If the top tier is not included in the serving size, due to the couple saving it...how do you price the cake. Just with the servings that are being served at the wedding? Do you add extra charge for the top cake or is it just like a freebie knowing that it is not being served at the wedding.

Thanks all

I give it as a gift to the bride and groom.

They don't do that much around here. I've never had a Bride wnat to keep the top.

Unless you WANT to give it as a gift, you should be charging for it! Why would you not? A business is a business.....you have time, ingredients and supplies tied up in that top tier.

I give it as a gift, but believe me, the top tier is covered in the total cost of the cake. Some people will charge for it based on the number of servings it has in it, it's up to you how to do it.

I know of people who charge for the top tier at the time of the wedding, then give a free small tier on the first anniversary. I do it the other way, so that the top tier of the cake isn't included in the serving count for the wedding cake, but if they want an anniversary cake they buy it from me on their anniversary.

I charge for all of the cake I make. It's up to them to order extra to store away. I talk them out of it. Here, I'll make ya a free 4" cake for your first anniversary. Don't worry about lugging home a big honking cake and taking up space in your freezer! Takes zero effort on my part, and makes them feel extra special princessy.

I also give it to the bride if she wants it. It all depends and beside who says that I will be around for there 1st year anniversary. I do not want to owe anybody anything.

I charge them for it. I got no extra bonus points for throwing it in as a gift. No one's ever mentioned it in a thank you note, no referrals have come from it, so I charge them for it.

I too charge for the whole cake...Then give them a extra top and ask them if they want it to freeze or a gift certificate for a fresh one. They really appreciate it and they don't have to worry about pulling it off and freezing it. It is really no big deal in the scheme of things to pour off extra batter. One catch...no special flavors...has to be what ever I am baking...most of the time it is white.
JMO