Jan 2010 , 1:18am
post #11 of 18

That cake in the pic looks like a 12", 9", 6" would work well and feed 100. Or even perhaps a 14", 11", 8" would look good but feed a lot more people. I don't think 14", 12", 10" is the way to go, the top tier will look too big and you will have way too much cake.

HTH! Good luck!

mamawrobin Posted 6 Jan 2010 , 1:31am
post #12 of 18

I so agree with CandyCU, a 10 inch would be too big for a topper. I prefer a 6 inch for the topper most always.

indydebi Posted 6 Jan 2010 , 2:31am
post #13 of 18

A 10" is super huge for a top tier, but just as an aside, here is a pic of a cake with a 10" topper. It 'can' work, if the flowers/etal are planned and are of the right proportion. Normally, tho', a 6" is normal and an 8" an work.

Here's the whole cake: http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1297425

Here's the cake with just the 10" topper: http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1297422

Kandy4283 Posted 6 Jan 2010 , 10:35pm
post #14 of 18

thanks so much for the input on all of this! i am excited but yet nervous to do this! I think that i will try a different way for the sizes, but indydebi, gotta say that you pulled it off and it looks great, and may i add all of your cakes look great!

tinygoose Posted 6 Jan 2010 , 10:50pm
post #15 of 18
Kandy4283 Posted 6 Jan 2010 , 11:40pm
post #16 of 18

tinygoose-

did you use 2 or 3 cakes per layer?

tinygoose Posted 7 Jan 2010 , 12:51am
post #17 of 18
Quote:
Originally Posted by Kandy4283

tinygoose-

did you use 2 or 3 cakes per layer?




Each tier is 2 layers of cake-torted, so each layer is sliced in half and there were 3 layers of filling in each tier. I make my tiers exactly 4" tall because I use SPS system to stack my wedding cakes.

Kandy4283 Posted 7 Jan 2010 , 1:58am
post #18 of 18

tinygoose--

thanks so much for all of your help!! did you get my pm??

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