AHey guys I'm new to this forum. I have been asked to do a three tier wedding cake. I have never done a tier cake before. It has a red velvet cake base, yellow cake in the middle and Angel food on top covered all in fondant. Any tips and suggestions will be great. Also I'm not sure where a good starting price per slice is. She also asked me to do cupcakes.
I think the weight of the fondant would completely crush the angel food cake not to mention the hole in the middle and the crumb texture of angel food would be really hard to crumb coat. You may be able to frost that top angel food cake layer in buttercream and just smooth it to get a fondant look, but I wouldn't try fondant over angel food cake -- could be a major disaster. Maybe someone else has had experience with covering angel food cake with fondant, but I'm not brave enough to ever try it!!
As for price per slice, call some local bakeries to get a starting point, cake prices vary a lot depending on geographical areas and your skill level. You need to figure out the price of your supplies, don't forget to add in dowel rods, cake boxes, supports and cake rounds along with all your ingredients. Then decide how much you will be paying yourself per hour to come up with your prices.
There are a bunch of threads under the Cake Business forum that talk about pricing, you might want to read some of those to get a better idea of what all you need to include before you quote a price.
You might want to do a trial run with a tiered cake before you try to make the wedding cake.
AThank you. I thought the same thing about the angel food cake. I appreciate the help