I am in the planning stages to start doing cakes from home. I am in the Orlando area. How does this pricing sounds? Let me know. TIA
Occasion/Party Cakes:
All cakes are baked fresh and filled with coordinating fillings. Each cake is approximately 4 inches tall. Please contact me for the list of cake flavors and fillings available. See note below for serving sizes.
Three Layered Custom Round Cakes. Choice of filling and Butter Cream included in the price.
6 inch serves approximately 6-10 Butter Cream starts at $35 – Fondant $40
8 inch serves approximately 14-28 Butter Cream starts at $50 – Fondant $65
10 inch serves approximately 21-42 Butter Cream starts at $60 – Fondant $85
Three Layered Custom Square Cakes. Choice of filling and Butter Cream included in the price.
6 inch serves approximately 6-18 Butter Cream starts at $35 - Fondant $45
8 inch serves approximately 9-32 Butter Cream starts at $60 - Fondant $80
10 inch serves approximately 15-50 Butter Cream starts at $70 – Fondant $105
Fondant and Gumpaste Decorations/Flowers, Characters and Special request at Extra Charge. Basic decorations are included.*Chocolate Ganache under all Fondant cakes included in price.
*On serving size, the first number denotes larger serving and the the second number denotes smaller servings)
Serving Size for round cakes are based on 1" X 2" pieces (smaller serving) and 2" X 2" pieces (larger serving)
Serving Size for square cakes are based on 1" X 2" pieces (smaller serving), 2" X 2" (larger serving) and 2" X 3" (Extra large Serving)
Tiered Cakes/Tall Cakes:
Cakes 5 inches and over are considered tall and are priced separately. Call for inquiries.
For two tiered cakes, add $35 to the cake pricing above. Popular choice, 6 & 8 round would be starting at $120 as base price.
For three tiered cakes, add $50 to the cake pricing above. Popular choice, 6, 8 & 10 rounds would be starting at $195 as base price.
Delivery and Setup charges for tiered cakes starts at $35 and depends upon size of the cake and mileage.
AHow do those prices correspond with your costs for ingredients, labor, and overhead?
Before I comment on your pricing....I have a question....you call your cakes "3 layer cakes"....are you stacking 3--2" layers? If your cakes are 4" tall...then I would assume you are baking 2 - 2" layers...and spliting and filling them...which would give you 4 "actual" layers...but you don't normally call a cake a 4 layer cake. For example it would be a 6" single or a 6" double, etc.
And what serving charg are you using? For example, a 10" square serving 15-50? All of your other sizes also have broad servings sizes. I am very confused.
Before I comment on your pricing....I have a question....you call your cakes "3 layer cakes"....are you stacking 3--2" layers? If your cakes are 4" tall...then I would assume you are baking 2 - 2" layers...and spliting and filling them...which would give you 4 "actual" layers...but you don't normally call a cake a 4 layer cake. For example it would be a 6" single or a 6" double, etc.
And what serving charg are you using? For example, a 10" square serving 15-50? All of your other sizes also have broad servings sizes. I am very confused.
Oh.. Now that I re-read it..its is confusing :D
I meant three layers of frosting and 2 two inch cakes torted so four layers of cake and three layers of frosting.. hope that makes sense.. I will edit that for sure! See.. glad I posted here for approval.
I used the serving chart on the basis of 1X2, 2X2 and 3X2 cutting them into square pieces like IndyDebi's way. I have a print out and used that as a guide. Let me see if I can post that.
*On serving size, the first number denotes larger serving and the the second number denotes smaller servings)
Serving Size for round cakes are based on 1" X 2" pieces (smaller serving) and 2" X 2" pieces (larger serving)
Serving Size for square cakes are based on 1" X 2" pieces (smaller serving), 2" X 2" (larger serving) and 2" X 3" (Extra large Serving)
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