How much would a cake like this cost?

Decorating By swtangel102 Updated 3 Feb 2014 , 9:53pm by Claire138

swtangel102 Posted 26 Jan 2014 , 2:02pm
post #1 of 16


Just wondering in general what a stacked book cake would cost. .. something like this.

15 replies
MKreger2504 Posted 26 Jan 2014 , 2:16pm
post #2 of 16

AHave you looked into getting the cake boss calculating software? I worked at a small bakery that only used buttercream frosting and charged $68 for a cake similar to that.

swtangel102 Posted 26 Jan 2014 , 2:55pm
post #3 of 16

AI have but not sure if I'm ready to buy it yet. Just want to get a general idea if using fondant.

-K8memphis Posted 26 Jan 2014 , 3:06pm
post #4 of 16

mkreger, i have a different viewpoint on that with all due respect to you--but i have also worked places where the pricing might be that low--


sculptures cost many hundreds of dollars--should start at $8 - $9 a serving at the least--but if it is small in size the price holds at a certain minimum--like $250 - $350 depending on the success of the decorator and what the traffic will bear--some decorator's minimums are in the thousands so...a few pricing thoughts to throw in the hat

Godot Posted 26 Jan 2014 , 3:26pm
post #5 of 16

AThat cake is not a sculpture, it's three stacked cakes.

I would charge my normal stacked cake price for a simple cake like that (approx. 8.50 USD).

-K8memphis Posted 26 Jan 2014 , 8:34pm
post #6 of 16

i respect your opinion--i guess a more technically accurate name for it is a trompe l'oeil but all my cakes like that come under 2-d or 3-d sculpting-- i would charge as much as i could--it's far more expertise than a random 3 tier cake to me


you say potayto i say potahto  *:-)/\:-) high five

Karlay Cakes Posted 27 Jan 2014 , 12:54am
post #7 of 16

AI would charge between $75 and $90 for this since looks like a simple frosted and fondant covered cake that's stacked. Nicely done. I've used cake boss to price my cakes as a new home baker. When I put in my receipe for this tiered cake it prices at $ 278.50. If I use my per slice charge of $3.00 that makes the cake over $750 and the bride wants marzipan instead of fondant. Which way does a baker go? Or maybe I'm missing something in the cake boss program. [IMG][/IMG]. Using one filling, almond custard. Almond buttercream and gum-paste magnolia flowers. All tiers covered in marzipan. The cake is also almond flavored. Help! What am I doing wrong!!!

swtangel102 Posted 27 Jan 2014 , 1:29am
post #8 of 16

AMy friend wants theree books stacked. On two of them I have to print out the covers of two books (using frosting sheets) and just some random decorations around. Will be chocolate.

nutcase68 Posted 29 Jan 2014 , 12:05am
post #9 of 16

My Wilton instructor told me cost x 4 for regular people and cost x 2 or 3 for a friends discount.

810whitechoc Posted 29 Jan 2014 , 9:53am
post #10 of 16

Swtangel as the various answers have shown you there is no such thing as "How much is this cake", you need to work out how much it cost you to make this cake and don't forget to include everything including your time.  There are heaps of threads in the search button up the top to show you how to do this.  For the record a ganached and fondant cake like this would be considered a 3D cake where I am, and they start at $350.00. Potayto - Potahto :grin:

AZCouture Posted 3 Feb 2014 , 4:22pm
post #12 of 16


Original message sent by nutcase68

My Wilton instructor told me cost x 4 for regular people and cost x 2 or 3 for a friends discount.

That method of pricing will bankrupt you. Go Google "cake boss software" and read the articles about pricing.

AZCouture Posted 3 Feb 2014 , 4:26pm
post #13 of 16

ASo many variables here. Will you do the books exactly like that? If so, I agree with Godot. If you intend to put more detail into them to really look like books, which would take much more time and skill, then I would consider it sculpted/carved. And I'd say three books, if I did them, no less than $300, maybe more, depending on size. Most likely more, I don't see any reference to serving needs.

MimiFix Posted 3 Feb 2014 , 8:46pm
post #14 of 16

The Wilton instructor was "close, but no cigar". (Falls short of a successful outcome.)The instructor's pricing method is similar to the baking industry standard for volume baking (the "touch it once" theory). But labor-intensive products such as highly decorated cakes should be priced to include the additional labor an individualized cake necessitates.  

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