cake sz and price.
1Just looking for some advice. When you have a client come to you and say I want a cake for x amount if people..but thats all the info, what do you do. Obviously there are questions I know like tiers..fondant..flavors but do you base your design on the servings in each tier. Do you give sketch designs or just find out what they want and the rest is creative liberty. Im finding people saying 1 want a 2 tier cake for 20 people. (10"and 8") by wilton serving chart thats way to much cake…but then what do I do? Charge my normal price per serving or create a cake at 20 servings only. .im so confused and lost. Lol also what to charge for time. Looking for peoples actual wage cost…5.00 and hour 10? The cake for saturday is like 8 hours worth of work thats a lot in labour making the cake over 100..she wants it for 60. Im sooo lost. Im looking for someone to maybe give me an example and a price..just for clarity. Thanks