Got a new client today asking for a 3 tier round wedding cake to feed 75-100 people with edible pearls scattered on each tier, a thick brown ribbon around the bottom of each tier and small pink flowers flowing like a stream on one side of the cake from the top tier down to the botom tier.
Also asked me for a white "Jacked up" ford truck as the grooms cake.

Another question is how do you split the wedding cake and grooms cake among the 75-100 people and do you count the top tier out for their 1 year anniversary.
I know it's alot of qestions but I need to know before I quote her.
Any ideas...thank you!!

Pricing really depends on your area, as well as how much your ingredients cost, and how much you want to make on the cake and how much you area will allow to remain competitive. I always price per serving depending on the amount of detail work. I can't give you a specific number as it is really up to you. There are tons of threads on the subject, as well as pricing grids.....Good Luck though, I'd love to see how the ford turns out.