Cakes & Desserts

In general when looking at how much cake pops are they seem to be individually priced from around $2 to $3. More detailed cake pops can be anywhere from $5 to $6 per cake pop. They can be sold in dozens and sometimes are required to be bought by dozens and not individually depending on the company. The cake pops can be customized and can be more expensive depending on how much you want to customize it and how detailed it is.

There are five main cost considerations in concern to cakes; the number of guests

Bakeries bake and sell lots of delicious

Bakers prepare bread, pies, pastries, cookies, rolls, cakes, and a large variety of other delicious treats. They are employed at cafes, restaurants, bakeries, catering companies, grocery stores, and hotels to provide fresh baked goods. Some bakers work in an industry setting and create a mass quantity each day. They mix, measure, decorate, bake, add frostings and glazes, and whatever else necessary before their baked goods are in the customer's hands.

The number of guests a sheet cake will feed will depend largely on the size of the cake slices. A full sheet cake typically feeds 48-96, a half sheet 18-40, and quarter sheet 12-20 people, but the slices can be cut smaller to feed more guests. Servings per slice of a full sheet cake: 2”x2” full sheet cake slice - feeds 117 2”x3” full sheet cake slice - feeds 64 3”x3” full sheet cake slice - feeds 48 As some guests won't eat cake, you can usually buy or make a cake to feed 60-70% of your guests. If your guests are primarily kids, you might want to play it safe and provide for all. You also typically need less cake if other desserts or sweets will also be served.

The baker's dozen concept dates back to medieval times and equals a count of 13, not 12. In those days, it was customary to add an extra bread loaf to a regular dozen to meet weight standards.

A certified master baker is an individual who is trained professionally in the culinary school to prepare and produce high-quality baked goods and demonstrate their knowledge about the principles of sanitation, nutrition, and management. They often supervise other baking staff and procure ingredients.