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Sheet cake help. - Page 2

post #16 of 26
Oh yep. I get the opposite a lot too, people wanting to cram 200 servings into a three tier cake, for example. Yeesh, no, that's like 5 maybe 6 tiers.
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*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
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post #17 of 26
Have you been accused of ripping people off or something?
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*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
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post #18 of 26

No I haven't, I was just saying that I try not to have people order more than they need, that way they can't come back to me and ask why I didn't tell them better.  I know lots around my area that just give the people the amount of tiers that they come to them with instead of explaining how many servings the picture would really feed...then the people have more cake than needed.

 

I understand sometimes people don't care, they want the cake that they want...I just like to ask servings and go from there.

Don't be afraid of cake, make cake be afraid of what you will turn it into!

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Don't be afraid of cake, make cake be afraid of what you will turn it into!

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post #19 of 26
So what would y'all's price be on a 11X15, single layer cake, torted, with piped roses on the sides and simple writing on top? Didn't want to start a whole new thread to get an answer and see if I am on target. I was thinking $60. I don't do sheet cakes much, and usually always do tiered or other specialty designs. (I honestly don't like sheet cake...just not my thing lol). The lady is wanting one per month for their nursing home residents. Do yall think $60 is good for something pretty plain Jane? I'm from semi-rural but quickly growing part of Alabama.
post #20 of 26

That's about 35 servings, so no $60 isn't even $2 per serving.

I'm not a sheet cake fan either, but they are easy to serve.  You still have cake, filling, bc, board and box.  It adds up. However, if she'd going to guarantee a cake a month, I could be inclined to give her a break. . .  I must be gettin' soft.

Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #21 of 26
Quote:
Originally Posted by leah_s View Post

That's about 35 servings, so no $60 isn't even $2 per serving.
I'm not a sheet cake fan either, but they are easy to serve.  You still have cake, filling, bc, board and box.  It adds up. However, if she'd going to guarantee a cake a month, I could be inclined to give her a break. . .  I must be gettin' soft.
Thank you, Leah_s!! icon_smile.gif
post #22 of 26
Quote:
Originally Posted by CWR41 View Post

Before you sell cakes, you should be aware that two 11x15 1/3 sheets never equal a true full sheet.

I wrote this in another thread... hope it helps:

A commercial Bun pan is 18" x 26" (outside measurement), and because they are tapered for nesting or making them stackable, the inside measurement is 16.5" x 24.5".

A commercial full sheet is 16" x 24". They are baked in 16" x 24" bakeable cardboard trays that fit into the Bun pans (flat surface portion) which are used during baking for support and handling purposes.

A true commercial full sheet (16" x 24") serves 96 (unit wt. 106-124 oz.).

If this size pan doesn't fit in your oven, and you are baking two 12" x 18" (54 serving) half sheets, they would serve 108 total.
post #23 of 26
I am getting lots of requests for smaller cakes with "kitchen cakes" for serving to guests. When you do this, do you just give 1 layer of cake with icing on top, or do you give 2 layers of cake with 1 layer of filling?

I am also interested in the cardboard baking trays mentioned above for the bun pans. Does anyone know where to find them?

With that in mind, does anyone cook in bun pans and then cut the size cake they need from that instead of using round or square cake pans? It seems like the baking time for the bun pans would be less, but the waste would be higher. Any thoughts?

I have a full-size commercial convection oven, but I currently use the round and square pans. I do have a bunch of the 1/2 size bun pans that I use for storing gumpaste or fondant decorations while I'm decorating (just to get stuff out of my way), but it would be nice to bake more in less time.
post #24 of 26

I  make kitchen cakes with four layers of cake and three layers of filling, so it looks just like the "real" cake.  I also don't charge any less for them, since it's the same amount of cake, but just easier for some people to cut.

 

Baking in the bun pan and then cutting out shapes 1) wastes a fair amount of cake, unless you have a cake pop biz and 2) leaves you with cut edges that produce a lot of crumbs and are generally more difficult to frost, IMO.

Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #25 of 26
Quote:
Originally Posted by leah_s View Post

I  make kitchen cakes with four layers of cake and three layers of filling, so it looks just like the "real" cake.  I also don't charge any less for them, since it's the same amount of cake, but just easier for some people to cut.

Baking in the bun pan and then cutting out shapes 1) wastes a fair amount of cake, unless you have a cake pop biz and 2) leaves you with cut edges that produce a lot of crumbs and are generally more difficult to frost, IMO.

Thank you. I was thinking all of those things.

Also, I had a recent bride want me to quote the small cake/sheet cake scenario and quoting with a single layer sheet cake instead of the way you suggest saved her money and made a lot more work for me. Now I had 5 cakes to bake instead of 3 for the same number of servings, but less money. Oy! Not better for me at all.

I think, going forward, I will tell brides that the benefit of the sheet cake is easier cutting, but the per serving price is the usual base price for a buttercream cake.

I appreciate your help.
post #26 of 26

I had pictures of a "propper" slice of wedding cake and a serving of sheet cake.  One was labeled Wedidng Cake and the other was labeled Birthday cake.  Whenever I heard the "no one will be able to tell the difference, right?" I'd drop that visual.  I think I even had it one my website for a time.

 

I always just tossed out, "ya know, a sheet cake it fine for a kids birthday party, but this is your wedding.  Shouldn't your cake be as special as everything else you've planned?"

 

#shamelessmarketing

Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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