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@@ramyasri276 rustic just refers to the design. Rustic often means intentionally imperfect, homey, etc

@bakingandbroadway Thank you

@@fatpanda7556 I don't measure my cakes but the sponges are about 1.5 inches and the filling is about 0.5 inches, so probably just under 8 inches?

@ thank you

@@danequamadison7544 Hello, the link to download the form is in the description box. It's a Google sheet so you will need to download it so you can edit it on your computer

ruclips.net/video/8plzp1JzTm8/видео.html Here is a video I created talking about pricing, and I've also linked the google sheet in the video description. At minimum, you should your labor+materials+profit. Cakes are about $30 in materials where I am and labor is about $20/h for my skill level. I aim for 45% profit for any custom items. So a standard 3 layer, custom cake for me is $170 and extra layers are $25 each. You'll need to decide your own pricing based on your own cost of living/materials as well as your skill level

@@Jeno404 typically a 4 layer cake doesn't need support, though some people prefer to build a 2 layer cake, add dowels and cake board, then build another 2 layer cake. I only do this when I know the person serving the cake will be cutting the slices in half per serving. That being said, you may need support under the topper you are adding. I'll usually do a triangle of field dowels under a heavy figure

Everyone fills their cake different so there is no magic number. I always make a 5 pound batch of buttercream because you can freeze whatever you don't use. I probably use close to the full 5 pounds for an 8 inch cake but I like about a half inch of frosting between the layers and a thick layer on the outside as well. The white buttercream is just my base vanilla and the yellow buttercream is flavored with lemon. My buttercream that's adjusted for a filling is usually softer so I use a vanilla buttercream dam to stop it from squishing out the sides.

@@bakingandbroadway Thank you so much for your reply x

yes, when you open the document, click on the file tab on the top left, and there should be a download button somewhere in the menu

I don't have an exact recipe as I made this cake over 4 years ago. But for my lemon filling today I just add lemon juice, lemon zest, and lemon emulsion to my base buttercream. I just add enough until I like the flavor. For something extra lemon-y I'll buy a jar of lemon curd

My s'mores cookies i bake at 385 degrees F. If they are 2 oz, I bake for 15 minutes, rotate the pan then another 5 minutes. If it's a 4oz cookie I bake for 20 minutes then 8 minutes. I look for a golden top but the middle will still be very gooey. They need to cool on the pan for at least 10 minutes before moving.

My 3 layer cakes are just about 6 inches tall. This one might have been a little taller as it was for personal consumption and not for sale.

Thank you!

Thanks 🤗

Thank you <3

Thanks so much! 😊

Thanks so much! 😊

Thank you so much!

Aw thank you :)

Thank you! 😊

Thanks so much! 😊

My 8 inch, 3 layer cake feeds 24. When I add a 4th layer, I recommend it feeds 40 because you can cut the slices horizontally so each person gets 2 layers of cake and 1 layer of filling.

@@bakingandbroadwaythanks for the info, do you also have a buttercream recipe? I want to make sure I have enough icing for my 2-3 layer cake.

Most people ask questions on social media in the comments. Otherwise I have links to my business page which has a contact me option

I am only able to sell in Southern Arizona where I live. So if you're in Southern AZ you can visit my business website shop.castiron.me/song-and-sugar-sweets

I don't use this size box anymore so I am not super sure, maybe a 6x6 inch? I probably fit 8-10, 4 oz cookies in there. Now I use a donut box which is 9x4x4 and holds 5, 4 oz cookies

Happy to be of service! I have a separate cake fridge so there isn't much of a smell. But as long as everything is wrapped, I can store cake sponges in the fridge for a couple days or buttercream for 7 days. I prefer though, to keep everything in the freezer because it keeps everything fresher for months. If it's a built cake, I make sure to crumb coat it well but only store it in the fridge for a day or two.

@@bakingandbroadway thank you so much for responding to my question queen. I appreciate you

Yes, when I count correctly, I consistently cut 24 slices

And each plate got two pieces, making 12 servings. Right ?

I don’t understand why she would need a apron to make icing 💀 it ain’t that messy

I am wearing one, I just fold the top down so it doesn't pull on my neck. You can see the pockets of the apron as they sit about 4 inches above my table, where the white stitching is.

Thank you!

Glad it was helpful!

Thanks so much!

Thank you!

Thank you!

Thank you🥰

Thank you! 😊

I use Satin Ice buttercream mix. When I dont have to make shelf stable frosting I prefer Swiss meringue buttercream or Easy (faux swiss meringue) buttercream, both of which I used the recipe from Sugar Geek Show.