Ive been asked to make a 4 tier (6,8,10,12") "fake" wedding cake and need some help with pricing and the best place to order the fake cakes.  On average i cover all of my cakes with buttercream and charge $2/serving for our area.  They are then planning to serve sheet cakes to their guests.  Please Help!!

AFigure out how much supplies would cost you (cake dummies, fondant, etc). Them figure out how much time it would take to decorate and multiply that by how much you would charge per hour for decorating time. Add the two together.

It will be pretty close to what you would charge for a real cake. You might save about $5 per tier on supply cost but decorating time doesn't really change.

Are you providing the sheet cakes, as well?  I would be very nervous about my name being associated with another baker's sheet cakes.  People are going to ask who did the decorated cake, and simply assume it's the same baker who did the cake they are eating.  If that cake isn't good, your business is tarnished.  I would decline the order if you aren't doing the sheets as well.

AThe process for pricing a fake cake is exactly the same as pricing a real cake: ingredients (including the dummies) + labor + overhead + profit based on market value. Check the Pricing Formula link in my signature for more details.

$2/serving seems very low. How much are you paying yourself per hour, and what is your profit margin at that price?

Thanks! Yes i would also be supplying the sheet cakes.  Everyone seems to assume that by using a fake cake they are saving money when i just dont think so.  If you are going thru the trouble of a fake cake might as well be able to eat it, right?!? and save a few sheet cakes.  Just wondered what everyone else thought!

Of course i would love more than $2/ but in our area the highest is $3-3.50 (1 shop) and the rest are about $2 if not lower.  There is just so many home bakers. I do think i still come out ahead.

A

Technically making $1/hour with a 0% profit margin is still coming out ahead...I recommend analyzing your cost structure to determine your effective wage and margin. If you're not happy with the results you need to shift to a new market that hasn't been poisoned and/or provide a value-add that justifies a higher price.

For a long time on here, we've always said that a fake cake = 80% of what a real cake would cost.  You don't have to do fillings and the stacking is quicker and easier.