For Those Who Make Sheet Cakes.... Opinions Needed

Decorating By gladysrdz24 Updated 21 May 2011 , 10:54pm by sweetmonkeycheese

gladysrdz24 Posted 18 May 2011 , 5:23am
post #1 of 32

I know that there are a lot of people that frown upon sheet cakes but as a small bakery that caters to people that sometimes don't appreciate the artistry and work that goes into a custom cake they settle for sheet cakes. This is our most requested and will always be. Anywayz I digress. What are the prices for your sheet cakes? Good ol 1/4 sheet 1/2 sheet and full sheet? How many layers do you do and you do fruit fillings? Im not sure about some of our prices and wanted to check with you guys. Thxs if you reply greatly appreciated!

31 replies
beenie51 Posted 18 May 2011 , 6:26am
post #2 of 32

I have never had anyone ask for filling in my sheet cakes. I personally would not like to have to torte my 12x18's. If someone asked for fillings I would charge more as this increases my cost.
I charge $15.00 for my 1/4 sheets, 1/2 sheet is 30, and a full sheet is 65.00. MY sheet cakes are at least 2 inches high. I do charge more if adding gumpaste figures, excetra on the cakes. I live in a sm rural area that is about 50miles south west of detroit and 35miles north west of toledo and these are the going rates for the area.
Even when doing a sheet cake I try to personalize the cake so a person getting a cake from me does not get a cake that anyone else has had.
Hope that helps

doramoreno62 Posted 18 May 2011 , 7:32am
post #3 of 32

Filled sheet cakes are very common for me. I've never made one without filling. Fresh strawberries is my most requested filling but I do custards, mousses, anything. I don't torte, I bake 2 seperate layers for each cake. Actually, I rather do that than try torting without one of the layers breaking! I charge $30 for 1/4, $50 for 1/2 and $80 for a full sheet. Now please know that I do not use the expensive fondant (no one ever requests it) I frost 99% of my cakes with Pastry Pride non dairy topping. It's pretty cheap to buy, $10 for a gallon and I can get three 1/2 sheets from that. Hope that helps!

gladysrdz24 Posted 18 May 2011 , 11:59am
post #4 of 32

Thxs guys icon_biggrin.gif !

Dora...
Do you do tees leches cakes? Is it the same price? Do you use mixes or scratch recipes?

Thxs again!!

newcakester Posted 18 May 2011 , 12:13pm
post #5 of 32

I don't sell my cakes, but I do market research for my area in an effort to keep updated on pricing so when I become legal I can sell. For my area, the custom bakeries that sell sheet cakes have average pricing of $40 for 1/4 sheet and $70 for 1/2 sheet.

KodiSnip Posted 18 May 2011 , 12:25pm
post #6 of 32

I'm in the same boat as doramoreno62. i bake separate layers and fill. Here's what I charge:

size unfilled/filled
1/4 sheet $25/35
1/2 sheet $45/60
Full sheet $85/135



Hth!

kimboann Posted 18 May 2011 , 12:51pm
post #7 of 32

What sizes are you all calling 1/4, 1/2 and full sheet? I get so confused by all the variances and opinions. I personally have never been impressed with and unfilled sheet cake. I make them but I like them filled better.

VickeyC Posted 18 May 2011 , 12:53pm
post #8 of 32

This is what I charge.
1/4 - $25
1/2 - $40
Full - $70
These prices are for single layer with BC icing. If they want alot of fondant details, then I adjust my price accordingly. I am in northern middle Tennessee. HTH

Jody130 Posted 18 May 2011 , 2:45pm
post #9 of 32

For those of you who bake layers with your sheet cakes, say you are baking a 12x18, 2 inch layer, which uses approx 14 cups batter, do you just half your batter at 7 cups and bake that way, or do you bake to full layers 2 inch thick layers and then fill those????

cakegirl1973 Posted 18 May 2011 , 3:06pm
post #10 of 32
Quote:
Originally Posted by Jody130

For those of you who bake layers with your sheet cakes, say you are baking a 12x18, 2 inch layer, which uses approx 14 cups batter, do you just half your batter at 7 cups and bake that way, or do you bake to full layers 2 inch thick layers and then fill those????




I bake the full 2". All of my sheet cakes are 2 layers with filling. I think this makes my sheet cakes different than other bakers in my area. I charge $35 for 1/4 with bc, $50 for a 1/2 with bc, and $100 for a full sheet. Fruit fillings & decorations beyond a simple border and flowers are extra, depending on the design.

ljslight Posted 18 May 2011 , 3:25pm
post #11 of 32

I charge $35.00 for 1/2 Sheet frosted in buttercream.

I don't do full sheets, only 1/2 sheets because my scratch chocolate is
so heavy.
I live in Iowa.

dst10spr97 Posted 18 May 2011 , 3:38pm
post #12 of 32

I had a similar question so thanks for posting OP. So are most of your sheet cakes a standard 2 inches or do some of you use 3 inch pans. I want to order some rectangle pans for sheet cakes and I wasn't sure if I wanted 2 or 3 inch. Most of my rounds are 2 inch pans.

rosa369 Posted 18 May 2011 , 4:12pm
post #13 of 32

Doramoreno62, where do you buy the "Pastry Pride non dairy topping" and how do you use it; do you have to mix it with anything or it just come ready to use? Thank you.

gladysrdz24 Posted 18 May 2011 , 4:43pm
post #14 of 32

Im not sure if anybody else does this but we bake our cakes on sheet pans and then cut them from that. We use two layers and our cakes are about 4" tall frosted. If there is a filling it can be a bit taller. We also use a non dairy whipped topping. We get it from our distributor bake mark. But maybe you can get locally through cake supply stores. You don't mix it with anything. Its in a thick liquid form and you brat it until its the consistency you like to frost cakes with.

QueDeeCakes Posted 18 May 2011 , 5:01pm
post #15 of 32

1/4-$40
1/2-$65
full-$90

Filling
1/4-$55
1/2-$80
full-$125

kakeladi Posted 18 May 2011 , 5:22pm
post #16 of 32

Wow, I can't believe how low most of you are charging for 4" tall sheets w/filling!
Do the math....a 11x8x4 (a 'true' 1/4 sheet) will serve 48 and you are only charging $15-25???
**It's no wonder they don't want to pay more for custom styled cakes!! That same amount of cake made into a 10"x4" sq would cost them $150+**!!!!
9x13x4 (1/3 sheet)serves 54
11x15x4 serves 77
12x18x4 (1/2 sheet) serves 96.
You guys are **GIVING AWAY** you cakes and talent!

MomLittr Posted 18 May 2011 , 5:34pm
post #17 of 32

kakeladi, thanks for those dimensions...I am doing my niece's baby shower (68 people) and have a 11x15 pan but was going to get a larger one to make sure Ihad enough. My cakes are also 4" tall (torted, yes I love to torture myself), and now I know that the 11x15 will be enough. So glad I found this post because I would like to hijack the question as far as fillings....am doing a fresh strawberry filling, would it be better to use stabilized whipped cream with the berries, or a pastry cream? I have to transport it about 2 hrs away. thanks everyone for the good advice... now to find those sheet pans so I don't have to torte any more! LOL!!!

doramoreno62 Posted 18 May 2011 , 5:47pm
post #18 of 32

gladysrdz24 yes I do tres leches and I should have mentioned that that is the only cake I do without filling. I use Duncan Hines mixes only. I charge the same as for filled cakes because I although I'm only baking 1 cake instead of 2 (top & bottom layers) I use the same amount of mix and the milk mixture compensates for the filling on a regular cake. I collar the pan so the mix won't spill while baking and use 2 flower nails to help bake evenly. It bakes up about 3" tall and once it's frosted it ends up about 3.5" tall.

doramoreno62 Posted 18 May 2011 , 5:55pm
post #19 of 32

rosa369 I buy it at Smart & Final. I've read on here that you can buy it at Sams club or Costco under the name of "Bettercreme" or "Rich's". It comes frozen in a gallon sized carton. You let it sit 24 hrs in the fridge to defrost. Once it defrosts its like a thick milk. I whip it up in my KA and it turns into frosting. It can be flavored (coffee creamers work great!), colored, ect. It works for borders & roses. Just like buttercream except it does not crust. I use it for all my cakes. Free free to look at my pics and you will see that its as versatile as buttercream. HTH!

carmijok Posted 18 May 2011 , 6:07pm
post #20 of 32

Sheet cakes can be quite lovely and in fact take as much if not more work than any layer or tiered cake! The bakery I worked for made some really fun sheets...particularly for baby showers and kid's birthdays. You can be just as creative on a large flat surface as on a tiered cake.
That being said, we would charge $2.00 per serving for a plain, undecorated buttercream sheet. $2.35 per serving for a torted sheet cake with minimal decor. And 2.50 and higher for specialty cakes, fillings and highly designed sheets.

LindaF144a Posted 18 May 2011 , 6:18pm
post #21 of 32
Quote:
Originally Posted by kakeladi

Wow, I can't believe how low most of you are charging for 4" tall sheets w/filling!
Do the math....a 11x8x4 (a 'true' 1/4 sheet) will serve 48 and you are only charging $15-25???
**It's no wonder they don't want to pay more for custom styled cakes!! That same amount of cake made into a 10"x4" sq would cost them $150+**!!!!
9x13x4 (1/3 sheet)serves 54
11x15x4 serves 77
12x18x4 (1/2 sheet) serves 96.
You guys are **GIVING AWAY** you cakes and talent!




I totally agree with this. I thought it was just me when I first saw some of these prices.

I just want to say that a 1/4 sheet that feeds 48 people is a mighty small piece of cake, something like 1" by 2" or 1" x 1.5" or something that small; if I remember from the last time I looked (it has been a while). I usually have a piece of paper cut to that size to show the true size of the cake. IMO, it is not nearly enough cake. But that's just me. icon_wink.gif

doramoreno62 Posted 18 May 2011 , 6:22pm
post #22 of 32

"I just want to say that a 1/4 sheet that feeds 48 people is a mighty small piece of cake, something like 1" by 2" or 1" x 1.5" or something that small; if I remember from the last time I looked (it has been a while). I usually have a piece of paper cut to that size to show the true size of the cake. IMO it is not nearly enough cake. But that's just me. "

LindaF144a, I agree! Around here, a 1/4 sheet cake serves 25, 1/2 sheet serves 45-50.

MomLittr Posted 18 May 2011 , 8:30pm
post #23 of 32

Hmm, maybe I will get a 12x18 pan to feed 70 people......just don't know because there will be alot of food before cake. Maybe a small piece of cake will all we need

KodiSnip Posted 18 May 2011 , 10:53pm
post #24 of 32

I have the 11x15 cake pan and when we serve it we serve party size or larger pieces. If the cake happens to be carrot or red velvet, I never fill those types of cakes b/c those cakes have a lot going on and the cream cheese BC complements the flavor.

I would be lucky to get 45 or so slices out of a 1/2 sheet. You have never seen my family eat cake lol

ajwonka Posted 18 May 2011 , 11:17pm
post #25 of 32

I have an unfilled 1/2 sheet ready to go out tomorrow. No delivery, buttercream, minimal decorations. . . $65.50 . . . Gotta pay for that liability insurance somehow! icon_smile.gif

Brevity Posted 18 May 2011 , 11:54pm
post #26 of 32

To say 70 servings out of a half, makes me think that a serving is letting each guest walk up and lick the cake. I tell customers a 1/4 (9x13) will serve 16 "family size" pieces, or 24 - 2inch squares. Half sheet, up to 48 2inch squares. I'd post my prices but I'm scared of the lot of you....I'm in Texas and my customers would die if they saw some of the prices in this site.

CalhounsCakery Posted 19 May 2011 , 12:07am
post #27 of 32
Quote:
Originally Posted by kakeladi

Wow, I can't believe how low most of you are charging for 4" tall sheets w/filling!
Do the math....a 11x8x4 (a 'true' 1/4 sheet) will serve 48 and you are only charging $15-25???
**It's no wonder they don't want to pay more for custom styled cakes!! That same amount of cake made into a 10"x4" sq would cost them $150+**!!!!
9x13x4 (1/3 sheet)serves 54
11x15x4 serves 77
12x18x4 (1/2 sheet) serves 96.
You guys are **GIVING AWAY** you cakes and talent!




thumbs_up.gif Couldn't agree more! I was shocked!

Baker_Rose Posted 19 May 2011 , 3:33am
post #28 of 32

Well, we charge based on our customer base. If I quoted the prices I see people getting on here my customers would die right in front of me.

I base my sheet cake prices on single layer, unfilled 2-inch high cake with buttercream made with my version of a cake mix is the base price.

The next up is a split layer, a 2-inch layer torted and filled, buttercream is the next up price, the price changes with the filling.

Then I have a 4-inch high "party sheet" that is cut more like a wedding cake, but my serving is 1x 2 1/2-inches. It is three layers with filling and the prices fluctuate with the filling.

I do a quarter 8x12------half 12x16---------full is 2 12x16 side by side

My prices change with the flavor of cake, the base prices are cake mix based and can go up to an almond pound cake that is my most expensive cake.

I also have different budget wedding cakes as well as more high end and I do an equal amount of both. I live in a rural area and people do NOT pay thousands for cake!! I'm happy to get my ingredients and delivery covered and I budget $10-$12 per hour for time. I could have high prices, but I would do far less cakes, if any at all.

Tami icon_smile.gif

I don't think I am "giving away" my talent at all, some people don't specialize in the week long, over the top creations that are all over the television, but more simple, clean, smooth and simply decorated cakes. If my customers wanted handmade, covered with gumpaste flowers or fondant sculptures then maybe my prices would change. But I just can't substantiate charging $4 per serving for a cake that is costing me a total of $50-65 in ingredients and I can finish in under 3 hours. And, if I charged the same $4 per serving for a SHEET CAKE I would NEVER get another order again. That means if my quarter sheet cake serves about 20 people I would charge $80 for it!!!!! No way do I think it is worth that, and neither do my customers.

At the end of the day, whether you are in the cake business or the restaurant/hotel business you HAVE to know your customer and not all of us have customers with deep pockets.

rosa369 Posted 19 May 2011 , 11:16am
post #29 of 32

Doramoreno62, thank you for the information about PP. I have two questions; do you have to refrigerate the cakes after being frosted with the Pastry Pride frosting or can the cakes be left at room temperature and if that is the case for how long, overnight? I like your pictures. You're very talented. Sorry for asking you so many questions. Thanks a milion.

scp1127 Posted 20 May 2011 , 4:58am
post #30 of 32

I tell customers that the servings are an industry standard of measurement. I give my price for the standard. Then I ask what size cake do they want to serve?

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