Well, prices vary since it all depends on the complexity of the design.

However our cakes start at the following prices: Hand-sculpted or carved cakes in the shape of an object or particular character start at $5.50 & up per serving depending on the complexity of the Design (all sculpted cakes come with a side serving of 20 if desired at no additional cost to compensate what was carved off the cake, any additional servings may be purchased upon request). Tiered stacked cakes start at $3.75 & up per serving depending on the design and the amount of tiers. Specialty cakes no tiers and not carved, in shapes of square, round, hexagon and petal shaped start at $2.50 & up per serving based on the design. Tops turvy or MadHatter cakes start at $4.00 & up per serving. Designer wedding cakes start at $5.00 per serving depending on how intricate is the design. Mini-cakes start at $15.00 per mini-cake depdening of the design. We can also box our cupcakes and mini-cakes in clear boxes to use them as favors or gifts for your guests, we use ribbons and small notes to seal each box, pricing upon request.

2 in. Deep Pans Pan Shape Oval Pan Size 7 3/4" x 5 3/8" 10 3/4" x 7 7/8" 13 1/2" x 9 7/8" 16 1/2" x 12 3/8" Round 6" 8" 9" 10" 12" 14" 16" Petal 6" 9" 12" 15" Hexagon 6" Cups Servings 2 Batter for layer 1 layer 13 26 45 70 12 24 32 38 56 78 100 8 18 40 64 11 2 1/2 5 8 11 2 3 5 1/3 6 7 1/2 10 15 1 1/2 3 1/2 7 11 1 3/4 Baking Temps. 350 350 350 325 350 350 350 350 350 325 325 350 350 350 325 350 Baking Time Minutes 25-30 35-40 35-40 40-45 25-30 30-35 30-35 35-40 35-40 50-55 55-60 25-30 35-40 35-40 50-55 30-35 Approx. Cups Icing to Frost & Decorate2 Layer Cake 3 4 5 1/2 8 3 4 4 1/2 5 6 8 9 3 4 6 8 3

9" 12" 15" Heart 6" 8" 9" 10" 12" 14" 15" 16" Square 6" 8" 10" 12" 14" 16" 18" 26 40 70 14 22 28 38 56 72 74 94 18 32 50 72 98 128 162 3 1/2 6 11 1/2 1 1/2 3 1/2 3 1/2 5 8 10 10 11 2 4 6 10 13 1/2 15 1/2 18 350 350 325 350 350 350 350 325 325 325 325 350 350 350 350 325 325 325 35-40 40-45 50-55 25-30 30-35 30-35 30-35 45-50 45-50 40-45 40-45 30-35 35-40 35-40 40-45 45-50 45-50 50-55 4 6 8 3 1/2 4 1/2 6 8 1/2 9 10 11 12 3 4 1/2 6 7 1/2 9 1/2 11 12 3 in. 350 350 325 325 325 325 325 325 350 Baking Time Minutes 35-40 55-60 65-75 75-85 75-85 75-85 60-65 60-65 60-65 Approx. Cups Icing to Frost & Decorate2 Layer Cake 3 4 5 6 8 9 10 1/2 10 1/2 4 1/2 . Deep Pans Pan Shape Round Pan Size 6" 8" 10" 12" 14" 16" 18" Half Round Square 2" layer 3" layer 8" Cups Servings Batter for 1 layer 1 layer 12 24 38 56 78 100 130* 130* 32 3 5 8 11 15 18 9** 12** 6 1/2 Baking Temps.

10" 12" 14" Contour 7" 9" 11" 13" 15" 50 72 98 11 17 24 39 48 9 14 19 3 1/2 5 1/2 8 13 16 350 350 325 350 350 350 325 325 65-75 65-75 65-75 45-50 45-50 55-60 75-85 75-85 6 7 1/2 9 1/2 2 2 1/2 3 4 5 Other Pan Depths Pan Shape 2 1/2 deep Beveled Pan Size 8" 10" 12" 1 1/4 Deep Beveled 14" 16" * Two half rounds ** For each half round pan Cups Servings Batter for 1 layer 1 layer 9 15 21 18 24 3 5 7 7 8 Baking Temps.5 14 . of 1" Lace Points needed F Brides Servings (without the top tier cake) G Grooms Servings (using the top tier) H Pan Sizes in Round layer tiers only 5 inch 6 inch 7 inch 8 inch 9 inch 16 inches 19 inches 23 inches 25 inches 29 inches 6 8 10 15 22 20 25 32 35 40 35 40 50 65 70 40 50 60 85 80 11 .6 .8 12 . Cups Icing to Frost & Decorate2 Layer Cake 2 2 1/2 3 1/2 4 5 Cake Serving Chart A Round Pan Size B Circumference C Servings E No.9 .5 12-6 11 -8 . 350 350 350 325 325 Baking Time Minutes 35-40 40-45 45-50 45-50 45-50 Approx.

12 .7 17 -14 -11 -7 18 -14 -10 -6 20 .9 17 .10 .14 .6 19 .10 inch 11 inch 12 inch 13 inch 14 inch 15 inch 16 inch 17 inch 18 inch 20 inch 22 inch 24 inch Square Shape 32 inches 35 inches 38 inches 41 inches 45 inches 48 inches 51 inches 54 inches 57 inches 69 inches 72 inches 75 inches 30 35 45 55 65 80 90 105 115 145 170 195 45 49 53 58 63 67 72 75 80 95 100 120 80 85 95 115 115 135 150 150 160 160 170 175 85 100 105 130 125 155 165 160 170 170 190 190 205 195 205 220 230 230 230 260 275 290 300 325 350 370 385 400 13 .13 .8 18 -14 -10 -7 .12 .7 14 .5 16 .8 .14 .8 16 .6 15 .6 16 .5 18 -15 -12 -8 18 .8 17 .9 .6 20 -15 -11 -7 20 -16 -12 -8 24-17-9 20-16-13-10-7 20-17-14-11-8 24-18-13-8 22-18-15-9-6 6 inch 8 inch 9 inch 10 inch 12 inch 14 inch 16 inch 18 inch Heart Shape 25 inches 33 inches 37 inches 41 inches 49 inches 57 inches 65 inches 73 inches 19 inches 29 inches 39 inches 50 inches 12 24 27 40 60 84 112 144 8 18 40 65 35 45 52 58 70 77 88 98 25 40 55 72 180 185 195 205 210 210 220 240 265 270 280 300 6 inch 9 inch 12 inch 15 inch Oval Shape 5X7 inch 7 X 10 inch 9 X 13 inch 12 X 16 inch 21 inches 30 inches 37 inches 46 inches 10 25 40 65 30 40 52 63 330 350 365 390 .13 .10 .7 18 .15 .10 .11 .9 .12 .13 .9 .7 15 .6 18 .12 .11 .13 .12 .12 .6 13 .9 .6 18 .9 .7 14 .

Petal Shape 6 inch 9 inch 12 inch 15 inch Hexagon Shape 18 inches 27 inches 37 inches 46 inches 5 15 32 55 24 38 50 63 405 455 475 515 415 470 495 530 24-18-14-10-6 24-20-15-11-7 24-20-16-12-8 24-20-16-13-10-7 6 inch 9 inch 12 inch 15 inch 18 inches 27 inches 36 inches 45 inches 9 18 45 65 24 38 50 63 To price your cakes.5 cents per mile. and sometimes custom work like fondant or gumpaste toppers or figurines. you use your oven. your pans. and soap. planning a custom design. There is time spent consulting with the customer. and any tolls that are incurred on the trip. making fillings. The fourth element: Delivery Your customer lives two hours away and wants the cake delivered? Then you must certainly be compensated for your time. Don't forget the cost of the boards. baking. you must understand how much you are spending. You deserve to be compensated a fair hourly rate for the time you spend on a cake. there are four elements to be aware of: y y y y The first element: Ingredients and supplies To know how much to charge. and dowels. the time you spend on a cake is so much more than just the time spent decorating. boxes. The current federal reimbursement rate for mileage is 58. Remember to charge for the entire round-trip! . Don't forget cleanup time! We've all seen what our kitchens look like after a big cake! The third element: Overhead When you bake a cake. foil. wear and tear on your vehicle. frostings. The second element: Time When you start thinking about it. cooling. It takes a time investment to calculate your ingredient costs. shopping. your dishwasher. fondant. These things all required an initial investment by you. your mixer. so this is a good place to start. your utilities. your gas. but it is vital to understanding what a cake costs you to make. and a nominal fee for their use should be added to the cost of the cake.

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