andreamak Posted 5 Feb 2013 , 4:59am
post #1 of

I'm doing a wedding in June and the bride has just asked me to make a second cake, this one with no icing, like this: 

 

http://brides.prestonbailey.com/files/2012/05/south-devon-wedding-photographers-rosie-parsons-0027.jpg

 

What would you charge for something like this per serving and what would you charge for an average wedding cake per serving? I'm struggling with what to quote her! 

 

thanks :) 

39 replies
AZCouture Posted 5 Feb 2013 , 5:01am
post #2 of

Not any less than any other cake. You'd need to take care that it doesn't dry out, like keep it wrapped in plastic wrap until shortly before the ceremony.

Annabakescakes Posted 5 Feb 2013 , 6:47am
post #3 of

WOW! I am scandalized!!! I think the photography makes it look sweet and romantic, but in real-life, I think most people would be wondering where in the hell the icing is! And I would charge my base price. 

andreamak Posted 5 Feb 2013 , 6:50am
post #4 of

I agree, it's not my cup of tea but if the client is willing to pay then whatever! 

Ducky316 Posted 5 Feb 2013 , 6:54am
post #5 of

That cake is going to go stale fast! The bride needs to know this....and you've got to think about if you want your name attatched to a cake that no doubt everyone will complain about....

mcaulir Posted 5 Feb 2013 , 9:00am
post #6 of

Why is there no doubt that everyone will complain? Even if the cake was completely stale, it woud be exceptionally rude for anyone to actually complain to the bride about it.

 

Plus a quick search has shown that this look is pretty popular. I doubt that all of them were stale.

 

OP, I would just keep it wrapped until the very last minute. The decorations don't look like they would take very long to put on. Cake doesn't go stale in a couple of hours.

Chellescakes Posted 5 Feb 2013 , 10:01am
post #7 of

I like the idea of keeping the cake wrapped until just before service , I would also brush those edges with a little sugar syrup before I wrapped it , that should give a little more shelf life unwrapped . 

bumblebeez Posted 5 Feb 2013 , 11:23am
post #8 of

AIs it possible that this cake is actually made from a brownie mixture? That being said if it is the outside should be crunchy but the inside super moist and delicious. :D I too would charge what you usually charge per serving.

SugaredSaffron Posted 5 Feb 2013 , 12:10pm
post #9 of

AI know we all love being paid a fair wage etc etc so I I would charge less. No sugarpaste, no rolling out, no borders, no sugarcraft.

Not significantly less, but I would take off the time and sugarpaste, and add the time to set up and stack at the venue. And these are popular here, magazines, brides and guests love them but decorators, not so much.

remnant3333 Posted 5 Feb 2013 , 4:18pm

To each his own. Sounds like they want two cakes so I am assuming the other cake will have icing.  The icing cake will probably be eaten much quicker than the non icing cake. Most people love butter cream cakes. At least, I know I do. The non icing cake shown does at least have some type of filling in between the layers. The saran wrap is a very good idea for cake not to dry out prior to putting cake out. As long as the bride is happy that is all that really counts!!!

-K8memphis Posted 5 Feb 2013 , 4:23pm

a carrot cake made with pineapple or an apple cake would never dry out and if it did somehow get a little crusty that's my favorite part

 

yes it is popular now

andreamak Posted 5 Feb 2013 , 4:38pm

Thanks for your replies everyone. The cake becoming stale is not my concern, I've addressed this with the client and am not worried about my name being attached to it.. come on.

 

I was just wondering about cost. 

bittersweety Posted 5 Feb 2013 , 4:40pm

No reason that cake should go stale. If you have a good moisture-rich chocolate cake recipe then it should be just fine. it would be helpful to keep the tiers wrapped with a plastic wrap or those firmer clear plastic sheets (not sure exactly what to call them). but it should be just fine. i'd brush the outsides with a simple syrup just to give a little extra moisture barrier for the few hours it will sit out before it gets served, but it'll be fine. I personally like this rustic look. its different :) i'd charge the same base as any other cake, bc thats what a price per serving is. a base. it can't go any lower and if the bride wants no outer buttercream then thats her decision :)

 

good luck!

-K8memphis Posted 5 Feb 2013 , 4:43pm

i would charge the same base price

 

you have no icing to hide any booboos

 

you have to turn out a nicely browned, well rounded cake

 

we may do this anyway in our sleep but it's not a small amount of expertise either

 

it has to be expertly torted because it's all gonna show

 

so maybe you have an agbay and it's always done perfectly--you paid an arm & a leg for that tool

 

i'd charge the same base price as for my smbc--i upcharge for fondant (not popular here) so that's what i would do

andreamak Posted 5 Feb 2013 , 4:48pm
Quote:
Originally Posted by -K8memphis 

i would charge the same base price

 

you have no icing to hide any booboos

 

you have to turn out a nicely browned, well rounded cake

 

we may do this anyway in our sleep but it's not a small amount of expertise either

 

it has to be expertly torted because it's all gonna show

 

so maybe you have an agbay and it's always done perfectly--you paid an arm & a leg for that tool

 

i'd charge the same base price as for my smbc--i upcharge for fondant (not popular here) so that's what i would do

Thank you! You're right, it's not always an easy task to have it all looking perfect so I will quote her my base and explain that it's my base! 

arlenej Posted 6 Feb 2013 , 2:56am

How about brushing the cake with apricot jam? That'll help it stay moist,,...and sorry I have problems with pricing myself so I hesitate to make any suggestions about it.

icer101 Posted 6 Feb 2013 , 3:04am

I really think it is a cute cake. in fact , i think it is darling. good luck with it all. It will turn out great .In fact , that is the one my husband would go for. lol!! really!!!!

DragonFly2333 Posted 6 Feb 2013 , 5:24am

I'm amazed by the amount of people who think the cake will go stale.  My mother makes cakes all the time with just a little bit of powdered sugar on them.  Keeps them in a glass cake stand on the counter.  Cake is good for a few days....if it lasts that long:)

KoryAK Posted 6 Feb 2013 , 5:46am

The glass dome at your mom's house IS covering the cake, similar to what icing or saran wrap would be doing.  Any cake left sitting out for several hours is going to be crustier (some types of cakes more/faster than others) than fresh cake or cake that has been covered.

SweetPea0613 Posted 6 Feb 2013 , 6:10am

I made a cake like this.. it's in my photo gallery. I just brushed some simple syrup on the outside a few times and it never got stale or hard. And we charged the base price also. =)

 

http://cakecentral.com/g/i/2036166/a/2037166/this-cake-is-inspired-by-hilary-duffs-wedding-cake-i-did-four-layers-instead-of-three-confetti-cake-with-strawberry-cream-and-fresh-flowers/

SugaredSaffron Posted 6 Feb 2013 , 7:32am

judge.gifYou 'base price' chargers are criminal, it's daylight robbery! #joke
 

Annabakescakes Posted 6 Feb 2013 , 10:18pm

AThe reason I would still charge my base price is because I don't want to become the cheap cake with no icing on it lady, once word gets around you can get a naked cake for hardly nothing. And, I need to make a certain amount of money each time I turn my oven on, to keep up with the bills.

Sparklekat6 Posted 6 Feb 2013 , 11:30pm

I'm sorry to digress and be so obsessed with peoples photos today but they are just too funny!  Especially since the one bird looks so quizzical.

 

Izzy Sweet Posted 6 Feb 2013 , 11:35pm

I love the simplistic look to this cake. Even though it looks simplistic to make it look good naked will be a task so please make sure you charge atleast base. To make the icing perfect, the torting like K8 said, everything about this cake looks simple but a person off the street could not create that look easily... I think this will be a beautiful cake, please post pics when you do get it done.

-K8memphis Posted 6 Feb 2013 , 11:39pm
Quote:
Originally Posted by Sparklekat6 

I'm sorry to digress and be so obsessed with peoples photos today but they are just too funny!  Especially since the one bird looks so quizzical.

 

 

 

icon_lol.gif  icon_lol.gif  icon_lol.gif

Dayti Posted 7 Feb 2013 , 12:23am

Actually I think that the beauty of this cake is that it's NOT perfect. The torted layers are not done with an agbay, they are not perfectly aligned, the frosting has different thicknesses, the top bit of the middle tier looks a bit "overdone"...but I'd still charge my standard rate, no discount just because someone doesn't like icing on the outside.
 

andreamak Posted 7 Feb 2013 , 11:45pm
Quote:
Originally Posted by Sparklekat6 

I'm sorry to digress and be so obsessed with peoples photos today but they are just too funny!  Especially since the one bird looks so quizzical.

 

 

 

hahaha, thanks for this :) I noticed the birds strange expression as well ;) 

Annabakescakes Posted 8 Feb 2013 , 2:10am

AYes, that's hilarious!

mariel9898 Posted 10 Feb 2013 , 5:33am

These cakes are becoming popular, I think Momofuku Milk Bar sort of started it.

 

http://milkbarstore.com/main/weddings/

keystone Posted 3 Apr 2013 , 4:14pm

this is becoming a popular cake design.  I had someone show me a photo where the sides look to be dusted in powedered sugar.... how do you accomplish this?

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