I noticed that most decorated cakes are three layer verses two. Is that considered the normal now? If so are we charging based on three layers, especially for wedding cakes. Please help me to better understand. Thank you all.
it's a purely individual thing -- i had four layers, three fillings in each tier -- i baked two layers per tier and split them to make the layers -- i did not charge any different for that --
I do the same as -K8, but I don't sell cakes. Occasionally, my tiers have six layers. Even the cakes I make for home have at least three.
the sky's the limit
I’m just now seeing this ?
what people don’t want to understand is if you use more batter to make 3 layers then you should charge for it. What K8 & Sandra are doing is not the same as what most bakers are doing. My recipe makes the amount of batter as if you used 1&1/2 cake mixes. It is enough for 3 6” or 2 8” or 1 10” pan (each 2” deep). So I can make a 3 layer 6” & not charge more but if I want/need a 10” & want it tall I need to charge as if I made 3 cakes as we did “back in the day” when I started this decorating journey (40 years ago)
Hope that helps you understand better. I’m active on some 1/2 dozen Facebook pages & have tried to get this point across but most just can’t/won’t understand.