Cake pricing ?
Posted: 15 April 2008 12:27 PM   [ Ignore ]
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I’ve been asked to make an 8 inch strawberry filled cake for a birthday this Thursday - I will use Rose’s All Occasion Downy Yellow cake, whipped cream and strawberries.

What would you charge?  I figured up the ingredient cost, $8.

Thanks!

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Posted: 15 April 2008 03:13 PM   [ Ignore ]   [ # 1 ]
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I’d probably expect $20.  Are you planning on filling the cake with strawberries and whipped cream? 

I made a similar cake recently, but I filled it with diced strawberries (macerated and drained) mixed with vanilla mousseline.  It was divine!

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Posted: 15 April 2008 03:26 PM   [ Ignore ]   [ # 2 ]
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I would be filling it with sliced strawberries and whipped cream, with whipped cream rosettes on top and whole strawberries on those.  I called 5 bakeries (why didn’t I think of that earlier, LOL). Prices were $18.95, 26.99, 32.50, 35.99 and 48.50. All 8 inch cakes, from the ridiculous to the sublime.  I settled on $33.  When he called back for the price, he then wanted me to deliver it to a restaurant about 50 miles from my house, and I said no. With the price of gas and my time, not worth it.  He said he would get back to me, I doubt he will.  And I wonder what the restaurant would think of them bringing in their own dessert?

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Posted: 15 April 2008 03:39 PM   [ Ignore ]   [ # 3 ]
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Yes, $33 is very reasonable.  Can’t believe he wanted you to include delivery.

I don’t think the whipped cream would have held up as a filling, so I hope he doesn’t call you back smile.

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Posted: 15 April 2008 03:41 PM   [ Ignore ]   [ # 4 ]
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Oh, I’ve brought many cakes to restaurants… they really don’t mind - especially if you share smile.

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Posted: 15 April 2008 04:34 PM   [ Ignore ]   [ # 5 ]
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bring cake to restaurant!!!!!!!  it is always ok if it is a birthday or if you are a frequent customer, and do share a generous piece for the staff.  i ALWAYS do!

$33 is reasonable, delivery is a whole separate business.

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Posted: 16 April 2008 02:24 PM   [ Ignore ]   [ # 6 ]
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I use whipped cream as a filling all the time…with the gelatin added it holds up just fine!

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Posted: 16 April 2008 03:18 PM   [ Ignore ]   [ # 7 ]
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I fill with whipped cream, too, specially for genoise or biscuit

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Posted: 16 April 2008 03:39 PM   [ Ignore ]   [ # 8 ]
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Bill - 16 April 2008 05:24 PM

I use whipped cream as a filling all the time…with the gelatin added it holds up just fine!

For a heavy butter cake?  How long will it last before you cut into it?

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Posted: 20 April 2008 04:16 AM   [ Ignore ]   [ # 9 ]
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I’ve had the same question for some time now, Patricia.  I’d love to use whipped fillings with the butter cakes!  I see bakeries everywhere who use mousse fillings and whipped fillings and wonder how they do it without using a genoise cake.

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Posted: 20 April 2008 04:58 PM   [ Ignore ]   [ # 10 ]
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Cathy in SoCal - 20 April 2008 07:16 AM

I’ve had the same question for some time now, Patricia.  I’d love to use whipped fillings with the butter cakes!  I see bakeries everywhere who use mousse fillings and whipped fillings and wonder how they do it without using a genoise cake.

The bakery cakes that I’ve seen have been constructed with “lighter” cake layers, and the cakes are served chilled which helps the mousse filling stay firm.  I find Rose’s butter cakes to be “heavier” and too firm to eat chilled. 

I believe Rose mentioned having a few new cake recipes in her upcoming book that are made with oil instead of butter - I bet they would be better suited to mousse fillings.  I’m so impatient - I can hardly wait for that book.

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Posted: 20 April 2008 05:16 PM   [ Ignore ]   [ # 11 ]
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I know, me too!  When is the publication date?

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Posted: 20 April 2008 05:21 PM   [ Ignore ]   [ # 12 ]
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Cathy in SoCal - 20 April 2008 08:16 PM

I know, me too!  When is the publication date?

Not until the Fall of 2009 :(

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Posted: 20 April 2008 06:03 PM   [ Ignore ]   [ # 13 ]
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Oh no!  I thought it was this year!

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Posted: 21 April 2008 10:53 AM   [ Ignore ]   [ # 14 ]
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Cathy in SoCal - 20 April 2008 09:03 PM

Oh no!  I thought it was this year!

Rose posted something about it on the blog:
thanks for asking as i’ve been hesitant to announce that the new book will come out fall of 09 instead of 08. i’m (and you) lucky that my editor and publisher is willing to extend the publication in order to fine tune and make it all it can be. with over 100 recipes and photographs and accompanying dvd it has turned into a huge and lengthy production. but will all be rewarding with something unique and special.
by the way, i mark important reference pages with tiny red postits.

Posted by: Rose Levy Beranbaum | November 3, 2007 9:28 PM

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Posted: 21 April 2008 09:10 PM   [ Ignore ]   [ # 15 ]
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Accompanying DVD?  Fantastic!

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