Hey folks,
Just want to say, how grateful I am to have found such a complete website that is all about cake. Its so fun and inspirational! (So much so that even though I dont have a cake due this weekend, I am actually craving cake!)
Ive been doing cakes now for about 7 years, and now am getting into the more "serious" cakes, and Im absolutely loving it. Ive even won a few competitions between this and last year. 
My first question to you guys is, what do you all use for bases to your wedding cakes?
For example, I have this cake pictured (similar anyway) below, due at the end of the month. It will be 14, 10, 6. I already have my silver stand rented for that day (grumble) so, what else do you use? (Are the heavy duty "boards" you can buy for like 12$ useable? As in, will they hold under the weight?)
Also, my next question is, I am having trouble finding (Im SURE its out there, and my search capabilities are horrific!) is what cake prices are in the nasty economic climate that is Michigan, Lol. I am doing this cake at the discounted price of 1.75 a serving (remember the tier sizes!) but would normally charge 3.50$ a serving. Im just truthfully curious as to what others are charging, because I truthfully have no idea if Im comparable or competitive in this market.
Thanks!
Welcome to CC...you will be hooked in no time! LOL!
As for your cake...I hardly ever do over a 3 tier so I use cake boards/drums for my bases. I do have solid wood drums that can hold up to a 5 tier but usually I use a foil covered pressed fiber board as my base and that works great.
As for pricing. It really DOES depend on your market. I charge beginning prices of $3 per serving for BC and $4 per serving for Fondant but I'm in No. CA near a city and near the Bay Area so I can get higher prices and my overhead is more here than say someone in a small town..
Hope this helps...and welcome again!
Cat
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