I was asked to make a cake similar to this on a 1/2 sheet cake with vanilla cake/vanilla buttercream and i am having a hard time trying to figure out how much to charge. I know what my over overhead, supplies and time will be but it just seams to low! The cake will have to travel for 2-3 hours, so I will be covering it in fondant instead of buttercream. Help any ideas?
Hi, I haven't charged any for the cakes I've made, but I came across this article which has an extensive explanation on how to charge for your baked goods.
Hope it helps!