HOW MANY SLICES PER SIZE?

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Permalink Reply by Jennifer Carter on July 5, 2010 at 10:11pm

Everything I read about starting out said to price cakes in your area and charge basically the same thing. I charge $25 for a basic 2 layer 8 inch cake, and go up from there. I have no idea how to charge per serving, so I have charged by size of cake and by the difficulty of the design.

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Permalink Reply by Victoria Parsons on July 6, 2010 at 12:04am

There is a standard for cutting. You can find a guide in any wilton decorating book and online. An 8" usually feeds from 8 to 12 a 10" feeds about 16 a 1/4 sheet feeds 20 to 24 a half sheet feeds about 40 a full sheet feeds about 90.
You cut a round cake like you cut a pie. You cut a sheet cake by half's.

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Permalink Reply by Jennifer Carter on July 6, 2010 at 12:44am

Victoria - these are 2 layer cakes, right? Even the 1/4 and 1/2 sheets are double layers?

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Permalink Reply by Victoria Parsons on July 6, 2010 at 2:07am

Yes

Jennifer Carter said:

Victoria - these are 2 layer cakes, right? Even the 1/4 and 1/2 sheets are double layers?

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Permalink Reply by Kathy Kmonk on July 6, 2010 at 11:06am

I charge $10 extra for a two layer sheet cakes.

Jennifer Carter said:

Victoria - these are 2 layer cakes, right? Even the 1/4 and 1/2 sheets are double layers?

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Permalink Reply by Jeanne on July 6, 2010 at 12:09pm

An 8" cake will serve 20-24 and a 10" will serve 28-38 per the wilton charts.

Party: http://www.wilton.com/cakes/making-cakes/baking-party-cake-2-inch-p...
Wedding: http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch...

A 1/4 sheet is a 9x13 right? That feeds 25 as a single layer cut into 2x2x2 slices.

You don't cut all round cakes like a pie... to get the right amount of servings, anything bigger than a 6" should be cut like it was a square or by using the wilton cutting method.

http://www.wilton.com/cakes/cake-cutting-guides/wedding-cake-cuttin...


As for charging $20 for a cake, how are you ariving at your price? Just randomly or is it based on what it costs you to make a cake? For me, it would cost more than $20 in ingredients and boards and boxes to make an 8" cake, so that would be horrible for me.

You really need to sit down and figure out what it costs you to make your cakes before you even think about what to charge. You have to make sure that you are covering your costs and making enough for your time. If not... it's not worth it. If you want to practice, get yourself some dummy cakes and practice on those. You can build a portfolio without wasting money and cake. Giving people cheap cakes to get them in the door will backfire on you when you start charging what you should and they want the cheaper prices.

.

Victoria Parsons said:

There is a standard for cutting. You can find a guide in any wilton decorating book and online. An 8" usually feeds from 8 to 12 a 10" feeds about 16 a 1/4 sheet feeds 20 to 24 a half sheet feeds about 40 a full sheet feeds about 90.
You cut a round cake like you cut a pie. You cut a sheet cake by half's.

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Permalink Reply by Diana on July 16, 2010 at 6:32pm

Thanks for that, Jeanne! It's something that I am finally coming to realize. I'm now charging what I should be charging, especially seeing that I spend HOURS in the kitchen and am constantly spending tons of money on ingredients and supplies!!!

Jeanne said:

An 8" cake will serve 20-24 and a 10" will serve 28-38 per the wilton charts.

Party: http://www.wilton.com/cakes/making-cakes/baking-party-cake-2-inch-p...
Wedding: http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch...

A 1/4 sheet is a 9x13 right? That feeds 25 as a single layer cut into 2x2x2 slices.

You don't cut all round cakes like a pie... to get the right amount of servings, anything bigger than a 6" should be cut like it was a square or by using the wilton cutting method.

http://www.wilton.com/cakes/cake-cutting-guides/wedding-cake-cuttin...


As for charging $20 for a cake, how are you ariving at your price? Just randomly or is it based on what it costs you to make a cake? For me, it would cost more than $20 in ingredients and boards and boxes to make an 8" cake, so that would be horrible for me.

You really need to sit down and figure out what it costs you to make your cakes before you even think about what to charge. You have to make sure that you are covering your costs and making enough for your time. If not... it's not worth it. If you want to practice, get yourself some dummy cakes and practice on those. You can build a portfolio without wasting money and cake. Giving people cheap cakes to get them in the door will backfire on you when you start charging what you should and they want the cheaper prices.

.

Victoria Parsons said:

There is a standard for cutting. You can find a guide in any wilton decorating book and online. An 8" usually feeds from 8 to 12 a 10" feeds about 16 a 1/4 sheet feeds 20 to 24 a half sheet feeds about 40 a full sheet feeds about 90.
You cut a round cake like you cut a pie. You cut a sheet cake by half's.

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