fcakes Posted 18 May 2012 , 2:46pm
post #1 of

I have an inquiry for this cake - just the top 3 round tiers for 60 people. Are those lace molds? They don't want it as elaborate but the look and feel of the cake.

And will a 10/6/4 size work good for 60 people?

Please suggest what can be done. Thanks so much!
LL

23 replies
ladij153 Posted 18 May 2012 , 3:11pm
post #2 of

Hmmmm...the Royal Wedding cake!....It looks to be a combination of piping, molds and gum paste flowers. It will be beautiful!! Be sure and post pics of it when you get it done.

fcakes Posted 18 May 2012 , 3:22pm
post #3 of

omg.. I totally didn't realize it was the Royal wedding cake! However, they don't want it as elaborate or detailed... any idea on doing the top three tiers in a cost-effective way to get a similar look and feel?

fcakes Posted 18 May 2012 , 3:35pm
post #4 of

Saw some close up pics on this link http://www.glamour.com/weddings/blogs/save-the-date/2011/04/royal-wedding-the-royal-weddin.html

So the top tier can be ivory fondant with piped royal icing detail, middle tier has ivory gumpaste flower sprays and bottom is furled gumpaste leaves and small blossoms and some piping... am I on the right track? thank you!!

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ladij153 Posted 18 May 2012 , 4:00pm
post #5 of

yes, that's what it looks like to me too....lol, not sure what that fuzzy thing is on top of the pineapple on the second tier tho!!
the third tier has a lot of Lily of the Valley which are pretty easy to make, a small ball on a hooked wire then a tiny blossom on top of that with some tiny stamens in the blossom then wire each flower together when dried.

as for cake sizes, here is a link that might help you...

http://www.earlenescakes.com/ckserchart.htm

ladij153 Posted 18 May 2012 , 4:03pm
post #6 of

the top layer looks like it could be brush embroidery....

sweetflowers Posted 18 May 2012 , 4:13pm
post #7 of

That fuzzy thing looks like a thistle to me,with threads (stiffened) for the top. But it could be something else. It looks like the decorator used artistic licsense with the flowers to get the looks she wanted.

southerncross Posted 18 May 2012 , 4:30pm
post #8 of

the second tier flowers are the rose (for England), the thistle and bluebell (for Scotland) and the daffodil (for Wales)

fcakes Posted 18 May 2012 , 6:26pm
post #9 of

thanks for the input!! Yes, first tier looks like brush embroidery. I'll do simpler flower sprays than the pineapple thistle etc... not sure about sizes though...

I follow the Wilton serving charts and a 10in serves 42, 8in servs 28 and 6in serves 12.

So will 10/6/4 work good for 60 servings?

fcakes Posted 18 May 2012 , 6:41pm

And I quoted $240 for a similar cake for 60 servings... they approved it just now and will pay deposit. Does the price sound about right? Thank youuu!

ladij153 Posted 18 May 2012 , 6:48pm

fcakes, In reading the Earlene Moore page about cake sizes she found that the Wilton sizes are somewhat off so she created a sheet that shows what size tiers serve what number of ppl....she also gives an explanation of what the columns on her sheet mean. Check it out!!


http://www.earlenescakes.com/ckserchart.htm

fcakes Posted 18 May 2012 , 7:11pm

thanks ladij153 icon_smile.gif I'll look up her chart as well... she doesn't have a 4in size.... and I thought most caterers follow the Wilton chart as the industry standard....

shanter Posted 18 May 2012 , 11:23pm
Quote:
Originally Posted by southerncross

the second tier flowers are the rose (for England), the thistle and bluebell (for Scotland) and the daffodil (for Wales)



...and the shamrock for Northern Ireland.

southerncross Posted 19 May 2012 , 12:09am

Shanter...as a daughter of Falls Road, I guess I refuse to acknowledge any allegiance to the butcher's apron...even the use of the shamrock!

BakingIrene Posted 19 May 2012 , 12:29am

Take a look at the article in the Daily Mail for some of Fiona Cairns hints. http://www.dailymail.co.uk/news/article-1381944/Royal-Wedding-cake-Kate-Middleton-requested-8-tiers-decorated-900-flowers.html

Then go and borrow Fiona Cairns recent book for more info.

Might I suggest that you choose other flowers, as these ones have heraldic significance. Choose flowers from the bride's bouquet all in ivory, or choose her favourites, that way the cake will be hers instead of a knockoff.

fcakes Posted 19 May 2012 , 2:55am

Thank you! I will look up her book.... I quoted them $240 for 60 servings plus the stand rental/delivery fees... does that sound right?

shanter Posted 19 May 2012 , 3:20am
Quote:
Originally Posted by southerncross

Shanter...as a daughter of Falls Road, I guess I refuse to acknowledge any allegiance to the butcher's apron...even the use of the shamrock!



I have no idea what you're talking about. Falls Road? Butcher's Apron??? I'm in the US.

southerncross Posted 19 May 2012 , 10:58am

ah Shanter...as my sainted ma used to say "if you hae to ask then you wouldn't understand and if you understood, you wouldn't hae to ask"...I't kinda an inside "joke" and unrelated to the OP's desire to make a lovely cake for an American bride

kakeladi Posted 19 May 2012 , 5:49pm

.......and I thought most caterers follow the Wilton chart as the industry standard.......

Yes, most of us do. If you study Earlene's chart you will see she gives larger slices/pieces *and* discards many end pieces. This means having to charge a higher 'per slice' fee to make up for what is lost.
Using the Wilton charts - if they are from a recent publication - is fine. Yes, many of the charts *in the very OLD books* are INaccurate but not the new ones.

fcakes Posted 20 May 2012 , 12:28am

agree with you kakeladi... that's what I inferred... that Earlene discards end pieces and gives more cake per serving....

fcakes Posted 20 May 2012 , 10:08pm

Do 10/6/4 tier sizes sound proportionate for a cake like this? To serve 60 people? Please help! I have to send the contract/details today... thank you icon_smile.gif

superstar Posted 20 May 2012 , 10:50pm

That is more than enough in my humble opinion! Looking forward to seeing your cake.

ladij153 Posted 21 May 2012 , 2:03am

Here is a link to another serving size chart that someone posted here on CC....it shows your chosen sizes as yielding 52 servings for the 10 and the 6" layers.

http://cakecentral.com/gallery/1300478/round-cake-cutting-and-serving-guide

fcakes Posted 21 May 2012 , 1:11pm

thanks superstar!! If more than enough, then should I go with 9/6/4 or 8/6/4??

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