How Much Would You Charge For This...

Business By afolk Updated 30 Jun 2006 , 9:01pm by malika

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afolk Posted 30 Jun 2006 , 11:38am
post #1 of 7

A friend of mine just got engaged and just asked me about how much this cake (see below) might cost. She said it's pretty much what she wants - simple square tiers w/their monogram. Same size as pictured. As I've only been doing cakes for about a year and have been paid for only one single cake ever (definitely not a wedding cake!), I don't really know what to tell her! We're in upstate SC. Any ballpark figures would be appreciated so I can relay the message on to her!


6 replies
aligotmatt Cake Central Cake Decorator Profile
aligotmatt Posted 30 Jun 2006 , 11:44am
post #2 of 7

Typically people say to charge 2-3 times the number of servings, since that seems like a pretty simple cake, you maay need to add more for the flowers on top and the stand. It LOOKS like it's a 16" on the bottom, 12" and then 8" and if that's right, in SC, I would say about $600.

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kerririchards Posted 30 Jun 2006 , 11:57am
post #3 of 7

I would say maybe $2-2.50 per serving times the amount of servings for that particular cake, and that is just for a buttercream cake with buttercream decorations. A cake covered in fondant or a cake with fondant accents would incur additional costs. The flowers and renting the cake stand of course would be an extra expense that she needs to take care of.

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sunflowerfreak Posted 30 Jun 2006 , 12:04pm
post #4 of 7

I just did the same cake last weekend. I only charged $290. I should have charged $500. The cake was Martha Stewarts Apple Caramel with homemade caramel cream cheese for a filling. The decorating was more then this cake you are showing. If you are going with a basic yellow or chocolate cake I would ask $450. Plus she is a friend of yours so do you want to give her a discount? maybe $375. my tiers were 12 10 and 6 inches. It a great cake. Time consuming though. I did my tiers off center.

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afolk Posted 30 Jun 2006 , 12:12pm
post #5 of 7

Thanks for the ideas!

Sunflowerfreak - that cake is so pretty! And isn't the apple caramel cake absolutely delicious?! I made one of those a couple weekends ago just to try the recipe, and it's definitely something I'll do again! (Although it sure is a pain in the rear grating all those apples!)

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pbeckwith Posted 30 Jun 2006 , 2:06pm
post #6 of 7

I'm searching for the recipe for Martha's Apple Caramel/ caramel cream cheese - I'm not having any luck. Could you direct me in the right place or supply that recipe? Sounds like one I'd like to do. Thanking in advance.

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malika Posted 30 Jun 2006 , 9:01pm
post #7 of 7

Is this the recipe for Martha Stewart's cake?

Apple Spice Cake

Serves 10

1 1/3     cups vegetable oil
3     cups all-purpose flour
1     tablespoon ground cinnamon
1     teaspoon baking soda
1     teaspoon salt
2     cups sugar
3     large eggs
3 to 4     Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups)
1     cup chopped assorted nuts, such as pecans and walnuts (optional)
1     teaspoon pure vanilla extract
    Caramel Sauce
    Nonstick cooking spray with flour

  1. Preheat oven to 350°. Spray a 12-cup bundt pan with cooking spray; set aside.

  2. Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet; set aside.

  3. In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.

  4. Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated.

  5. Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated.

  6. Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes.

  7. Remove from oven, and cool slightly on a wire rack.

  8. Invert cake onto rack; turn cake right-side up to cool completely on rack, and serve drizzled with caramel sauce


     Note: Recipe courtesy of Dorothy Mae Brown

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