| Author |
Message |
newtocakes
Junior Member
Joined: Oct 22, 2004
Posts: 74
Location: Colorado Springs
Birthday: Jun 15
|
 Posted:
Mon Jan 16, 2006 8:40 am |
  |
I have a customer who picked out a cake from a Wilton book. The cake serves 249, it is iced in buttercream, the tiers are 18" round, 15" hexagon, 12" hexagon, and 7" round. The cake has a lot of intricate piping. I live in Arizona and the market is typically starting at $3.00 a slice for buttercream and then goes up from there depending on the design. I usually start my wedding cakes at $2.00 per slice for buttercream and then goes up from there depending on design. I need some advice on what to charge for this cake. I will try to attach the picture. Any help would be greatly appreciated.
Thanks,
Thena |
|
|
     |
 |
|
|
|
newtocakes
Junior Member
Joined: Oct 22, 2004
Posts: 74
Location: Colorado Springs
Birthday: Jun 15
|
| Posted:
Mon Jan 16, 2006 8:43 am |
|
Sorry I could not get the picture to upload. It is in the A Treasury of Wilton Wedding Cakes, page 12, called Quaintly. The cake has a lot of ruffle garland and lattice work.
Thanks,
Thena |
|
|
|
|
|
VACakelady
Forum Addict
Joined: Nov 10, 2005
Posts: 557
Location: Richmond, VA
Birthday: Dec 30
|
| Posted:
Mon Jan 16, 2006 9:40 am |
|
I did this cake for my first wedding cake, except we left out the smaller hexagon and replaced it with pillars. Of course I didn't charge anywhere near enough for it. I think I would go with at least $600-700, like you said it is a lot of detail work on there. I know the market here is on the lower end of the spectrum. It really depends on your comfort level with the lattice work, the borders were fairly simple. Just a shell motion with a leaf tip. I hope someone else can be more help to you. |
|
|
 |
|
|
newtocakes
Junior Member
Joined: Oct 22, 2004
Posts: 74
Location: Colorado Springs
Birthday: Jun 15
|
| Posted:
Mon Jan 16, 2006 9:49 am |
|
Thank you for the information. My only concern with this cake is the lattice work. Was it really hard to to the lattice. I haven't done that type of piping before. Do you have any suggestions on how to do this?
Thanks Thena |
|
|
|
|
|
VACakelady
Forum Addict
Joined: Nov 10, 2005
Posts: 557
Location: Richmond, VA
Birthday: Dec 30
|
| Posted:
Mon Jan 16, 2006 9:57 am |
|
It was my first time doing anything on the side of a cake, so I did fight with it a bit if I remember correctly. You might want to use a practice board and try it out to see how it will work for you. I'm thinking that I did it from bottom to top so that my string of icing wouldn't droop as I did the lattice (I hope that made sense). |
|
|
|
|
|
newtocakes
Junior Member
Joined: Oct 22, 2004
Posts: 74
Location: Colorado Springs
Birthday: Jun 15
|
| Posted:
Mon Jan 16, 2006 10:21 am |
|
Thank you for the advice! I think I will practice on a board before I do the cake.
Thanks so much!
Thena |
|
|
|
|
|
|
|
