paulstonia Posted 21 Feb 2013 , 2:02am
post #1 of

 

 

 

Having trouble deciding if these have a 2" or 4" difference in size because of the tapered tiers. What do you think 14, 10 and 6 or 12, 10 and 8?

38 replies
paulstonia Posted 21 Feb 2013 , 3:22am
post #2 of

no ideas?

Here's the actual pic so you don't need to download the file

AZCouture Posted 21 Feb 2013 , 3:26am
post #3 of

If not smaller. I think it's the smallest of the two you suggested.

AZCouture Posted 21 Feb 2013 , 3:28am
post #4 of

Actually, I vote for 6-9-11.

CWR41 Posted 21 Feb 2013 , 4:05am
post #5 of

I believe 6x8x10 because without tapering it would only have a 1" difference in size.
 

AZCouture Posted 21 Feb 2013 , 4:23am
post #6 of

Unless it's just a deceptive angle, the top tier looks to have a 3" difference to the middle one, and then the middle one seems to have a 2" difference.

CWR41 Posted 21 Feb 2013 , 4:36am
post #7 of

Clarification:  2" difference in size (with 1" on each size).
 

CWR41 Posted 21 Feb 2013 , 4:38am
post #8 of
Quote:
Originally Posted by CWR41 

Clarification:  2" difference in size (with 1" on each size).
 


I mean "side"... can't find edit button!

Annabakescakes Posted 21 Feb 2013 , 4:48am
post #9 of

I vote 6, 8, 10, based on squaring the edges, like so:

 

Or tiny tiers, such as 4, 6, 8

paulstonia Posted 21 Feb 2013 , 5:00am

Thanks for doing that Anna, it does make it easier to see. It kinda looks like there is a bigger difference between the top and middle than the middle and bottom to me. Maybe a 12, 10 and 6?

Annabakescakes Posted 21 Feb 2013 , 5:46am
Quote:
Originally Posted by paulstonia 

Thanks for doing that Anna, it does make it easier to see. It kinda looks like there is a bigger difference between the top and middle than the middle and bottom to me. Maybe a 12, 10 and 6?

I thought so too, but thought that maybe the top got carved too much, or it is the angle, or maybe it doesn't really matter, as long as you have your proper serving count, and the cakes aren't too big or too small icon_biggrin.gif It can either be a 2" or 3" difference, and it is cute, either way!

paulstonia Posted 27 Feb 2013 , 1:08am

Ok, one more question, well maybe two, icon_redface.gif. Do you think these are standard height? Two 2" cakes with filling, so around 5' high or do you think they are taller like most tapered tiers I see? And the dragees, I was guessing most of them are 5mm with a few larger. 

Annabakescakes Posted 27 Feb 2013 , 1:49am

I vote standard height.

paulstonia Posted 8 Jul 2013 , 10:06pm

Ok, I know I've had a lot of questions on this one,lol. But before I order the pearls, I was thinking 5mm and 10mm. Most of them are the same size with a few large ones thrown in there here and there. What do you guys think?

DeliciousDesserts Posted 9 Jul 2013 , 12:54pm

AWay to go Anna!

Paulstonia, have you seen 10 mm in person? 8 mm may even be too big. Diond party confetti has a great printable chart. I would guess more like 4, 5, & 6 mm.

DeliciousDesserts Posted 9 Jul 2013 , 12:59pm

AI used 8 mm for the buttons on this grooms cake.

Tried to upload 3 times. Look in my gallery.

paulstonia Posted 9 Jul 2013 , 2:45pm
Quote:
Originally Posted by DeliciousDesserts 

Way to go Anna!

Paulstonia, have you seen 10 mm in person? 8 mm may even be too big. Diond party confetti has a great printable chart. I would guess more like 4, 5, & 6 mm.

I haven't. I'll have to see if a local store carries some I can at least have a look at. I was just looking at the few bigger ones that are in there. I zoomed in on the pic and they looked like they were about twice the size of the rest.

Annabakescakes Posted 9 Jul 2013 , 4:21pm

AOh, I agree! I just went out and looked at some that I have and they are 4mm and seem quite large to me. 3,4,5 or 4,5,6. If you will use them, you could always order 3,4,5,6 and use what you want on the cake, and save the rest ;-) that is what I do, stock up on nonperishables, Haha.

Dayti Posted 9 Jul 2013 , 9:55pm

JSYK, I teach a class at my bakery where the cake has a 1"x4" strip of dragees of different sizes down the front. It takes about 20 minutes to stick that many on, I'm not kidding. 

paulstonia Posted 10 Jul 2013 , 12:47am
Quote:
Originally Posted by Dayti 

JSYK, I teach a class at my bakery where the cake has a 1"x4" strip of dragees of different sizes down the front. It takes about 20 minutes to stick that many on, I'm not kidding. 

Can I ask what you are using to attach them? Some people are saying brush on piping gel.  When I do random pearls I just use a little alcohol and they will stick but I don't think that's a good plan here.

Dayti Posted 10 Jul 2013 , 9:00am

I would usually use water or alcohol like you for random ones, but in this case we use edible glue (1 tsp cmc/tylose to 180ml boiling water - mix it a bit, it will be lumpy, when it's cooled down put it in the fridge overnight and all the lumps mysteriously disappear. Keep it in a lidded container the fridge, it's good for about 3 weeks or maybe longer, but will start developing tiny black mold spores which are visible, so don't use it when that has happened. If you find it too thick to use, dilute with more water). 

DeliciousDesserts Posted 10 Jul 2013 , 12:42pm

ASizing chart at bottom [URL]http://www.diamondpartyconfetti.com/site/mobile?url=http%3A%2F%2Fwww.diamondpartyconfetti.com%2FSizing_Chart.html#2838[/URL]

Or this one [URL]http://www.kmversteeg.com/edtec541/final/size.htm[/URL]

paulstonia Posted 18 Jul 2013 , 11:38pm

thanks everyone for the help

Smckinney07 Posted 19 Jul 2013 , 6:59am

AI watched the Craftsy video with Mariana Souza Bejeweled, Bedazzled, and something else. Anyway, when she made the jewel encrusted strip she measured the circumference (for this cake you'd want to measure after fondant has been applied and obviously at the base of each tier), then cut the shape out so the fondant would be resting on wax/parchments paper, then she carefully picks it up by the wax paper (so the fondant doesn't stretch) and places on a clean cookie sheet, then she brushes with gum glue and pours the beads on, pushing them down gently, pouring another size, pushing...she let it set up then wrapped around the cake. Beautiful and a much faster method then placing them all on individually!

Smckinney07 Posted 19 Jul 2013 , 7:18am

AOk I misinformed on a couple things, first it was Bejeweled Wedding Cakes ;) And she didn't use any parchment (it's late and I was confusing a couple techniques in my head-that's what I get for trying to watch tv and type!) she measured, cut, then just picked up the fondant and placed on the cookie sheet. She used BC, but I'm sure gum glue would work also, then bottle by bottle she drizzled the Dragees over the strips, then she gently pushed them down and went back to fill in any gaps. She put the strips in the fridge for a few minutes for everything to firm up, then wrapped around the tiers.

paulstonia Posted 23 Jul 2013 , 1:01am

So, she was wrapping dragee covered strips of fondant around the cake? Was the cake already covered in fondant?

howsweet Posted 23 Jul 2013 , 1:49am

Anyone want to guess this one? I must have the answer because I made it myself, but I'll have to look it up.

 

Annabakescakes Posted 23 Jul 2013 , 2:02am
Quote:
Originally Posted by howsweet 

Anyone want to guess this one? I must have the answer because I made it myself, but I'll have to look it up.

 

I would say the tops are 7" and 10" tapered down to a 6" and a 9" 

paulstonia Posted 18 Aug 2013 , 9:13pm

I don't have guess but what an adorable cake!

Smckinney07 Posted 18 Aug 2013 , 9:36pm

A

Original message sent by paulstonia

So, she was wrapping dragee covered strips of fondant around the cake? Was the cake already covered in fondant?

Yes, the cake was covered in fondant and she cut thin strips to attach too the cake-it just seemed faster and it was super cute! If you just look at her Craftsy class you'll see the cake by her picture.

I love the tapered sides!

Quote by @%username% on %date%

%body%