What Do You Consider A ‘Basic’ Cake?
Decorating By KitchenSix Updated 4 May 2018 , 7:15pm by kakeladi
I’ve seen this come up in lots of pricing forums, but saw no forum itself for this topic! What do you consider a ‘basic’ decorated cake?
For me, a basic cake is simple flavors (white, vanilla, chocolate, yellow, etc), all buttercream, basic border, or light sprinkle work. Buttercream can be rough or smooth, or no frill pipe work (think star tip, Russian flower tip, something to just dob on).
I don’t consider any type of chocolate work (I use modeling chocolate over fondant), transfers, or designs that take extra buttercream (think rosette cake), as basic.
Sounds about right to me. I'm always floored at what customers consider basic. I'm like no, a 3 tier cake covered in fondant with gumpaste roses is not basic. When I think of basic, I think minimal work. The different tips isn't an issue because I use my star tips for borders, or my Russian tips to add a few flowers on top if there's a written message.
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