sandyfae Posted 13 Jul 2013 , 9:41pm
post #1 of

AI'm making a two tiered wedding cake. I want it big enough to look pretty but not out of proportion. Was thinking of doing a 12 in and 8 in, or 10in and 8 or 6in? What do u think is best? Only need to serve about 60 people.

19 replies
KatieKake Posted 13 Jul 2013 , 9:53pm
post #2 of

According to the Wilton chart, and 10 and 6 will serve 50, using both tiers. if you need 60  serving the 10 and 8 will give you 62, the 12 and 8  gives 80 servings,  You  will have to decide which to use.

AZCouture Posted 13 Jul 2013 , 10:37pm
post #3 of

Since your concern is look pretty and being proportional, an 8" is not a very good idea for a top tier. It's just...huge. Personally, I cringe when I have to use even a 6", preferring a 4 or a 5. Do you have to keep it two tiers? If I were designing for a client, it would be a 4-7-10 or a 5-7-9 for that serving range. If you need to stick with a two tier with a huge top tier, might want to consider making a topper big enough to fill the space and not make it seem so wide and flat.

sandyfae Posted 13 Jul 2013 , 11:46pm
post #4 of

AI could do a three tier, but that was out of her price range, so the bride said to do a two tier and we will also do a sheet cake. If I wanted to be really nice I could do the 3 with no charge. I'm actually giving her a good deal even with the two tiers, so I don't know. Meeting with her Monday. I can see your thoughts on the 8 in, and I probably won't do that!

BatterUpCake Posted 14 Jul 2013 , 12:04am
post #5 of

I'm just curious...if the 2 tier and 3 tier are the same servings how much cost difference is there?

sandyfae Posted 14 Jul 2013 , 4:25am
post #6 of

AI don't know, I'm really knew to this when price ing people! This is only my second wedding cake and the first one was for a friend. How do you do it? Say I did 5$ a slice, so for 60 people that was 300$, but she can only pay me 150$, so we were just gonna do a two tier and do a little sheet cake. Am I wrong on that? What would u do with that price range?

sandyfae Posted 14 Jul 2013 , 4:48am
post #7 of

AIf I did three tiers it would probably be 10-8-5 (I don't have a 7in pan)

AZCouture Posted 14 Jul 2013 , 4:51am
post #8 of

Ok, let's organize the facts here first, as I see them from what you wrote. Correct me where I'm wrong, and then we'll go over it.

 

1. Bride needs 60 servings

2. You quoted $300

3. She can only spend $150

4. You're still doing 60 servings, for half of the money but in a different arrangement of cake.

sandyfae Posted 14 Jul 2013 , 5:13am
post #9 of

AHaha, guess I sound crazy when it's put that way, but yes, that is how it's turning out! I'm so lost! What would you do?

sandyfae Posted 14 Jul 2013 , 5:15am

AI think my thinking on it is a three tier would have taken more labor and so with a smaller cake it wouldn't take as much time, making the 150$ better for me. Am I totally confusing you now? As you can see, I am very new at this! We do not have anything officially set yet, I am meeting with the bride on Monday

I am basically throwing out cost per serving, and doing what can look the best and still be a profit for me with only working with 150$, am I wrong in thinking this way?

AZCouture Posted 14 Jul 2013 , 5:24am

Oh boy...yeah that's not a good way to go about it. First of all, you just gave her (or will be giving her) the same amount of cake for half as much money. Not good at all. I would study up on the numerous pricing threads here and go from there. It's not really helpful to tell you anything other than that-go read and study and figure it out for yourself so you don't have to ask, and you don't get take advantage of. :)

Godot Posted 14 Jul 2013 , 5:25am

A●sitting on my hands●

morganchampagne Posted 14 Jul 2013 , 5:29am

A

Original message sent by AZCouture

Ok, let's organize the facts here first, as I see them from what you wrote. Correct me where I'm wrong, and then we'll go over it.

1. Bride needs 60 servings 2. You quoted $300 3. She can only spend $150 4. You're still doing 60 servings, for half of the money but in a different arrangement of cake.

It is SO important to think about these kind of things. It seems like you are well-meaning. But pricing and organization are what separates the winners and losers. You've got to get a good concept of pricing and servings all that. It's only your second wedding so you're OK. But you don't want to be 100 cakes down the line doing this. Trust me.

sandyfae Posted 14 Jul 2013 , 5:33am

AThank you ladies! Yes, It is hard for me to say no! I will take all ur advice and write down what I want in pricing for my cakes! Lesson learned! Thanks for ur time! Def need to research more and know what's best for me and future cakes!

AZCouture Posted 14 Jul 2013 , 5:57am
Quote:
Originally Posted by morganchampagne 


But you don't want to be 100 cakes down the line doing this. Trust me.

thumbs_up.gif Yep! Good luck!

BatterUpCake Posted 14 Jul 2013 , 1:38pm
Quote:
Originally Posted by AZCouture 

Ok, let's organize the facts here first, as I see them from what you wrote. Correct me where I'm wrong, and then we'll go over it.

 

1. Bride needs 60 servings

2. You quoted $300

3. She can only spend $150

4. You're still doing 60 servings, for half of the money but in a different arrangement of cake.

Yeah...that's what I wasn't getting. I can see some price difference because a plain sheet cake does not take nearly the work and its less of a support system you would need but $2.50 a serving is really low for wedding cake.....I still have a LOT to learn about pricing but hanging out here is teaching me more all of the time. Just read up on here. Read Jason Kraft's pricing guide. This is what I would do in this case. I would price them as 2 separate cakes depending on servings and amount of work in each one. Either way you already agreed to do it for $150, but I would make sure she knew that this was a special price because you are doing it to get your name out or because some other reason..

sandyfae Posted 14 Jul 2013 , 9:36pm

AYeah, I'm trying to get my name out, I didn't want to lose her completely, so I'm just figuring out what will suit us both! Probably won't happen again tho after I figure out and set what my rules are. I really need to do that so it's black and white and there are no gray area like now. This site is very helpful, I'm on here all the time!

BatterUpCake Posted 15 Jul 2013 , 12:08am

Don't beat yourself up over it. Since you agreed to $150 you shouldn't be afraid of losing her, she should be afraid of losing YOU!  You can make her a dainty tiered cake that she can sit on a pretty pedestal or a box or something draped with cloth to make it stand out, then a plain but tasty sheet cake to make up the servings. Make sure she understands that if she is planning to keep the top tier she needs extra servings and that IS NOT included in the $150. Oh and also explain to her the size of wedding cake slices.  Good luck and post pictures of what you come up with!

denetteb Posted 15 Jul 2013 , 3:19am

AIt doesn't sound like you have made an agreement with her yet regarding what size or price. Decide tonight what you are willing to make and at what price and she can agree to it or go elsewhere.

kikiandkyle Posted 15 Jul 2013 , 3:41am

AI would say do 50 servings in a very basic flavor and design (buttercream only, not fondant), or she can pay more for what she wants. Is it 60 plus the sheet cake or 60 including the sheet cake?

Quote by @%username% on %date%

%body%