You should charge 50% more for the six inch cake. So if you charge $3.50 for the 4 " cake, charge $5.25 for the 6 " cake. There is half-again more cake in the 6 inch cake - no matter the diameter.
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Woww, I would just ask the same question.
If I do a 8 inch cake, should I split it into 2 x4 inch, if I do that, how I cut the cake then?!? Would not it be messy?
Yes, venues hate the taller tiers because they don't fit on dessert plates and they're hard to cut without making the whole piece fall apart.
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Original message sent by Boyka
Woww, I would just ask the same question. If I do a 8 inch cake, should I split it into 2 x4 inch, if I do that, how I cut the cake then?!? Would not it be messy?:(
Do you mean 8inch tall? Well you need to put a cardboard in between, dowels and everything.. Like it was a tiered cake, just same size. That's what I would do at least!
yes keeping venues happy is actually higher in importance than keeping the bride happy imo--both are vital of course
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Do you mean 8inch tall? Well you need to put a cardboard in between, dowels and everything.. Like it was a tiered cake, just same size.
That's what I would do at least!
I recently did a DB cake and that's what I did. Would have been way to nervous to do it without the internal support.
8" tall should definitely be done with a boards and support in between two four-inch tiers. There are a lot of cakes that have three 2" layers being done now, though, and those are the ones the venues don't like. I could give you a laundry list of things they don't like that a lot of bakers think are the "right" thing to do, but if you make a venue's job more difficult they won't be the right thing for your business because you'll lose referrals from them!
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