I have a customer who wants the bottom tier of her cake to be 16 X 6" high square instead of the regular 4" high cake, this obviously means that I am using more ingredients since now I am baking one extra layer. How do I price this and does this mean that now a 16" which serves 128 now serves more? I charge $3.25 per serving for a 4" high fondant cake.
Thanks for your time!
I would do just as you have said. If 16" is 128 servings at 4" tall, 6" tall would be 192 servings. $3.25 x 192=$624.00. 50% more cake at 50% more money.
I prefer taller tiers, I'm sure your cake will be lovely
How do I price this and does this mean that now a 16" which serves 128 now serves more? I charge $3.25 per serving for a 4" high fondant cake.
Depending on how it's cut, it won't necessarily serve more.
If it's cut straight through, 1" x 2" x 6", the servings are just taller than standard and a larger cu. in. serving (and they won't fit on standard dessert plates).
If you're able to use a board in the middle at 3" for 1" x 2" x 3" servings, it would serve double.
Also, $3.25 per serving might be average for a buttercream cake... too cheap for fondant, IMO.
Thank you! To be safe I told her the cake serves 168, she is having a hard time believing that the cake will feed that amount of people! She has me second guessing myself so I figured I would ask.
CWR41, How much should I be charging?