Questions About This Cake Please Help?

Decorating By StaceyCakes75 Updated 22 Nov 2009 , 3:50am by StaceyCakes75

StaceyCakes75 Posted 8 Nov 2009 , 10:54pm
post #1 of 28

http://weddings.theknot.com/gallery/gallery_details.aspx?gallery=18&MsdVisit=1&itemnumber=3

I had a friend of a friend ask if I could do a cake similar to this one in 2 weeks!! Yes 2 weeks!! What are people thinking? Ok that is not the issue.

ok first off she needs it to feed 150-200 people.

1. What do you think the sizes are (6, 9, 12, 16) ??

2. she wants it in BC with fondant accents. So I am going to have to change this around a little bit. Does anyone know of a cutter that I could use to do the black fondant scallop edge?

3. what would you charge for this.

Thanks for your help!

27 replies
diane706 Posted 8 Nov 2009 , 11:36pm
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It's one of the cutters from the FMM Straight Frills Cutter Set. Hopefully this link will work for you.

http://www.globalsugarart.com/product.php?id=16722&name=CakeBoss%99%20Beginners%20Kit%20#1-%20Ribbon%20Rose%20Cake

The top tier looks like it's probably 4" as opposed to a 6". Just my guess. HTH So the tiers are probably 4, 8, 12 and 16.

icer101 Posted 8 Nov 2009 , 11:46pm
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diane706 is correct about the fmm cutters and the sizes of the cakes.. still a lot of work ...even being buttercream..you,re still rolling and cutting a lot of fondant..

dorie67 Posted 9 Nov 2009 , 12:08am
post #4 of 28

I would have to agree about the cake sizes and that it is still going to be a lot of work but it is going to be so worth it. That is a beautiful cake and can't wait to see the finished product. Not sure about the pricing though, in my area a BC iced cake starts at around $2.50 a serving. Good Luck! princess.gif

LaBellaFlor Posted 9 Nov 2009 , 12:28am
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You have these absolutely beautiful & gorgeous cakes in your photos. Why do you still not have price point for your cakes?

StaceyCakes75 Posted 9 Nov 2009 , 1:42am
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Quote:
Originally Posted by LaBellaFlor

You have these absolutely beautiful & gorgeous cakes in your photos. Why do you still not have price point for your cakes?


I do I just have never done anything this huge before and I am nervous about it.
I know she doesn't want to spend too much but I am not in the business of hand outs.
This cake is a Christopher Garren cake and its stunning. I just hope I can give it justice.

LaBellaFlor Posted 9 Nov 2009 , 1:54am
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Um, you definetly have the skills to do it justice, so stopping worrying about that. No need to be nervous at all! You are in Orange COunty, CA, things are expensive out there (I'm an orgiginal Cali girl myself so I know this). If you have an established price point then charge what is required for that many servings, period! If she doesn't want to pay for that size cake then she doesn't get that size cake with that type of work, period! I DO NOT care if she doesn't want to pay that much and neither should you! icon_wink.gif

diane706 Posted 9 Nov 2009 , 1:58am
post #8 of 28
Quote:
Originally Posted by StaceyCakes75

I know she doesn't want to spend too much




ummmm exactly what does she want to spend for 200 servings?? (I hate to hear the answer! icon_confused.gif )

StaceyCakes75 Posted 9 Nov 2009 , 2:41am
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she said $300.00 that is just not going to work for me. Its going to be at least 400.00.

Before you all give me a hard time I know it should be more icon_smile.gif

diane706 Posted 9 Nov 2009 , 2:51am
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okay, I'll refrain icon_lol.gif I do want to let you know that I just saw your signature line and it's absolutely adorable!! Is Hailey your daughter?

LaBellaFlor Posted 9 Nov 2009 , 2:55am
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No hard time, buuuuuut, for 200 people I see $1100. If I was in Orange County, CA I see at least $1400. No hard time...just thought I'ld give an example...to motivate...espcially with your caliber of work...just a thought. icon_wink.gif

StaceyCakes75 Posted 9 Nov 2009 , 3:01am
post #12 of 28

yes Hailey is my daughter. I'm actually thinking of changing it...she just said yesterday "when I get a husband I'm going to train him good...just like you train daddy". She is 5 now I about died laughing.

LaBellaFlor Posted 9 Nov 2009 , 3:03am
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HA,HA,HA,HA,HA,HA! What is that saying..."Out of the mouth's of Babes".

diane706 Posted 9 Nov 2009 , 3:03am
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ROTFLMAO!! Oh man, that is sooo cute!! icon_lol.gif

StaceyCakes75 Posted 9 Nov 2009 , 9:58pm
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One last question. I have never done a 4 tier cake before and I am afraid I will be able to carry it. It's going to be way too heavy. Should I stack the two bottom tiers then stack the two top ones on site? What is the best way to do this?

LaBellaFlor Posted 9 Nov 2009 , 10:00pm
post #16 of 28

If you don't have someone to help you carry it, then yes. I personally slave my husband.

Tee-Y Posted 9 Nov 2009 , 10:19pm
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Your cakes are lovely, please don't shortchange yourself-$400 is way too poor for what you want to do.

StaceyCakes75 Posted 9 Nov 2009 , 10:24pm
post #18 of 28
Quote:
Originally Posted by Tee-Y

Your cakes are lovely, please don't shortchange yourself-$400 is way too poor for what you want to do.


The cake is not going to be exactly the same since I only have 2 weeks notice and she doesn't want fondant it's only going to be All white BC with black fondant ribbon, bow and dots. If I was doing all that fondant work it would be double the price icon_smile.gif

Reimagining_Confections Posted 9 Nov 2009 , 10:29pm
post #19 of 28

Maybe I am crazy here... but won't all those little fondant dots slide around on buttercream? They stay nice and evenly spaced on fondant, but on buttercream??????!!!??

StaceyCakes75 Posted 9 Nov 2009 , 10:35pm
post #20 of 28

I dont think so. My fondant accents have stayed put in the past. Other opinions are appreciated though.

LaBellaFlor Posted 9 Nov 2009 , 10:39pm
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They should stay put. I've done things as complicated as a Coach purse in buttercream, but with fondant accents and some of them were a lot bigger then a dot.

diane706 Posted 10 Nov 2009 , 12:57am
post #22 of 28
Quote:
Originally Posted by LaBellaFlor

If you don't have someone to help you carry it, then yes. I personally slave my husband.




icon_lol.gificon_lol.gif Oh LaBellaFlor. You and Indydebi.....! My poor sweetie carries almost ALL our cakes by himself. He says it's easier to balance by himself then to have me carry it with him. icon_eek.gif
OP, no worries about "those little fondant dots". You can simply attach them with gum glue. Have you used gum glue before?

StaceyCakes75 Posted 10 Nov 2009 , 1:17am
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no I have not. I always just use water or water and meringue powder.

diane706 Posted 10 Nov 2009 , 3:05am
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You can mix a little gum paste and water or tylose powder and water to make gum glue.

Tee-Y Posted 10 Nov 2009 , 9:41am
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Since you are attaching the dots to buttercream I don't think gum glue is necessary and if at all you really need a glue, a dot of buttercream would do.

StaceyCakes75 Posted 22 Nov 2009 , 3:47am
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Ok here it is. It didn't turn out how I wanted it to. I wish I had more skill with BC. All I wanted was to be done with this cake because I was really sick while doing it and I think it shows.

Image

StaceyCakes75 Posted 22 Nov 2009 , 3:48am
post #27 of 28

hummm why didnt the pic post....

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