I went to Earline's website and looked at the cake serving guide. What is a lace point? I'm just trying to come up with something I can go by that will tell me serving from any specific pan size. Any help at all would be appreciated!!
I've PM'd you my cheat sheet I use for cake servings. If a lace point is what I'm thinking it is it has nothing to do with servings. It's a type of decoration. What's the website?
It's just earlenescakes.com. I've read it like 5 times and I still can't understand it!!!!
I'm not excel compatible!!!!
A lace point is a decorative lacy thing you make out of royal icing. If you look on her site, she has some cakes with lace points. They are on the bottom outside edge of the cake, so it looks like lace hanging down around the lower edge of the cake.
Here's a previous thread on lace points:
here is a link to one
It's the second one down, Lace #8....bottom edges on top and middle tear are lace points.
CakeL8T - would you be so kind to share your "Servings Cheat Sheet" with me also. I just really have a hard time explaining to brides how an 8" roud serves 24 people. They look at me like I'm crazy and I really feel crazy telling them it does because that's just not realistic. I sure could use a "NORMAL" serving chart. Thank you so much in advance.
This might help brides visualize serving sizes:
Sorry for the slow reply, I'm attaching my cheat sheet for anyone who can access excel that wants it. My servings are listed then in the ( ) are the # of serv. a bakery will tell you a 2 layer cake will serve. Hope this helps someone out!!
Thanks so much Carrie.......sent you a PM.
As far as the prices that are listed on my chart I attached earlier. That is my starting point, I hope everyone is charging more for things like a lot of decoration, fondant, gumpaste flowers, etc...... In my area starting at $2.00 per serving is cheap so unless that's just a very simple cake it goes up from there. I think too many of you on this site are scared to charge what you're worth!! You deserve to paid well for your time and talents!! I used to under charge but in the last few years when I give my brides their final price non of them have even batted an eye at my total $. I think as long as you're up front with them about how much cake they're going to get and how good it tastes then they are willing to pay within reason!!
Is this the price of a single or double cake?
Have you ever used sugarveil lace and if so how would you charge for something like that?
When useing fondant how much do you charge for that?
Sorry for so many question but I am trying to start a cake business and I have no idea how to charge can you help me?
can you please share again your cake serving sheet? i can't seem to find it in the posts. thank you in advance
i like this servings guide from liv hansen. it''s not as comprehensive as earlenes, but i honestly find her's too confusing.
This one is good too: http://larkcakeshop.com/CakeServeGuide2.pdf