For your next order...
I do not give a breakdown to the client. I tell them buttercream cakes cost $xx per slice and fondant cakes cost $xx per slice. Delivery and set up fees are $xx per mile.
That's it. I don't break down how much the eggs are going to cost or how much fondant I need and how much that will cost. I don't detail a labor charge.
Doing so pretty much guarantees the client will try to nickel and dime you to death. The price is what it is.
One Question. How much fondant does it take to cover a 16" x 6" cake?
thanks.
gsa has a chart for this:
http://www.globalsugarart.com/?id=24
according to that, a 16" round, 4" deep would take 108 ounces. I would guess that moving up to the recoommended amount for the 18" round, 4" deep (140 ounces) would give you a minimum amount.
Could you pleease givce me a futher breakdown of the cost of transportation & Utilities because I can provide the transportation if needed that's not a problem.
Also a detail breakdown of the cost of each dummy so I can see if I can get them cheaper and a break down of the shipping and handling fees as if they are posted to my mother - in - law they will be no clearing cost at the post office as she works there
Also the cost of the fondant and how much of it you will need as I ship it in for the chefs at Sandals all of the time.
Thank you [/b]
This is how she treats a "LIFESAVER".??....drop her--she's screwing with you now.
whatever happened with this cake?? did you do it???
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