JCE62108 Posted 31 Mar 2010 , 2:18pm
post #1 of

My customer wants some of these 3d wedding cake truffles, but she wants a black ribbon around them like her wedding cake will have. What is the best way to do this? Im kicking myself for even agreeing to do it. What a pain.

Anyways, I would like it to look nice and straight, would using candy clay work? Ive never used it before so I dont really know if that will work or not. I dont even know how I'd attach it. I guess some melted white chocolate applied to the strips?

Would it better to just paint black chocolate ribbons on them? Less trouble maybe? But if it looks messy I dont think it would be worth it.

If you guys were doing this, how would you go about it?
LL

24 replies
7yyrt Posted 31 Mar 2010 , 6:04pm
post #2 of

How much are you charging?

That makes a difference as to the work that goes into them.

pattycakesnj Posted 31 Mar 2010 , 6:20pm
post #3 of

I agree, painting may not look neat if your hand is not steady. I would just use strips of black fondant with gum glue if I did those which I can tell you I never would, too hard for my fat fingers to work with something so small.

BlakesCakes Posted 1 Apr 2010 , 3:53am
post #4 of

I'd do it with a black candy writer or black royal if I got stuck.

http://www.countrykitchensa.com/catalog/product.aspx?T=1&productId=619028

Rae

cakesbybert Posted 1 Apr 2010 , 4:11am
post #5 of

do you have a extruder gun (clay extruder)? I would use the smallest size hole and just extrude out black fondant or chocolate and just go around the layers as the fondant comes out of the extruder. I would think it would go fairly fast and the borders should be straight. Alot easier than painting.

cheatize Posted 1 Apr 2010 , 4:19am
post #6 of

The extruder has a disc that makes a tiny flat ribbon. I'm not sure if it comes with the original set or with the extra set of discs that I purchased.

Sagebrush Posted 1 Apr 2010 , 5:18pm
post #7 of

Those things are tiny! I think I'd pipe the "ribbon".

Trying to manipulate that tiny of a rope of fondant or gumpaste sounds like a great way to end up with all my hair torn out and me curled up in a corner babbling incoherently.

JCE62108 Posted 2 Apr 2010 , 11:36pm
post #8 of
Quote:
Originally Posted by 7yyrt

How much are you charging?

That makes a difference as to the work that goes into them.




0.75 each. I honestly have no clue what to charge. I have never made these for a customer before. I don't really know what they go for in specialty shops, but I know the grocery store I worked at (before I went on my own) charged anywhere from .60 to .90 for little treats. So I figured .75 was probably fair. I dunno. What do you think?


I dont know about fondant on chocolate. Honestly that seems to me like it wouldnt taste all that great. So the candy clay wont work in the extruder? No one has said anything about the clay. Ive never used it before though so is there a reason it wont work? I was thinking as far as taste is concerned that would probably be acceptable.

I had the same fear with painting....honestly I dont have a stead hand. Especially now with my wrists hurting like they do, they tend to shake when Im concentrating. If the candy clay wont work though, Ill have to paint.

Thank you for your input, guys. It's much appreciated. icon_smile.gif

JCE62108 Posted 2 Apr 2010 , 11:41pm
post #9 of
Quote:
Originally Posted by BlakesCakes

I'd do it with a black candy writer or black royal if I got stuck.

http://www.countrykitchensa.com/catalog/product.aspx?T=1&productId=619028

Rae




That's a neat idea. Id probably just put the chocolate in a bag though, that way I can get a nice small tip on there. Maybe a 2 or something. Ive never used one of those tube things. That might be convenient if the opening is small enough.

JCE62108 Posted 8 Apr 2010 , 5:28pm

It's not working guys. I tried painting it, it just looks so sloppy. It wasnt any better trying to pipe it on with a tip #2. I just made some candy clay and Im gonna see if it will go through my clay extruder. It's my first time making it. It's cool stuff! I can think of tons of uses for this. I keep thinking of Ace of Cakes and those rocker hands made with this stuff. Candy clay IS the same thing as modeling chocolate, right? I just assumed it was. Man, I gotta make me some rocker hands. Awesome.

I hope this works!

KHalstead Posted 8 Apr 2010 , 5:47pm

where did you get the mold for the truffles??? Those are adorable.

As far as I've always known...modelling chocolate and candy clay ARE the same thing!!

sweetflowers Posted 8 Apr 2010 , 5:59pm

I've used candy clay in my extruder tons of time and it's so much easier to do than fondant. Just make sure it's not sticky or melty when you put it in or it's hard to clean. You can attach it to the cake with piping gel or a little bit of icing or melted chocolate.

Those mold are cute, but I would charge at least $2 each, you're better than a grocery store. icon_smile.gif

brincess_b Posted 8 Apr 2010 , 6:02pm

You are a custom caker - why on earth would u charge basic grocery store prices?! I think after this ur priority needs to be learning how to value your time, and ur quality - I bet urs are tastier and look better, are personalised, and take a lot of time - all of which justifies a higher price tag. So at that price, what are you personally making per hour?

Hopefully the extruder works, or I'd try a smaller tip.
xx

jenng1482 Posted 8 Apr 2010 , 6:18pm
Quote:
Originally Posted by Sagebrush

Those things are tiny! I think I'd pipe the "ribbon".

Trying to manipulate that tiny of a rope of fondant or gumpaste sounds like a great way to end up with all my hair torn out and me curled up in a corner babbling incoherently.




All my co-workers just looked at me funny when I burst out laughing after reading your post!

JCE62108 Posted 8 Apr 2010 , 7:42pm
Quote:
Originally Posted by brincess_b

You are a custom caker - why on earth would u charge basic grocery store prices?! I think after this ur priority needs to be learning how to value your time, and ur quality - I bet urs are tastier and look better, are personalised, and take a lot of time - all of which justifies a higher price tag. So at that price, what are you personally making per hour?

Hopefully the extruder works, or I'd try a smaller tip.
xx




Ok, well....I guess because I havent done these before so I didnt really know how long it would take me or how hard it would be. I have a bad habit of telling every customer, "SURE I can do it!" and then try to figure out HOW to do it afterwards. But I guess honestly when you are in this business, someone is always gonna ask you to do something you havent done before. You cant keep saying no, so sometimes you gotta wing it....I guess. My phylosophy anyway.

After doing them Im think you are right 1.50-2.00 minimum. I tried the clay in the extruder and it worked. Only thing is I had to work very fast because the strands kept drying out and breaking when I tried to pick them up. They stuck to the chocolate cake with just a little pressure. That part wasnt too difficult.

At this point Im realizing how tedious and horrible this job it. Not only that, but handling the chocolate so much is making prints all over them. OH! And what's this? The black dye in the candy clay is coming off all over my hands and now its getting on my chocolate. Wonderful. So I finish and I look at them...they dont look wonderful because of all the smudges and fingerprints....so my genious idea is to dust them with some pearl dust to see if it will hide the prints. It doesnt look too bad, but it turns the black ribbon greyer than I thought it would. So I try to brush it off the ribbon but its stuck. I go over it wil water, doesnt work....so my next genious idea is to paint some black dye on the ribbons. So now Im sitting here praying that dye will actually dry and I can use these stupid things.

What a pain in the A$$!!!!!!!! I will never do this again. EVER. Ill mold ya a chocolate, but no way am I gonna sit there are decorate it. lol.

NOW. Another question. These that I made today are technically samples for her. She is paying .75 a piece for these. WOULD IT BE WRONG to tell her I have to raise the price if she decides to order them for her wedding in October? Honestly if that deters her from ordering them that would be fine with me. Ugh.

idgalpal Posted 8 Apr 2010 , 7:58pm
Quote:
Originally Posted by jenng1482

Quote:
Originally Posted by Sagebrush

Those things are tiny! I think I'd pipe the "ribbon".

Trying to manipulate that tiny of a rope of fondant or gumpaste sounds like a great way to end up with all my hair torn out and me curled up in a corner babbling incoherently.



All my co-workers just looked at me funny when I burst out laughing after reading your post!



HaHaHa Jen, I heard you laughing all the way in Boise!

sillywabbitz Posted 8 Apr 2010 , 8:09pm

If these are just samples, I do not think it's wrong for you to tell her that you discovered that the amount of time per cake is significantly more than you expected and thus you would have to charge $2 per mini cake. If you want to be kind and tell her they are 75 cents undecorated that would be ok, but with the ribbon they sound like a PITA and that deserves PITA prices. The molds are adorable but I can't fathom doing the chocolate ribbon on them. If you really don't want to do them tell her they are $3 eachicon_smile.gif

cakesbybert Posted 8 Apr 2010 , 8:15pm

Oh definitly tell her that the price has gone up! I would explain that after making the samples for her, that there would be no way that you could make them at that price. They have just turned out to be way too labor intensive. Just because somthing is smaller to make doesn't necessarily make them easier.

smokeysmokerton Posted 8 Apr 2010 , 8:26pm

Okay, this could be a really bad idea, but what's one more? icon_biggrin.gif What if you crumbled some dry fondant really fine, then used some clear piping gel/black royal where the ribbons would be and dipped the truffles in the fondant? Not exactly ribbons, but they're small so it might be okay. I don't do truffles so if this is the dumbest thing you've ever heard, ignore me icon_redface.gif

KHalstead Posted 8 Apr 2010 , 8:29pm

do these have cake in them? Or is it a candy truffle?? Just curious.


Anyhow..........instead of holding the cakes, what about anchoring them to a turntable?? Too bad you couldn't fashion a mini turntable that would allow you to just spin the little beauty around as you pipe some black royal icing?

ArtieTs Posted 8 Apr 2010 , 9:15pm
Quote:
Originally Posted by jenng1482

Quote:
Originally Posted by Sagebrush

Those things are tiny! I think I'd pipe the "ribbon".

Trying to manipulate that tiny of a rope of fondant or gumpaste sounds like a great way to end up with all my hair torn out and me curled up in a corner babbling incoherently.



All my co-workers just looked at me funny when I burst out laughing after reading your post!




LMAO! Me too. I'm at work & almost chocked myself when I read that. I really shouldn't be laughing though as that may be my state after I'm done with the cake I have for this weekend.

JCE62108 Posted 8 Apr 2010 , 9:17pm
Quote:
Originally Posted by KHalstead

do these have cake in them? Or is it a candy truffle?? Just curious.


Anyhow..........instead of holding the cakes, what about anchoring them to a turntable?? Too bad you couldn't fashion a mini turntable that would allow you to just spin the little beauty around as you pipe some black royal icing?




LOL! I did try that actually, I used a rose nail when I tried piping the chocolate. I was too shaky.

The truffles are actual truffles. White chocolate outside, milk chocolate truffle inside. They taste fabulous!

Ok guys. I emailed her and was honest. I told her all the issues I had and why I didnt think it was going to work, reguardless of the price she pays. I told her I can still do them plain white and do the monogram on top like she wanted (I didnt have issues with that part) and I could do it for the .75 cents. I let her know if she wasnt happy with that then hopefully we can work together to find something that she will love (and that Im actually able to do).

Ill probably here from her tonight. She is usually on top of emails. So we'll see. Thanks anyways guys. Another disaster to add to my list. icon_smile.gif At least I learn.

BTW anyone asking about the mold, I got it at www.fondantsource.com I dont know why that is blocked out. They are a good store. Beats me.

www.fondantsource.com

JCE62108 Posted 8 Apr 2010 , 9:26pm
Quote:
Originally Posted by Sagebrush

Those things are tiny! I think I'd pipe the "ribbon".

Trying to manipulate that tiny of a rope of fondant or gumpaste sounds like a great way to end up with all my hair torn out and me curled up in a corner babbling incoherently.




You predicted it. Now why didnt I listen to you? hehe icon_rolleyes.gif

sillywabbitz Posted 8 Apr 2010 , 9:52pm

It just occurred to me, couldn't you paint the black chocolate ribbon into the mold before you poured in the white choc and filled them? Not for this situation of course but in the long run that would be easier, especially if you only did the ribbon on the bottom tier. Just a thoughticon_smile.gif

JCE62108 Posted 8 Apr 2010 , 11:33pm

I thought of that too. But then again painting it straight is an issue. Also I had to paint the white chocolate in the inside of the mold so it would be hollow for the filling. I was afraid Id probably mess up the ribbons while painting on the rest of the chocolate.

Its just not worth it. Im a cake decorator, not a choclatier. I think Im just going to tell people if they want these things its just going to be basic. Otherwise go to someone who specializes in chocolates....because that is not gonna be me. icon_razz.gif

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