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Mini Wedding Cakes on Each Table - What to charge - Page 2

post #16 of 44
I just did a wedding with centerpiece cakes on each table. There were 21 tables that seated 8-10 guests each. I made an 8 x 4 inch cake for each table. the cakes were all different flavors and fillings inside but as the bride wanted, all frosted in white buttercream. I decorated the cakes in her colors in various designs on the outside. The cakes stayed on the tables while the meal was served and then each cake was removed from the tables and placed on two large tables set up to be cake tables. It was annouced that the cakes will be moved, cut and served from the cake tables. The guests at this wedding loved having different flavors to choose from and at the end of the night there was very little cake left. I served so I got a lot of feed back on the cakes and many people said that they were glad that they did not have to go to other peoples tables to try the other flavors. The bride was very pleased and so were the guests. The charge was $25.00 per cake.
post #17 of 44
Good idea , Carols.
If I got this right, each cake was a rectangular shaped (8"x4") double layered?
TIA
post #18 of 44
Each cake was an 8" round by 4" high. I guess I didn't explain that very well, sorry!
post #19 of 44
Yes , double layered!
post #20 of 44
I doubt you even broke even, much less made a profit, charging only $25 per cake in that scenario.
post #21 of 44
I realize that I didn't charge enough. It was a great learning experience as I got a lot of feed back and also got a lot of potential customers since I was the one serving. This was for my nephew's wedding and my sister and I are very close so all in all I have no regrets.
post #22 of 44
I'm afraid to even ask this....LOL... is $4.00 each too little to charge for individual cakes about 3"x3"? They would be BC frosted with fondant ribbon and bow.

I'm very interested in getting opinions.

Thanks
Gayle
Gayle
"The greatest pleasure in life is doing what people say you cannot do."
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Gayle
"The greatest pleasure in life is doing what people say you cannot do."
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post #23 of 44
I definitely think that $4 is way too little for a small cake, they are a lot of time and trouble to decorate.
post #24 of 44
They should be AT LEAST $9 each, more if you can get it. I'd quote $12, but that's because I've had a couple of those orders and know what a TOTAL PITA they are.
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post #25 of 44
I made and boxed 60 (I think? or 50) mini 4" individual cakes, simple with border and monogram. Charged $6 each...kicked myself.... at least $8 next time if not more. (In my photos)

Keep in mind you have to wrap all the boards (possibly cut them, I had to have my husband cut them with a large paper cutter to fit the little boxes I got), attach them all, fill them all, ice them all, and then box them all up. ALOT of time, ALOT of hassle. Alot of storage space. Alot more icing.

Charge...ALOT.
post #26 of 44
Gayle.. I start mini cakes at $10 each and this is a single 3" round that is 2" high frosted with a border. Mini cakes are SUCH a pain in the arse. For what you are describing.. $15 easy. You have to think that you are going to have to decorate each little cake one at a time.. it is a ton of work. They are too cute though.

For centerpiece cakes it all depends on what they order. They are priced per serving just like any other cake.. 6" cakes are 10 servings and 8" cakes are 20. So they choose. It is a lot more expensive to do it this way though.

I love the idea of moving the centerpiece cakes to a cutting table though.. that is genius. Then everyone can sample what they want and no one feels awkward cutting their own cakes.
post #27 of 44
There's basically no difference in the time it takes to do an 8" cake or a 3x3 inch cake especially considering the box. It should be an artsy fartsy price for the artsy fartsy factor.

I mean a 3x3 is a glorified torted cup cake without a wrapper.

Charge for the inconvenience factor that you could be making five times more money making decent sized cakes in the same amount of time.

Really charge ridiculously for this. How much is your 8" cake? That sounds good. I mean it's the exact same prep, a tiny bit less ingredients. You gonna wash all those little freaking pans? Cut them out of frozen cake? kaching kaching kaching

It's like for example diet margarine has a higher water content but it costs more. Similar principle, it's a smaller product but the pia factor is huge and no sense in loosing money just 'cause someone wants really small cakes. Charge for your time.
bad artists copy, good artists steal
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bad artists copy, good artists steal
pablo picasso

 

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post #28 of 44
A problem I've run into w/ decorating a smaller cake is it moving around on the board while I'm icing & i applied buttercream to the board before placing the cake on it & even pressed it down. Anyone have a suggestion on how to keep this from happening---mine was a 4" x 4" round. And I hated icing that sucker more than any cake I've ever iced.

(thought the info might be useful)
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post #29 of 44
Stick a skewer through the cake and into the board. I always ice them on a carboard round so I can secure it to the board. It also helps to have it on a round that is the size of your turntable so you can hold the round so it won't slide around on you. Freeze the mini cakes as well before you ice them. I ice the top and then the side and then touch up the little hole the skewer leaves. Chill the frosted cake right on the board and then it is easier to manuver..
post #30 of 44
Just thinking (dangerous!!). I also have problems with small cakes moving while frosting them. I seal them to their board with icing, but then it moves around on my turntable. What if we put a piece of the rubberized shelving paper between the cakeboard and the turntable?! I'm going to try that real soon and I'll let you know if it works, or if my mind is out of whack again!! icon_lol.gif
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