I wouldn't charge $2 a serving for a sheetcake myself. You should figure what it will cost you and how long it will take you and then decide what you feel you would feel comfortable with profiting on it.
Is it 2" or 4" tall? It almost looks 4" in the picture. That would make a difference in how many servings and how it's priced.
I wish I had an answer for you. I haven't ever charged for a full sheet cake before. I have it on my price list because I looked around and found an average price for a full sheet cake to be around $100.
I think that you should look at price around your area for a full sheet cake and then charge a little more for the extra decorations and roses.
I live in Canada but that cake would be $60-$70 easy especially with that many roses. So maybe in US Funds it would be $50-$60. HTH
I think that is a very beautiful cake. Not only will the roses be time consuming(or at least for me they are) but the detail on the edge will be. I agree it does look quite tall, 4inches, and that does change serving size. You wouldn't have to do a full sheet to get 100 servings, I think you'd only have to do an 11X15, which I think you could charge $75 for. A 12X18 4inch I'd charge $100. If you fill it with anything other than buttercream I'd charge more.
To me that cake looks super easy and shouldn't take much time at all. I would have a very hard time asking $200 for that cake.
I think I would charge $85 to $100 max.
I estimated how much it would cost to make and came up with $75, and that's only 2 in tall. My quarter sheet chocolate costs around $15 and my buttercream costs $5 for 7 cups. Seems expensive to me. Oh, well. I heard from her again, and the date she wants is Dec 29, and with my DD's birthday cake, I already have 3 cakes due, so I don't think I can do it.
Thanks to everyone who responded. I felt really uncomfortable asking 200 dollars.
OH Karateka,
That is my birthday too. My mom called and said she wants to pay me to make my birthday cake LOL. She said that she doesn't want to go to the grocery store or walmart and get something that taste bad compared to mine when they all get the really good ones I make LOL.
It looks like tip 21 and a sqare tip.
Technique????
To me it looks like the square/straight baskteweave tip was used to make the drapes/swags down towards the bottom of the cake. I'd mark with the marker and pipe over them. Then tip 21(or possibly 32) was used, starting at the bottom let the icing build up(almost like a shell) and pull towards top of cake easing pressure. Then the bows were attached, but I can't quite tell what tip was used for them or if perhaps they were premade out of fondant.
This is just my guess, and how I would go about replicating it.
I live outside of Orlando and I would charge $125.00.
The white on the sides looks like it is a 21 or 32 star tip. I have used this one before practicing. It is a beautiful cake. I can't wait to see the picture.
To me it looks like the square/straight baskteweave tip was used to make the drapes/swags down towards the bottom of the cake. I'd mark with the marker and pipe over them. Then tip 21(or possibly 32) was used, starting at the bottom let the icing build up(almost like a shell) and pull towards top of cake easing pressure. Then the bows were attached, but I can't quite tell what tip was used for them or if perhaps they were premade out of fondant.
This is just my guess, and how I would go about replicating it.
Thanks for the instructions. It really helps to have someone else think out loud and see if you think the same way.
in my area full sheet cakes are abuot $90, so with the decor I'd charge about $125-$135
Thanks so much for your suggestions. I hope to try something like this soon.
Thanks for the instructions. It really helps to have someone else think out loud and see if you think the same way.
Your very welcome. I've saved this picture because I also want to try it the 1st chance I get. Plus it gives me reason to practice my roses. I just hope my thinking is correct.
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