I am so new I have my first paid cake next week! Can anyone help with some questions?
-How large is a commercial sheet cake, 1/2 sheet, 1/4 sheet? I have to make two sheet cakes that serve 25 people (I charged $50 each? Sound good?) Do you need to use a center core?
-Do you have a crisco-free buttercream (i.e. tastes good) recipe that is also stiff enough to decorate with?
Thank you SO much,
Crazy Cakes "'cause you're nutty, and you're worth it" or, "take a slice on the wild side" 
Cheryl Enstad
Hi and Welcome, Cheryl. 
Here's a list of CC acronyms:
http://forum.cakecentral.com/cake-decorating-ftopict-2926-.html
Here's sheet cake sizing, pricing, and cutting info:
http://forum.cakecentral.com/cake-decorating-ftopict-300283-.html
HTH
Hey Cheryl! A big welcome to CC! If you follow the links that JanH has given you, you will find more info than you ever thought you needed on this topic! (JanH is our resident 'article organizer'! When we are looking for references on any topic, JanH is the CC'er that comes thru for us!)
Looking forward to seeing and hearing a lot from you!
Just wanted to say welcome and you are going to love it here. You will be hooked(in a good way) so clear your calendar for the next year or so--lol
krystalp--you have my birthday 
And yes, JanH is wonderful--a true guru of helping others!
Welcome Cheryl! I can see JanH has you covered lol, so I just want to welcome you. Have a great ride!
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