I am new at selling my cakes...and I have a friend of my sisters that wants a wedding cake to feed 225...she wants square layers... I'm trying to decide the size...I am thinking 16", 14" & 12" OR 14", 12" & 10"...the problem that I have with the 16"...it's too large for my oven...so I may go with the 14-12-10 but I am not sure if it would feed 225 people... the Wilton site seemed to be off...does anyone have any suggestions & at what price...??
Assuming 4" high tiers, 14-12-10 will serve 208 servings @ a wedding.
You could add an 8" tier (32 svngs) or a 6" tier (18 svngs).
SO, 14-12-10-8 = 240 svngs & 14-12-10-6 = 226 svngs.
There are lots of threads about pricing on here. It's hard to say what you should charge b/c your cost to produce could be totally different than mine as your amount you want to profit. What I will say is charge her for every serving. If she needs 225 & chooses the 240 serving cake, charge her your price/serving x 240. Why should you pay for the extra cake.
Call your customer & let her choose between the 8" tier or the 6".
(The 16-14-12 serves 298 servings!!! You would actually be saving her $$ by giving her the choice of the size of the top tier AND alleviate the issue of finding an oven big enough to bake the 16".)
I find the Wilton serving guide to be pretty accurate. For pricing consider first your costs then add on enough extra to pay yourself a good wage. So you need to consider how complex the cake will be and how long you think it will take you. My absolute cheapest buttercream cake to serve 225-250 is $575 and that is p;ain iced with fabric ribbon & piped border, price goes up from there all the way to $1300. So as you can see, the there is a lot of varience depending on what the final product will be.
You definitely don't want a 10 or 12 inch cake to be your top tier... it will look wide and flat.
As for pricing, I live about 55 mi outside of DC... starting price for 200+ servings in fondant would be about $1200.
A 10 inch cake "can" look ok as a top tier PROVIDING THE TOPPER IS PROPORTIONATE. Here's a pic of a round cake that is 12/10: http://cakecentral.com/gallery/1297422
here's the same cake with an 8" top tier: http://cakecentral.com/gallery/1297425
Figuring number of servings on square/rectangle cakes is pretty easy. A 12" cake, when cut in the industry standard 1x2x4, will be cut in 12 rows by 6 columns = 72 servings. A 14" ... cut in 14 rows by 7 columns, serves 98. A 10" ... cut in 10 rows by 5 columns, serves 50, and so on and so on.
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