Posted by Barbara on April 10, 19100 at 07:16:29 :
I am providing some desserts for a rest. that is having a dessert buffet, I am looking for finger types items. The rest. is making brownies, and bar type things, I thought that I would make small cheesecakes in small cupcake type size and top them with kiwi,strawberry,cherry, etc. also peanut butter pie made in sheet pan and topped with chocolate glaze,I'm also going to try key lime pie done like the cheesecakes. Does anyone have anything else that might be appropriate.
Second Question
I am getting quite a few orders for my cakes and the word is spreading fast which is great. The problem is pricing, I've called around and the prices fluctuate wildly from full sheet (60-80 servings) from 42.00 to 55.00 for single layer. Also serving sizes for the cakes varies, in looking at my wilton books the seving sizes are different. Then you get into 2 layer, fillings, toppings, some places only put a border and name and then start charging for flowers. I just did a 12x18 2 layer carrot cake (made from scratch) with basket weave sides and gumpaste tulips on the top I had a wonderful time designing and making the cake but had no clue what to charge. If anyone knows of a publication that would help or a site to go to I would be very grateful. Thank You Barbara
PS what do you define as full sheet, I am finding places with different sizes to fit this catagory. My head is whirling trying to figure this out.