OK guys,

I posted for the first time the other about questions on sheet cake sizes. You all were very helpful, but I think I got myself into a confusing situation. These are my questions.

1) When you make your sheet cakes are they single layer? Meaning No filling?

2) If they are filled do you just take the cake and split it down the middle and fill it, or do you inturn make two cakes of the same size and just stack them?

3) If you do the later on item No. 2 (make two and stack) do you charge double for the cake? Or what?

All of my sheet cakes are 2 inches deep, so I'm not sure what to do.

Can you all help me out?

Thank you so much.

My sheet cakes are just one layer. Unless I have a special request for filling, then I split and fill. I only use a four inch high sheet cake to add additional servings to wedding cakes and things llike that.

I do like peacockplace .. I won't fill a 2 inch cake because I don't like to split the cake .. there are a lot of others on here that do this, but I've tried it 2 times and cracked the layers doing it .. so unless I bake 2 layers, I don't like to fill them...

I suppose a person could do 2 - one inch layers and stack, but then you still have the problem of breaking the cake a lot easier when it's thin.

I dont think there is a right and wrong on some of this stuff, it is simply what works for you. I personally don't try to torte and fill sheet cakes, I just bake 2 layers and either let them know I will have to charge a little extra for making extra cake or for my labor if I make the 2 thin layers and have to level them both etc.

OK, so I have a client who wants an 11x15 filled. What should I do? Do I split or make a double and stack? If I do the later, do I charge double, or just a couple of bucks?

I'm charging her 35.00 unfilled and 40 filled. She wants intricate work done on it.

What do you all think?

I think that is perfect. I torte and fill my 11 x 15 one layer sheet cakes and just charge a couple extra dollars.

I would just cut it and fill it, a trick i do is slide the top layer onto cardboard so it will not break. And just slide it back on when you are ready! If you want to do 2 11x15 cakes $40 is not enough! Plus that is a lot of extra cake! Hope this helps!

I would charge at least $5.00 for a fill on an 11X15 - and definately don't bake 2 2inch layers for only $40 - more like $50 or so. I would say to torte the 2inch layer - and be careful so it won't crack and what I do is stick another cake board under where I just torted and simultanously gently shove the cake board underneath and push the cake with my left hand onto the cake board very slowly - and they same for placing it back on. Just do it slowly and carefully - and you can do it!

Maybe I am too expensive on somethings...I wouldnt do one of my castles for less than $100.00

I always bake two cakes & fill them for my sheet cakes. I charge 40$ for an 11x15. I'm probably a bit too cheap, but until I get more established, I think it's a fair price for my area. The bakeries that do custom cakes charge way more than I do.

well...I do the same Melissa but I cut back on the height of my cake and use about the same amount of cake as if it were one layer torted.

I bake 2 layers for an 11 x 15 filled. I use one cake mix per layer. It is about 1 1/4 inches when baked. I charge $48 for this cake not including special decorations.

I would torte it also for that price.... and not bake another layer. To torte I use a stainless steel sheet I had a friend cut for me that I use for all my cakes.. It is very strudy and the cake doesn't stick to it like it does the cake boards when first started torting. I broke alot of layers usein the cake boards. I got the Idea of the stainless steel sheet from using the lid of my 9X13 cake pan. I got to looking at it one day and thought that would slide inbetween my cake layers really easy and It did. My sheet works really good. I usually always torte. It suprises people..

I have no problem torting a 2 inch cake.... I slide either one of those pliable chopping boards or a cookie sheet without sides between the layers. As a matter of fact, I prefer to torte my cakes unless specifically asked not to.

Debbi

Thank yo guys so much, all of your tips were very helpful, even with the pricing. Like I said, I'm just starting out in this business and maybe reading more into it than I should. I don't want to short change anyone, especially me! Nor of course do I want to overcharge anyone either.

I think I will torte and fill rather than make two, I would like to make somewhat of a profit off this cake.

Thanks again,
shinerjax

WOW I feel like I am cheating myself here. I only bake and sell 11 x 15 (filled) and 14" round and sell them $25 with no characters, and $30 with a character.. I also make the Tres Leches and well it does not require a filling I charge $40 for either size.
Dang!!! I think I need to re-think my price here.. I have a precious moment baby shower cake due this Sunday 11 x 15 filled with whipped cream icing.. I charged her $30 and ASSUMING it was down the street I said " I will deliver ". without charge (family member) AAHHHGGG it's like 15 mins. from my house at some dang botanical gardens.. I was so mad at myself.. My daughter says I'm soooooo not charging enough.. I already made the BCT. I made a copy of the invitation. That took alot of time and color..

Briansbaker ~ I would say you are definitely undercharging! Especially on your 11x15. Something I do with my BCT--I do them free of charge if they are "simple" (my guideline for simple: 5 colors or fewer); if they are detailed (6 colors or more), I charge an extra $10 for the BCT on top of the cake price. The way I look at it is, this isn't any different from the chain bakeries charging their customers extra for those plastic figures...and what they get from me is personalized and edible!