I have a sweet sixteen cake to do in july. i was wondering if you could help me decide how many it would serve.
I find that charat online vary so much.
My pans are 3 inches high, square and i will have 1 cake per size they will be split with a piece of cardboard to give me how many slices.
I have a 10" cake on the top
14" cake in the middle
16" cake on the bottom
When i calculate this what i come up with
10" serves 50
14" serves 75
16" serves 100
Total of 275
How much would you charge for this ?
I am thinking $ 900.00
I use this one. [IMG]http://cakecentral.com/content/type/61/id/3172675/width/200/height/400[/IMG]
Not sure how you expect anyone to help with price with hardly any info. Sit and work out your overheads and how long it'll take you.
AJust curious as to why you're using the sizes you are, specifically a ten inch for a top tier. Kinda gigantic, no?
AHow many servings do you need?
I need 300 piece
the 10" seems big but I'm going to put a tiara on top, I wasn't sure a 6" would work.
I wasn't sure if a 6" would hold a tiara or not .
I use wilton serving size and there is a website I use to calculate the sizes, http://shinymetalobjects.net/cake/calculator/cakulator.cgiI and you can put in any size you want. It also gives you wedding cake sizes and party cake sizes. To get the serving amount you did are you using party cake sizes or wedding? Also, your total is off, it should be 225 (50+75+100). I would not do the top tier in a 10", even with the tiara it will just look weird and really big and I would actually do more tiers as well and not just a 3 tiered cake.
If I understand correctly, all your pans are square and 3" deep (10" sq = 50, 14" sq = 98, 16" sq = 128 totalling 276), however, you are splitting each 3" high cake (1 cake per size) with a piece of cardboard in between which will leave each serving only being 1.5 inches high... what width and length are you going to slice those thin servings? (because if you're cutting standard 1" width and 2" length you'd double the total servings from 276 to 552 but they'd only be 3 cu. in. servings.) If you meant to write "2 three-inch cake layers per size" or "1 two-layer cake per tier that is six inches tall" that you are splitting with a board, you'd still double the servings to 552 but they'd be 6 cu. in. servings.
You may need to rethink and go with industry standard 2" tall layers totalling 4" high tiers yielding 8 cu. in. servings.
(would you consider 16x12x10x8x6 all squares, 4" tall, for exactly 300 servings?)
AHoly crow! You're talking 5 tiers at least, and maybe kitchen cake. You can't squash that many servings into a three tier cake. Heck, I won't squash 200 or even 150 into a three tier. But...ok.
AAnd...how do you figure the charges for your other cakes? Same procedure.
AI did not realize you're referencing square cakes, sorry, that makes a wee bit of a difference, but it's still a giant top tier. Take into account the example cake you're working from. I would assume you're replicating a cake the bride picked out? Does it have a giant top tier too? It would be preferable to able to duplicate it to scale at least.
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