Need help with a Collette Peters Cake, Urgh!

Decorating By MissRobin Updated 20 Jan 2009 , 4:57pm by tinygoose

Win Posted 31 Dec 2008 , 5:12pm
post #31 of 88

The loops are fragile... but I did not have significant breakage. Simply because of the amount of RI in the bag, one ends up piping way more than you will ever need. I think three broke while I was working with them, but none broke after it was assembled. It's quite stable from that point on. They seem to support each other.

karateka Posted 31 Dec 2008 , 5:14pm
post #32 of 88

Hey, I'm pretty sure Colette Peters would charge several thousand buckaroos for that masterpiece. Does she even sell cakes for under $10-15/serving?

Some of that might be name recognition money, but on technical merit this one deserves a minimum of $7-8 per serving!

tonedna Posted 31 Dec 2008 , 5:24pm
post #33 of 88

Yeah! this cake is definitevely a $10 to $15 dollar cake!...The loops are done in RI but if you have an extruder they can be done in gumpaste too.
Edna icon_biggrin.gif

tonedna Posted 31 Dec 2008 , 5:25pm
post #34 of 88

Yeah! this cake is definitevely a $10 to $15 dollar cake!...The loops are done in RI but if you have an extruder they can be done in gumpaste too.
Edna icon_biggrin.gif

tonedna Posted 31 Dec 2008 , 5:26pm
post #35 of 88

Yeah! this cake is definitevely a $10 to $15 dollar cake!...The loops are done in RI but if you have an extruder they can be done in gumpaste too.
Edna icon_biggrin.gif

summernoelle Posted 31 Dec 2008 , 5:36pm
post #36 of 88

Yeah, tell her you want $3000! icon_biggrin.gif

tonedna Posted 31 Dec 2008 , 5:43pm
post #37 of 88
Quote:
Originally Posted by summernoelle

Yeah, tell her you want $3000! icon_biggrin.gif




I say if you feel uncomfortable, higher prices might convince her to find another design! icon_lol.gifEdna icon_biggrin.gif

MissRobin Posted 2 Jan 2009 , 3:45pm
post #38 of 88
Quote:
Originally Posted by kakeladi

Starting from the bottom up I'd do 2 16x4" tiers stacked; then on top of that a 2" layer each of 14, 12, then a 10x4" tier.
For the middle tier: 10, 9, 10 - the 10 maybe 4" tall w/the 9 only 2.
For the top; 6,5,6 ea 2" layers
That way, you won't have to carve. The biggest problem I see is that servers will try to serve each tier as tall as it is so that cuts down on the total # of servs. If you make each tier 8" tall then it can be separated into 2 for cutting the usual 1x2x4 servings.

So looking at my suggested sizes there would be :
Two 16x4 = 200
14,12 = 56
10x4 = 39
Middle tier:
Two 10x4 = 78 (I'd split the 9" and put each 1/2 w/a 10x4 so it would be served 5" tall but counted the same as if it were just one tier 4" tall - is all that clear as mud?? - lol)
Top tier: not served?
That's a total of 373 servings....don't see any other way to get it down more so it allows for a few '2nd' servings &/or take home cake.




Thanks, great help!! As of today I haven't heard back from her since I gave her a price quote. Actually you all will probably die when you hear what I quoted!! $850., I know that is extremely cheap, but in the area where I live, that is crazy high, and I am hoping she will choose a different cake or get someone else (good luck to her).. I think the challenge would be awesome, but very stressful. Thanks everyone for your help and suggestions!!!!! Happy New Year!

-K8memphis Posted 2 Jan 2009 , 3:58pm
post #39 of 88

Oh Oh OH I can't belive I missed this post. I didn't read everyone's response. But $15 a servings plus delivery and a few prozac..

But I'm sure you've gotten planty of size information.

I'm just not sure how it's gonna look so bloated at 300 servings. Maybe someone already mentioned that but geez louise 300 servings I think will loose the 'feel'

Now I'm gonna go read some more and think about how big it's gonna be.

$15 a serving for cake with one filling.

-K8memphis Posted 2 Jan 2009 , 4:00pm
post #40 of 88

$3500.

$850? Yes I died but you're gonna so hate yourself. omg

-K8memphis Posted 2 Jan 2009 , 4:46pm
post #41 of 88

Here's my initial idea for sizes to keep it all in proportion.


The big bottom dealio with the polka dot ribbon over the top would be about 13 inches tall. So like three tiers. The top two tiers would be 10 inches tall.

The very bottom of the bottom tier would be 18 inches across (including ruffle) tapering to 11 inches.

A nine inch cake sitting on top of that that's just over 5 inches tall.

And a 6 inch cake on top of that at least 5 inches tall.


I think these proportions ^^^ will retain the overal look of this stunner.

Also, we've all seen Colette on tv painting those stripes. She impresses the fondant with lines then paints between the lines. I'd practice up on painting in black. I'd try a black marker to see if it helps to get the edge real crisp and even. Or otherwise I'd try chocolate clay next. Fondant would have a tendency to p*ss me off by stretching.

But then again you can get it already colored black.

Well I'd try those techniques to see which one I liked best.


How exciting.

MissRobin Posted 2 Jan 2009 , 4:50pm
post #42 of 88
Quote:
Originally Posted by k8memphis

Here's my initial idea for sizes to keep it all in proportion.


The big bottom dealio with the polka dot ribbon over the top would be about 13 inches tall. So like three tiers. The top two tiers would be 10 inches tall.

The very bottom of the bottom tier would be 18 inches across (including ruffle) tapering to 11 inches.

A nine inch cake sitting on top of that that's just over 5 inches tall.

And a 6 inch cake on top of that at least 5 inches tall.


I think these proportions ^^^ will retain the overal look of this stunner.

Also, we've all seen Colette on tv painting those stripes. She impresses the fondant with lines then paints between the lines. I'd practice up on painting in black. I'd try a black marker to see if it helps to get the edge real crisp and even. Or otherwise I'd try chocolate clay next. Fondant would have a tendency to p*ss me off by stretching.

But then again you can get it already colored black.

Well I'd try those techniques to see which one I liked best.


How exciting.




Thank you!! I appreciate your ideas!!!! Still haven't heard back from her, will let you all know what transpires!!! thanks again!!!!!

Kitagrl Posted 2 Jan 2009 , 4:55pm
post #43 of 88
Quote:
Originally Posted by k8memphis

$3500.

$850? Yes I died but you're gonna so hate yourself. omg




She better jump on that one while the gittin's good...

Wow I would have charged $9-$10/serving and that doesn't count the groom's cake.

Good luck! It looks like fun though!

Dizzymaiden Posted 2 Jan 2009 , 4:57pm
post #44 of 88

Win-your photos show that you have the talent and I understand why you would be timid...but if you have the time and can get the right money for this cake..go for it thumbs_up.gif

Cakechick123 Posted 2 Jan 2009 , 5:16pm
post #45 of 88

here are some instructions for the topper and the frills. HTH
http://www.ices.org/newsletter/newsletter%20articles/Dressing%20the%20(Cover)%20Cake%20by%20Colette%20Peters.pdf
you can see from the larger picture that the stripes are not painted on, I would use gumpaste as fondant is too stretchy, or add some tylose to the balck fondant.
I would love to see your cake, but dont envy you the work icon_smile.gif

-K8memphis Posted 2 Jan 2009 , 5:25pm
post #46 of 88

I mean $4,500.
300 servings at $15 is four thousand five hundred.

muddpuppy Posted 2 Jan 2009 , 7:13pm
post #47 of 88

OMG!!! I would do this cake just to do this cake!! lol... I love it!! But I'd never tell the client that.. I'm thinking I agree with the $7 - $8 per serving..seems fair and low enough that she'll say yes...

sparklepopz Posted 2 Jan 2009 , 8:33pm
post #48 of 88

HOLY FRICKIN CRAP BATMAN, you quoted her $850 for that cake for 300 PEOPLE?

I'm sorry, but wow, that's just insane. Even double that amount would not be enough.

leah_s Posted 2 Jan 2009 , 9:13pm
post #49 of 88

$2.83 per serving? For a high end designer cake? Fondant and tons of handwork? I don't know where you live, but there is NO city in this country where the economy is that depressed.

-K8memphis Posted 2 Jan 2009 , 9:57pm
post #50 of 88

I mean I totally freaked about the price then I deleted the post because I don't want to say that stuff. But I'm so glad about us freaking out.

One of the things I said was "A designer price for a designer cake" in that it should have a huge price tag.

I mean if we are just starting out and we wanna give our stuff away. It's not ok but that is what we do. Oh well hopefully the prices get upped as the orders come in or we burn out and go away of natural cause and effect.

But hopefully she does not bite on this cake or you grow a pair and tell her straight up you underpriced by thousands of dollars.

I really don't want anyone to get super pissed at me but I'll risk it and say that if I priced a designer cake at WalMart prices I would expect my friends to tell me what I did was unethical.

Rachael1013 Posted 3 Jan 2009 , 2:28am
post #51 of 88
Quote:
Originally Posted by leahs

$2.83 per serving? For a high end designer cake? Fondant and tons of handwork? I don't know where you live, but there is NO city in this country where the economy is that depressed.




I mean absolutely no offense by this, but you people don't know Rolla, Mo. It's a town of 15,000 that's about 45% college kids. Another 25% is rural farmers. This is sheet cake country. When I was in college, we always said Wal-Mart was the local hang-out - there's just nothing there. In Springfield, prices vary from $1.69 to $3.50 and Springfield metro is 30x the size of Rolla.

It's not that we're any worse off than anyone else in the country. It's just our mentality. It's a slow process of changing people's thinking.

-K8memphis Posted 3 Jan 2009 , 3:21am
post #52 of 88
Quote:
Originally Posted by Rachael1013

Quote:
Originally Posted by leahs

$2.83 per serving? For a high end designer cake? Fondant and tons of handwork? I don't know where you live, but there is NO city in this country where the economy is that depressed.



I mean absolutely no offense by this, but you people don't know Rolla, Mo. It's a town of 15,000 that's about 45% college kids. Another 25% is rural farmers. This is sheet cake country. When I was in college, we always said Wal-Mart was the local hang-out - there's just nothing there. In Springfield, prices vary from $1.69 to $3.50 and Springfield metro is 30x the size of Rolla.

It's not that we're any worse off than anyone else in the country. It's just our mentality. It's a slow process of changing people's thinking.




Do they sell designer wedding dresses there for a fraction of what they cost in the rest of the country?

And I do not mean any offense either. Zero. Honest. I mean if we are going to hand out collective thinking then this is part of it.

I'm just standing up for my industry with all y'all and I know the next time Robin gets a repeat order on this cake she'll charge more icon_biggrin.gif

-K8memphis Posted 3 Jan 2009 , 4:26am
post #53 of 88
iamlis Posted 3 Jan 2009 , 5:25am
post #54 of 88

Hey Robin-Just FYI this girl has been emailing everybody in KC asking them to do that cake too-she has been for a few weeks-i think I got her email twice icon_smile.gif
I emailed back (TWICE) that I don't deliver to Rolla-hours away, but I did tell her I would charge a base fee of $3500.00-she never asked about a beer bottle cake though-so maybe it is someone else-just seems like a big coincidence to me.

You need to charge her at least $1,000 though dear, that isn't just a cake from a Wilton book that is an award winning cake made by a celebrity cake decorator featured in a high profile magazine. And it would be SOOO much work make it in triple size scale. Those ruffles alone are setting of my ulcer-Good Luck and hope it all works out!

Rachael1013 Posted 3 Jan 2009 , 8:58am
post #55 of 88
Quote:
Originally Posted by k8memphis

I'm just standing up for my industry with all y'all and I know the next time Robin gets a repeat order on this cake she'll charge more icon_biggrin.gif




Good for you! I'm glad that you charge more and I'm glad that people in your area are willing to pay that, but like I said, we're in Wal-Mart country. People are slowly coming around to the idea that Wal-Mart's $1.58/serving (and yes, that's really what they charge) wedding cakes are not all they are cracked up to be.

Anyhow, it sounds like this girl really wants this cake if she's contacting people as far as KC.

-K8memphis Posted 3 Jan 2009 , 2:28pm
post #56 of 88
Quote:
Originally Posted by Rachael1013

Quote:
Originally Posted by k8memphis

I'm just standing up for my industry with all y'all and I know the next time Robin gets a repeat order on this cake she'll charge more icon_biggrin.gif



Good for you! I'm glad that you charge more and I'm glad that people in your area are willing to pay that, but like I said, we're in Wal-Mart country. People are slowly coming around to the idea that Wal-Mart's $1.58/serving (and yes, that's really what they charge) wedding cakes are not all they are cracked up to be.

Anyhow, it sounds like this girl really wants this cake if she's contacting people as far as KC.




It's not about charging more it's about doing right.

And in this case I mean next time for Robin. And Robin, Munchkin, please keep getting whatever assistance you may need with that cake on this board. I'm dying to know more about it and help in any way I can it's just that this thread has gotten hold of us all for the big pricing conundrum that ever looms--please don't take it personally--we are all talking to each other.

It's not about what I would charge it's about being somewhat united as an industry where we are bound together to uphold the prices that should be charged, respective of our communites but still looking to be true to each other.

Why are so many people coming on here asking what they should charge? And then folks defending their right to drastically undercut me and you and Colette freaking Peters? If you don't wanna know how much the rest of cakekind (like mankind) charges don't ask. Robin said, "I know you guys will die but..." It kills a little part of us when we disrespect ourselves.

I have friends from Kennet and they have friends in Rolla so I have an understanding of the area. We stop in Boomland every time we go up North, been to Lambert's--I'm familiar with Missouri type out in the boondocks type areas/living. There's little industry, I get it.

I've never done a $15 a serving cake although I have done designer cakes. I don't know anyone who would pay $15 a serving for a cake. Memphis is not exactly Shangra-la. But I did check mapquest to see how far Rolla is. It's only 5 hours from me.

When a girl from anywhere wants a world class design, she's reaching out of her neck of the woods. She would find Missouri prices but Missouri needs to not gut the industry. Not for that cake.

For example upthread someone said they are in Springfield and they get up to $3.50 a serving on the high side. Ok, so $7 a serving could be a respectable Missouri price for a sculpted Colette Peters featured at ICES, internationally recognized cake.

I not trying to reem Robin I'm just making my point because you guys are in my neck of the woods. Five hours away is close. Cake prices affect eveybody else--it's a small world after all.

Let's use this as a stepping stone to consider taking a different look at our world of caking. That we are all in this together. That if we think the rest of us will die if we price a certain way then let's regroup and take a deep breath and do what's right. Closer to right. Just think about it.

morgnscakes Posted 3 Jan 2009 , 6:21pm
post #57 of 88

okay, here's my input. I can see many different sides on this one and I will have to agree that we all need to come together for the betterment of our cake good.

I'm from small town Central Illinois. The population here is about 32,000 people...we have a walmart, too...high unemployment...4 grocery stores (only one does wedding cakes)...and a whole lot of close minded people. I live about 40-45 minutes from 2 major cities (peoria and the quad cities) where prices in cakes start at $4-5 for basic designs then go up with each type of decoration. That said...

I understand that people in Rolla are used to certain things. They are probably used to not having to pay higher prices for much of anything. But let's face it...that is their choice to be that way. I used to be that way...growing up in a small town can make you that way if that's the mentality of that town. I have traveled and lived in major cities and my parents always told me to keep an open mind and experience new things. It's kind of like house hunting and "what you get for the money" thing...a 2 bedroom in chicago may cost you $300,000+, but in my town you may only pay $80,000+. It's called the cost of living.

However, we are talking about cakes and yes, cost of living does need to be taken into consideration, but don't ever undercut. I have received tons of advice from those in the industry because I have struggled, like most of us, with pricing. I never wanted to be too high or too low or not want someone to book a cake because they thought I charged too much. So I'm going to extend my advice:

Whatever we ask in Jesus' name, we have the petitions desired of us and he is sure and just to answer them.

We all know our potential, our talent and our desires. We all know what works for us. Don't ever compare yourself to a walmart...we all bake ourselves, make our own icing, some our own fondant. We create masterpieces that you cannot go to walmart to get. Their chicken is great, prices on clothes...wonderful and snacks...unbeatable. But ask yourself can you go to walmart or x bakery and get the type of cake that bride x wants? the answer will probably be no. check out earlene's advise on cake pricing: http://earlenescakes.com/business09.htm
My husband always says...have the confidence in yourself no matter what.

Final point: The bride knows what kind of cake it is...how much it would probably cost from the designer. If the bride wants it...she'll pay for it.

God Bless each and every one of us.

sweet_teeth Posted 4 Jan 2009 , 3:27am
post #58 of 88

http://www.brides.com/planning/cakes/gallery/editorspick/detail/167451?f=1541%3a1546&offset=12#_chip=0

It says it serves 100.. and starts at 15 per slice. I would think that she charges more than that..

Sorry if this has already been posted. I remember reading this post a few days ago and then today stumbled upon this picture.

Hope everything works out for you.. icon_smile.gif

MissRobin Posted 5 Jan 2009 , 4:46pm
post #59 of 88

Ok, just an update, I told the bride that I would not do the cake for any more than 150 servings, and I would make up the difference in sheet cakes. I told her I thought the overall look would be compromised by trying to make it that big. In addition, when I originally quoted her the $850. it was understood it was a ballpark figure, trying to leave room for changes. Anyway she agreed that the small version and sheet cakes were a good idea. I am in no way taking offense to any of your comments, I do however, know the area I live in and I have issue with people paying me $2.50 a serving, which is what I normally charge, My son always tells me I don't charge enough and I am sure he is right, as are all of you, however, my talent and skill level is not at the point where I feel I can charge $15 a serving much less $7. Maybe in the future as I get more cakes under my belt, I will be confident in higher prices. I know that this is a professional world class decorator's cake, but I don't think that when she publishes her cake books with instructions that she is only doing that for people of equal talent. Believe me I know this will be quite an undertaking, just to give it the justice it deserves, and I practiced the ruffles this weekend, they will definitely take some time, but they are not impossible. Thanks to everyone for their opinions and advice, I do appreciate you all!! One more question if I may, When you do sheet cakes "for the kitchen" how do you present them, on just a regular board or do you get fancy.? Thanks again everyone!
Robin

kakeladi Posted 5 Jan 2009 , 5:13pm
post #60 of 88

.......do sheet cakes "for the kitchen" how do you present them, on just a regular board or do you get fancy.........

I always just put them on a regular board. Sheet/kitchen cakes are not the same as the wedding cake (in my book) unless they pay the same price! A kitchen cake is 2" tall w/o filling, iced & bordered only, to be cut into 2x2x2 pieces.
Now if they want to pay for a two layer, filled cake so the pieces look like the wedding cake serving (1x2x4) then you fancy it upicon_smile.gif

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