? About Your Budget Wedding Cakes...........

Business By littlecake Updated 22 Aug 2010 , 2:40am by kansaslaura

littlecake Posted 18 Aug 2010 , 10:14pm
post #1 of 13

i noticed that many of you said you don't torte....does this mean you use a 3 inch pan and that each tier is one thick layer?

12 replies
The_Caketress Posted 19 Aug 2010 , 12:39am
post #2 of 13

I personally bake 4 layers individually to insure they are baked even and moist (6 - 8 for double tiers) but I don't do budget cakes.

indydebi Posted 19 Aug 2010 , 2:52am
post #3 of 13

Two 2" layers with icing/filling between them.

cakesdivine Posted 19 Aug 2010 , 5:06am
post #4 of 13

What debi said icon_wink.gif

ncsmorris Posted 19 Aug 2010 , 12:00pm
post #5 of 13

I also do it the way indydebi does. I've just never done it another way...

kger Posted 19 Aug 2010 , 12:23pm
post #6 of 13
Quote:
Originally Posted by indydebi

Two 2" layers with icing/filling between them.




Is that just budget wedding cakes or all cakes? Or is torting a different price level?

ncsmorris Posted 19 Aug 2010 , 1:14pm
post #7 of 13

For me, that's all cakes

cakesdivine Posted 19 Aug 2010 , 2:29pm
post #8 of 13

Same here; all cakes unless they specifically request torting. I don't charge extra for torting just extra if they are using fresh fruit as a filling, the more fresh fruit the higher the price per serving.

indydebi Posted 19 Aug 2010 , 2:34pm
post #9 of 13
Quote:
Originally Posted by ncsmorris

For me, that's all cakes


same here. One of my "don't discount .... add value" sales pitches was that I would offer to tort it "and I'll waive the torting charge". Well hell's bell's, I didn't charge extra to tort anyway, if they had asked, but when I offer to do it "for free", the bride thinks she's getting a deal.

Don't discount ..... add value. thumbs_up.gif

Pssst! Sometimes my "add value" was just throwing in some free potato chips on the buffet. Oh big whup! They think they got a deal and I had to spend an extra twelve bucks to book a $3500 reception! shhh.gif

KHalstead Posted 20 Aug 2010 , 3:45pm
post #10 of 13

I bake 2-2" layers and if they want it torted it's another $.25/serv. I hate torting and since I started charging for it I've only had ONE bride request it! (she was a photographer) and wanted torted cake for her pics!

kger Posted 20 Aug 2010 , 5:01pm
post #11 of 13

It makes sense to charge extra. 2 extra layers of filling and all.

indydebi Posted 20 Aug 2010 , 5:50pm
post #12 of 13
Quote:
Originally Posted by kger

It makes sense to charge extra. 2 extra layers of filling and all.


But they're thinner layers. I figure I'm just spreading out whatever amount I'd use in one layer, into 3 layers, give or take. I mean if I use 3/8" in a single layer of filling between two 2" layers of cake, I'm NOT going to use 3/8" per layer between four 1" layers of cake.

Not arguing that there isn't more work (more cutting, more aligning, etc).

kansaslaura Posted 22 Aug 2010 , 2:40am
post #13 of 13
Quote:
Originally Posted by indydebi

Quote:
Originally Posted by kger

It makes sense to charge extra. 2 extra layers of filling and all.

But they're thinner layers. I figure I'm just spreading out whatever amount I'd use in one layer, into 3 layers, give or take. I mean if I use 3/8" in a single layer of filling between two 2" layers of cake, I'm NOT going to use 3/8" per layer between four 1" layers of cake.

Not arguing that there isn't more work (more cutting, more aligning, etc).




Agree!!!--in business you got to make the customer feel they're getting a great value. And when you do, they're your customer for a very long time to come.

I turn it around as if I were the customer. I hate being nickle and dimed. I get all warm and fuzzy when I'm on the other side of the transaction and not feel like all they're interested in is my checkbook.

It may not amount to much $$, it's the perception. And darn good cheap goodwill and advertising.

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