How Much Would I Charge? Double Cheeseburger Cake.
Decorating By SheilaF Updated 7 Sep 2006 , 4:34pm by SheilaF
I did my second burger cake this week. I only really did it to see if this idea would work to make it look more realistic (on the meat/burger part) and ended up doing a double because the cake was so thick. ANyway, it was apparently a big hit at my husbands office and ppl are asking if I would do them for money. I've never sold cakes professionally and I don't want to over charge, but I don't want to undercharge either. How much would you charge for this kind of cake? Just looking for idea's in case my husband actually asks me to do one for one of the guys. So far, he's just been forwarding me their emails (they just got it at the office today, so of course I have not actually talked to him on the phone yet). Photo is in my album (I just finished uploading them). TIA!
It's actually four layers. It was about 10 inches tall? A lot taller than I was expecting. I know how much I spent in supplies, but I wasn't sure how much my "time" would be worth since I'm not a lisenced professional cake decorator and all. I just do cakes for fun, for family and friends.
The cake looks so realistic...really great work! I have no idea what a cake like this would go for. I've never done one like this. But I think nenufares is right to at least charge double.
I don't know about pricing but just wanted to say that cake looks awesome! It looks so real! 
How wide and tall is it? Are they 2" tiers? My cheeseburger rolled fondant covered cake is 3" tiers, 10" across, cake, hand-formed candy condiments (I used melted white chocolate colored with powder food color for the cheese), brownie, more rolled fondant covered cake, and weighs a ton.
At 2x2 pieces, it can easily feed 60 people. I charged $130, and got my price.
FYI - the cake is in my pix. I used copper airbrush color on the bun.
Theresa 
I think that is the coolest cake I have ever seen! How did you get the cheese to look like it was melting... and it looks like secret sauce on the buns!
tmriga, that looks great too! My husband told me I should charge at least $20/hour for my time plus supplies, so he figured it should be about $100 for a cake that size. I guess he wasn't to far off huh? The hamburger layers were about 1.5 inches thick after frosting. the bottom bun was about 3 inches tall and the top bun was about the same if I had to guess. I really didn't measure. It did not fit in the cake taker because it was to tall after I was done.
The cheese is just thinly rolled, so when it hit the cake layer, it just sort of melded with the frosting. That gave it the melted look. If I had done the fondant any thicker, I don't think it would've had the same effect. I cut a template for the size on a pc of wax paper, then put that over the rolled out fondant and cut it. Then picked it up still on the wax paper to lay it on the cake (I'm sure it would've stretched and torn if I had tried to just pick it up). then after I centered it as best I could, I peeled the wax paper off so it'd fall down onto the sides of the cake. I did the inside of the "buns" a light brown and tried to tint the outside of the bun darker color. I ended up sponging on more brown b/c I didn't get it dark enough.
Well, your burger has more cake to it, but the condiments are all icing, right?
Mine has a little less cake, but the candy condiments cost extra.
I would say that if your diameters are the same as mine, you should charge the same amount.
Theresa
Even though I'm not technically a "professional"? My husband said I definitely need to make sure I charge enough to make it worth my time and make sure I'm not getting orders for dozens of them too. He said if it's more expensive, then only the ppl who "really" want them would order them.... ANd yes, all the condiments are frosting except for the cheese. I need to work on the lettuce too. Might try doing that out of fondant next time too just to see how it looks. Trying to figure out how to make tomatoes that look somewhat realistic too. Was thinking of using fruit chews or something, but not sure if I could get the right texture out of those......
I actually like the 'mirror, mirror on the wall thing' in tiny print..... hopefully they will make an extra for me 
My lettuce was Froot By The Foot - the yellow and green flavor. I'm in trouble if they stop making it.
And CakeDiva73 - you're welcome to borrow the mirror, mirror poem, anytime.
Theresa
And CakeDiva73 - you're welcome to borrow the mirror, mirror poem, anytime.
Thanks!
You don't cut it, you just pick it up with both hands and take a big bite!
j/k... I have no idea but my kids just saw it and want one for dinner LOL
[quote="CakeDiva73"]You don't cut it, you just pick it up with both hands and take a big bite!
That is too funny.
It really looks sooo real. I think I'll try to create one yummi Cheesburger. I'll need to throw a Party if that cake serves 60 People. LOL my DH just called me nuts 'cause I am laughing at the computer
Well, theoretically, I should've put a cake board b/w the two layers. Then you'd just slice it pie shaped. I think the guys just sort of hacked away at it. From what I heard, there were only crumbs left w/in a few hours.
Several people have msg'd they want the instructions on how to do this cake, but I have not had a chance to write them out. I'm getting computer time as I can, but this is the last weekend before school resumes here, so I've been a tad busy. I promise to try and write them out soon. I really did not realize how big a hit this particular cake was going to be
Well, mine was easy to take apart and cut into individual servings. The chocolate "cheese" was not melted on, so it just lifted off like a plate. When the kids saw it was all candy, they dove into it and scarfed it down within seconds. Then the top and bottom cake and brownie (separated by a cake board) were just lifted apart and cut into 2 x 2 squares for serving.
Theresa
You don't cut it, you just pick it up with both hands and take a big bite!
j/k... I have no idea but my kids just saw it and want one for dinner LOL
Thanks for the chuckle!!! LOL
Lazy_Susan
I've made 2 of these....both times I used my 6" rounds and this is the cake that people ewww and ahhh over when they see it. When people ask how much I charge for it I tell them it starts at 45$ for the smallest size (6" ) I use fondant for all my condiments and chocolate ganashe for the burger. When I made it I didn't really follow any directions..but one thing I think works great for the buns is to mix 2 shades of the beige/mustard color- I ice with the first shade then sponge on the second in spots to blend the two shades..it gives it a nice look. I usually run a McDonalds straw down the center to hold it all in place
I put one of those dowel tubes down the center before putting the top "bun" on, but it didn't really keep it secure enough. I should've (and next time will) put dowel rods in the first two layers and have a second cake board under the top patty. I think making it as a stacked cake, it will be more stable for transporting. It had shifted to the side and some of the condiments dripped off (ketchup and mustard) but the guys figured it was supposed to look like that when they got it. Hamburgers are messy, right? LOL. I missed that comment the first time (about picking it up and eating it! LOL) that was cute. A 6 inch cake would definitely be more stable. I tend to go for the large. Mine was 8 or 9 inches. I'd have to check the cake pans. The bun was the domed one they sell advertised for fondant cakes. I can't recall what size it actually is.
The cakes I made were 10" x 3", so they were very heavy. As I was going to be in NYC for class that day, and my son was going to be delivering it and assembling it for me, I found it in my best interest to send it in 3 different boxes. I doweled the bottom tier ahead of time, and showed him how to assemble it (as in pic) prior to my leaving. I told him the bun parts had to be kept refrigerated until assembly (french buttercream), and assembly should take place about 1 hour prior to serving.
The second time I made this, the client picked it up. I showed him all the same things, and incorporated the cost of the extra boxes into the price.
Theresa
OK, I did another one of these since I had so many requests for "how to" make one, and I'm not very good at instructions. I might have mentioned I'm a very visual learner Sorry for all the links, but I was not sure how to post the images in the body of the post with text before each image.......
First, we start with a 6 inch cake (or what ever size youd like, but this was easiest to work with for demonstration purposes).
http://render2.snapfish.com/render2/is=Yup6aQQ%7C%3Dup6%3DzqH%3AxxqUD7qRUrKxzX7BHpUUKxgXPo0%3F87KR6xqpxQQQJxnaaxnlexv8uOc5xQQQollJ0Pnlo0qpfVtB%3F*KUp7BHSHqqy7XH6gXPo0%7CRup6GeG%7C/of=50,590,424
Prepare a plate with wax paper, slice the cake top off and place it upside down on the plate
http://render2.snapfish.com/render2/is=Yup6aQQ%7C%3Dup6%3DzqH%3AxxqUD7qRUrKxzX7BHpUUKxgXPPa%3F87KR6xqpxQQQJxnaaxnlexv8uOc5xQQQollJ0PnlolqpfVtB%3F*KUp7BHSHqqy7XH6gXPPa%7CRup6G0P%7C/of=50,590,391
Slice the cake again to make the section for the patty and the bottom bun. Using a spatula, carefully lift the sliced section
http://render2.snapfish.com/render2/is=Yup6aQQ%7C%3Dup6%3DzqH%3AxxqUD7qRUrKxzX7BHpUUKxgXPPe%3F87KR6xqpxQQQJxnaaxnlexv8uOc5xQQQollJ0PnloeqpfVtB%3F*KUp7BHSHqqy7XH6gXPPe%7CRup6G0P%7C/of=50,590,391
and place it on a plate with wax paper.
http://render2.snapfish.com/render2/is=Yup6aQQ%7C%3Dup6%3DzqH%3AxxqUD7qRUrKxzX7BHpUUKxgXPPn%3F87KR6xqpxQQQJxnaaxnlexv8uOc5xQQQollJ0Pnl0GqpfVtB%3F*KUp7BHSHqqy7XH6gXPPn%7CRup6G0P%7C/of=50,590,391
Place the bottom part of the cake on your serving plate of choice (or cake board). This would look great on a checkered picnic style plate, but I didnt have one of those handy
http://render2.snapfish.com/render2/is=Yup6aQQ%7C%3Dup6%3DzqH%3AxxqUD7qRUrKxzX7BHpUUKxgXPoP%3F87KR6xqpxQQQJxnaaxnlexv8uOc5xQQQollJ0PnlJJqpfVtB%3F*KUp7BHSHqqy7XH6gXPoP%7CRup6G0P%7C/of=50,590,391
Next, we want to work on our patty. You can use a round tip, but I just used a bag and snipped the tip off. Apply chocolate frosting in a haphazard pattern.
http://render2.snapfish.com/render2/is=Yup6aQQ%7C%3Dup6%3DzqH%3AxxqUD7qRUrKxzX7BHpUUKxgXPPl%3F87KR6xqpxQQQJxnaaxnlexv8uOc5xQQQollJ0eGP0QqpfVtB%3F*KUp7BHSHqqy7XH6gXPPl%7CRup6G0P%7C/of=50,590,391
Until the entire piece is covered
http://render2.snapfish.com/render2/is=Yup6aQQ%7C%3Dup6%3DzqH%3AxxqUD7qRUrKxzX7BHpUUKxgXPoG%3F87KR6xqpxQQQJxnaaxnlexv8uOc5xQQQollJ0eGP0JqpfVtB%3F*KUp7BHSHqqy7XH6gXPoG%7CRup6G0P%7C/of=50,590,391
Once the frosting crusts over, you can press it down. Use the sides of the wax paper folding up to make the sides rounded. Then place this in the freezer.
http://render2.snapfish.com/render2/is=Yup6aQQ%7C%3Dup6%3DzqH%3AxxqUD7qRUrKxzX7BHpUUKxgXPPl%3F87KR6xqpxQQQJxnaaxnlexv8uOc5xQQQollJ0eGP0nqpfVtB%3F*KUp7BHSHqqy7XH6gXPPl%7CRup6G0P%7C/of=50,590,391
with light brown frosting, frost the top sections of the bottom bun
http://render2.snapfish.com/render2/is=Yup6aQQ%7C%3Dup6%3DzqH%3AxxqUD7qRUrKxzX7BHpUUKxgXPo0%3F87KR6xqpxQQQJxnaaxnlexv8uOc5xQQQollJ0PnlGeqpfVtB%3F*KUp7BHSHqqy7XH6gXPo0%7CRup6G0P%7C/of=50,590,391
and the bottom of the top bun
http://render2.snapfish.com/render2/is=Yup6aQQ%7C%3Dup6%3DzqH%3AxxqUD7qRUrKxzX7BHpUUKxgXPPl%3F87KR6xqpxQQQJxnaaxnlexv8uOc5xQQQollJ0PnleJqpfVtB%3F*KUp7BHSHqqy7XH6gXPPl%7CRup6G0P%7C/of=50,590,391
place a piece of wax paper, then a plate over the bottom of the top bun
http://render2.snapfish.com/render2/is=Yup6aQQ%7C%3Dup6%3DzqH%3AxxqUD7qRUrKxzX7BHpUUKxgXPPl%3F87KR6xqpxQQQJxnaaxnlexv8uOc5xQQQollJ0oa0naqpfVtB%3F*KUp7BHSHqqy7XH6gXPPl%7CRup6G0P%7C/of=50,590,391
And turn it over
http://render2.snapfish.com/render2/is=Yup6aQQ%7C%3Dup6%3DzqH%3AxxqUD7qRUrKxzX7BHpUUKxgXPPe%3F87KR6xqpxQQQJxnaaxnlexv8uOc5xQQQollJ0oaJQlqpfVtB%3F*KUp7BHSHqqy7XH6gXPPe%7CRup6G0P%7C/of=50,590,391
take the wax paper off, and youre ready to frost the top of the top bun.
http://render2.snapfish.com/render2/is=Yup6aQQ%7C%3Dup6%3DzqH%3AxxqUD7qRUrKxzX7BHpUUKxgXPoJ%3F87KR6xqpxQQQJxnaaxnlexv8uOc5xQQQollJ0oaJoQqpfVtB%3F*KUp7BHSHqqy7XH6gXPoJ%7CRup6G0P%7C/of=50,590,391
Use a darker brown to frost the sides of the bottom bun
http://render2.snapfish.com/render2/is=Yup6aQQ%7C%3Dup6%3DzqH%3AxxqUD7qRUrKxzX7BHpUUKxgXPPl%3F87KR6xqpxQQQJxnaaxnlexv8uOc5xQQQollJ0oaJGPqpfVtB%3F*KUp7BHSHqqy7XH6gXPPl%7CRup6G0P%7C/of=50,590,391
And the top of the top bun
http://render2.snapfish.com/render2/is=Yup6aQQ%7C%3Dup6%3DzqH%3AxxqUD7qRUrKxzX7BHpUUKxgXPoJ%3F87KR6xqpxQQQJxnaaxnlexv8uOc5xQQQollJ0eGPP0qpfVtB%3F*KUp7BHSHqqy7XH6gXPoJ%7CRup6G0P%7C/of=50,590,391
Fold the edges of the wax paper up to form a rounded edge on the bottom of the top bun
http://render2.snapfish.com/render2/is=Yup6aQQ%7C%3Dup6%3DzqH%3AxxqUD7qRUrKxzX7BHpUUKxgXPPe%3F87KR6xqpxQQQJxnaaxnlexv8uOc5xQQQollJ0eGPoJqpfVtB%3F*KUp7BHSHqqy7XH6gXPPe%7CRup6G0P%7C/of=50,590,391
Then place that in the freezer
Measure out and cut a pc of wax paper the size you want your cheese
http://render2.snapfish.com/render2/is=Yup6aQQ%7C%3Dup6%3DzqH%3AxxqUD7qRUrKxzX7BHpUUKxgXPoG%3F87KR6xqpxQQQJxnaaxnlexv8uOc5xQQQollJ0eGPJGqpfVtB%3F*KUp7BHSHqqy7XH6gXPoG%7CRup6G0P%7C/of=50,590,391
I also sponged more brown food coloring onto the frosting to give it a better brown color
http://render2.snapfish.com/render2/is=Yup6aQQ%7C%3Dup6%3DzqH%3AxxqUD7qRUrKxzX7BHpUUKxgXPPn%3F87KR6xqpxQQQJxnaaxnlexv8uOc5xQQQollJ0eGPJlqpfVtB%3F*KUp7BHSHqqy7XH6gXPPn%7CRup6G0P%7C/of=50,590,391
Roll out your fondant and place the pc of wax paper over it to use as a template (its barely visible in this photo, but the wax paper is on there)
http://render2.snapfish.com/render2/is=Yup6aQQ%7C%3Dup6%3DzqH%3AxxqUD7qRUrKxzX7BHpUUKxgXPoJ%3F87KR6xqpxQQQJxnaaxnlexv8uOc5xQQQollJ0eGPJnqpfVtB%3F*KUp7BHSHqqy7XH6gXPoJ%7CRup6G0P%7C/of=50,590,391
Slice the fondant to the size of the wax paper template. Leave the wax paper on top of the fondant until you are ready to use it
http://render2.snapfish.com/render2/is=Yup6aQQ%7C%3Dup6%3DzqH%3AxxqUD7qRUrKxzX7BHpUUKxgXPPe%3F87KR6xqpxQQQJxnaaxnlexv8uOc5xQQQollJ0eGPGPqpfVtB%3F*KUp7BHSHqqy7XH6gXPPe%7CRup6G0P%7C/of=50,590,391
Take the frozen patty out of the freezer
http://render2.snapfish.com/render2/is=Yup6aQQ%7C%3Dup6%3DzqH%3AxxqUD7qRUrKxzX7BHpUUKxgXPPG%3F87KR6xqpxQQQJxnaaxnlexv8uOc5xQQQollJ0eGPGoqpfVtB%3F*KUp7BHSHqqy7XH6gXPPG%7CRup6G0P%7C/of=50,590,391
Turn it upside down
http://render2.snapfish.com/render2/is=Yup6aQQ%7C%3Dup6%3DzqH%3AxxqUD7qRUrKxzX7BHpUUKxgXPol%3F87KR6xqpxQQQJxnaaxnlexv8uOc5xQQQollJ0eGPGGqpfVtB%3F*KUp7BHSHqqy7XH6gXPol%7CRup6G0P%7C/of=50,590,391
And place it on the cake (work fairly quickly so it doesnt thaw out)
http://render2.snapfish.com/render2/is=Yup6aQQ%7C%3Dup6%3DzqH%3AxxqUD7qRUrKxzX7BHpUUKxgXPoG%3F87KR6xqpxQQQJxnaaxnlexv8uOc5xQQQollJ0eGPGlqpfVtB%3F*KUp7BHSHqqy7XH6gXPoG%7CRup6G0P%7C/of=50,590,391
http://render2.snapfish.com/render2/is=Yup6aQQ%7C%3Dup6%3DzqH%3AxxqUD7qRUrKxzX7BHpUUKxgXPoJ%3F87KR6xqpxQQQJxnaaxnlexv8uOc5xQQQollJ0eGPGaqpfVtB%3F*KUp7BHSHqqy7XH6gXPoJ%7CRup6G0P%7C/of=50,590,391
Frost the top half of the patty the same way as the bottom half. when it crusts, press it down the same as the other half.
http://render2.snapfish.com/render2/is=Yup6aQQ%7C%3Dup6%3DzqH%3AxxqUD7qRUrKxzX7BHpUUKxgXPPl%3F87KR6xqpxQQQJxnaaxnlexv8uOc5xQQQollJ0eGPlPqpfVtB%3F*KUp7BHSHqqy7XH6gXPPl%7CRup6G0P%7C/of=50,590,391
Then take your slice of cheese fondant with the wax paper still on the top side
http://render2.snapfish.com/render2/is=Yup6aQQ%7C%3Dup6%3DzqH%3AxxqUD7qRUrKxzX7BHpUUKxgXPoQ%3F87KR6xqpxQQQJxnaaxnlexv8uOc5xQQQollJ0eGPlJqpfVtB%3F*KUp7BHSHqqy7XH6gXPoQ%7CRup6G0P%7C/of=50,590,391
And place it over the cake
http://render2.snapfish.com/render2/is=Yup6aQQ%7C%3Dup6%3DzqH%3AxxqUD7qRUrKxzX7BHpUUKxgXPoJ%3F87KR6xqpxQQQJxnaaxnlexv8uOc5xQQQollJ0eGPlGqpfVtB%3F*KUp7BHSHqqy7XH6gXPoJ%7CRup6G0P%7C/of=50,590,391
Then peel the wax paper off the fondant cheese.
http://render2.snapfish.com/render2/is=Yup6aQQ%7C%3Dup6%3DzqH%3AxxqUD7qRUrKxzX7BHpUUKxgXPoG%3F87KR6xqpxQQQJxnaaxnlexv8uOc5xQQQollJ0eGPleqpfVtB%3F*KUp7BHSHqqy7XH6gXPoG%7CRup6G0P%7C/of=50,590,391
http://render2.snapfish.com/render2/is=Yup6aQQ%7C%3Dup6%3DzqH%3AxxqUD7qRUrKxzX7BHpUUKxgXPPe%3F87KR6xqpxQQQJxnaaxnlexv8uOc5xQQQollJ0eGPlnqpfVtB%3F*KUp7BHSHqqy7XH6gXPPe%7CRup6G0P%7C/of=50,590,391
If you are going to make a double burger cake, now would be the time to add the second patty and cheese. Since this is a single burger, Im now adding condiments. Ketchup
http://render2.snapfish.com/render2/is=Yup6aQQ%7C%3Dup6%3DzqH%3AxxqUD7qRUrKxzX7BHpUUKxgXPoG%3F87KR6xqpxQQQJxnaaxnlexv8uOc5xQQQollJ0eGPeQqpfVtB%3F*KUp7BHSHqqy7XH6gXPoG%7CRup6G0P%7C/of=50,590,391
Mustard
http://render2.snapfish.com/render2/is=Yup6aQQ%7C%3Dup6%3DzqH%3AxxqUD7qRUrKxzX7BHpUUKxgXPPl%3F87KR6xqpxQQQJxnaaxnlexv8uOc5xQQQollJ0eGPe0qpfVtB%3F*KUp7BHSHqqy7XH6gXPPl%7CRup6G0P%7C/of=50,590,391
Lettuce
http://render2.snapfish.com/render2/is=Yup6aQQ%7C%3Dup6%3DzqH%3AxxqUD7qRUrKxzX7BHpUUKxgXPPn%3F87KR6xqpxQQQJxnaaxnlexv8uOc5xQQQollJ0eGPeJqpfVtB%3F*KUp7BHSHqqy7XH6gXPPn%7CRup6G0P%7C/of=50,590,391
Now we take the top bun from the freezer, peel the wax paper off the bottom and gently drop it onto the center of the hamburger cake. It can be repositioned a bit afterwards, but not to much or youll ruin your condiments.
http://render2.snapfish.com/render2/is=Yup6aQQ%7C%3Dup6%3DzqH%3AxxqUD7qRUrKxzX7BHpUUKxgXPoP%3F87KR6xqpxQQQJxnaaxnlexv8uOc5xQQQollJ0eGPeaqpfVtB%3F*KUp7BHSHqqy7XH6gXPoP%7CRup6G0P%7C/of=50,590,391
I had already smoothed out the top and added more brown coloring prior to taking that last image. ANd my husband says it needed the ambiance of a photo in the fridge.
http://render2.snapfish.com/render2/is=Yup6aQQ%7C%3Dup6%3DzqH%3AxxqUD7qRUrKxzX7BHpUUKxgXPoG%3F87KR6xqpxQQQJxnaaxnlexv8uOc5xQQQollJ0eGPaeqpfVtB%3F*KUp7BHSHqqy7XH6gXPoG%7CRup6G0P%7C/of=50,590,391
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