quick question When doing this kitchen wedding sheetcakes are they like a regular 2 layer filled cake or are they just 1 frosted layer? and if their 1 layer is it a 2 in. Sorry it sounds dumb but I was just wondering what the average way of doing it was??? Thanks
I think everyone has their own way of handling it, especially when it comes to pricing.
My kitchen/sheet cakes are made to mimic the display cake, exactly. If the tiers are 4" high with 3 layers of filling, iced in buttercream w/fondant, then I do the kitchen cakes the same way--don't want any guests to feel that they got sloppy seconds......
My valuation of the 2 types of cake is the same--that also stops people from trying to go on the "cheap" by asking for a mini wedding cake and 400 "kitchen" cake servings.................
Rae
... someone suggested to me to make sheet cakes and do a dummy wedding cake.
Did they say why they thought this would be a good idea? Decorating a dummy is just as much work and expense as decorating a real cake. The only thing you save is time baking. But if you're going to make sheet cakes as well, you don't even save that.
I do what blakescakes does, same price per serving as the wedding cake and same structure, if it is 2 layers, then kitchen cake is too, etc
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