Do you charge more for....
1. Stacked cakes over 3 tiers? just because of the extra care and supports involved, not to mention stress :) ??? just wondering.
2. For fresh fruits in cakes? ie whats your method of mark-up for that?
---i guess the same goes for (for example) if a bride wants a ton of pearls on her cake and you know that it will take one whole container of pearls to cover the cake or the tier or whatever... how do you mark those up?
3. Do you charge for the SPS system (if you use them) or do you just absorb the cost into the cake? Do you quote the cost of that to your bride? Or is it included into another part of the quote? Just curious bc i know most bakers have a base price per serving but not every cake would require supports or SPS...so for those cakes that do require it/them, how do you cover the cost of them?
sorry for the random questions! just little bits and bobbles that have been on my mind :)