It's not easy to tell, kneenah, because different kinds of cake have different densities, so two round cakes that are 10" in diameter by 4" in height won't necessarily weigh the same if one is a carrot cake and the other one is a yellow cake, or if one is a pound cake and the other is a chiffon. That's why we do it by slices.
Some countries price/sell cake by the pound. Are you in the U.S.?
What kind of cake?
(white, yellow, chocolate, RV, carrot, German chocolate, fruitcake...)
This thread might help:
http://cakecentral.com/cake-decorating-ftopict-691542-lbs.html
if not, provide specifics for more accurate answers.
THANKS EVERYONE, I AM FROM USA BUT OVER HERE IN NYC U FIND UR MANY PEOPLE WHO MAKE JUST DOMINICAN CAKES AND THEY SELL BY POUND... THEY SELL $35 PER POUND... TODAY SOME LADY BOUGHT A CAKE TO HIS JOB AND TOLD THEM IT WAS 2 POUNDS SO I WAS CURIOUS DEPENDING ON THE SIZE I COULD SELL BY POUND SO BUT ITS TRUE WHAT MARIANN SAYS WHAT EVERY CAKE IS DIFFERENT.. LOL ILL JUST STICK TO SELLING BY SLICE..
Being that i am a beginnger do u guys suggest i start off at $2 a slice for fondant instead of pushing my luck with the $12
In NYC, I'd say at least $3 a slice for fondant-covered cakes.
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