She is having a small three tiered 4,6,8 tiered sage green fondant cake with white fondant ribbon and white fondant hydrangeas. The three sheet cakes she wants to sit out with the tiered cake...which usually people keep them away and cut and serve just at the time of cake right? so...now I have these white frosted sheet cakes and have NO CLUE what to put on them. Her only colors I know of are white and sage green. PLEASE HELP! If you have any pics too...that would be awesome! Thanks!
Most cakes I see are scored and then a rose bud put on the top of each piece. I would do white roses with the sage green, and add in some sage green to the rest of the cake also to bring it together (even if it is dots at the corner of every piece)
Make them simple!
Cover each in white fondant. Put a sage green ribbon around the edge, silk or fondant. Stick a small bunch of the same flowers in the middle.
Simple, elegant, and not so decorated that they will take away from the main tiered cake centerpiece.
I would use the tip with the 3 holes that makes the dots and put it on each individual piece... or a tiny hydrangea on each slice.
Sheet cakes are just slabs of wedding cake with icing on top.
Kitchen cakes are layer cakes with the same filling & frosting as the wedding cake.
Neither sheet cakes nor kitchen cakes are decorated.
A single layer sheet cake serving size would be 2x2x2.
Kitchen cake serving size is 1x2x4 (just like the wedding cake).
You're correct in that the sheet (and kitchen) cakes are usually kept in the kitchen until serving because they have no decoration. (And the frosting doesn't have to be perfectly smooth, and the edges don't have to perfectly straight, etc.)
If the bride is requesting that the sheet/kitchen cakes be decorated, you should charge your usual wedding price per serving.
Granted the wedding cake design she chose is simple (but that was her choice). But to be displayed with the wedding cake, the other cakes will also have to be perfect.
The bride is unrealistic if she thinks that "wedding cake perfect" decorated sheet/kitchen cakes cost less than wedding cake.
Don't know if she's trying to get something for nothing, but there's a reason sheet/kitchen cakes are kept in the kitchen - they're not decorated and the frosting isn't perfect.
You really need to let the bride know that the extra labor
required to make the sheet/kitchen cakes wedding cake compatible will be equal to adding the additional servings to her main wedding cake.
Let her decide what's more important; her budget or perfectly decorated sheet/kitchen cakes to display with the main wedding cake.
Sheet cakes and brides cake for a wedding:
(See KoryAK's post.)
(Don't let the bride manipulate you because your lower priced undecorated/imperfect sheet/kitchen cakes will look "bad" next to the wedding cake. She's getting EXACTLY what she's PAYING for.)
You need to read this thread that I posted yesterday. The bride has the potential of starting a family feud with this plan. (I especially love leahs response on page 2) http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=590951&postdays=0&postorder=asc&&start=0
My sheet cake price *IS* lower than my wedding price, but it does NOT include delivery, whereas my wedding cake pricing does include delivery. So it seems pretty silly to me to have a bride come to my shop to pick up her sheet cakes when I'm out delivering her wedding cakes! Oh wait! That's why I charge the same money for sheets for weddings!! Same cake, same service, same icing. (for the record .... once a bride finds out there is no cheaper price for sheets with me, they are fine with having a cake that is large and elegant!).
I don't charge extra for design elements .... ergo I dont' discount for "simple" or undecorated. And I learned a long time ago that when a bride requests "just a simple decorated cake", that what they REALLY mean is "make it as pretty as the wedding cake, but I only want to pay half price." Plus what they THINK is simple, is usually more work .... as I explain to brides who want a "simple.... no borders or anything" cake how "no borders" are extra work for me, since the border covers the seam on the edge of the cake.
Sheet cakes are more work for me. Brides plans wedding for 150, with a 3-tier to serve 100 and sheet for 50. For the wedding cake for 150, I can bake a 16/12/8. For a wedding cake for 100, I'll use 14/10/6. Same baking time, just different sized pans.
BUT.......! with the 14/10/6, I ALSO have to now bake a sheet cake. More baking time, an extra cardboard (or two), an extra box, more space in my van for transportation (and when I have a full buffet, sometimes I have to take two vehicles for cake overflow, so yes, ONE cake can cause me to have to drive TWO vehicles to the reception!). I'm sorry, bride, you're suppose to get it cheaper why????
My attitude is "if you want a sheet cake wedding, that's what walmart is for".
And I doubt very much if she ordered nice floral arrangements for 8 of her tables and put dandelions on the remaining 6. (oh wow! That's a good one! Sometimes I just amaze myself!!! )
thanks for the tips...however...the wedding reception is today and I know personally the bride wasnt trying to do anything sly...she is really sweet and my soon to be sister in law's sister and she really had no clue about a lot of stuff. I think I am going to do some green ivy and leaves on the cake with a few white rose buds! Simple and clean but going along with the tiered cake!