How much do I charge for a double layer 6 inch with lemon something in the middle?
The reason I say lemon somthing is I'm looking for a great lemon filling for a Customer and I haven't made anything lemon yet and I don't know what I'm going to use 
So I guess this is really a two part Question.
Anyone have lemon filling that is to die for that they're willing to share?
Thanks in advance for your help! 
Kat
For me I have a minimum. I would charge $20.00.
Good luck on what you decide 
Here is a breakdown of what it could be depending on what else is on the cake. As for the lemon I always use the 2lb pouch fillings that you can order. I do not go through a lot of filling so it is pretty shelf stable and works well for what I need it for.
Buttercream Icing with one layer of filling
6" Round = $27.00
6" Square = $40.50
Fondant icing with one layer of filling
6" Round = $33.00
6" Square = $49.50
These are my prices. You're best bet is going to be to call local bakeries (NOT wal-mart, target, grocery stores) and ask what one would be. This way you will have a good idea of what prices are in your area.
HTH
I forgot to add, that if you decide to make something homemade for the filing make sure you add up your cost and make sure you are covered, it does cost more in material/time to make it than to use the sleeves. I just have great luck with the sleeves on time/reliability/ and shelf life.
6" round is 24 servings x $2.50/serving = $60
Same amount of time to bake as a 10" or a sheet cake.
You still have a cardboard and box cost, just like with a 10" or a sheet cake.
Smaller cakes are pain to work with .... I can do a whole sheet cake in about the same amt of time it takes me to screw around with a small one like this.
Overhead. If I am going to have to stop and screw around with a 6" cake, it's going to be worth my time to turn on the oven.
Wow...thanks everyone for your help.
Alimonkey, what is lemon Curd?
Tiptop57 & Leily, I was thinking of that but the place where I get my supplies is a little pricey like 7 something a sleeve and I wasn't sure if it was any good. I've seen it for around 4 dollars at others but those places are way out of the way. I just don't know when I would use it again. May do it though.
Leily, Just a plain Jane 6" round. So 27 dollars with the lemon filling. Wow.. Also that's a good idea to call bakery's. I just did that today for cookie prices, don't know why I didn't think of that for the cake.
Thanks again everyone!!
Kat
Moodswinger, thanks for the link I will give that a try. Is it tart? I have another customer looking for a lemon filling that is tart. Must be the season for lemon cake.
Thanks!
indydebi, wow, thanks but I couldn't charge that much for a 6 inch, I only charge 30 for a 8 inch layer or 9X13 plain Jane cake. I was charging 25 until I figured out I wasn't making Jack. Not that 5 dollars more was a lot but at least I didn't feel like I did it for free. After this post I can surely see that I wasn't charging enough, glad I upped my price. Thank you all for opening my eyes.
I new I could put them in the fridge I don't know why I thought that's all I could do with it. DUH... should've had a V8
6" round is 24 servings x $2.50/serving = $60
Ok indydebi, I so agree with a lot you say, but how in the world are you getting 24 servings from a 6" cake? I am soo curious
OOOPS! I looked at the wrong cake on the chart! The 8" is 24 servings!
6" = 12 servings x $2.50 = $30 
Oh man, those would have been REALLY thin wouldn't they! 
6" round is 24 servings x $2.50/serving = $60
Ok indydebi, I so agree with a lot you say, but how in the world are you getting 24 servings from a 6" cake? I am soo curious
OOOPS! I looked at the wrong cake on the chart! The 8" is 24 servings!
6" = 12 servings x $2.50 = $30
Oh man, those would have been REALLY thin wouldn't they!
LOL, it just didn't sound like you... I mean come on if that 14" can feed two then the 6" should only feed 1 so... i'll take that for $2.50 please /hug indydebi
LOL... good catch, They wouldn't have felt guilty about eating more then. Works for me
I just got my website working and have pricing included ($18 for 6" BC only, which may have to go to $20) and even though I'm not really sure about my prices yet, I'm seriously considering taking the 6" completely off my page. Don't wanna give any prospective clients any ideas!
Katwomen:
Lemon curd is *only* one of the most delicious things on earth. It's basically a custard made with lemon juice, sugar & egg yolks. I can hunt down my recipe for you if you want. Let me know.
Also, I know there's Kroger in the Detroit area, don't know if there's one by you, but the Kroger in Houston carries Dickinson's lemon curd (they sell lime too BTW) and it's pretty good. I've tried a few other imported brands with mixed results. And Kroger will order anything for you if you ask.
I charge $20 for a 6".
Same amount of time to bake as a 10" or a sheet cake.
You still have a cardboard and box cost, just like with a 10" or a sheet cake.
Smaller cakes are pain to work with .... I can do a whole sheet cake in about the same amt of time it takes me to screw around with a small one like this.
Overhead. If I am going to have to stop and screw around with a 6" cake, it's going to be worth my time to turn on the oven.
I agree with you indydebi - they are no less time consuming - I hate it when someone only wants a 6", I am thinking my smallest (except for on a wedding cake of course) should be a 8".
Thanks alimonkey, if you don't mind hunting it down I would love it.
As for Krogers, yes I have one 5 min. away. I will check there too. But if they have to order it, it won't be here in time.
I also think 20 dollars for a 6" is a good price. I felt guilty like I was over charging for one last weekend, but otherwise you don't make anything. As others here have said it takes just as much time. I don't mind the 6" because that's only one cake mix, otherwise I need 2 boxes.
Lemon curd is wonderful.. this is my recipe:
Limoncello Lemon Curd
3 to 4 lemons
6 large egg yolks
1 cup sugar
6 tablespoons cold butter, diced
1/4 cup limoncello liqueur (you can leave this out if you want)
Finely grate enough lemon zest to equal 2 teaspoons. Squeeze enough juice to equal 1/2 cup. Strain juice through a fine, wire-meshed strainer. Set aside.
Fill a medium saucepan with enough water to come 1 1/2 inches up the sides of the pan. Bring to a simmer over medium-high heat. In a heat-resistant bowl, whisk together the egg yolks and sugar until pale and slightly thickened. Add the reserved zest and juice and whisk to combine.
Set the bowl with the egg mixture over the simmering water and whisk constantly until mixture thickens, 10 to 12 minutes. The mixture will turn a light yellow color and coat the back of a spoon. Remove the bowl from the heat and whisk the diced butter into the curd, 1 tablespoon at a time, allowing each piece to incorporate before adding the next. Stir in the limoncello. Strain the curd through a wire-meshed strainer and place in a clean, non-reactive container. Cover with plastic wrap, pressing the plastic wrap onto the surface of the lemon curd to keep a skin from forming. Chill completely.
You can fold in some stiffly beaten whipped cream (about 1 cup of cream beaten to stiff peaks) to it to make it a lighter filling too.. it VERY good in a white cake with some fresh raspberries scattered in the layers.. mmmmmmm
Oh.. and a 6" round filled with lemon curd and iced with BC would be 14 servings at $2.25 per serving... or $31.50. Little cakes are a PAIN. There's loss from leftover batter and filling too.
Thanks so much jkalman!!! 
This sounds so delicious, I can't wait to try it. I will make it for sure this weekend. Does the liquer burn off? I know for sure children will be eating it. Not sure how long that takes.
So for any cake is it 2.50 a slice? Is this all somewhere so I don't have to keep asking? I'm just getting started and I must not be looking at the Wilton book right because I didn't find it. Although I know people reference it all the time.
Thanks again for the recipe, I know I will just love it, something that sounds that good has to be good.
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