Date: June 1st, 1998 01:05:10
From: Zara
e-mail: BaknBeth@aol.com
Subject: Re: Kid's Birthday Parties
I used to do this with the entire package for 12 children...when I lived in a small rural area...but I have since moved and haven't had the time to get back in there.....I will look up all the companies I used then..I know you will need a Tax ID number for most of them..

I will get in touch soon.

Date: June 1st, 1998 10:17:31
From: Dolores
e-mail:
Subject: Re: Re: Getting Started
Bus. cards...I don't think it is a good idea to put your address on the
card. Could be dangerous people say...some creep knowing where you live
etc. Put a few cars with each wedding cake. And staple some to the box
with cakes.

FYI: The phone company looks for people advertising in the newspapers
who aren't legitimate...my daughter worked there. Said they looked every
once in awhile. (Never bothered me...I had a classifed ad for YEARS) in
the paper they looked in LOL.

No one ever bothered me and everyone knew I was the 'cake lady' Gosh,
once I was buying a shopping cart full of cake mix/conf sugar and a
stranger said "You must be Dolores McCann"? LOL

It takes a few years to get established regardless. But in the meantime,
you still have time to learn by going kinda slow too, which is what you
should do.

Date: June 1st, 1998 10:09:41
From: Dolores
e-mail:
Subject: Re: How much do I charge?
(Glad you get so much from this Board) : )

Pg 78 bottom left cake:
A 12" cake takes almost 2 cake mixes and you may be able to get all the
batter in it (but the batter for the bells). We charge a base price for
2 cake mixes of $21.50. That would be iced, borders and a few flowers.

Making the daisies, I'd charge a few extra $'s for more
flowers...maybe $3-4.00 at most.
The BELLS are extra cakes and extra decorating...about $4.50 set.
If using tuk n ruffle shown, I would also charge what that costs. I
think you need 4 feet.
Then, the bow is gumpaste. We carry them and this is what we'd use.
(These can be airbrushed if you ever need to.) 10 bow loops $2.29

Looks like we'd charge about $34.00
At first, you may not be compfortable charging this much. But don't be
too cheap either. Your cake will taste good and this is prettier than
they could ever get in a bakery. Always charge more than your local
bakery.

Date: June 1st, 1998 05:21:48
From: Lisa Torrance
e-mail: ltorrance@clarian.com
Subject: Re: price of cake
I am in Indianapolis, IN and my 1/2 sheet is 13 x 15 x 3. I use 3 cake mixes and do not fill. I charge a base fee of $30.00 including standard decorations, flowers, etc. Any extra decorations that I may have to buy are added to the base fee. I compared my rates to a popular bakery and they charge the same. I feel the charge should be based on how much you have into the cake as well as your time. Good luck.

Date: June 1st, 1998 05:36:09
From: Lisa Torrance
e-mail: ltorrance@clarian.com
Subject: Candy pricing
I was recently asked to make candy and decorated cookies for a baby shower instead of a cake. I made a large chocolate chip cookie (size of a cookie sheet) and made approximately 3 lbs of baby shower chocolates in pastel colors. I charged $30.00 for all since that was the price I had quoted her for the 1/2 sheet cake she had originally ordered. Do you think that is a fair price or should I have charged more. I am not sure how to charge for cookie cakes or candy. Help!

Date: June 1st, 1998 08:47:23
From: Patricia
e-mail: amxdumas@earthlink.net
Subject: Re: Re: How much do I charge?
Thanks Delores for the info. Things really add up when you break it down
that way. I have a tendancy just to look at the whole picture, come up
with something, and hope it will fly! Guess I have to zero in a little
more on the business angle.

Date: June 2nd, 1998 10:08:35
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: cake cutting service
I have been doing cakes for 15 years and two different hotels charged my
customer $1,200.00 to cut my cake. That is ridiculous!! We have a lot
of hotels locally recommending us and none of them have a cake cutting
fee. To me--that is tacky. They get enough from their brides for the
receptions without charging for cutting the cake.

Date: June 2nd, 1998 10:14:13
From: Marida
e-mail: binsted@erols.com
Subject: Re: Getting Started
We live in an area where you cannot do business from your home without a
business license. I live in Virginia and some of the counties permit
baking from your home and some don't. When I first started doing cakes
I lived in a county where you could not get licensed. After I
established myself and had several hotels wanting to recommend me I knew
I either had to move to get legal or give it up. We moved near the
Dulles Airport and it was a wise decision.

Date: June 3rd, 1998 08:17:09
From: Sue
e-mail: proicer@one.net
Subject: Re: Candy pricing
Sounds like you got paid for your time & supplies plus a little extra.

We, at Sugarcraft charge $10 to $12 for large cookies. Approx 2 pounds
of dough. Baked cookie placed on a cardboard & doily in a box. Includes
icing border, writing and 6 buds with leaves and stems.

Chocolates with 1 color are $7.50 per pound
Chocolates with 2 colors are $10.00 per pound
Chocolates with 3 colors are $12.00 per pound

Have FUN!

Date: June 4th, 1998 07:00:02
From: Dolores
e-mail:
Subject: Re: Re: Re: cake cutting service
Some probably do see it only as arip off way to make a few more dollars
off a family who already has spent too much money.

But some charge for cutting a cake brought in from OUTSIDE because they
want to discourage brides bringing in the cake. They want to provide the
cake (and of course price it LOL). Most of these places have no
decorator fit to decorate a wedding cake so brides feel forced to look
elsewhere.

Date: June 5th, 1998 12:13:59
From: Gigi
e-mail: gigi@wt.net
Subject: Re: Re: insurance?
I've been reading all this about insurance. I'm in Houston, Texas.
Does this mean in order to get liability insurance you have to have the
Health Department Permit and they require a separate kitchen?

Are you saying the Homeowners liability doesn't cover you.

If all this is true, it looks as though you can only decrorate for your
family. I've spent a lot of money getting into this, not really
anticipating having a business but would like to do cakes for friends
including weddings but do I have to have liability insurance for this or
will my homeowners cover it.

Maybe the secret is as long as you don't put yourself as a bakery, don't
distribute cards only do on request, maybe homeowners will cover it.

Really interested in an answer

Thanks

Gigi

Date: June 5th, 1998 09:53:55
From: jen
e-mail:
Subject: Pricing wedding cookies
I have started making wedding cookies that I put individually in clear
bags tied with a ribbon. These cookies are about 4 inches tall and
almost that wide. I decorate with royal the garlands and flowers. They
look real good and everybody loves them. The only problem is they take
so much time. I was thinking about charging $4.00 each. Do you think
thats too much or too little? Thanks.

Date: June 6th, 1998 11:04:25
From: Carolyn
e-mail: Bridal1
Subject: Wedding Cake Price

Date: June 6th, 1998 11:13:09
From: Carolyn
e-mail: Bridal1
Subject: Re: Wedding Cake Price
Sorry, as you can see, I hit the wrong button again! I was just approached today, while setting up another wedding cake, and they were wondering if I could do a wedding cake on June 20 - wow, nothing like waiting until the last minute. Of course, I could not give an answer as I work week to week and don't carry all that in my head. I guess they had contacted 3 or 4 others about doing it and were turned down. Here is what they want - an orange pound cake (each tier 3 layers each of 3" layers - yes, 9" on each layer as I asked him about this) and they want chocolate ganache between each layer. First of all, I told him I couldn't say "yes" until I checked my bookings already, 2nd I
told him that I did not think he wanted 3" layers and surely not 3 layers, 3rd he told me that the wedding is outside. I need some ideas on what to do here. Have you ever tried orange pound cake with the chocolate ganache and then they want it to look like rolled fondant, so I told them I could do this with buttercream. Anyway, I told him "if I can do it", it will be much higher than a regular wedding cake and he seemed o.k. with that. But how much higher? Also this orange pound cake, they want made from "scratch" - any cake mix recipes out there for an orange pound cake???

Date: June 7th, 1998 08:30:45
From: Cathy
e-mail:
Subject: Re: Re: Wedding Cake Price
Hi Carolyn!

Nothing like the last minute!! Last Thursday on the cake decorating chat Colette Peters was asked what her favorite cake combination to do was and she said orange and chocolate, so I guess it goes together very well. If it's outdoors my only concern would be the chocolate ganache, since it's made with a heavy cream base.

You are giving them a quality item made from scratch, and rather last minute so I would equate my price to that, I find that if you offer a good product people usually don't mind paying a little more for it.

Hope this helps, and good luck.

Date: June 7th, 1998 09:55:43
From: Sue
e-mail: proicer@one.net
Subject: Re: Pricing wedding cookies
It sounds like a good price for all that work. You might offer a 10%
discount on 50 or 1 free when 50 are ordered.

Keep up the good work!

Date: June 8th, 1998 07:32:16
From: Sue
e-mail: proicer@one.net
Subject: Re: GETTING STARTED
Try giving a few cakes away at first, to let people sample them, find
out how good they are and how creative you are.

Start with a free cake at your favorite hair salon. Ask the owner if
she'd mind. Provide paper plates, napkins and forks. Maybe score the
cake with a pretty rosebud/leaf on each piece OR maybe copy the way the
salon writes their name. Include your cards!

OR put a poster with tear off names on bulletin boards at
Laundromats, corner stores, sometimes Kmart (department stores),
anywhere where women come.

You might try a small restaurant. A 7" single layer with a flower in the
middle might work. Offer them 4-6 for their freezer.

Try your local school too. I do our High School sport banquet cakes.
Usually they order 3 full sheet cake and I only charge them for 2. But
my children do attend the school so I feel like I'm doing my part for
our community.

Also try donut shops. I work with a local donut shop. I give her a
discount, deliver to the donut shop and all they have to do is call in
the order to me and give to the customer the cake. This seems best for
me since I have a full time job with mom.

Be careful if you advertise in the newspaper. I worked for our local
phone company and there was one person that went through the newspaper
daily to check for residential private users advertising their numbers
for business. They only phoned them and explained if they wanted to
advertise their phone numbers they would have to pay business rates.

Also keep your neighbors happy, they can make or break you. If you need
business advise mom has a great book. $6.99

GOOD LUCK and HAPPY DECORATING!
Sue at Sugarcraft, Inc.

Date: June 8th, 1998 06:47:00
From: Carolyn
e-mail: Bridal1
Subject: Re: GETTING STARTED
You might want to review further down this page and also the archives as I know there has been discussion on this in the past. It is not something you can probably make what you want to in dollars overnight. It takes time to build a clientele base and for people to learn about you. It also depends on whether you plan to actually do a storefront business or a home business. Personally, I am a home business and would have it no other way. I've done it for 34 years. I come and go as I please working around my orders and pickup times. Some weeks I never leave the house. Others, I might be able to leave a couple of times on errands or just to get away. It is very rewarding working as your own boss and I would say just as profitable. Actually, I never intended for mine to become a business. It just evolved from word-of-mouth. I've done very little advertising even though I now also have a bridal shop in my home, too. I'd say the best place to start is to read all that you can that's been already written about this subject on this board and in the archives files. That way, you get a feel for what type of business you actually want to pursue - totally legal or a trial for awhile to see how it goes.

Date: June 8th, 1998 06:49:58
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Wedding Cake Price
Well, I committed myself to this cake today, but still have not given them a price. They want the cake for 150 - 100 for the main cake and 50 servings in a sheet cake. I told them my base price is $1.50 and I was not sure how much more at this point since it was a scratch orange pound cake and a ganache filling with the look of fondant done in buttercream. I talked with one friend who does not think $2.50 would be too high for this type cake. Any comments??

Date: June 8th, 1998 05:33:17
From: KRISTY
e-mail: savannah@tnproweb.com
Subject: GETTING STARTED
I AM LOOKING FOR A CAREER CHANGE. I HAVE ALWAYS ENJOYED BAKING AND CAKE DECORATING IN MY SPARE TIME. I THOUGHT I COULD TURN MY FAVORITE PASTIME INTO SOMETHING PROFITABLE IF I JUST KNEW WHERE TO START. IF ANY ONE HAS ANY SUGGESTIONS ON WHAT I NEED TO GET STARTED IN THIS NEW BUSINESS, I WOULD GREATLY APPRECIATE YOUR EXPERT ADVICE. THERE ARE ONLY TWO LOCAL SUPERMARKETS WHO HAVE BAKERIES AND ONE LOCAL LADY WHO DOES CAKE DECORATING OUT OF HER HOME IN MY AREA IN NORTHEAST ARKANSAS. THANKS FOR ANY ADVICE THAT YOU CAN GIVE ME.

Date: June 8th, 1998 10:01:25
From: lynne
e-mail:
Subject: orange pound/cho ganasch cake
i tend to agree w/that $2.50.
did you get any ideas for a mix pound cake? :)
lynne

Date: June 8th, 1998 10:23:01
From: Carolyn
e-mail: Bridal1
Subject: Re: orange pound/cho ganasch cake
No, Lynne, I didn't get any comments on the orange pound cake from a mix so don't know if everyone is too busy or just don't have one. I do have the recipe for what they want and it doesn't sound too complicated - just will take longer and I think that $2.50 should cover my time, ingredients, etc. o.k. I may wish by June 20 that I had never agreed to do it, but nothing like jumping in!!

Date: June 9th, 1998 08:07:55
From: Linda
e-mail: lsh322@hotmail.com
Subject: orange pound
I believe that Duncan Hines has an orange cake and I think they have a recipe on the side of the box for a pound cake. If the recipe isn't on that box, check one of their other boxes (like lemon etc) because I know I've seen it on the side. I tried the recipe with a lemon cake mix several years ago and it was good. Good Luck! Linda

Date: June 9th, 1998 01:53:38
From: Kim Eichelberger
e-mail: eichelberger.kim@mcleodusa.net
Subject: Re: Re: Wedding Cake Price
I agree with your friend that 2.50 is not too much to charge for that
type of cake. I personally charge 2.75/slice for fondant covered cake
if its white,chocolate, marble, or yellow. Any other flavors and/or
fillings are extra. Hope this helps. Have a good day!!

Date: June 9th, 1998 04:53:33
From: Ana
e-mail:
Subject: Orange Pound Cake
1 lb butter
1 lb powdered sugar
2 Tbs grated orange rind
6 large eggs
3 1/2 cups sifted all purpose flour
1/2 tsp mace
1/4 tsp salt
1/4 cup orange juice
1 cup apricot jam,straind
2 Tsp shredded orange peel

Procedure

Cream butter until light and fluffy.Gradually add sugar and rind.Cream
thoroughly. Add eggs,one at a time,mixing well after each addition.
Sift the flour before measuring,then combine the dry ingredients.Sift.
Gradually add sifted dry ingredients to butter mixture.Add orange juice
and combine thoroughly.
Turn into buttered and floured 10 inch tube pan.Bake 50 to 60 minutes.
Cool for 5 minutes
Turn into wire rack and cool thoroughly . Brush with jam and top with
orange peel

Date: June 9th, 1998 08:59:39
From: Carolyn
e-mail: Bridal1
Subject: Re: Orange Pound Cake
Thanks Ana. I have the orange pound cake recipe which they want to use which is similar to yours, but I was kinda looking for one I could do with a mix and add a few things to the mix. Any ideas out there?

Date: June 10th, 1998 09:39:47
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: Re: Orange Pound Cake
Hi Carolyn,

Could you use the good ol' Duncan Hines recipe on the side of the box
and jazz it up with some extra ingredients? It is on just about all
their boxes. Basically it is the mix with instant pudding added and an
extra egg or 2 and maybe extra oil. I have it at home, if you want it.

It is very good, but I think you would get more of a pound cake velvety
texture if you used butter instead of all oil. I know the cake is soon,
but do you have time to bake a small "trial" cake? I think I would use
yellow or lemon cake mix and add orange juice, orange zest and maybe a
little triple sec, if no one objected to alcohol in the mix. Triple sec
is less expensive than Grand Marnier and although it is not as "smooth",
it is almost preferable for baking because it tastes more like orange
zest. This would give it a real orange kick. Grand Marnier is almost
too smooth for baking. (However,it is great for sipping or pouring over
crushed ice for a grown-up "snow-cone" after a hard day of decorating.
LOL) IF you need the recipe, let me know.
Renee

Date: June 10th, 1998 09:56:50
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Copyright infringement ? ... again.
Hi Gang,

Hate to bring this one up again, but I searched the archives and didn't
find this situation (or just missed it.) If I want to make a cake for
someone using a copyrighted character, and only charge them exactly what
I paid for the ingredients, not labor etc., is that copyright
infringement? How would it be different than if she just went out and
bought the stuff herself and gave it to me to make the cake and I didn't
charge her at all? This is a favor to my son's daycare provider. I'm
willing to donate my time, but don't want to end up buying the
ingredients too.

Also, if I decide to use an Edible Image to keep it simple, and add
extra decorations and boarders, I'm ok, right?
Thanks,
Renee

Date: June 10th, 1998 07:29:16
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Re: Orange Pound Cake
Thanks Renee. If it wouldn't be too much trouble to either post the recipe or e-mail to me, I'd appreciate it. I use Betty Crocker mainly so don't have any Duncan Hines unless I get to the store to buy some. Also, I don't use any kind of liquor so am not familiar with what triple sec is. Is this in the recipe? Also, this recipe does call for orange zest which I am not familiar with either. Can you tell me what it is? Do you buy it at the grocery store? Is it with the flavorings or where? Thanks for your help. Hope this tastes as good as they think it will! He's studying to be a chef.

Date: June 10th, 1998 08:51:06
From: Shirley W
e-mail: sdwest@ix.netcom.com
Subject: Sheet cake
Someone asked me to make a full sheet cake for them. What size pan
would I use? I always thought that it would be 12 x 18, but I see some
people say that is a half sheet cake. Also, they want one layer white
and another layer of chocolate with a filling. I would ice it with
buttercream with decorations. How much should I charge? Thank you in
advance for your answers.

Date: June 10th, 1998 11:12:45
From: Carolyn
e-mail: Bridal1
Subject: Re: Sheet cake
Since not all agree on what a full sheet cake is, I always tell the customer that I go by the number of servings and how many do they need to serve? If it's 50, then the 12 x 18 is perfect (cut 10 across long ways and 5 the opposite). If they want 100 and they want it half chocolate and half white with a filling in between, then I would say I would do 2 - 12 x 18's with raspberry or whatever in the center - most times it is just buttercream here like a regular layer cake. Then I would tell them to cut it 10 across each way giving them 100 servings. The price I would at least double compared to what I'd get for the 12 x 18 sheet cake. I get $32 for one flavor so I'd probably charge them about $70 - $75 to put in the raspberry filling and depending on the decorating I needed to do on it. Hope this helps and that others have some ideas for you, too.

Date: June 10th, 1998 11:31:35
From: Marida
e-mail: binsted@erols.com
Subject: Re: Sheet cake
Shirley:

I live in the Dulles Airport area and we get $60.00 for the 12x18 and
$5.00 extra for a filling. We have lots of clients willing to pay that
amount. We get $45.00 for the 11x15 and $30.00 for the 9x13.

We also have a Price Club close to us who sells the 11x15 for $12.00 and
believe it or not their cakes are good. We send people to them when
they are looking for a cheaper cake. Their decorations don't come up to
the professional decorators but the cakes taste good.

Date: June 11th, 1998 12:05:25
From: lynne
e-mail:
Subject: Re: Sheet cake
hi shirley; i'm w/carolyn on size. to me a full sheet is 2/12x16x2
cakes placed side by side (butted together) and treated as one cake.

usually when someone askes for a full sheet i ask if they need to serve
60-70. many don't.....they only know 'sheet cake' and think full is
what they need.
another way to handle it is to stack the two cakes for a 12x16x4.
according to wilton's charts that will serve about 90-109.
i've never taken the time to ck exactly how many servings it really does
give you :)

for the 1/2 sheet i get $25/$30 depending how how much decorating.
for the full sheet (either way: 2 in or 4 in) the price is $45/$50.

Date: June 11th, 1998 12:11:22
From: lynne
e-mail:
Subject: Re: Orange Pound Cake
carolyn; :) -- i can't believe you don't know what zest is :)

it is the grated peel of the fruit......usually orange, but can be lemon
or lime also. you can buy it but it isn't all that readilly
available--at least not around here. you can just grate the colored
part of the rind from the fruit. be sure you don't get any of the white
pith as it is very bitter.
lynne

Date: June 11th, 1998 12:18:38
From: lynne
e-mail:
Subject: Re: Orange Pound Cake--continued
zest would be w/all the other spices in the grocery store.

re doctored mix for pound cake: i'm sure you have seen my recipe posted
on this board before. it came from an 'old-timer' decorator about 10
yrs ago-- published in 'mbn'. the comments then were along the lines
of: i used to bake from scratch, but now use this doctored mix for pound
cake and customers don't know the difference'.
it's the one where you add sour cream, flour, sugar and an egg to one
mix. i've used it w/many different flavors of betty crocker cakes.
hope you have time to do a 'trial' cake and decide which one you want to
use.
lynne

Date: June 11th, 1998 12:24:00
From: lynne
e-mail:
Subject: Re: Copyright infringement ? ... again.
i thought i posted this reply this morning, but :(

using edible image is the perfect answer to this delema. when you
purchace it you are paying the 'copywrite' fee. that's why many of them
cost so much.

now, in my humble opinion if you have the lady supply the ingredients
etc you certainly are not being paid so it is ok. but then i'm not a
lawyer. i see on the net there are bakeries advertising if you bring in
your copywrited toys they will make a cake featuring them. isn't that
the same??
lynne

Date: June 11th, 1998 07:14:13
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: Re: Re: Re: Orange Pound Cake
Hi Carolyn,

Sorry no one posted this earlier. Here it is.

Duncan Hines Pound cake
1 pkg Duncan Hines Moist Deluxe
1 pkg(4 serv. size) instant pudding and pie filling
4 eggs
1 1/4 cups water
Oil called for in mix. (Usually 1/3 or 1/2 cup)

Follow normal mix directions, only add dry pudding mix to dry cake mix
then add other ingredients as regular recipe calls for. Mix for 2
minutes on medium speed and bake at 350 degrees until tooth pick
inserted in the center comes out clean. (or when touched in center it
barely springs back)

That's it. For orange pound cake, I think I would use a yellow or
lemon cake mix and either vanilla or lemon pudding. I would replace 1
cup of the water with orange juice and the other 1/4 cup of water with
Triple Sec. I would also add the zest of one medium orange *finely*
grated or chopped. I think that this would give you a very orangey
pound cake. You probably could use this with any leading brand mix,
although I have only used DH. Hope this does the trick for you.
Renee

Date: June 11th, 1998 07:53:37
From: Dolores
e-mail:
Subject: Re: Re: Re: Copyright infringement ? ... again.
From the way it was explained to me, you are doing wrong if you attempt
to do a copyright picture and take any money for it. If it were a lawyer
tricking you, you would be in just as much trouble doing this way. It
won't matter what you say you charged for or how much. But what friend
is going to turn you in.

Lynne is right though...edible images are safe for all of us...not to
mention how perfect they look and how fast they go on.

Date: June 11th, 1998 06:19:07
From: Lisa
e-mail: ltorrance@clarian.com
Subject: Re: Re: Orange Pound Cake--continued
I would like to have the recipe for your pound cake. I am just beginning to experiment with cake mixes and would like any suggestions or new recipes. Thanks a bunch!

Date: June 11th, 1998 08:22:57
From: ReneeV
e-mail: renchuck2@yahoo.com
Subject: Re: Re: Copyright infringement ? ... again.
Thanks Lynne,
If I go the character way, I'll probably use an Edible Image since, I
awful at freehand drawing and don't want to invest in a character pan.

Renee

Date: June 11th, 1998 03:44:50
From: jen
e-mail:
Subject: Re: Re: Sheet cake
I was wondering where do you get a box for that big of a cake?

Date: June 11th, 1998 08:41:01
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: Re: Re: Re: Orange Pound Cake
Hi Carolyn,

As Lynn said, zest is just the colored part of a citrus fruit peel.
There are mini graters used to take the zest off the fruit. I usually
just use a vegetable/potato peeler and peel off strips of it. Be careful
to just get the color part and not the white stuff (pith). Then use a
chef's knife to chop it very fine. I find that these special zesters
don't do the trick very efficently. Most of the zest sticks to the
grater! That's why I use the potato peeler and knife. I would probably
use the zest of 1 medium orange for every 1 to 1 1/2 cake mixes.

Triple Sec is a liquour not unlike schnapps or creme de mint or caocao,
except it is orange, or course. It is not very expensive and is a great
flavor in baking. You would find it with the other liquours in the
liquor store or department.

Unfortunately, I checked the board at home about 1/2 hour before you
posted your response and then shut the computer down for the night. I'm
at work now and don't have the recipe for the pound cake. If anyone else
who is reading this, has access to the Duncan Hines pound cake recipe
on the side of their boxes, please post it for Carolyn. Otherwise, I
will post it when I get home tonight at about 7:00pm EST.

As for doctoring up the basic recipe, I suppose I would replace the
water with 1 cup of orange juice and add a 1/4 cup of Triple Sec plus
the grated zest and of course any other ingredients called for in the
recipe. Hope someone gets the recipe to you before this evening.

Renee

Date: June 11th, 1998 09:05:03
From: Sue
e-mail: proicer@one.net
Subject: Re: Sheet cake
Here in HamilTucky, no just Hamilton, Ohio we charge...

9x13 serves 16-24 $15.00 1 mix
10x15 serves 25-35 $18.00 1.5 mix
11x15 serves 30-42 $21.50 2 mix
12x18 serves 40-54 $26.50 2.5 mix
15x20 serves 50-70 $35.00 3 mix
16x24 serves 60-96 $42.50 4 mix

We give a range for large servings 2x3" or small servings 2x2".
Use the K&S quick press for scoring or counting how many a cake will
serve. Or turn your pan over and mark it off with a ruler.

We sell the boards and boxes for all the above sizes. Check out the
Paper Products page.
http://www.sugarcraft.com/catalog/paper/paper.htm

The 16x24 goes in the 25x18x4 box.

You could use two 11x15 cakes; one white and one chocoalte, and put them
together on the same board. Ice between them to hold them together.

No box for two 12x18 cakes on the same board. But I have a customer that
uses a 25x18 board with two 19x14 boards turned the oppisite and tapes,
glues them all together for a board large enough to hold two 12x18 cakes
side by side, then uses the bottom of the 25x18x3 box and makes it fit
the board (Its corrugated).

Good Luck and Have Fun!
Sue at Sugarcraft, Inc.
513-896-7089

Date: June 11th, 1998 10:38:02
From: Torla
e-mail:
Subject: copywright consequences?
Does anyone know the consequences of doing a copywright cake without the
rights.Such as drawing a design on the cake from a napkin.Thanks.
Torla

Date: June 11th, 1998 11:03:28
From: Carolyn
e-mail: Bridal1
Subject: Re: Orange Pound Cake
Thanks everyone for your help. I'll try to let you know what I finally used. I might try both a mix recipe and the full recipe and see what I like best. I thought zest was probably like the orange peel, but wasn't sure. I think I might even have a zester in some of my equipment. I mainly do white and chocolate cakes from mixes as this is mostly what my customers want so don't mess with others too often.

Date: June 11th, 1998 11:47:06
From: lynne
e-mail:
Subject: Re: Sheet cake
they should be available at your local supply shop.
i'm sure dolores sells them, but boxes are heavy and expensive to ship.
also that big, it would pose problems -- don't know if ups would take
anything that big:)
lynne

Date: June 11th, 1998 11:56:32
From: lynne
e-mail:
Subject: Re: copywright consequences?
i'm sure you will get a few more responses on this, but just had to put
in my 2 cents worth :)
there have been all knids of rumors of thousands of dollars *and* jail
time. i really don't know, but what ever it is i don't want to get
involved.
also, it will depend on the company you infringe on. i'm told disney
and garfield have people going around posing as customers to catch
bakeries. if that is true why dont they just get on the internet and
find the bakeries who post pics of the copyrited cakes they sell!!
lynne

Date: June 12th, 1998 07:03:38
From: Sue
e-mail: proicer
Subject: Re: FYI shipping large boxes
Yes, we ship that large of boxes, pads, etc. Its hard to find a shipping
box, I sometimes have to make it. Priority mail is alittle expensive, in
my thinking so I suggest 4th Class mail which takes 5-10 days. Ups ships
that also but charges a extra $2.00 for over sized box!

Sue at Sugarcraft, Inc
513-896-7089

Date: June 13th, 1998 10:54:15
From: lynne
e-mail:
Subject: selling copyrite cakes
yes, it is indeed against the law to sell any cake made in any pan of a
copyrited character.
those pans are sold by wilton with the intended use at home only.
somewhere (can't remember now) on the paperwork or the pan itself it
says something to the effect 'for personal use only -- not intended for
commercial use'.
anyone who wants to sell a cake (for example) that has something that is
copyrited on it must have liscening (sp?) agreement from the maker
(creator) of that copyrited item. these are *very, very* expensive.
if/when you have time, this has been discussed at length so it would be
helpful for you to look up in the archives all that has been gone over
already.
lynne

Date: June 13th, 1998 10:46:02
From: lynne
e-mail: kakeladi@mindinfo.com
Subject: Re: contracts
e-mail me your snail addy and i'll send you mine.
lynne

Date: June 13th, 1998 02:06:51
From: Judy Oakley
e-mail: JudyCakes2@aol.com
Subject: contracts
Is there anyone out there that has brides sign contracts of the work your doing for them.Im thinking of doing this but I realy don't know how to go about it.So if you could e-mail me a copy of one I would love it.
thank you Judy

Date: June 13th, 1998 01:30:40
From: laura
e-mail:
Subject: Re: Re: Re: Re: Copyright infringement ? ... again.
Dolores,
I make cakes just for family and friends. I was thinking of maybe starting to sell them. I never knew that it was against the law to sell a cake made from a character pan. For the past 4 years, I've been paying someone to make me character pan cakes for my twins birthdays. So what this person has been doing is illegal? Please clarify this for me. Ofcourse I would never turn someone in if this is true. I don't know anyone who would. It sounds kind of silly to me, but I don't know the law. :0)
Thanks,
Laura

Date: June 14th, 1998 03:25:36
From: Dolores
e-mail:
Subject: Re: Re: Charge for Basketweave?
I'm with Jennifer...I charge more for basketweave. Charging more PER
SERVING is the best way to go I think. One thing, I don't necassarily
tell the customer that I'm charging 'extra.' Instead, I put a label
listing the price and servings with each picture in my album...and dif.
sizes it can be done in. My label reads like so:
"100-125 servings.....$135.00"

MORE: My label does not list the sizes, just the servings and price.
This is (since) a bride took up 1 1/2 hours of my time once and was just
getting ME to create this big fabulous cake so she could go somewhere
else and have it made. I was even dumb enough to give her a copy of her
order BEFORE she gave me a downpayment.

(My last number is the actual servings x $'s...but some people like to
over order, some under. So I let them decide).

Date: June 14th, 1998 01:16:51
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: Charge for Basketweave?
I think most people charge around 25-50 cents more per serving for basketweave. I charge 20-30 cents more, depending on the type of basketweave, whether it is done with one tip or two dfiferent tips (and thus more time consuming).

Date: June 14th, 1998 01:10:44
From: Torla
e-mail: gmichael@web-access.com
Subject: Charge for Basketweave?
I had a lady wants a three tier wedding cake with two sattelites(sp)and
said she may want basket weave.how do I go about figuering how much
extra to charge her for basket weave?(I did one with basket weave one
time and didn't charge extra but I learned my lesson !!)
Thanks, Torla

Date: June 14th, 1998 03:40:13
From: Dolores
e-mail:
Subject: Re: Re: copywright consequences?
Thank the Lord I have no first hand knowledge of $'s. I only know what I
heard from sales reps....This was for Snoopy.

The lady came in the bakery with her small child. She ordered a shaped
Snoopy cake. Then she asked how many it would serve, thaqt wasn't
enough, so she ordered a second cake. On the designated day she picked
up her cakes, put them in the car and came back into the bakery with
summons for: the order taker, the decorator and the owner. At court time
they found out the fine is $10,000.00. After TIME, LAWYERS and COURT
fees...the fine was reduced to $2,000.00 for each person arrested. Of
course no one ever got re-embursed for all their time off work or lawyer
fees.

Once a lady came in my shop. Long cashmere coat, hair perfect,
heels....I call them CHECKERS. It was just after we opened one morning.
She looked all around...in the pans section and on over to the wedding
section...all around...for about 15 minutes. Finally she came to the
counter and said she would like to order a cake. We showed her the
album. She looked through it and said she hadn't seen the one she had in
mind. She wanted Mickey Mouse shape. I was sitting to the side. I looked
up and said loudly "THAT IS ILLEGAL"! She spun around on one high heel
and out the door she went. Not one word about...'why can't you'...as is
very common of a mom to ask. Of course she was a lawyer...trying to make
a few easy bucks off me.

Once a guy asked us to do Betty Boop. I told him it was illegal. He
asked if I knew a HOME decorator who would do it. I said I didn't know
any home decorators LOL...

But the bottom line IS...someone else developed that item and OWNS it.
We would be less than honest if we even tried to copy it without
permission. I wouldn't do it and I wouldn't want anyone else to do it to
me.

Date: June 14th, 1998 05:29:24
From: Carolyn
e-mail: Bridal1
Subject: Re: Charge for Basketweave?
I guess I am in the minority on this one since you've already had 2 responses saying they charge more for basketweave. I don't charge anymore. It does NOT take me any longer to do basketweaving than one with lots of garlands, etc. on the sides. I do all my basketweaving with one tip (about a #18 or #20, I think) (I just grab one - not really always using the same star tip each time). When the basketweaving is done on the top and the sides, then all you need is a simple shell border on the top and bottom of the cake and you're done. You don't have the time involved in smoothing the cake - anyway, I only do a real quick basic coat in case anything would show through the basketweave and I don't smooth it down. Other cakes, you have to ice, smooth, and then do all sorts of side ruffles or garlands, etc., so I almost bet I could do a basketweave faster than most other cakes.

Date: June 15th, 1998 02:01:27
From: lynne
e-mail:
Subject: Re: copyright
yes gigi; no money can change hands. it is legal to make it for your
own use, but not for any type of commercial endover.
lynne

Date: June 15th, 1998 01:16:59
From: Gigi
e-mail: gigi@wt.net
Subject: copyright
Dolores

I read your message about copyright and let me see if I understand it.
As a baker, you cannot bake and sell mickey mouse, snoopy, etc. but
Michaels, Hobby Lobby, etc sell the pans. Is it OK to make it just not
to see it?

Date: June 15th, 1998 01:16:40
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Re: Charge for Basketweave?
It's the greatest! So much faster and no need to keep changing from one tip to the other or picking up 2 bags or however you all do it with that flat tip and the round tip. This way gives it so much more dimension and I have been amazed at how many people have never seen it done this way. I demoed it at our last Day of Sharing for Missouri and everyone was in "aw" because no one had seen it done this way. I have to give credit to Steve Stellingwerf of South Dakota for showing me this years ago. You just pipe down from the fop the star tip line, then cross over it at intervals with the same tip. Then pipe another line down over the tops of the crossed lines. You'll never go back once you've tried this, I'm sure. This is also the way it is shown on that cake that appears in so many bridal magazines that is on the Van Horn-Hayward acrylic stand of different heights.

Date: June 15th, 1998 12:04:12
From: SusanM
e-mail: smckey@hcclawyers.com
Subject: Re: Re: Charge for Basketweave?
You use a star tip for your basketweave??? I never knew -- can't wait
to try it. I bet its a different look than the tip Wilton taught me to
use (I can't remember number -- one side flat, other side ribbed).
Anything special I need to know if using a star tip instead?

Date: June 15th, 1998 11:31:48
From: Kristy
e-mail: savannah@tnproweb.com
Subject: Re: Re: GETTING STARTED
Thank you ,Sue, for all the great ideas that you gave me about how to get started in the cake decorating business. I am not looking to make a lot of money. I just want to find something that I can do at home since I stay at home with my children. I used to work as a registered nurse until I had children. This business idea will work well with my love for baking. Do you think that a cake decorating class would be worth the investment to improve my skills? Thanks again for all your ideas.

Date: June 15th, 1998 07:56:43
From: Marida
e-mail: binsted@erols.com
Subject: Re: Charge for Basketweave?
We do not charge extra for basketweave. In fact, my daughter, who also
does cakes and helps me, always selects the cakes with basketweave to do
when I am really busy and giving her some to do.

Date: June 15th, 1998 02:06:13
From: lynne
e-mail:
Subject: Re: GETTING STARTED
you can never go wrong learning new &/or improving your skills!
you don't say what you consider your skills to be -- beginner,
intermediate, or advance but you could talk to the teacher and see if
it is a repeat of what you already know. besides that, each teacher
has a different approach to presenting the same material, so there may
be one or two tips this teacher might pass on that will make things
sooo much easier for you.
lynne

Date: June 15th, 1998 07:40:58
From: Sandy
e-mail:
Subject: character pans
I've got a new twist for you in copyrights. I've got a customer that wants to bring me her character pan and have me make the cake for her daughter's birthday. It would be the customer's pan. How do we handle this?

Date: June 15th, 1998 09:50:47
From: May Isabel Richardson
e-mail: maymay74@hotmail.com
Subject: servingsizes
I started doing wedding cakes a couple months ago, and I was wondering
if any of you have a list of what the standard serving sizes are for
each tier when it comes to pricing a cake. I have heard everything from
47 to 70 servings for a 14 inch round.

Date: June 15th, 1998 10:08:57
From: Dolores
e-mail:
Subject: Re: servingsizes
I go by Wilton's "Celebrate Wedding Cakes and they said a 14 inch
(2-layer cake) serves 92...I say 90 to make counting easier.

For PERFECT serving chart, see the current issue of American Cake
Decorating Magazine! Available in book stores or from my web site at
http://www.sugarcraft.com
Earlene Moore shared her chart here. It is accurately measured.

Date: June 15th, 1998 10:11:13
From: Dolores
e-mail:
Subject: Re: character pans
If you take any money in any way, for doing an illegal cake, you are
guilty. Who knows...a new twist to the plot to arrest people...or just a
customer who really needs your help. But the laws the law....I wouldn't
(and I haven't when asked).

Date: June 15th, 1998 10:13:45
From: Dolores
e-mail: proicer@one.net
Subject: Re: contracts
Earlene Moore has shared her contract with us online. At her web site:
http://members.aol.com/pwdsugar/index.html

Also, mine are in my wedding cake workbook. Available from my online
catalog.

Date: June 15th, 1998 10:21:05
From: Torla
e-mail:
Subject: Re: Re: Re: Re: Charge for Basketweave?
Thanks all for the info...can't wait to try the star tip for the basket
weave..it does sound a lot easier and faster
Torla

Date: June 16th, 1998 10:26:00
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: GETTING STARTED
I definitely agree with Lynne - we are never too old to learn nor know everything there is to know. Sometimes, someone just has a simple tip that will make that class worth the $20 or whatever we paid for it. Sometimes, we have done something one way, but someone shows a different way that is much simpler and we wonder "why didn't I think of that"?

Date: June 16th, 1998 08:57:48
From: Judy Oakley
e-mail: JudyCakes2@aol.com
Subject: Re: Re: contracts Dolores & Lynn
Thank you for your help , I just love this message board . And Dolores Iam going to send for your workbook. thans again, Judy

Date: June 16th, 1998 09:25:21
From: Judy
e-mail: JudyCakes2@aol.com
Subject: Re: Re: pricing cakes per guest
Thank you everyone for your help and input. I gave the Bride the price of $6.00 for each and she was thrilled. I'm just doing 2 tires with bead boarder small daisys to one side of the cake which will be placed on a plate and maybe a couple sugared grapes and small strawberry dipped in white chocolate. How do you think that sound?
Thans again to all Judy

Date: June 16th, 1998 08:37:37
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Looks more realistic too! (NT)

Date: June 16th, 1998 08:13:20
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: GETTING STARTED
Your welcome!

I agree with everyone, a class is worth taking. Make sure it is a Wilton
trained class. They have some easy teaching methods and they now have
fondant in course 3. Or check your local supply shop. Mom tells so much
more in our classes because we sell the products too.

A in home business is slow starting at first, but you can make it what
you want! Say yes when you want and no if you don't want.

GOOD LUCK and HAVE FUN!
Sue at Sugarcraft, Inc.

Date: June 17th, 1998 01:44:31
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: Cake Price
Legally, you cannot charge anything for these cakes. They are copyrighted characters, and you cannot reproduce them in anyway unless you have purchased the rights to do so. If you read the fine print on the liner that comes with these pans, it says they are for home use only, not for commercial use. While some paople do them anyway, if caught you can be sued for copyright infringement.

Date: June 17th, 1998 02:26:09
From: Julie Campbell
e-mail: thecampbells@sprintmail.com
Subject: pricing tiered birthday/other occasion cakes
Recently, I made my son a two tiered birthday cake with the clown
separator and a carousel. I have been asked to price this cake and I'm
not sure if I should price per serving like a tiered wedding cake or
use some other method. Any help greatly appreciated!

Date: June 17th, 1998 11:35:56
From: Vicki Mueller
e-mail: vicki.mueller@omitron.com
Subject: Cake Price
I was asked to make a Winnie the Pooh cake and a 101 Dalmation cake.
What would you charge to make each of these. I am using the character
pan. Thanks, Vicki

Date: June 17th, 1998 03:18:26
From: Dawn knight
e-mail: dknight@wbfa.com
Subject: Pricing tooth cake?
I made a giant wisdom tooth cake. Used almost 3 boxes of white mix.
Added some extras. And IPP frosted it with butter cream, using only
butter no crisco and a bit of grand marinier. I cut out the shape of the
tooth (roots and all) hot knifed the entire cake and lightly decorated
it with a small floral thing. I was asked how much something like that
would be extra...i've only sold two cakes so far and i just told them to
pay me what they were comfortable with...(they are friends so, i kinda
would have just given them). I's very hard to come up with a figure.
Is there someone that could give me some pricing techniques,please?
Thankyou.

Date: June 17th, 1998 03:49:33
From: Vicki Mueller
e-mail: vicki.mueller@omitron.com
Subject: Re: Re: Cake Price
What would I have to do to be able to sell the cakes I make with the
character pan? Thanks ahead for the answers, Vicki

Date: June 17th, 1998 09:33:06
From: Emily
e-mail: Em1walt3@aol.com
Subject: Starting a cake biz
I live in Miami, FL. My educational background is in Hospitality mgmt.
I have the business skills as well as the culinary skills for a cake
biz. I have been making and decorating cakes for about 10 years as a
hobby, mainly giving them away to friends and family as gifts (but have
sold quite a few). I have never taken a course. I just bought/checked
out books on the subject and experimented. I am currently working in
accounting at a large corporation (my co-workers are my clientel),
however, due to a merger, I will be laid off by Christmas. This is not
my first lay-off. I also worked as a restaurant manager for two
years(80 hrs/week should=4yrs)until I burned out of the hospitality biz.
I knew I could never work like this for anyone else again. I guess my
concern is the anxiety of going on my own. I do not know if I could make
enough cakes by myself to make a living? What type of income could I
expect? It is not cheap to live here in Miami. I have to replace the
income I make now, or better. How much do you avg. per hour? Will I
still be able to make the house note? I am also scared to take something
I love doing and burning out on it like before. I know that around
Miami, there are alot of (3rd world)home cater bizzes and restaurants
that are really scary. I am certified in food handling and my kitchen is
safe and sanitary. Help, I need moral support and any wisdom. Thanks.

Date: June 18th, 1998 12:30:38
From: lynne
e-mail:
Subject: Re: Cake Price
minimum of $10,000 in order to pay the fine you might get.

lynne

Date: June 18th, 1998 12:35:06
From: lynne
e-mail:
Subject: Re: pricing tiered birthday/other occasion cakes
there is as much work in those as there is in a wedding cake. i price
them the same as a wedding cake between $1.35 & $1.50 per serving
*but* i don't express it that way -- just figure it out and say the
cake will be $55 (or wahtever).
lynne

Date: June 18th, 1998 12:39:50
From: lynne
e-mail:
Subject: Re: Pricing tooth cake?
what do/would you sell a 1/4 sheet for? (1 mix).
for that i prolly would ask $55-60.
i'm doing the castle cake on pg 17 of the '96 yrbk (15 in petal; 9 in
petal; dbl layer 6 in round w/ ice cream cone turrets) for $55.

lynne

Date: June 18th, 1998 02:34:32
From: Marida
e-mail: binsted@erols.com
Subject: Re: Starting a cake biz
Emily, it's me again. Look on the cover of this month's American Cake
Decorating Magazine and that picture is done by a young lady whose
wedding cake I did a couple of years ago. She epressed an interest in
doing cakes and had done some small ones. She has loads of talent and
with some encouragement she now is doing beautiful wedding cakes. This
is the most rewarding and gratifying business there is!!! Th young lady
who did that cake has loads of artist talent (she does everything
free-hand and you can't believe her work.

Date: June 18th, 1998 07:41:00
From: Dolores
e-mail:
Subject: Re: Re: Starting a cake biz
Emily,
For you or anyone who really needs to 'force your market, you can also
try making easy candies with the coating chocolate. See, these are
popular when cakes aren't so much - most of the time!

You can also 'force your market' by having your husband, friends and
relatives spread the word where they work. They can even take orders and
deliver cakes for you if they like. People will pay almost anything if
they can order it and have it put in their lap with no effort. They are
SO busy.

Good luck, Dolores

Date: June 18th, 1998 11:30:07
From: Stephanie
e-mail: BCI_MAN@sssnet.com
Subject: Very Well Said. I agree 100% ;-) (NT)

Date: June 18th, 1998 11:15:47
From: Dawn Talbott
e-mail: satellite23@hotmail.com
Subject: Re: pricing tiered birthday/other occasion cakes
I don't do a lot of cakes, but I sat down and figured up a basic price
list to be ready for any occasion. What I decided is that I was going
to charge per serving for all cakes. I start at $1.00 and go up to
$1.25 or so if it is a more complicated design. The difference that I
have is that I consider a wedding cake serving to be 1X2X4 and a
birthday cake to be 2X2X4, therefore the birthday cakes are cheaper,
because they are usually simple designs. If I was doing something more
extravagant, I would of course charge more per serving, according to the
sitution. Hope this helps you figure out what you want to do. ~Dawn

Date: June 18th, 1998 10:37:30
From: Susan from Wash.
e-mail: cpcsccjlc@aol.com
Subject: Re: Cake Biz and Other Trades
I have sooo enjoyed reading all of the great information and help on these boards for a few weeks now.I told my husband I learned more in one week than in any class you could take! Anyway, thanks to all of you! But I just had to comment on Renee's comments here, and say that not only do I agree, it was very well put, and spoke to my heart right now. I am a college graduate, former teacher and am currently homeschooling my 16 year old daughter. The daughter has always loved to bake and is very interested in cake decorating. This is "perking" right now, so Renee, thank you very much for supporting and stating your views so beautifully on this! thanks for the long read, and again, thanks to Delores and all of you wonderful people!

Date: June 18th, 1998 10:13:11
From: Carolyn
e-mail: Bridal1
Subject: Re: I agree! (nt)
DITTO!!! I have 3 children and only 1 went to college and they all have good paying jobs. One son went to vo-tech school (in high school) for drafting. Although this is not his vocation now (he's in police type security work at about $17 an hour), he did not want to go to college, but his vocational training of 2 years along with high school has helped him immensely when he filled out apps. for jobs. The other son began as a sacker for a local grocery chain at age 16 and climbed the ladder with them until he is now the Meat Dept. Manager. Although his benefits are not the greatest, he enjoys his work and the people in our hometown. My daughter was the one who went to college for a year aspiring to be in some type of police work. She hated college and after a year, we decided it was not for her and we were paying big bucks out for what she was not happy with. She did meet her husband there and is married and a stay-at-home Mommy which she loves. She also does Cookin' parties part-time and is very good at sales. College degrees don't guarantee a job and usually not a job in the field they have trained in. However, sometimes that degree looks good on the apps. or sometimes, it over qualifies that person for a job. I agree too many parents think a college education is the way to go and it isn't always what the child wants. I never aspired to be a cake decorator, but am a very service oriented person and feel this is what the Lord called me to do after I decided it would be a fun hobby!

Date: June 18th, 1998 09:27:19
From: jen
e-mail:
Subject: I agree! (nt)

Date: June 18th, 1998 09:08:40
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: Cake Price
Call or write the maker, Disney and ask permission. Make sure you get it
in writing and be prepared to pay the royalty!?

GOOD LUCK!
Sue at Sugarcraft, Inc.

Date: June 18th, 1998 09:12:06
From: Sue
e-mail: proicer@one.net
Subject: Re: pricing tiered birthday/other occasion cakes
Here in Hamilton, OH we charge $1.00 per serving for birthday tiers.
Plus a security charge for the return of the plastic plates, etc.

HAVE FUN and be prepared to make it 50 times. We put a cute idea in our
case in our supply shop and I'm sure my sister has made it 50 times. So
price it high enough the first time.

Sue at Sugarcraft, Inc.

Date: June 18th, 1998 08:53:45
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Cake biz and other trades.
Hi All,
I promise not to make this too long, but something Marida said really
struck a note with me. It was her comment about teaching cake
decorating to yound students. HERE HERE!
I am an Assistant Director of financial aid at a University in New
Jersey and I see sooo many kids and parents put themselves in inexorable
debt for college and many times the degrees these students get won't
yield a descent paying job. Now, I am all for Higher Education, but I
think it is a shame that we do not encourage more of our youth to go
into trade work if this is really what they are good at and love to do.
It can be so rewarding, as is cake decorating. I just wish that we as a
society, valued a trade education as much as a college degree. Often, it
is more valuable and productive. I have a college education and am
using it, but I would hope that if my child would rather do woodworking
or plumbing or automotive, or anything trade related, that I would be
supportive and encouraging. Too many kids go to college because it is
what it expected of them, not what they really want to do. I see
this every day. There are so many different kinds of people in the
world - and a lot of them love to work with their hands. Let's applaude
and encourage them. End of sermon.

I know that this is not what this board is meant for, but you all are
such a caring and supportive group who, BTW love to work with your
hands.(LOL) I just wondered what you thought about this.
Renee

Date: June 18th, 1998 05:22:58
From: Marida
e-mail: binsted@erols.com
Subject: Re: Starting a cake biz
Emily, go for it!! If you want to be a home-based business you will
have to check with your local zoing authorities to see if you can be
licensed to work from your home. In our area you can and believe me it
is a great feeling to know that you can be legal and do what you love to
do. You sound like you could do catering and/or cake decorating. I
have always loved doing cakes and even though I too could cater I like
being able to do several cakes, delivering them, and then coming home
and not having to stay to clean up. The start-up for cake decorating is
not very costly and you never have to worry about going bankrupt! Even
though you spend many hours in preparation it is well worth it and very
rewarding. Most of us have built up a clientele from word of mouth and
as you do I am sure you will be able to make a good living. Lots of
luck. I have always wondered why the schools don't teach this as a
subject for young girls who, either can't afford to go to college,
and/or would love to learn how to bake and decorate cakes.

Date: June 18th, 1998 02:49:17
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: Cake biz and other trades.
I agree completely. There are so many misconceptions in our society concerning education, fulfillment, and success. The emphasis is on the almighty dollar, fullfillment and success are gaged by wealth and material posessions, and most people view a college "education" only as a means to that end; in other words, it's the piece of paper that's important, not true education. I always did very well in school and was interested in science and math, so I always planned on going to college, and most people assumed I would go to med school. Isn't that what the "smart" kids do? Become doctors or lawyers? Well, I had no interest in practicing medicine, but went into research. I got a master's degree in microbiology and worked in reasearch for 5 years. Loved grad school, but hated working. It was very stressful, thankless, often demanding long hours, and more often than not experiments didn't work. Then, when I had my daughter I quit working to stay home with her and decided to turn my hobby into a way to make extra money. Now I get to be with her all day, can work on my cakes when she's asleep and I find it much more fulfilling. As she gets older I hope to build it into a full-time business, maybe she'll even join me (I'm already planning on an Easy-Bake oven for her 3rd birthday, LOL). I still value my education, but if I knew then what I know now, I probably would have done things very differently.

Date: June 19th, 1998 04:06:29
From: Julie Campbell
e-mail: thecampbells@sprintmail.com
Subject: RE: Pricing Tiered Cakes
Thanks for the info ladies! I love this site soooo much and have
learned a lot. Thanks again.

Date: June 20th, 1998 09:31:52
From: Carolyn
e-mail:
Subject: Re: cake-cutting fee

Date: June 20th, 1998 09:31:53
From: Carolyn
e-mail:
Subject: Re: cake-cutting fee

Date: June 20th, 1998 07:28:29
From: Marida
e-mail: binsted@erols.com
Subject: cake-cutting fee
Several hotels in the Northern Virginia area have huge cake-cutting fees
and I think it is tacky. One hotel charged $1,200.00 to cut a Lady
Windemere cake and another one charged $1,000.00 to cut a cake over the
fountain with stairways. I think it should be a given or at least a
nominal fee of $50.00. Have any of you had that kind of experience?

Date: June 21st, 1998 11:37:39
From: margaret
e-mail: cakefarm@yahoo.com
Subject: Re: Re: Charge for Basketweave?
When using the # 21 tip for basketweave instead of #49 doesn't it take alot more icing and time? The # 48 seems like it would make a wider weave? I don't like for the cake under the weave to show through, do you? Just wondering. Margaret

Date: June 21st, 1998 10:30:50
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Re: cake-cutting fee
LOL!!! I am on the floor laughing so hard!! You sound just like my daughter!! She's always saying that! Anyway, it was storming while I was on the computer and I kept getting kicked off or having problems and I forgot to come back to this when I finally got to stay on!!

Anyway, here in our small town of 12,000, there is a hotel (famous by some standards - THE ELMS) that is being renovated and is supposed to be done by the end of summer and they have told some of my customers that they will be charging $4 per slice of cake and "if" they let anyone else bring a cake in, they will charge another $1 per slice to cut it!! Hello, I don't think so in this size town! It will never fly with the local people. I am getting $1.50 per slice, so they would still be getting a bargain even if the hotel charged them another $1, but that is utterly ridiculous. I intend to go talk with the catering manager as soon as they open and explain to them that it won't work. They really only want the Kansas City big bucks to come out here (we're 30 miles out at least) and there are beautiful hotels all over the place over there so why would people come this far out for a reception? I think they need to face the facts that the hometown is what will butter their bread, not Kansas City people.

Date: June 21st, 1998 09:51:39
From: Sue
e-mail: proicer@one.net
Subject: Re: cake-cutting fee
YES, we have a Hotel here in Hamilton, OH (The Hamiltonian Hotel) that
thinks it can charge the customer $1.00 per serving for cutting the
wedding cake! How dare them, this is the worst business idea I've ever
heard of. Sure they could charge for cutting the cake but my gosh how
long does it take, 15 minutes, 30? Maybe $25.00. This hotel even told
the bride that it takes a PROFESSIONAL to be able to cut the cake, I
almost fell on the floor laughing!

The bride optd to cut it themselves, I gave them my cutting chart and
explained how easy it was to hold a knife in one hand and a plate in the
other. LOL.

I saw a cateer cut a cake once, it was neat. They put on a clear glove,
all the way to their elbow. Sliced a side off and layed it onto their
arm and sliced pieces off right onto the plates. It took a whole 15
minutes!

Wow, if I could only make that kind of money with not much brains!

Sue at Sugarcraft, Inc.

Date: June 21st, 1998 07:21:27
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: cake-cutting fee
Hey, Carolyn--Hello!!

Date: June 24th, 1998 12:15:26
From: Carolyn
e-mail: bridal1
Subject: Re: Re: Re: Charge for Basketweave?
I base ice the cakes first just in case there would be anywhere that the cake would show through. It would be like what some call the crumb coat, just enough to cover the cake. The #21 or whatever size star tip you desire probably does take more icing, but gives a much prettier depth to the icing and no, it does not take longer - is much faster in my opinion! That is why I do it this way. Using 2 tips definitely takes longer and I would presume most people who use the #48 or #49 also use the round tip #8 or #10 probably to do the vertical lines. Also, the star tip is much easier to hide the weaving. Try it on a flat piece of cardboard, paper or something and see the difference! Make a vertical line down. Now pipe over it with the same star tip at intervals about the same width as the tip you are using. Another vertical line and fill in at the intervals again. Keep doing around the cake. I think you will see how much easier it is and prettier, too. I also pipe baskets right on sheet cakes and works great with a star tip, too.

Date: June 23rd, 1998 01:15:00
From: Andrea
e-mail: andrea_weston-robinson@time-inc.com
Subject: Fondant & Thank you
First, thanks to everyone who takes the time to send in ideas and
helpful tips. I've learned a lot over the past several days since
discovering this site. It's appreciated!!!!

My question is this, how far in advance should I put fondant on a cake
that I am decorating? If the cake is for a Sunday brunch, should I
decorate the cake, Saturday evening? Or Sunday morning? Can anyone
provide me with some advice on this? I'm not exactly sure about this.

Andrea

Date: June 23rd, 1998 01:14:57
From: Andrea
e-mail: andrea_weston-robinson@time-inc.com
Subject: Fondant & Thank you
First, thanks to everyone who takes the time to send in ideas and
helpful tips. I've learned a lot over the past several days since
discovering this site. It's appreciated!!!!

Andrea

Date: June 25th, 1998 07:37:20
From: Dolores
e-mail:
Subject: Re: Fondant & Thank you
I would decorate the cake the day before. Then I would place it in a
closed cake box in a moderately cool room (normal temp).

Date: June 26th, 1998 11:14:45
From: Maggie
e-mail: Magmoo1@yahoo.com
Subject: Re: extra sheet cake for wedding
At our store we have a "budget" line of cakes which have offer in 3 serving sizes. If the number of guests expected exceeds the amount the cake serves we supplement with a sheet cake of the appropriate size. We give a price break on the sheet cake but it is still more $ than a basic birthday cake. We score the top for cutting and decorate with a rosebud and leaf in the same color as the icing. Our decorators can have this ready in minutes so it is advantageous for us from the labor stand point and it provides the client with a cost-conscious cake which meets their needs. Good luck!.

Date: June 26th, 1998 11:05:17
From: Maggie
e-mail: Magmoo1@yahoo.com
Subject: Candy classes
We are preparing to offer candy making classes at our store. Any suggestions as to number of people per class, types of candies to teach for a beginners class as well as what items to have in stock for students/customers to purchase..............

Date: June 26th, 1998 11:00:04
From: lynne
e-mail:
Subject: Re: extra sheet cake for wedding
hi joan;
i do things differently than the others. i offer a undecorated sheet
for $18. it is baked in my 12x16 (1/2 sheet) pan and yeilds 48 2x2x2
cubes. the undecorated is split, filled, iced and add borders. that's
all.so it is cheaper for them to have a sheet to fill in extra servings.

in fact for sunday i am doing a wedding shower cake (wilton's 'bridal
cakes' soft cover, pg 55.) they called yesterday and asked for a sheet
as they don't think there will be enough from the cake. there are
4/6in sq tiers and a 9 in sq elevated above the four. i figured that
to serve about 75-100.
lynne

Date: June 26th, 1998 07:14:51
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: extra sheet cake for wedding
We do a lot of wedding cakes for people with 200, 300 and 400 persons.
Our Lady Windemere serves 250 and a lot of people get that and then
either push the extra cake into a "groom's" cake or a sheet cake. We
charge a little less for our sheet cakes than we do our wedding cakes.
We never suggest groom's cake unless it is included in the numbers for
their total wedding. Otherwise, the groom can get one for his rehearsal
dinner which is what a lot of them do. Around the DC area groom's cakes
did not get so popular untl "Steel Magnolias." I always enjoy doing
groom's cakes because it is always something real different.

Date: June 26th, 1998 04:12:31
From: Joan
e-mail: http://www.sugarcraft.com/mboard/mboard.cgi?1+edit
Subject: extra sheet cake for wedding
I have someone who would like a wedding cake for 200 and also a 11x15" layer cake for additional servings. I figure an 11 x 15" should give 70 1x2" pieces. Do I decorate the sides of the layer cake- I assume no one will see it besides the serving staff. If I charge $1.50/serving for the 200 servings, what percentage of that would I charge for the 11 x 15? Half? two-thirds? Thanks in advance. I have learned so much from your site Dolores!

Date: June 26th, 1998 05:35:39
From: Carolyn
e-mail: bridal1
Subject: Re: extra sheet cake for wedding
When it is for a wedding for extra servings, I charge the same amount as the wedding cake - per slice. I've had people say they want some sheet cakes as that will be cheaper, won't it?? No, I charge the same because I decorate each piece of cake with a rosebud or something and it takes me as long as doing another tier of cake. Probably doesn't, but they don't know that! LOL You'd be surprised at how many people don't want to eat the sheet cake - they want the "wedding cake" - it's all the same, but for some reason they think the sheet cakes are a different tasting cake.

Date: June 26th, 1998 03:51:25
From: Kim Rowlett
e-mail: GSink60133@.aol
Subject: Re: Charge for Basketweave?
Dear Torla,

Basketweaving does take a little longer so it is totally understandable to me if you want to ask a little more. Though I'm no expert on pricing, I have done and sold basketwoven cakes before and had no complaints on the pricing because people understand that a little more work goes into it, both in marking your basketweave design and then in doing the basketweave itself. On birthday cakes I charge ten to twenty percent more for basketweave depending on different variables such as size, shape of cake, etc. I usually give individual estimates based on those factors and other information that I'm given. Maybe these suggestions will help, good luck!

Kim Rowlett

Date: June 26th, 1998 09:50:45
From: Andrea
e-mail:
Subject: Re: Re: Fondant & Thank you
Thank you Delores!!!! I will try it out in the near future.

Date: June 28th, 1998 04:49:36
From: Dolores
e-mail:
Subject: Re: Candy classes
Please tell me more and I'll try and help you.
What type of candies? Easy chocolate dipping/suckers etc, or cooked
candies?
Hands on or demo?

We gave up on the chocolate/easy candies. People paid but didn't show up
etc. Demo, as many students as space allows / $5.00 each and they get a
sample or 2 of each candy you make. Recipe sheets provided. This is SO
easy that now we simply offer newbies a brochure showing them how....the
basics. Or, we also have a video they can rent.

For cooked candies, we offer this once a year...the first Saturday of
December. It is all day from 9:30 am to 4:30 pm. $25.00 and they divide
and take home the candies in a box I provide. I do the
cooking...dangerous/burns etc. They all participate all day. And they do
the dish washing /Pans mostly. In the morning I cook most of the candies
and in the afternoon, we dip, flavor fondant and finish off. I make sure
I cook those candies first that need to set longer etc. I make each
student up a bound booklet of recipes with this class.

I make sure I have supplies ready for them to buy, of the candies I show
them.

Date: June 28th, 1998 04:55:32
From: Dolores
e-mail:
Subject: Re: Re: Re: extra sheet cake for wedding
I do more the way Carolyn discribed. I don't get 'cheap' on the side
cake. AND, as said, people don't want sheet cake to eat at a wedding.
Watch and you will see people try and NOT take that part.

If I must make an extra cake I often make a side cake decorated the very
same as the big cake and I charge the same of course...after explaining
to them above about sheet cakes. Most will call this the 'groom's cake'
if we let them know of this custom.

Date: June 30th, 1998 12:23:31
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: Re: What would you do?
Good idea. Next time I will do that, as well as highlight the expiration date. It would be one thing if I were leaving before it expired, or even just after, but 3-4 months after?? The other two people who had the same gift certificates both saw the expiration date, and got in touch with me before they expired. They both needed cakes within a couple of weeks or so of the expiration, and I knew I was still going to be around, so it was no problem to extend it. So, as it worked out, they were actually ordering their cakes before the exp. date anyway. This woman never once mentioned anything to me about having and intending on using the certificate, even though I've seen her several times. I don't think many businesses would give cash for gift certificates, and certainly not for expired ones. Thanks for the support!

Date: June 29th, 1998 11:43:32
From: Theo
e-mail: Cheflene@aol.com
Subject: I agree with this answer too! (nt)

Date: June 30th, 1998 12:07:45
From: lynne
e-mail:
Subject: Re: What would you do?
for future reference put on your certificates "no cash value".

lynne

Date: June 29th, 1998 11:42:06
From: Marida
e-mail: binsted@erols.com
Subject: Re: starting a cake biz at home
If you check further down this board there have been some more
dicussions on home-based businesses. I am a home-based business and
love it. Where we live you have to be licensed. You will probably have
to check with your local zoning department to see if you are allowed to
have a cake decorating business in your home. If you are, you will have
the best of all worlds in that you can work your own hours and legally
do cakes at home. We actually moved from an area we had lived in for 60
years in order for me to get legal. A lot of people thought I was crazy
expecially since my husband built that house but, believe me, I can
sleep better at nights and we have loads of business. There were no
restrictions put on us, such as a commercial kitchen, etc. We just have
to charge a state sales tax to our customers. I am sure every
jurisdiction has its own rules. We moved from one county in Va. where
it was illegal to another county in Va. where it is legal. Doesn't make
much sense, does it?

Date: June 30th, 1998 01:16:19
From: Sue
e-mail: proicer@one.net
Subject: Re: starting a cake biz at home

Try giving a few cakes away at first, to let people sample them, find
out how good they are and how creative you are.

OR put a poster with tear off names on bulletin boards at
Laundromats, corner stores, sometimes Kmart (department stores),
anywhere where women come.

You might try a small restaurant. A 7" single layer with a flower in
the middle might work. Offer them 4-6 for their freezer.

Also keep your neighbors happy, they can make or break you. If you need
business advise mom has a great book. $6.99

GOOD LUCK and HAPPY DECORATING!
Sue at Sugarcraft, Inc.

Date: June 29th, 1998 07:56:57
From: lynne
e-mail:
Subject: i'm in total agreement w/this one!! (nt)

Date: June 29th, 1998 08:11:24
From: Kimberly
e-mail: irishardy@bellsouth.net
Subject: starting a cake biz at home
Any ideas on how to get started doing cakes at home? I am a decorator
for Sam's now, but sure would rather make that money for myself! Would
LOOOVE to stay home with my babies even more!! How do you get the word
out? I have business cards, but that is about as far as it goes. ANY
ideas would be soooo appreciated. Many thanks in advance, Kim

Date: June 29th, 1998 03:09:01
From:
e-mail:
Subject: Re: What would you do?
hi jennifer, i would tell her,"i'm sorry but that gift certificate has
already expired and i am in the process of getting things ready to move.
i'm sorry i can't help you" and that should cover it~!!!!!

Date: June 29th, 1998 02:53:23
From: Jennifer
e-mail: gigmama@aol.com
Subject: What would you do?
I had a situation come up today, and I'm not sure how I should handle it. At Christmas, a group I belong to bought gift certificates from me to give as "Thank You"s to those who had served on the board that year. Knowing my husband was looking for a job out-of-state and I could be moving soon, I put expiriation dates of March 31st on them. Well, my husband did get a job and we are moving in three weeks. One of the gift certificates was never used, then I get a phone call today. She heard I was moving and wanted me to give her cash back for the now expired (by 3 months)certificate. What would you do?

Date: June 29th, 1998 11:05:26
From: Maggie
e-mail: Magmoo1@yahoo.com
Subject: Re: Candy classes
Thank you for your response, Dolores. For the beginners class I am interested in offering the easy chocolates such as peanut butter cups, candy bars with nuts, molded mints, etc..... EASY candies that people might want to make and give as gifts or make for showers. I am thinking specifically of candies that would require the purchase of items from our store such as candy molds, chocolate coating, candy cups and boxes. I prefer to stay away from the cooked candies at this time.

Which has the better response from customers -- demo only or hands on? I want to limit the amount of time spent on the class. I am considering a 2 hour class.

Does this help any? Any suggestions you have would be welcomed. I would even be interested in situations that you have tried that you did not feel worked well. You never know from area to area what will appeal to someone else. I have found in our catering business that what works for me in our area will not work for a caterer in a different area which we work in conjunction with. So, you may not have had any success with it but perhaps it would work for me.

I appreciate your help and input in this!

Date: June 30th, 1998 08:20:34
From: Marida
e-mail: binsted@erols.com
Subject: Re: How much do I charge?
Hi, Kristina: Not knowing where you are located I can only tell you how
I work it. I charge by the slice and extra per tier for fillings. I
charge $2.00 per slice. If this is your first wedding cake you need to
try to decide in advance of your visit by the bride-be what you want to
charge so that they won't try to get you in a compromising position
about the price of your cake. Be sure to charge for delivery and extra
for all those flowers you are putting on the cake.

Date: June 30th, 1998 11:10:59
From: Kristina
e-mail:
Subject: How much do I charge?
I currently have an order for a Wedding cake on the Cover of the Wilton
Bridal Cakes , and I don't know how much to charge.The cake is a 3 tiers 8,12,16 , I have to make about 120 roses .Any help greatly appreciated.Thanks.Kristina