First let me say I'm a cake popper not so much a cake maker...a client asked me to make both for her daughters bday and I'm stumped on what to charge for the cake. She wants a 2 tier cake to feed 15 people...this is where I'm confused. What would you charge for something like this? I think I'm going to have to use a 6 inch for the top and 8 inch for the bottom...thoughts? suggestions?[/img]

How much would the ingredients cost for the cake, how many hours will it take for prep, baking, decorating, packaging and cleanup, and how much overhead do you have?

With a 6" and an 8" you're at 36 servings, and 4" pans are not commonly used. The client needs to understand that if she wants 2 tiers, she'll be paying for 36 servings.

What you charge per serving depends largely on your costs and your market. You can read the article in my signature for more information.

Personally, I would charge $3.50 per serving for a 2-tier in buttercream, and $4.50 per serving if it were in fondant.

Thanks, I gave her a price and I'm pretty sure I wont be hearing back from her...I think it was the word "inexpensive" in her previous email that tipped me off. I don't think people understand or value the artistry and time that goes into cake decorating, and if I drop the price to meet her budget then I feel like I'm devalue-ing the product for everyone else in the industry.