I have been asked to quote a price on a naked cake with fresh fruit for a spring wedding. I'm stumped as to how to figure out a price for fresh fruit next year and how to consider how much fruit I will need for a 3 tier wedding cake. Any suggestions/ideas/thoughts would be appreciated.
I agree with above, charge as you would a normal cake. For the fruit look at pictures and see how much you can see and consider from there. I would suggest that 1-3 varieties of fruit is going to be cheaper than 3-6 different fruits, it makes it easier on you to find good fruit at the store and saves you time with placing them on the cake.
I doubt the addition of fruit will be any more expensive than the buttercream and / or fondant which are not being used, so the cost should be roughly the same.
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