Cake Central › Cake Forums › Cake Talk › Cake Decorating Business › Pricing by serving & multiple tiers
New Posts  All Forums:Forum Nav:

Pricing by serving & multiple tiers - Page 2

post #16 of 21
Quote:
Originally Posted by ajwonka

For me, a 6-tier and 2-tier wouldn't be the same price. A 6-tier would need significantly more labor from me: centering all of those tiers, torting each to exactly 4" for SPS, more pans to wash, more cake boards to cut, etc. There'd definitely be an upcharge for 6 tiers vs 2!


Realistically, the smallest feasible 6 tier cake would be 4/6/8/10/12/14 at 167 servings, and the smallest 2 tier cake that would feed that many would be something like a 17/14 (which would still look pretty weird). The 2 tier would involve less stacking labor but more decorating labor and would probably be a wash.

You can reduce the number of pans by baking a few half sheets and cutting out the smaller rounds.
post #17 of 21
Thread Starter 
How many servings in a 4"?
Kelly G.
Reply
Kelly G.
Reply
post #18 of 21
6 for 8 cu in.
post #19 of 21
Quote:
Originally Posted by kger

How many servings in a 4"?

I was using Earlene's chart, so for slices with a surface area of 3 sq in you're looking at about 4 servings (2 * 2 * pi / 3).
post #20 of 21
I got so tired of feeling anxious about servings that I finally combined Earlene's and Wilton's charts together and let the clients pick what size they want. For example, on my website it states that a 6" feeds 8 (Earlene's #) to 12 (Wilton's #) and an 8" feeds 15-24. Under my stacked cakes I tell clients a 6+8 cake feeds anywhere from 23-36. For my stacked cakes I then used the Wilton servings to calculate a price, so a 6+8 stacked cake is $3.25 x 36= $117. I did add a note to clients as to why there was a range in the sizes. The smaller # of servings is for when grandma might be cutting huge slices for everyone and the larger numbers are for catered parties where a professional knows how to cut cakes of all shapes and sizes.

If clients tell me they are having a small party with 10 people, I let them choose if they want to go bigger or smaller. 99% of the time they order the bigger cake. I no longer worry if there will be enough cake or way too much because now the decision is in the clients' hands.
post #21 of 21
Yea, my prices are based on the cake size, not the servings. I ask how it will be cut and say that the cake with serve X to X depending on how it is cut. I also have the wilton cutting guide to print out for them.

I have found that people usually seem to over order about 20 servings with a wedding cake as a "buffer".

I tell them how it is, I have one set price for each size cake---base cakes cost X and more labor intensive cakes cost X and that is that. It's up to them to cut the cake.

Trying to figure out the servings and figure a charge per serving was making me nuts, so now I have one standard and that is how I do it.

Tami icon_smile.gif
Always put your eggs in one basket.......why do you want to carry two?
Reply
Always put your eggs in one basket.......why do you want to carry two?
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating Business
Cake Central › Cake Forums › Cake Talk › Cake Decorating Business › Pricing by serving & multiple tiers