ASome people just want to be patted on the head and told they're doing ok, and not address anything actually important. Doesn't help them any, but it makes the head patter feel like a hero against the big bad bullies who actually push the poster to do some work themselves, and learn new things. You know, standard operating procedure around these parts. (Insert rolling eyes here)
AI haven't read all the posts, so sorry if this has been covered: You wote that the tiers will be 6", 8" and 12" round. According to Wilton cutting guide that will serve 92 people - almost double what the bride needs. If the couple is wanting to save the top tier (12 servings) that still leaves enough for 80 guests to be served.
A 6", 8" and 10" round serves 72 - still more than needed but if you take out 12 for the top tier to be saved that is 60 servings left for guests. Much closer to the required amount of servings.
Personally, I charge $4/serving for buttercream iced cakes. The dots are not something I would charge extra for. Those are super easy to do. Same goes for the ribbon. Now, for the flowers I would charge $12 each.
So 72 x 4 = $288 + 24 (flowers) = $312
You might want to look into purchasing Cake Boss software. Several members on Cake Central use it (including myself). It helps with pricing cakes because it keeps track of recipe costs, material costs, hourly rate...
Your price is good. Alot depends on your area. I live in a rural area and charge $2.50 per serving to start for buttercream. $3.00 for fondant. Check around and find out what other bakeries charge and base it off that. And then I would have to charge extra for the flowers. When I was starting out I didn't charge as much, as I got better I charged more. It may not be the way some would do it but that is what worked in my area. And I keep very busy. Good luck!
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