A 4 tier all round (5, 8, 11,14 inch cakes) buttercream cake feeding 115 guests. The first and third cakes would be white with black scroll work, and the second and fourth would be plain white. Sort of like the cake at this link (I imagine)
http://www.cakecentral.com/cake-decorating-photos_display_85_-74382.html

The top will be fresh flowers that they will put on top themselves. What would you charge to deliver and set up and all? Thanks ahead of time for you replies!!

S

anyone??

I have heard to charge $20.00 per cake mix used.

Good luck

I would charge around $200.00 and wouldnt think taht was out of range.

Bear in mind, I am in AUstralia, and our cakes are a little differently priced, but still for 115 people that is less than $2 per serving.

I'm sorry, don't mean to be totally rude, but the idea of a cake mix being used for a wedding just seems COMPLETELY WRONG... I'm probably way out of line, but couldn't we isntead say, for each cake recipe (as most scratch recipes are for 2 8" rounds too?)

Mleissa[/i]

If it serves 115 I'd charge per slice.. so whatever you would charge per slice in your area.. Here I would charge $2.25/person for buttercream only.. Fondant or Rolled Buttercream $3.25/person

I have a spreadsheet I created (You can email me at [email protected] if you want it) to help me with my pricing. I come up with $198.25 (I'd round to $200).

And I DO use cake mix, and EVERYTIME I always get compliments on how my cake is the best they have ever had and when I tell them it is box mix they can't believe it. I don't doctor it either. Frosting is from scratch though.

I wouldn't call using the term "Cake Mix" wrong. If you look in any Wilton cake book about wedding cake data on serving size, they say " one Cake Mix yields 4-6 cups of batter". I don't think that by using the term necessarily means you are using a box mix either, IMO.

I also use a box mix and have always been complimented by how moist & wonderful my cakes are. They can't believe that its from a box that isn't doctored in any way. My friend always says "It must be your mixer!" Which I'm not sure if thats a compliment or an insult, but she loves my cakes also!

Just had to say... I'm new to cake decorating, but I've been baking forever. I always prided myself on baking from scratch, that is until I real a post about how to doctor up a cake mix. I decided to try a pillsbury pudding in the mix yellow cake, used whole milk instead of the water and used melted butter instead of the oil. Well, this cake tasted GREAT! and it stayed fresher tasting much longer than one of my scratch cakes would've. I think a scratch cake tastes great the day you make it, but seems to get dry so much more quickly than a mix cake. And besides, if you use self rising cake flour, the only major difference from a cake mix is that you have to add your own vanilla and sugar

OK great!
Thanks for all your posts. This really helps... Hey by the way,
slb1956 what part of Tn are you in?
Cheers!
SW

Hi CakePhun,

I was also wondering what part of TN slb1956 was in. I am from Millington, TN what part are you from? Where are you slb1956?

" I'm probably way out of line, "

Pretty much, since it was an insult to anyone that uses a mix.....

I would say $250. That is alot of layers!!
I love that idea of the $20 a cake mix....great idea!!
I used cake mixes and even my hubby can't tell the difference. I just doctor them up a bit. And make all the icing from scratch.
Good luck, and can't wait to see it in the posting!!!

"don't mean to be totally rude"

then maybe you shouldn't have used all caps... or insulted many of the bakers here...

I'm not insulted when comments come up about using mixes. I've baked from scratch some but prefer cake mixes. I've done wedding cakes and lots of special occassion cakes and never had anything short of high praise for their great taste and moistness. It's all in what you prefer. I wish people would get that thru their heads. I've never once had a potential customer ask whether I bake from scratch or use a boxed cake mix. I also love the cake extenders I've learned of thru cc. Especially the sour cream almond with whipped rasperry white choc filling. Although I don't think that's exactly what it's called, it's delicious. I'm getting ready to start one this afternoon.

OH CarolAnn,

That sounds so YummY!!! I haven't heard of that mixture..I will have to look that up.
Love learning from everyone!! Thanks

I agree Carol Ann - Maybe its a Scorpio thing
Maybe everyone should just do what they feel most comfortable with and not put others down for what makes them comfortable.

nicoles-a-tryin,
The cake and icing I was referring to are both in the Recipes tab under White Almond Sour Cream Cake and Raspberry White Chocolate Mousse. They are wonderful! I didn't make that today because I got sidetracked making my first ganache for a cake I found in a book fromthe library. It's called a tree cake. I'll post about it if it comes out good.

Cakephun,
In my area that cake would easy go $450 or more. I would love the chance to make that cake. Make sure to share the pictures.
Kepp up the good work!

I think I would charge at leat $2 a serving which would equal $230, at least. Then you could also add in your set up/delivery fee.

Hi Ladies and Gents,

Please keep this thread on the positive side...it is about pricing not mix verses scratch

Thanks

i'm in nothern middle TN. Where are others located in TN?

I am in Southern Alabama... and for that cake and those sizes I would charge 245.00....per the prices I have worked out myself for tiered cakes...best of luck with your baking, It is a elegant cake and I'm sure you will do well with it! pssst go Duncan Hines cake doctor'ers

southrnhearts, you're bad!! LOL I use DH too....shhhhhh

LOL yep I must confess, bad girl here!

Oh man... I must say there were times I wished I hadn't asked.... this post has gone all over the place. Thanks you all so much for your input. I decided to Charge $125...... just kidding.... hehehheh... Actually I went with $225. I tried the White almond cake for something (can't remember what) and it was amazing! I must confess I like both scratch for certain things and doctoring for others. They both serve their purpose... TO EAT!!! Oh ya and finally I live in Nashvegas baby!! Love it here.

Thanks again all you wonderful bakers.

SW

I believe 'per cake mix' is used merely as a measurement - like saying something is 'the size of 2 football fields'. That is the way everyone I know uses it, anyway. Most people are aware of how much cake a cake mix makes, even if they don't use them; as I know how big a football field is even though I can't stand the game.

I would have charged $2. per serving and a $50. delivery and set up. Pillsbury cake mix with a stick of parkay per box instead of oil always makes the BEST cake. If I use something else my customers KNOW.
I do however have a special frosting I have created to work in the hot humid climate of the Florida Keys. The moist cake and perfect frosting makes the filling with any other item UNneccesary.