I'm trying to price the same cake done in butter cream and fondant so I can tell them the difference. I'm doing it as a favor for a acquantance(sp??)/friend (this lady will be my son's teacher next year). I'm charging a flat ammount not by the slice. I'm charging cost plus a small amount for my time, but not much because I'm doing it as a favor. I know the difference between the cost of the buttercream and the fondant, but since fondant can be so difficult shouldn't I charge extra for the cakes if they choose fondant? How much do you guys think is fair. There will be a stacked cake of 8", 10', & 12" and then seperate cakes an 8" and 10" that will be put on seperate cake stands next to the tiered cake. HOW MUCH EXTRA WOULD YOU CHARGE TO DO THIS IN FONDANT? (Not cost for the whole cake, just the cost difference between bc & fondant) I hope this makes sense, any help would be appreciated.
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7/1/06 at 9:29pm