I just did my first wedding cake and there were leftovers so the parents of the couple served the leftovers at church the next morning. I guess everyone loved the cake (Yay!) But one person loved it so much she wanted to know if I could make her wedding cake in two weeks!! (I'm not sure whether she already had someplace picked out or what the scoop is there. I asked why she was two weeks from her wedding and didn't have a cake yet. My SIL said she liked mine better so maybe money isn't an issue. Maybe she'll adopt me! 
)
My SIL called me with the request and I asked several questions; they want it similar to the first one I did (three tiered, buttercream, same flavors except different filling) for 200-250 people (kinda cloudy on the final number).
Okay, here's the question. I've checked around on pricing in my area and I think I quoted a little on the high side for pricing (3.00 a slice. You can see the cake style in my photos under my first wedding cake). But, I figured that since I have less than two weeks and my family won't remember my name by the time this is done (or they will want to lock me in a closet!) I felt that charging a little more for this short notice was acceptable. (I know that other bakers would either not touch something on this short notice or they would charge an expediting fee. If I didn't charge enough don't hurt me! 
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I guess I want to know if I was right? I really just want to know for future reference because I've decided I'm not coming down in price. If she changes her mind; fine, less stress for me. If she uses me at the price I've quoted I'm upgrading my KA! 
I think you should call a bakery,pretend to be a bride and see what they would charge for such short notice. I think they would charge a little more but i would not drop the price at all! Your first wedding cake is beautiful so I'm sure this one will be too,remember the customer is choosing you over someone they already booked so I'm sure they will pay what you asked. Good luck 
Yeah, the bride needs to understand that a wedding cake in that short of time is money. The only option would be Wal-Mart and I'm sure she doesn't want that. If you are unsure about the price, go a little under the average price for your area. Don't sell yourself short because of short time. I have been burnt too many times because of short notices. You be the judge.
I think you should call a bakery,pretend to be a bride and see what they would charge for such short notice. I think they would charge a little more but i would not drop the price at all! Your first wedding cake is beautiful so I'm sure this one will be too,remember the customer is choosing you over someone they already booked so I'm sure they will pay what you asked. Good luck
why make calls when you can go online and get the same information.
I will share the "other" side of this "phone" call.
Phone rings
Chef, busy and up to his eyeballs in work, stops...takes off his gloves walks to phone answers.
Gets an order form, tries to find a pencil and proceeds to put everything in the bakery on hold while he spends 10, 20 up to 30 minutes on the phone with someone that he already has figured out is a "lookie Lou"
If he is in the middle of temperature or time sensitive recipes he runs the change of ruining the batter. if he doesn't answer the phone has a chance of losing a potential customer.
Phone calls should be last resorts on information gathering missions.
I'm not saying don't, I'm just saying they take up a lot of valuable time and I'm sorry, my time is money.
Chef has started refering people to the event offices to make an appointment for consultations.
I'm thinking, a website is a great tool for the same. Someone calls me for "information" and you can tell (belive me) that is not a bride and someone trying to fish for info and pricing details I' m thinking a quick and kind referal to a web site would be in order!
Oh and as far as your pricing? It's fine, I agree with the other post, you should chage an extra 10% for orders with less than 2 ( insert time frame here) notice.
If you start too low you will have a hard time raising your prices if you're not happy. When you start high, you will make the same amount of money with less work!!
I think that $3 a slice is cutting it a little short! Seems good to me but, I would say $3 plus a $25 expediting fee. If you are playing telephone through the SIL then maybe add it when you talk to her and say "Oh! Did she forget to mention that!?" LOL I am sneaky!
BTW! Your 1st wedding cake is gorgeous! I hope mine looks that good!
I think you should call a bakery,pretend to be a bride and see what they would charge for such short notice. I think they would charge a little more but i would not drop the price at all! Your first wedding cake is beautiful so I'm sure this one will be too,remember the customer is choosing you over someone they already booked so I'm sure they will pay what you asked. Good luck
why make calls when you can go online and get the same information.
I will share the "other" side of this "phone" call.
Phone rings
Chef, busy and up to his eyeballs in work, stops...takes off his gloves walks to phone answers.
Gets an order form, tries to find a pencil and proceeds to put everything on the bakery on hold while he spends 10, 20 up to 30 minutes on the phone with someone that he already has figured out is a "lookie Lou"
If he is in the middle of temperature or time sensitive recipes he runs the change of ruining the batter. if he doesn't answer the phone has a chance of lossing a potential customer.
Phone calls should be last resorts on information gathering missions.
I'm not saying don't, I'm just saying they take up a lot of valuable time and I'm sorry, my time is money.
Chef has started refering people to the event offices to make an appointment for consultations.
I'm thinking, a website is a great tool for the same. Someone calls me for "information" and you can tell (belive me) that is not a bride and someone trying to fish for info and pricing details I' m thinking a quick and kind referal to a web site would be in order!
Think about it, you decide to make some restaurants PORK MEDALLION dish they are famous for, do you call the restaurant to speak to the chef to ask him questions on how he made the dish and what are his pricing margins and so forth and so on?
It's the same thing, in my book 
Calling the bakery or the cake designer is sort of like putting your hands in their pocket and taking their money!
I think when I put up my web site and open my shop, I will put in a schedule, you know, hours that they can call and pick my brain..lol
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