birthdays anniversaries special celebrations holiday cakes
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Minimum Cake order is $75
Wedding-Size Servings Per Size/Shape of Cake
(approx. 1" wide x 2" long x 2 layers deep -usually 4" high)
***Note: This is the serving size that charges are base on.
| Round | Heart | Square | |
|---|---|---|---|
| 6" | 12 | 8 | 18 |
| 8" | 24 | 15 | 32 |
| 9" | 32 | 24 | 37 |
| 10" | 38 | 30 | 50 |
| 12" | 56 | 40 | 72 |
| 14" | 78 | 48 | 98 |
| 16" | 110 | 55 | 128 |
| 18" | 127 | 162 | |
| 20" | 138 | 200 |
9" Cake divided for Party-Size Servings
Wedding size servings are half this size and double the total servings you see here.
Also see Wilton's site (click here) for ideas on Wedding cake servings
Click here to see more details for Wedding Cake Trends for 2010
Tastings are available for cakes over $150.
Flavors * denotes upcharge
French Vanilla (which is our basic yellow cake)
White
Chocolate, Chocolate Chip
Chocolate Cake Infused with Raspberry Flavor
Chocolate & Vanilla Marble Cake
Strawberry
Lemon
Cappuccino (Coffee flavored cake w chocolate chips)
*White Chocolate Raspberry Cake (White choc, toasted chopped pecans & chopped raspberries - filled with white chocolate ganache flavored w/ Frangelico)
*Red Velvet
*Liqueur Infused Vanilla or Chocolate Cake (Tell me what you want)
*Bailey's Irish Cream Cake (This can be done w vanilla or chocolate based cake)
*Whiskey Infused --- (You name your weapon)
*Coconut Cake
*Carrot Cake
*Oreo Cookies Cake
*Peanut Butter Cup Cake (Filling can be peanut butter buttercream or chocolate or both)
*Orange Creamsickle Cake (Lightly orange cake w orange creamsickle buttercream filling)
*Spice Cake (Cinnamon, Cloves & a mystery ingredient, lightly spiced cake)
*Old Fashioned Butter Pound Cake
*Lemon Pound Cake
Cake Icings and Fillings * denotes upcharge
Vanilla Buttercream
Chocolate Buttercream
Peanut Butter Buttercream
Strawberry Buttercream
Raspberry Buttercream
Lemon Buttercream
Coffee Buttercream
Almond Buttercream
Orange Creamsickle Buttercream
*Whipped Cream Filling (You may even specify "not-too-sweet"
*Whipped Cream Filling with Fresh Fruit of Choice
*Chocolate Ganache Filling
*Chocolate Raspberry Ganache
*White Chocolate Ganache
*White Chocolate Ganache & Frangelico
*White Chocolate Buttercream w/ White Chocolate Shavings
*Peppermint & White Chocolate Buttercream
*Lemon Curd Filling
*Cream Cheese Filling
*Amaretto Almond Buttercream (w Real Amaretto Liqueur) Filling
*Any Liqueur-based Buttercream Filling
*Chocolate Mousse Filling (*May have a liqueur added)
*Chocolate Hazelnut (Nutella) Filling
*Pineapple Pieces on Whipped Cream or Vanilla Buttercream Filling (fresh when available)
*Fresh Raspberry, Strawberry, or other Berry Filling (fruit sliced & layered on vanilla buttercream or fresh whipped cream)
*Fresh Raspberry, Strawberry, or other Berry, Cooked into a Jam-Like Filling
AND of course, Fondant which is a sugar-based formable dough
Delivery: If you are close, within 15 minutes, $10; if you are 30 minutes away, $20; if less than an hour away, $20 - $40; if more than an hour away - calculated on gas and time $40 and up
- $60+ These prices do not reflect the set-up time for delivering wedding cakes. Their set-up and delivery are determined by the difficulty of set-up, number of cakes, and distance.
Purse Cakes: start at $150 and require a minimum of 15 servings.
Specialty Shaped, Single-Layer Carved or Hand Molded Cakes: start at $75 for very simple; However, most 3-D, hand carved cakes are not very simple and start at $150
*** See bottom for Children's BD cakes guidelines
Pricing Guide for Wedding Cakes
These prices are baseline guidelines. Use of fondant details, rolled fondant icing; and other details cause these prices to rise.
A good way to "guesstimate" is to think: Buttercream iced starts at $3 per serving, with $3 being simple piped decorations and buttercream icing. The more details such as: hand cut fondant, sugar flowers, handmade artwork, etc, the higher the price. Intricate designs will be charged at $30 per/hour with 1/2 hour minimum. (Another way to "guesstimate" is: cakes usually turn out to average about $100 per tier.) Fondant covered cakes start at $4 per serving.
Fondant bows, simple, additional $12 each; multi-piece bows, addt'l cost.
(approx. 1" x 2" slices for wedding-size servings)
(approx. 2" x 2" slices for party-size servings) all 4" high Simple
Slices Serve
Party/Wedding
Moderate
Detailed
6" Round
6 to 12
$40
$55
$75+
8" Round
8 to 24
$50
$65
$80+
9" Round
10 to 32
$70
$85
$100+
10" Round
16 to 38
$90
$105
$120+
12" Round
28 to 56
$125
$140
$155+
14" Round
36 to 78
$200
$215
$230+
16" Round
50 to 110
$295
$320
$350+
18" Round
70 to 127
$350
20" Round
80 to 138
$375
¼ Sheet Cake
24 to 48
$50 - $60
$60 - $75
$75+
½ Sheet Cake
50 - 100
$60 - $75
$75+
$100+
¾ Sheet Cake
60 to 120
$75 - $90
$90+
$115+
Full Sheet Cake
100 to 200
$100+
$130+
$145+
Double Layer of 1/2 sheets (serves 64-100) size 13 x 18
(The double-layer (that's 4 layers) half-sheet transports much more easily than the wide whole sheet that can crack and mar the design.) $90 min. for simple cake frosting
ROUND SPECIALTY CAKES, not special decoration:
***Pound Cakes are a premium flavor and is upcharged
8 inch cake - approx. 10-24 servings - $40 (and up, dependent upon ingredients)
10 inch cake - approx. 16-38 servings - $50 (and up, dependent upon ingredients)
12 inch cake - approx. 28-56 servings - $65 (and up, dependent upon ingredients)
Carved Shapes $150 and up
**CHILDREN'S simple Number Cakes: If you are really on a tight budget: 1/4 sheet, one (1-1/2" - 2") layer, vanilla, chocolate, or strawberry, with simple piping and Large BD Number piped onto rectangular cake - $35
or cut-out "number-shaped" cake (nos. 1 - 9,) 3" - 4" high (two layers), vanilla, chocolate, or strawberry, with simple piped buttercream icing - $50
**Double Digit Cut Out Number cakes- Children or Adult: (ages 10 and up) with two layers cake, vanilla, chocolate, or strawberry, approx 3 - 4" high, and simple piped buttercream decoration -$90
**CHILDREN'S moderately adorned BD cakes, one to two tiers with a small smash cake on top are usually in the range of $75 - $150
A Brief History of the Cake
Cakes began in ancient Egypt as round, flat, unleavened breads that were cooked on a hot stone. Their evolution from crude cakes happened over many centuries. The Egyptian's discovered and used natural yeast to leaven those once flat cakes. Eventually, butter and eggs made their way into the cake dough and cakes became a little closer to the cakes we know today.
Cake making continued to improve as ingredients such as chocolate, vanilla, and sugar came to Europe.
By the 18th century, cakes were beginning to be made without yeast again, and were getting their lightness from beaten eggs. Some recipes called for an astounding number of eggs (30 or more), and they required long hours of beating. This went on until the invention of baking soda in the 1840s and baking powder in the 1860s. The quality of baked goods continued to improve over time as ingredients became more refined and of consistent quality.
Excerpt from and Read more at: joyofbaking.com/cakes.html#ixzz0IRFIeDOg&C