OK, I am one lost soul here.... what is a serving? I heard wedding servings are different ( smaller ) than, say, birthday servings. So if my customer wants an 8" 4-layer cake, how many does that feed?

I got a flyer from Safeway and after I got up off the floor (where I fell immediately after reading it ) I saw this:

6" serves 16
8" serves 29
10" serves 48
12" serves 70
14" serves 90
16" serves 118

Holy cow... is that a bite? I mean, my family practically eats an 8".

Then we have the cake cutting diagram from 'Wedding cakes that you can make", which I really liked:

6" serves 8-10
8" serves 12-16
9" serves 16-22
10" serves 23-34
12" serves 36-48
14" serves 47-66

So what do I do? Here are my base prices for 'party cakes'

6" $20
8" $25
8" mini-tiered $30
10" $40
12" 50
14" 70

The above prices are for basic decorations, a couple flowers, etc...

Then I said I would do wedding cakes for $1.75 BC or $2.50 fondant ( per serving), if only I could figure out what a serving is!

I love to decorate cakes but I have 4 small children and this is my only source of income so I need to charge and hopefully, turn a profit. It takes me a while to whip out even a 6".... if that is my only cake that week then I have to make everything right then and there and it really takes a long time. At a bakery, all the frosting bags and colors are ready to go. I am trying to find a pricing structure that makes it 'worth my time', so to speak....because when I am baking, that is time I am not spending with my kids (hopefully) and I want to make the most of it.

Last thing... I really appreciate everyone here and want to thank you for all the valuable information and tips you are kind enough to provide
I am sorry for this short novel, but I hope maybe if we can all help clarify, it will help more than just me.

The serving chart from Wilton is OK. they do have a party size serving chart which is more generous. there is also one here in the 'articles' section. Also, Earlenescakes has a chart for even more generous servings. Your prices seem fine. However, just so you know, selling a Dora cake is a copyright infringement. Most characters are illegal to copy and sell.

I set a minimum price for cakes. I don't bother with anything smaller that $25. It isn't worth getting my kitchen dirty for less than than.

Thanks Joann.... I did not know that!

JoAnneB

So, you are saying that, let say, if I star tip a pic of Dora on a cake I cannot sell it? No matter what, if it has the character on the cake anywhere I can not sell it? Can I give it away? I did not know this.

As I am researching this, technically we can't reproduce any licensed character for profit... even if we made it out of papier-mache!

I am really emphasizing the word 'technically' since I doubt it is something that would get you caught but I respect the spirit of the law. Guess it's just like using someone else's song lyrics or music... I imagine that the local bakeries must pay a fee or something since they all offer Nick Jr. characters, etc....

Perhaps a lovely latino girl named Nora would work.... dresses JUST like that well know Dora but nope! She is different

There are many other discussions her about copyrighted materials. You can add a toy, and you can use an edible image you hav PURCHASED, but you cannot reproduce any licensed character for sale.

Cakediva- Since California does not permit home based bakeries, how are you managing your business? just on the QT?

Ugh, from what I understand, you cant change much of the original character, IE- different colored clothing, etc. It's like defacing Disney or Nickelodeon or something like that. I think it was posted somewhere here at CC.

I'm trying to rent space in the local cafe/church to satisfy the laws. Yes, the cake you are refering to was made in my home for a friend who paid for it so I am in violation.... is that what you are trying to say?

I am trying to creat a business plan, so to speak, so I can get an idea of what I can do and for how much. That should give me a better idea of how many hours I need to rent from the local kitchen.

Joann: I just checked out your cakes - they are really quite something! I am simply not that good but hope to be someday.

All my family live in Cave Junction and I often wished I did too since the "food' laws in Oregon are nothing compared to California's.
Lucky you!

Thanks for looking at my gallery. I am lucky to live in a more reasonable state. I went the extra mile and put in a commercial kitchen in my garage. I also do a bit of catering and other stuff. California has a rotten attitude about home baking.

I agree.... it is very, very difficult. You have a commercial kitchen? I am green with envy I would love to have space to really work rather than trying to decorate in my extremely cramped kitchen that is not even worthy of making hamburger helper!

I dream of lots of stainless steel tables.... and fridge JUST for cakes... oh, I would paint the walls baby pink and put a black & white check floor!

And then I look at my kitchen and sigh.... reallly, reallly deeply.

A wedding serving is smaller than a regular serving..usually a 1x1 or 1x2 and party servings are larger but I'm not sure what size.I know you already know this but I always make sure the customer is aware of serving sizes etc..especially if it is for a larger group.I tell them not to let someone just hack up the pieces but keep them proportional.

I would say an 8" serves 24.

I do go by Earlene's cake serving guide. I didn't trust it at first, til I did a few wedding cakes. Now I know it's really accurate.

That is for 4" cakes. They are getting 3 or 4 layers of cake and 2 or 3 layers of filling plus icing. People at weddings have so much food before the cake is sliced, but that is not to say the piece is tiny. It's not.

OMG, that cake is beautiful! The pictures of the pieces are quite generous - I guess I was forgetting that the darn thing is 4" tall, etc... What is the breakdown of serving per cake size that you used, if you don't mind me asking. If it is somewhere on this site I can look it up....

http://earlenescakes.com/ckserchart.htm I am not sure if this will be a "click-able" link, but here it is anyway. I have a question along this line as well. I am making a wedding cake to serve 150. According to this chart, does that mean either a 3 tier with 17", 12", and 7" layers or a 4 tier with 15", 12", 9", and 6" layers? Those just seem like odd size combinations to me? Maybe I'm just reading it the wrong way, but if these are the right sizes, does anyone have any pictures where they used these sizes? Thanks!

Here is a link to Earlene Moore's:

http://www.earlenescakes.com/ckserchart.htm

She has a lot of other useful tips on her site as well.

Here is the cake central one for 3-4" cakes
http://www.cakecentral.com/article15-Cake-Baking-Cutting--Serving-Guide---3-in-Deep-Pans.html

There is also one for party cakes 2":
http://www.cakecentral.com/article14-Cake-Baking-Cutting--Serving-Guide---2-in-Deep-Pans.html