Originally Posted by kakeladi
I'm w/KoryAK.......when I did kitchen cakes they were single layer sheets iced in b/cream w/simple shell borders.
Usually, kitchen cakes have two layers and sheet cakes only have one. My kitchen cakes were often, but not always, less than the price per slice of wedding cake. If the wedding cake had a lot of piping/details, the kitchen cakes would be less, because it did not have the same piping/details. For a buttercream cake, it was simply iced with a border to match the wedding cake's border (shells, dots, reversed shell). But, if the wedding cake had minimal decorating (for example, if it was just iced, stacked with ribbon border), then the price per slice for the wedding cake and the kitchen cake were the same. In other words, I did not increase the price per slice for a wedding cake just because it's a wedding cake--cake is cake.
If the wedding cake is covered in fondant, than the kitchen cakes should be covered in fondant, too. Just like Leah_S said, the idea of the kitchen cake is that the guests should never know that they are not eating a slice of the wedding cake.