Joined: Feb 20, 2006
Posts: 577
Location: Fort Collins, Colorado
Birthday: Jul 29 Gallery Supporter Member
Posted:
Wed Apr 30, 2008 7:02 am
Good Morning All!
Ok, so it is quite a ways away, but I am meeting with the bride soon and I want to have answers to all of her questions!
so first...about the cakes with ribbon around the bottoms...how is that done? How is it attached? And this may be a dumb question, but I'm guessing that you just tear it off when it comes time to cut the cake?
How many flavors do you usually include with your tastings? How many Filling flavors? How many icings? What is the usual size for the samples?
At the reception site...who usually cuts the cake for them...the caterer? Do I need to provide any type of "cutting guide" for them, or should they already know how to cut it?
Who provides for the boxes for the top anniversary tier? What about the left over cake...do any of you provide boxes or anything for that?
I just love some of the beautiful silver cake stands that are out there, but they are sooo expensive! Can you rent something like that?
And lastly, I have an idea so far of what she is going for, but she wants to look at my portfolio...which I do have, but it's pretty slim and it contains NO wedding cakes. What would you do? Just try to pump a few dummies out from now until I meet with her and then provide books and mags that she can look through for ideas as well?
How bad does it look that you have never done a wedding cake before? I mean I realize we all have to start somewhere, but does she need to know that? Especially if I do have time to make a few dummy cakes and put them in my portfolio? Do you think she will even ask?
Ok, well thanks so much for everyones help!! I am like soooo ULTRA EXCITED THAT I'M JUMPING OUT OF MY SKIN!!!!!!
HerBoudoir Forum Addict
Joined: Mar 18, 2008
Posts: 620
Location: Eastern Shore, Maryland
Birthday: Oct 18
Posted:
Wed Apr 30, 2008 7:16 am
Someone's got to be your first, right?
As a consumer, I'd feel a lot more confident if you had a few pictures of tiered cakes to show me that you'd done, even if they were just dummies for practice.
jhansen13 Forum Addict
Joined: Feb 20, 2006
Posts: 577
Location: Fort Collins, Colorado
Birthday: Jul 29 Gallery Supporter Member
Posted:
Wed Apr 30, 2008 9:57 am
Yeah, I have definitely decided to pump out a few dummy cakes to add to my album. So what about the ribbon on the cake, the reception site and tastings questions...any one willing to share?
Gale Regular Member
Joined: Aug 04, 2006
Posts: 132
Location: Virginia
Birthday: Jan 27
Posted:
Wed Apr 30, 2008 10:10 am
I have found that it's best to use double-sided tape and wax paper on the back of my ribbons. Just measure the ribbon around each cake pan and leave about 1/2 inch more for overlap. Then put double-sided tape on the back of the ribbon and press it down on the wax paper. Just trim off the excess paper on the edges. It really doesn't take very long. I usually do mine while my tiers are baking or the night before.
I also provide the box for the top tier of my wedding cakes. I don't leave any additional boxes.
I usually use two flavors for my tastings but I ask the bride when she makes the appointment what flavors she is most interested in.
Hope this helps! Congratulations on your first wedding!
DoniB Forum Addict
Joined: May 11, 2007
Posts: 723
Location: Lincolnton, NC
Birthday: Sep 30 Gallery Supporter Member
Posted:
Wed Apr 30, 2008 10:18 am
You can rent those stands, depending on what's available in your area. If you have a place that rents tables, cloths, fountains, etc, there's a good chance they'll also have some cake presentation supplies. Call around and check it out. Just keep in mind the cost of renting, and would it be worth it just to spend some extra money and buy one, if possible.
On the making a wedding cake ahead of time... dummies are nice for show (and keep in mind that I haven't looked through your photos yet) but if you haven't done a several-tiered cake, I firmly suggest doing so for practice well ahead of the game! You DON'T want your first large tiered cake to be one that HAS to be perfect... just in case something goes wrong. (Ask me how I know! LOL) On the other hand, if you've made tiered cakes but just not a wedding cake, ignore me.
Good luck! Sounds like fun, and it also sounds like this will spur you to work towards a thicker portfolio, which is always a good thing.
jhansen13 Forum Addict
Joined: Feb 20, 2006
Posts: 577
Location: Fort Collins, Colorado
Birthday: Jul 29 Gallery Supporter Member
Posted:
Wed Apr 30, 2008 12:28 pm
DoniB wrote:
You can rent those stands, depending on what's available in your area. If you have a place that rents tables, cloths, fountains, etc, there's a good chance they'll also have some cake presentation supplies. Call around and check it out. Just keep in mind the cost of renting, and would it be worth it just to spend some extra money and buy one, if possible.
On the making a wedding cake ahead of time... dummies are nice for show (and keep in mind that I haven't looked through your photos yet) but if you haven't done a several-tiered cake, I firmly suggest doing so for practice well ahead of the game! You DON'T want your first large tiered cake to be one that HAS to be perfect... just in case something goes wrong. (Ask me how I know! LOL) On the other hand, if you've made tiered cakes but just not a wedding cake, ignore me.
Good luck! Sounds like fun, and it also sounds like this will spur you to work towards a thicker portfolio, which is always a good thing.
Thanks! I have actually made a few tiered cakes. I wouldn't say they were perfect ( and probably never will be with my perfectionist standards! ), but at least if something went wrong I know exactly what it was and I learned from it! And knowing me I will probably end up making her EXACT wedding cake 2 or 3 times so I am comfortable with every aspect of it. The LAST thing I want is for my first wedding cake to also be my last! Or to ruin a wedding!! Thanks again for your help!
jhansen13 Forum Addict
Joined: Feb 20, 2006
Posts: 577
Location: Fort Collins, Colorado
Birthday: Jul 29 Gallery Supporter Member
Posted:
Wed Apr 30, 2008 12:30 pm
Gale wrote:
I have found that it's best to use double-sided tape and wax paper on the back of my ribbons. Just measure the ribbon around each cake pan and leave about 1/2 inch more for overlap. Then put double-sided tape on the back of the ribbon and press it down on the wax paper. Just trim off the excess paper on the edges. It really doesn't take very long. I usually do mine while my tiers are baking or the night before.
I also provide the box for the top tier of my wedding cakes. I don't leave any additional boxes.
I usually use two flavors for my tastings but I ask the bride when she makes the appointment what flavors she is most interested in.
Hope this helps! Congratulations on your first wedding!
Thank you! And your instuctions make perfect sense!! Thank you so much!
indydebi Forum SuperStar!
Joined: Jul 07, 2006
Posts: 14350
Location: Indianapolis IN
Posted:
Wed Apr 30, 2008 4:11 pm
jhansen13 wrote:
so first...about the cakes with ribbon around the bottoms...how is that done? How is it attached? And this may be a dumb question, but I'm guessing that you just tear it off when it comes time to cut the cake?
I just wrap the ribbon around the cake and attached with a dot of BC icing.
jhansen13 wrote:
How many flavors do you usually include with your tastings? How many Filling flavors? How many icings? What is the usual size for the samples?
I make three 3x3x2 cakes ... torted ... 2 white and 1 choc ... each filled with a different filling. To make the 3x3's, I bake a 6" square and cut it in quarters. It's just enough for 4 sample-size slices and I only allow a max of 4 at a sampling.
jhansen13 wrote:
At the reception site...who usually cuts the cake for them...the caterer? Do I need to provide any type of "cutting guide" for them, or should they already know how to cut it?
Who provides for the boxes for the top anniversary tier? What about the left over cake...do any of you provide boxes or anything for that?
If you do not normally stay a cut the cake, then bluntly you really don't care who's cutting the cake. I WOULD ask the bride, though, who is cutting the cake ... if it's a family member, ask if know how to cut a wedding cake. You are welcome to direct them to my web site page on how to cut a wedding cake ( http://cateritsimple.com/_wsn/page19.html )
As a caterer, allow me to suggest that it should never be assumed the caterer is doing it. I will cut another person's cake (one not made by me) *IF* it's discussed with me prior and *IF* financial consideration has been arranged between me and the bride. If she tells you "the caterer is", it would be a good service to your bride to ask her "does the caterer know that?"
Here's the reasoning: I, as the caterer, am making NO MONEY off of the cake that was purchased elsewhere, but you (bride) expect me to pay my staff to hang around and cut your cake for you? Who is paying the expense of my employee to do that? Hmmmmmm??
Usually the cake person provides the box(s). Logically you are transporting it in a box (unless you transport pre-assembled) anyway.
autobuni Junior Member
Joined: Feb 15, 2006
Posts: 31
Location: Hollister, Ca
Birthday: Feb 10
Posted:
Fri May 02, 2008 11:48 pm
Just a suggestion to make "dummy cakes" to show her. Instead of baking tons of cake and decorating for no reason - purchase styrafoam (sp), hot glue the layers together and tear them - then decorate with bc frosting.
Its a great way to practice too! No having to wait until your cake cools
Good luck - we are all rooting for you! Just take your time and play it out in your head exactly what you are going to do.
Cheers!
indydebi Forum SuperStar!
Joined: Jul 07, 2006
Posts: 14350
Location: Indianapolis IN
Posted:
Sat May 03, 2008 4:31 am
just as another option, I never hot glue my dummies together. THe icing between the tiers holds them in place just fine. That way, you can scrape off the icing and reuse them in any design and you're not limited to the original set up that's now glued together.
i think what autobuni meant was to hot glue the "regular styrofoam" discs that you get at the craft stores....that would make it into one cake if you got those discs(frost those and then stack the regular cake on top of one of those)...well, you need like 3 of them to get the height you want and they are very expensive. You are better off buying dummies from Dallas-Foam.
diane Forum SuperStar!
Joined: Jan 08, 2005
Posts: 2158
Location: travis a.f.b.
Birthday: Nov 23 Gallery Supporter Member
Posted:
Sat May 03, 2008 9:44 am
you should purchase some styrofoam dummies. they're really inexpensive...especially if you buy them from [blocked] co. you can practice with them and then take pictures to show your customers.
indydebi Forum SuperStar!
Joined: Jul 07, 2006
Posts: 14350
Location: Indianapolis IN
Posted:
Sat May 03, 2008 3:35 pm
step0nmi wrote:
i think what autobuni meant was to hot glue the "regular styrofoam" discs that you get at the craft stores....that would make it into one cake if you got those discs(frost those and then stack the regular cake on top of one of those)...well, you need like 3 of them to get the height you want and they are very expensive. You are better off buying dummies from Dallas-Foam.
OHHHHHHHH! thanks for explaining!! (I often wondered why people hot glued these! Now I get it!)
SugarLover2 Junior Member
Joined: Apr 17, 2008
Posts: 29
Posted:
Sat May 03, 2008 4:17 pm
diane wrote:
you should purchase some styrofoam dummies. they're really inexpensive...especially if you buy them from co. you can practice with them and then take pictures to show your customers.
Just wondering what the blocked site is? I'd like to do some dummie cakes and save as much money as possible in the process. Thanks!
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You DON'T want your first large tiered cake to be one that HAS to be perfect... just in case something goes wrong. (Ask me how I know! LOL) On the other hand, if you've made tiered cakes but just not a wedding cake, ignore me. 
Or to ruin a wedding!! 
Thanks again for your help!
