Has anyone had a request to do sheet cakes with wedding cakes?

I do them as rounds so people can't tell the difference.

Yes, I have done a few sheet cakes with wedding cakes...they never notice the difference. They are kept in the back kitchen and cut up when the wedding cake is brought back and cut.....It helps with the expense for a wedding cake and so you don't have to make such a large cake when the guest count is very high.

Ok, so now I have a couple of questions.

Do you decorate at all? Or is it frosted with a border?

How do I go about charging for this?

I do a filling if asked and put on a very simple border...minimal smoothing. I charge about 2/3 as much as i would for a serving of simple wedding cake. Don't know if this is the norm or not.

Ok so I am looking at the Wilton chart for wedding cakes. It says that a 11x15 cake 2-layers feeds 74. So if I would do a full sheet it would feed 148? Am I reading this right?

If I have a bride who wants the sheet cakes, I cut the sheet cake in half and stack it (12x18 would then be 12x9) Do minimal decoration - just matching shells - if it is a stacked cake - the folks who are served this cake won't know it wasn't the wedding cake itself. (it looks identical instead of looking like a piece of sheet cake)

Yes, that would double the servings if you stack a full 11x15.

Mike - I used to fuss about that point all the time, it seems some folks think differently about those sizes. IMO - 9x13 =1/4 sheet, 11x15 = 1/3 sheet, and 12x18 = 1/2 sheet.

I still cut in half and stack, no matter if it is the 11x15 or the 12x18. IF they needed the servings, I would just make the full sheet (whichever size) a 2 layer.

My cakes all cost the same amount/serving - sheet cakes and wedding cakes. Takes the same amount of batter, utilities, etc... I charge the support systems for tiered cakes out separately and gumpaste/fondant out separately from the /serving price. This makes it so that brides can actually get the larger wedding cake for display that they want w/o me doing the kitchen cakes. If their cake is large to begin with and need even more servings I may discount the kitchen cakes, but only if I'm making enough on the regular cake to justify the hassle.

I say 70, and 140 because it is impossible to actually cut those last 4 or 8 pieces! but that is generally correct. I don't use wilton's charts, I use Earlene's. Do a search for it , but it doesn't have sheet cake servings on it.