Ok ladies, so one more question on this cake. The cake was originally for 150. And the customer was fine with the price, now it's for 300 (well 296 to be exact, close as I can get) and of course the price is now double and the price is above her budget. I know I'm under charging per serving, I mean it's a 6 tiered carved cake besides putting on all those pearls! Just out of curiosity what would you charge per serving? I know we're from different areas so not an accurate comparison, just curious.
Ok ladies, so one more question on this cake. The cake was originally for 150. And the customer was fine with the price, now it's for 300 (well 296 to be exact, close as I can get) and of course the price is now double and the price is above her budget. I know I'm under charging per serving, I mean it's a 6 tiered carved cake besides putting on all those pearls! Just out of curiosity what would you charge per serving? I know we're from different areas so not an accurate comparison, just curious.
Do an extra tier, and do 3 10" cakes, filled and iced, no fondant, to be served from the back. I would charge $6 a serving for that cake, and it would be too little, but where I live, it would be all I could get. I charge $2.25 for my kitchen cakes.
AHi guys, I love the tapered cakes, I have never attempted one, just wondering the following things: 1. Do you cut them by eye and if so is there a knack to this? 2. Are there any special tips for getting the fondant on so it doesn't fold into itself at the bottom?
Lovely stuff, I adore this website I have learnt so much x x
It is easier to taper if your cake is upside down, and you just free hand it. I suppose how good they come out is akin to how good your "eye" is, while you are carving. I have seen some PERFECT, sharp looking tapers, that I am in awe of, but I don't know of any other way to get them the proper shape.
ASounds difficult! I might have a go for fun next week as I don't have anything else on!
AYou should cover in ganache too, since it provides the support to hold the cake together at the top edge. Gravity is a heck of force!
AIt's funny you should say that because tonight I have very successfully ganached my first cake. I grew up learning from my mum who always used bc. Most of my cakes to date have involved heavy decoration so even though I have achieved good fondant finishes pre decoration in most part I have used my decs to cover a bulge a fair few times. I watched so many videos on making dams etc and improved and improved but then I watched these fab videos by an Aussie lady on YouTube called 'inspired by Michelle' on ganaching a cake pre fondant. Now mine doesn't look anything as good as hers but I am so pleased with the results, and I can't wait to try some of the designs where you 'can't hide' I.e hand painting directly on the fondant etc (depending on how well my fondant goes and I don't stick my fingers in it after all the hard work ganaching!). Thanks for your help ladies x x x
To carve it, you can turn it upside down and use a smaller cake board (if its an 8" use a 6" board) as a guide while you are carving.
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