Cake Dummies

Decorating By rhopar33 Updated 22 Sep 2011 , 1:53pm by cakefairy03

rhopar33 Posted 21 Sep 2011 , 2:43pm
post #1 of 5

I have a request for a 6 or 7 tier dummy wedding cake. I have two questions:

1) How do you charge for your dummy cakes?

2) The last time I attempted a dummy cake the fondant tore around the top edges each time I tried to smooth the fondant (I used Wilton). Are there any suggestions for the best way to wrap dummies with fondant?

Your help is greatly appreciated.


4 replies
rhopar33 Posted 22 Sep 2011 , 12:44pm
post #2 of 5

Can someone offer help? Please...

cakefairy03 Posted 22 Sep 2011 , 12:56pm
post #3 of 5

Mot people that I've seen/heard have charged about the same as a real cake. You are putting in almost as much work as a real cake, which is what you are really charging for.

As for the tearing fondant...did you dull the edges of your dummy first? I usually do this by rubbing my rolling pin around the edges or just rubbing it on the countertop. Some people file them down as well.

Hope that helps! Good luck!

rhopar33 Posted 22 Sep 2011 , 1:09pm
post #4 of 5

Ok, thanks Heather. I typically charge staring at $3 per serv for butter cream and $4 per serv for fondant. So its pretty common to charge the same amount for a dummy?

cakefairy03 Posted 22 Sep 2011 , 1:53pm
post #5 of 5

Maybe a tiny, tiny bit less only because you're saving the cost of baking the cake (ingredients, energy, etc). But right around the same. I don't know an exact amount difference, but someone else may know.

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