wedding cakes

(31 Posts)
nannycook Thu 04-Oct-12 22:27:07

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.

nannycook Thu 11-Oct-12 21:29:45

Yes ohdear, i have all 3, i made a wedding cake 20yrs ago, obivously things change, if fact i have 3 next year, slightly worried about them.

OhDearSpareHeadTwo Thu 11-Oct-12 17:12:53

Nanny, do you have a turntable ? You won't be able to do a royal iced round cake without one. You also need an icing comb and an icing rule.

Glad you like them and find them useable. Please pass them onto cakey friends, I don't mind them being shared

nannycook Mon 08-Oct-12 21:05:16

Good idea Coco.

Cocodale Mon 08-Oct-12 20:44:56

I like 3 inches difference between each cake, gives a nicer shape so a 12, 9 and 6.

nannycook Mon 08-Oct-12 20:32:55

Slim, those costing sheets are very helpful, thank you so much.

nannycook Mon 08-Oct-12 19:30:00

Thanks slim, will take a look at those.

nannycook Mon 08-Oct-12 19:29:28

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.

bacon Mon 08-Oct-12 10:44:22

Personally I think a 8" is better a middle tier. By the time you ice it it'll be more 9" and be huge. Therefore a 5/6" top could look more elegant.

Agree that a square cutting cake would be more economical and if you did this one as a vanilla/lemon then it would keep the price down.

When it comes to design you have to do some influencing and state what would look better.

Make sure the depths look good too so you may have to add additional layers to get height. Doing it this way you'll get more servings.

Not everyone wants cake either and servings can be cut smaller. Even though a 6" cake states 15 portions you could get 20 especially if made into a tall cake.

If your doing it as a hobby more than a business then you can get away with making it at a lower price.

Look forward to seeing the pics!!!

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

nannycook Sun 07-Oct-12 20:00:30

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!

nannycook Sun 07-Oct-12 19:43:43

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!

nannycook Sun 07-Oct-12 18:53:57

Blueberry, how much would you charge for a 12, 10, 8 sponge, with one to cut in the kitchen and a small fruit cake?

nannycook Sun 07-Oct-12 18:52:15

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.

Thank Midori smile

If you do a square for the kitchen you will get more slices out of it than a round cake and it is easier for the staff to deal with. Look here for portion guides.

To message Slim - look along the line with her name and there is a message a poster button, click and it will take you to the pm page.

nannycook Sun 07-Oct-12 18:04:40

Thanks slim, that would a great help, although i'm not sure how to inbox you with my my email address, god i'm such a dipstick.

nannycook Sun 07-Oct-12 18:02:57

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?

midori1999 Sun 07-Oct-12 18:02:09

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.

Blueberry, lovely cake. As usual! grin

If you would like to use it, I have a costing sheet for sponge and fruit cakes. Very simple to use, and costs up to a 12" round. Inbox me an email addy if you want it, and I'll forward it to you.

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.

CotherMuckingFunt Sat 06-Oct-12 20:45:41

but having had a nosy at your profile I'm teaching you to suck eggs so I'll shhhh and just say that 12", 9" and 6" didn't look squat.

CotherMuckingFunt Sat 06-Oct-12 20:40:39

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.

mrsvilliers Sat 06-Oct-12 20:36:33

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.

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