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Help, i've got a wedding cake to make next year, 150 to feed, all sponge, albeit different flavours, decorated in sugarpaste, i'm thinking, 14, 12, and a 10inch round, i have no idea what to charge, and she wants a smallish fruit cake in royal icing to please mum i think, i need so much help as never made a cake that size before ( the 14inch terrifies me) TIA.
Thanks Bacon, so maybe 10,8 and a sixinch and a cutting cake, plus the fruit cake, yeah i dont do it as a business, just a hobby. but today i've asked to do another wedding cake for next year, thats 3 all together.
I've inboxed you back Nanny, forgot to say in my email, the prices on the spreadsheet is just the basic cost of the ingredients. An electrifc oven uses (top end) 60p an hour, then you need to charge at least £6 an hour for your own time. Once you've added it all up, you'll soon see that it will likely come out around £360-£400
Blueberry, i guess thats what she had in mind to be honest, in effect i will be making 4 cakes, i cant believe i'm making a cake that looks as bad as that one. She thinks it looks( lush) her words, as soon as she said that word i knew i was doomed. hopefully when i tell her the price she may just may say, thank you but no thanks!!
Yes it is a lot of money but just think of making all those tiny roses then ensuring all the hearts are in a straight line and even, colouring paste, baking cakes, hiring tins and all the rest you will be doing!
Oh god blueberry that sounds so much money, but thankfully i dont know her, she's a friend of my daughter, and have to be honest the cake she's chosen is hideous, 3 shades of pink, with tiny roses with you may think isnt to bad untill you look at the bottom tier, she had the same roses made into heart shapes in a band going around the middle, flipping awful it looks!!!
For a royal iced 6in I would charge about £55 ( royal icing is a PAIN!), the 8, 10, 12 I would charge £250-300 depending on decoration and for the cutting cake I charge £40 for a 10" square. So looking at between £350-400 in total. Don't feel shocked at the charging that, once you have totalled the ingredients and man hours it isn't that much!
Thanks blueberry, just looked at that portion size but its for fruit cakes i think, did wonder as theirs so many more portions to those cakes than the ones i looked at on another site, but thank you anyway.
Thanks blueberry, after abit of digging about i've had to rethink the size as dont think it would look very elegant, so i'm thinking maybe, a 12,9 and 6 and obviously quite a big 12 inch for the kitchen, plus the dreaded royal iced fruit cake, which probaly an 8inch, do you think all those would be enough for 150 people?
Well you can make and royal ice a fruit cake quite a bit in advance, and you'd need to anyway due to the time involved between royal icing coats. it's obviously a time consuming and potentially difficult thing to do well, so although you'll have time to practice, do make sure you price it up well enough.
Nanny - If you hire a 3" deep tin and do 12,10,8 with a 6" royal iced fruit you will have a pretty impressive cake. Then do a square cutting cake for the kitchen. Will a 14" tin fit in your oven? I have a double width oven and know that a 14 would never have fitted in my single, also I struggles with getting the inside cooked before the outside go dry and crispy. The 4 tier Love cake on my profile s 10,8,6,4 and was pretty impressive height wise especially on a pretty stand.
I did a wedding cake for my brother. It was a 12", 9" and 6" plus another 10" for keeping (future Christening cake or something). The separate cake and the 12" were fruit/marzipan/royal icing and the 9" and 6" were sponge/fondant.
The ingredients didn't cost too much but the time it took to do was ridiculous (I was a royal icing novice before this as well).
Do you know what decorations they want? That will be a factor on the price as well due to time/special equipment.
I agree with £350 for what you've described but this could go up or down a bit depending on how much detail work there is to do.
Good luck! My mum uses renshaws regal ice ready to roll royal icing if that's any help? Also, you should b able to make the fruitcake a good month in advance, particularly if you are injecting it every few days with brandy allowing it to mature.