Help! Just Asked To Do Wedding Cake For Next Weekend...
Decorating By CakeDiva73 Updated 21 Aug 2006 , 8:50pm by bouncyboing
I was picking my daughter up from school when one of the other mothers pulled me aside to ask if I could do a last minute wedding cake for next Sunday.... I hedged a little bit. First of all, I have never done a true wedding cake before... also, is she going to expect me to do it for free since it was last minute?
She got to talking to someone else and then I had to leave and I think she will stop by.. How do I handle this? She knows I do cakes and has sampled them so that must be why she thought of me but I have this feeling that she will assume I will do it for next to nothing....
I am one of those that have trouble charging people but I am learning my lesson. I could use some tips please.
Also, I am assuming since it is a last minute wedding that the cake will not be for a ton of people and won't be too complicated so I am fairly confident about the creation process ( so long as it is not a monster, of course ) and I have all week to get ready -make sure I am set, etc....
Determine a price per serving, minimum $1.50. add for flowers, delivery and anything special. Stick to the price. If she doesn't want to pay, she can get it from one of those cheap grocery stores.
If you want to be ready for her, get a hold of the serving chart for sizes, so you can now how big the cake is. The wilton chart is not a good one, and Earlene's is too big, so pick somewhere in the middle.
Also, make her pay in full up front for the last minute order. You could be stuck with it.
People who are vague, and last minute, are ones you have to watch. There is also a good chance you won't hear from her.
Thanks for the tips... I am going over my cutting guide trying to find one to stick to and the one I liked is from the 'Wedding cakes you can make book' and the author said her guide was a bit larger than most wedding servings...
As I compare Earlene's with the ones I use, they are very similar. Another cutting guide I reviewed was almost double! ( meaning 6" serves 16 people and mine would serve 8-10) Are you saying this is too much? I am trying to err on the side of caution - I realize wedding servings are smaller but didn't want to go really, really small....
And you're right, she may not show at all.... it is for her friend. I suspect when I tell her the $1.50 serve ( which is what I was going to charge ) she will make an excuse and bolt. That is quite fine as I would rather not do it at all than make a cake for a cheapskate and feel taken advantage of.
May I ask another question? When you said charge extra for flowers, delivery - are you refering to fresh/fondant/gumpaste flowers? I thought a basic BC cake with some roses would be included in the $1.50 charge... and basic flavors - IMBC.fruit fillings.ganache or carrot cake is more, right? And don't I have to deliver it if it is tiered? But I charge an extra $20 or so for it?
I am sorry for all these completely newbie questions and appreciate your help! 
I also charge $2 a serving for wedding cakes or any cake where I am going 4". More if it is ganache, mousse, or a lot of gumpaste flowers.
I recently found this and like it for the ideas it gives you plus how many it will serve. http://www.wilton.com/wedding/cakeinfo/choosing/all.cfm
Hope it is some help to you.
I agree with what's been said. What are people thinking when they wait till a week before to order a wedding cake! I'd quote my price per serving, charge extra for short notice and add on for extra work and don't forget delivery and setup. If she wants you to serve charge for that too. If you're using returnable equipment, plates pillars etc get a deposit for those. I just don't trust people who wait till the last moment. I turned down three orders this summer because they wanted them like yesterday. I don't operate like that so I missed the chance to make a bit of spending money, oh well. The last thing I want getting around is that I do cakes on the spur of the moment. People would be coming out of the woodwork for that. Uh uh!! I work at avioding stress whenever possible. It's like my personal code, so to speak. LOL
Thanks for that Wilton link.... I am going to print it for reference.....as paranoid as I am about servings, I just compared it to what I use and it is dead on so I hope that is ok...
I asked why the last minute ( the question was out of my mouth before it occured to me that is was none of my business 
) and she just said it was a last minute wedding...at her friend's house. I was wondering if maybe she was 'one of those' who will flake out on their cake person at the last minute to save a buck..... hence, the necessity of a deposit, etc... 
The serving chart you selected will be fine. I just think the servings in Earlenes chart a a bit bigger than most people expect at a wedding. A couple of recent cakes have resulted in quite bit of leftover cake, but no one complained.
the delivery charge will depend on where you have to go. If it is neaby, I don't charge extra. But out of the city limits, I charge $25.
Buttercream flowers would normally be included, but charge extra for fresh, or anything you might have to purchase like silk.
And unles you feel very comfortable with fondant, don't let them order it. Standard, heat resistant buttercream is your best bet.
No, I definitely would not be doing a fondant cake at this point... not for anything other than play until I feel confident.
The standard crisco based BC hold up and makes beautiful decorations but it seems no one wants this type of frosting... and I can see why since it does taste very heavy and greasy. I use this type for my roses but I like a more light BC for the frosting... I definitely will not want to do my cream cheese since the last cake I made with it melted! An it is supposed to be near 100 degrees next weekend... tx again
There is a whipped buttercream icing that uses crisco, but is much lighter than regular. I think you will find it delicious. I use it all the time.
It starts with a meringue so it is similar to the SMBC, but you don't have to use a syrup. here is the link to the actual recipe. on another site, I found a modification that allows you to do this all in one bowl-makes clean up way easier. (presumes a kitchenaid or similar stand mixer)
Blend the eggwhite powder, granualted sugar. add boiling water and whip to soft peaks.
Add flavoring as desired
Add the powdered sugar and whip to stiff peaks.
add the shortening (sometimes I use part butter, and sometimes I use slightly less shortening just because) It whips up beautifully. To remove some of the air, stir with the paddle, or a large spatula.
http://www.cakecentral.com/cake_recipe-2019-36-Whipped-Cream-Buttercream-Frosting.html
If you don't mind me asking, what is the recipe for your Dream Whip Icing? It sounds good!!!
Dream Whip Icing (not my recipe, I believe it was dragonwarlord?)
2lbs or 1 kg bag of confectioners sugar
1 pkg dream whip
2 cups crisco shortening
1/2 cup boiling water
1/2 tsp salt
2 tsp clear vanilla flavouring
1 Tbsp clear corn syrup
2 Tbsp to ¼ cup flour
Whip up till fluffy. No need for refrigeration but it is fine in the fridge as well. Tastes great, not so sweet and crusts well. I have tried so many and this is now my main buttercream.
Yup....you were right - she never stopped by. And I havne't seen her at the school since that day... I have a feeling it might have been a freak show and it was best it didn't work out
Thanks for all your great advice anyway
grrr this has happened to me too. some people.......
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