I have a a local chef that would like to give me the opportunity to provide my cakes for his restaurant. I'm very excited about the opportunity as it will definitely let me gain more experience and clients. I have no problems pricing wedding cakes and 3-D cakes but when it comes to simple party cakes I do. They are looking for a basic cake to feed about 10 people. I have total artistic freedom. Which sometimes is worse. Would you do a single layer or double layer? How do you price these? My normal fee is starts at $3.50 per serving but that's for a wedding cake. Local bakeries here get $22.00 for a basic cake that serves 10 - 12. Any suggestions?

Yes, these should be double layer. In fact I'd say you really must torte them for four layers. For cakes served in a restaurant, plate presentation is very important.

I serve cake slices on my Dessert Truck. I start with an 8" round and divide it into 12 slices. Each slice sells for $4. *If I had to buy the cake*, I wouldn't spend more than $20 (max @22) for the cake as my cost.

Please check your licensing to make sure you can do this. Around here, selling wholesale is a whole different ballgame.