AHello ladies i need help 1: i dont know if i undercharged for this cake its a 6"8"10" .. 4" high i charged $80. 2: does the size i am doing serve 50ppl 3:i need a timeline as when i need to start baking ,crumbcoat,frost,fill,fondant,and deco. when i do cakes for my fam i usually just do bake it friday night then early sat morning do the rest. Is yhat right or am i soppesed to let the cake sit for a while or what im lost please help ladies i dont want to mess this up since this is my first "real" costumer. Its not letting me upload the pic to this so.please can you check it out in my pictures . Itsthe only pic its cheetah 3tier please and thank you

A[URL]http://cakecentral.com/g/i/3067701/default/sort/display_order/#[/URL] heres the cake link finally found how to do it lol

A[URL]http://cakecentral.com/g/i/3067701/default/sort/display_order/#[/URL] heres the cake link finally found how to do it lol

AA 6 & 10" will serve 50, Wilton servings (the industry standard). For 50 servings of cake, I would charge $200 for basic fondant. So yes, you WAY undercharged IMO. A 6, 8, & 10" will serve 74. For pricing, find Jason Kraft. He has great information about pricing, overhead, starting a business, etc.

I do not understand how anyone can think a 6-8-10 will feed 74!  or how a 6 & a 10 can feed 50...but then again what do I know, I am a fatgirl trapped in a skinny body and I loves me some cake

AOh, I'm a cake lover too, but if you actually see a properly sliced piece of cake (2"x1"x4") it's actually a good size serving. I had to cut the cake I made for a party this weekend, and I actually cut smaller pieces. They were mostly for kids, but nobody complained or had seconds. (not because my cake sucked, either) Those servings are industry standard sizes for servings.

AThanks :) and the girl wanted whipped cream with strawberry but ppl told meit will soak the cake so what can i do to prevent tha?

ASeriously- you took an order for a cake (meaning you are now a business) and you don't know any of these basics?

Maybe you should stick to making cakes for family and close friends until you have these very basic routines in place - then start taking orders from 'real' clients.

Yes- I am a big meany-pants and a dream-crusher (as another CCer so aptly put it), but you need to know these basics!

ACute cake. I would bake all the cake on thursday, decorate on Friday and deliver on saturday. I do not freeze my cakes as a lot of people do. Have you made fondant covered cakes before? Strawberries and fresh cream are an awesome combination, however not in a stacked cake. You could put strawberries or any fresh fruit, but do you have space in your fridge to accomodate, also i never put fondant covered cakes in the fridge. If you still need some help please ask. Good luck.

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What she said. And I'm always suspicious of posts like this anyway. I'm wearing my meany-pants too!

A

AI'm not suspicious, just WTF!!!!

Get your ducks in a row -- THEN go into business.

ASometimes people make great cakes as a hobby for family and friends and then with all the oooohs and aaahhhhs and 'you could make a business out of this' go ahead and take a 'real' order. It's not to say that the person can't do it, just that they are significantly underprepared and also struggling with the basics and in particular the assertiveness needed to deal with some customer's demands. I can see why some of the more experienced/professionals find these scenarios frustrating, but this lady seems a little out of her depth and in need of a little advice and CC is a great place for this. I know I have learnt a lot from everyone on here and my cakes have become better and better in light of this. In reference to the woeful undercharging, yes this is definitely not a decent amount for this cake, however, considering this lady's lack of experience, is probably a good bet whilst she is starting out, as long as she lets the customer know why the price is that low and is honest about being able to/not able to fill all requests in relation to her experience. You don't have to say you have no/little experience, you say 'I'm starting out and need to collate a portfolio, therefore I will just charge you expenses, though future cakes will be at market rate with a discount for returning customers' We all started somewhere! Similarly, to this lady, respect your customer - be honest, (if you havent done something before, say 'oh that is new for me, but ive seen it done and am pretty confident ill be able to do it - only if you are confident you can do it). don't be unrealistic, and think logically about your creative process. Sugar work can be done in advance. Fondant needs drying time before stacking, if you only have one oven, the baking of three tiers needs thinking about, then cooling time etc. also you don't want to be transporting anything with fresh royal or buttercream, particularly in warm weather as it will slide. It needs to set. Balance all this against keeping your cake as fresh as possible. Don't put cream and fresh fruit in it unless you are making a naked cake or a gateau. This is a no no. Hope this helps x my final piece of advice is to use this site, look at other people's cakes and think of the standard you want to achieve and where you are heading with your craft. its all well and good wanting to charge £££££ for a cake because others do but if your quality isnt there you wontget repeat business and negative word of mouth is damaging. read the tutorials, read the conversations, take any advice from people that know. It may sound harsh to have your organisation and expertise questioned or criticised but it will make you better! Lots of luck x x

I think the fact that she is asking how to do every detailed step is why people are questioning her experience. She posted this twice and on the other thread it was clear she has never used fondant before. It was really poor judgement to take an order when you have never done something before.

We do all have to start somewhere....and that somewhere should be practice practice practice...and then get licensed BEFORE taking any orders. Or do whatever your state/city requires...

Ok, so what is your plan for stacking this cake? What type of support system are you planning to use? What recipe? You can't use a soft cake for a stacked cake....it needs to be firm.

After torting, filling and crumbcoating you want to let your cake settle or it will do it under the weight of the fondant and will be lumpy. You want to place a thick dam in between layers. This will also help keep your cake from settling under the weight of your fondant....

AYes i am asking advice because this is my first cake like i said already and i want to make sure i do it right! Theres never any harm in asking. If it bothers you or anybody you dont have to replay!! Every baker has there own way of doing things and i wanted to see. Like for example alot of you guys on here say not to use whipping cream and when i order my cakes for events thats always what i pick for.my fillings and never the baker said no. So thats why i thought it was fine. On the other questions i started asking because i just found this sight and ive seen alot of ppl do it diff. Ways and i started doughting myself. Theres no need to be rude if you do not like or my post gets you angry or anoyyed then simply dont replay.

AI have worked with fondant i think i said i did . Iv worked with it a couple of times before. but when i have it was cakes for close family and we ate it almost immidietly after i was done making it and so i didnt get to see if after a having sit for a while somthing would happen since after i crumbcoated and all i didnt refridge it for a hour. So thats why i asked . And now i know not to use whipped cream but idk why the ppl i order from have that for an option

AI started doughting myself when i saw this site and thats why i asked ppl no need to be rude! If this post gets you angry or annoyed simply dont replay. Gosh! Im also 8months preggo and dont need to be dealing qith stuck up rude ppl.

AAnd thanks to the ppl that understand.

A

What happens to your customer if you go into labor tomorrow?

A^^ yeah they're called Internet or forum trolls. They literally go around from website to website to make ridiculous posts just to get people responding and arguing. There's literally no reason for it. People are Just silly

FYI: I'm not saying the OP IS or ISN'T a troll. Just explaining the term

Ah, thanks for explaining.  I'm like BatterUpCake, seen that sort of behaviour on political/news sites but didn't think that would happen on a cake forum!  Kind of sad, really.  It's just cake!

Edited to add that "it's just cake" only applies to discussions... not to pricing ;)