gucci77 Posted 24 Mar 2013 , 9:41pm
post #1 of

Hi everyone,

 

I have to make a 7 tier wedding cake but the bride wants the top and the 5th tier to be real cake. I've done tier cakes before but never fake. I'm ordering fake rounds from 10" to 22"

Does anyone have experience with something like this? What will be the best support?

 

Also, the cake will have a cascade of petals from the top tier to the bottom one (on one side) so, will it be better to put it all together before delivery or attach a lot of petals at the reception site? Please help!!

 

Any advise will be greatly appreciated. Thank You!

23 replies
-K8memphis Posted 24 Mar 2013 , 9:58pm
post #2 of

you only need support in the 5th tier--just use any old dowels~

 

on the petals--i would place the bulk of them before delivery~

 

about delivery--make it easy for yourself--~

 

ok wait--what size are your tiers???~

 

i'm not getting the sizes right here.

 

~the top & 5th are real cake so those are an 8 and a 16?

 

~so it'd be 20x18x16x14x12x10x8

 

~or 22x20x18x16x14x12x10

 

~but you're ordering foam from 22 to 10-- if you're ordering a 10 out of foam--i'm confused ;)

 

~maybe you're skipping some sizes--doing it a little different?

gucci77 Posted 24 Mar 2013 , 10:11pm
post #3 of

Thank you for your fast response! 

The tiers are: 8"(real cake), 10",12",14",16"(real cake), 20" and 22". I made a mini version of it but I think it will be very different once all the tiers are together.

 

 

 

lesucreaufour Posted 24 Mar 2013 , 10:28pm
post #4 of

Dummy cakes (fake cakes) don't need any support...you''ll just need some dowels in the real cake, like K8memphis said.

 

As for the flowers and petal...i would put it on the cake before delivery and make some extra if some of them break of fall of. Make sure to bring some edible glue of royal icing to make repairs....if there's some to be made!

 

Oh and, to put your fondant on the dummy (fake cakes), I use a damp clean clothes, and you rub it on the tier so it the fondant will stick to it. you could also use piping gel or even icing.

 

p.s: your cake is beatiful!!!

gucci77 Posted 24 Mar 2013 , 10:46pm
post #5 of
Quote:
Originally Posted by lesucreaufour View Post

Dummy cakes (fake cakes) don't need any support...you''ll just need some dowels in the real cake, like K8memphis said.

 

As for the flowers and petal...i would put it on the cake before delivery and make some extra if some of them break of fall of. Make sure to bring some edible glue of royal icing to make repairs....if there's some to be made!

 

Oh and, to put your fondant on the dummy (fake cakes), I use a damp clean clothes, and you rub it on the tier so it the fondant will stick to it. you could also use piping gel or even icing.

 

p.s: your cake is beatiful!!!

 

Thank you for all the great tips! Just one more thing...do I use just royal icing to stack and "glue" the fake tiers or do I need something else?

-K8memphis Posted 24 Mar 2013 , 11:32pm
post #6 of

you can use royal or just a blob of buttercream anything like that to create some tension~

 

so you are skipping the 18" -- interesting~

 

that's gonna make that design more of a challenge~

 

maybe the petals will change angles there and fan out rather than being placed up & down? 

gucci77 Posted 25 Mar 2013 , 3:27am
post #7 of
Quote:
Originally Posted by -K8memphis View Post

you can use royal or just a blob of buttercream anything like that to create some tension~

 

so you are skipping the 18" -- interesting~

 

that's gonna make that design more of a challenge~

 

maybe the petals will change angles there and fan out rather than being placed up & down? 

That is a good point, I was worried about the gap too but when I did the mini version I filled the spaces with a double layer of petals and it worked out fine.

My choice would of been to include the 18" and end with the 20" but they wanted a very large cake even bigger than 22"! I told them I couldn't go any larger...

-K8memphis Posted 25 Mar 2013 , 1:34pm
post #8 of

wow -- good that you already have that worked out

 

22 is so very very big --what are they thinking?

 

i used to live in schererville ;)

lesucreaufour Posted 25 Mar 2013 , 4:03pm
post #9 of
Quote:
Originally Posted by gucci77 View Post

 

Thank you for all the great tips! Just one more thing...do I use just royal icing to stack and "glue" the fake tiers or do I need something else?

I would use Royal icing....but buttercream would be good to. 

Are you going to have a center pole or dowel???

For such a big cake...i would use one (even if it's almost all fake cake). Just a small dowel to make sure everything stays in place during delivery.

 

Hope to see some pictures of your cake soon :)

jason_kraft Posted 25 Mar 2013 , 4:16pm

AMake sure you charge appropriately, working with large dummy tiers can be a pain. People typically charge 80-100% the cost of real cake for fake tiers, in this case you're probably looking at a price in the $1500-2000 range.

gucci77 Posted 1 Apr 2013 , 7:37pm
Quote:
Originally Posted by lesucreaufour View Post

I would use Royal icing....but buttercream would be good to. 

Are you going to have a center pole or dowel???

For such a big cake...i would use one (even if it's almost all fake cake). Just a small dowel to make sure everything stays in place during delivery.

 

Hope to see some pictures of your cake soon :)

Sorry I didn't post earlier...it's been a crazy weekend...

lesucreaufour, I am really thinking about adding a center pole but that means I will a have to perforate the fake drums, maybe the dowel will be easier. 

...I'm getting a little nervous specially for all those petals and such a large cake to transport...I will definitely post some pics when I'm done. Thank you!

 

 

Quote:
Originally Posted by jason_kraft View Post

Make sure you charge appropriately, working with large dummy tiers can be a pain. People typically charge 80-100% the cost of real cake for fake tiers, in this case you're probably looking at a price in the $1500-2000 range.

 

That sounds like a lot but you are right jason_kraft, I've been searching and some people even charge the same as a real cake. I think I'm not charging enough this time but I will keep this in mind for next time. 

kjgm Posted 2 Apr 2013 , 2:00am

I also use shortening rubbed on the dummy cakes for the fondant to adhere....works great! Beautiful cake! Can I ask how do you charge for some tiers to be fake? Do you have the client return to you after the event?  I am considering offering but don't have a clue how to go about it. Any suggestions would be appreciated.  Thank you!

jason_kraft Posted 2 Apr 2013 , 2:12am

A

Original message sent by kjgm

I also use shortening rubbed on the dummy cakes for the fondant to adhere....works great! Beautiful cake! Can I ask how do you charge for some tiers to be fake? Do you have the client return to you after the event?  I am considering offering but don't have a clue how to go about it. Any suggestions would be appreciated.  Thank you!

It's usually too much trouble to reuse the dummy tiers, so we don't ask for them back. If (as an example) you charge 80% for dummy tiers and have a cake priced at $5/serving, you would get ~$150 for a 10" dummy tier, so you can see that the cost of the dummy is virtually negligible.

kjgm Posted 2 Apr 2013 , 2:17pm

yes...that makes good sense Jason_Kraft.  Thank you!  If you didn't live in a big cosmopolitan city...but mid sized what would you charge for a style of cake like the Frills one by Maggie Austin? Really struggling with this one...b/c it is a time consuming project. Thank you for any advice you can give.  :)

jason_kraft Posted 2 Apr 2013 , 2:26pm

A

Original message sent by kjgm

yes...that makes good sense Jason_Kraft.  Thank you!  If you didn't live in a big cosmopolitan city...but mid sized what would you charge for a style of cake like the Frills one by Maggie Austin? Really struggling with this one...b/c it is a time consuming project. Thank you for any advice you can give.  :)

It depends on how much labor is involved, we've never done that type of cake before so I have no idea how long it would take. Ballpark would probably be in the $7-8/serving range.

kjgm Posted 2 Apr 2013 , 2:37pm

Thank you for the quick reply and you input.  It is so appreciated.  :)

gucci77 Posted 5 Apr 2013 , 11:47pm

A

Original message sent by -K8memphis

wow -- good that you already have that worked out

22 is so very very big --what are they thinking?

i used to live in schererville ;)

K8memphis, I convinced them to add the 18" and end with a 20", I really think it will look a lot better. Thank you ;)

gucci77 Posted 5 Apr 2013 , 11:51pm

A

Original message sent by lesucreaufour

I would use Royal icing....but buttercream would be good to.  Are you going to have a center pole or dowel??? For such a big cake...i would use one (even if it's almost all fake cake). Just a small dowel to make sure everything stays in place during delivery.

Hope to see some pictures of your cake soon :)

lesucrefour, what kind of center pole would you suggest? Do you thing PVC and a flange will work? Thanks in advance!

-K8memphis Posted 5 Apr 2013 , 11:52pm

me too--awesome! way to go

gucci77 Posted 6 Apr 2013 , 12:07am

A

Original message sent by kjgm

I also use shortening rubbed on the dummy cakes for the fondant to adhere....works great! Beautiful cake! Can I ask how do you charge for some tiers to be fake? Do you have the client return to you after the event?  I am considering offering but don't have a clue how to go about it. Any suggestions would be appreciated.  Thank you!

Hi kjgm, for this cake I'm doing 8", 10", 12", 14",16", 18", and 20" from which only 8" and 16" will be real cake WASC with vanilla buttercream. I'm charging them around $700 and it will not be returned to me. Like we said before, I know am not charging them enough so I have to consider that for next time. It was hard to get a reference or calculate the price. I found some prices for Chicago (about 50 minutes from me) but I'm in Indiana and everything is cheaper here. I hope this helps :)

kjgm Posted 7 Apr 2013 , 1:18am

It does...thank you so much! And good luck!  :)

lesucreaufour Posted 7 Apr 2013 , 3:10am
Quote:
Originally Posted by gucci77 View Post


lesucrefour, what kind of center pole would you suggest? Do you thing PVC and a flange will work? Thanks in advance!

I would just use a wood dowel...you can find some at home depot...they are a lot more tall then the ones we normaly get for tiers. You don't need anything much bigger or solid...it's just to make sure everything stays in place. And your cake won't be heavy (since it's mostly dummy) just a small dowel will do the job. 

I would use a drill to make the holes in the dummy and then start putting fondant on it. It might be hard to just try to put the dowel at the end if there's no holes in them.

 

Hope this helps

Sandra

Annabakescakes Posted 7 Apr 2013 , 3:54am

AI'm curious as to why you would do the 8" and the 16" in real cake, and not the 8,10,12? It is close to the same amount of servings, and would be easier to serve, since they won't have to pull the 10 and 12, and 14's off and find a place to put them, with the bottoms all sloppy, and big and awkward. Also, an 8" is a lot of space on top...a 6" is less awkward looking. According to my chart, a 16 and 8 is 124 servings. An 8,10,12 would be 118. Add the 6, and it is 130 servings. So, it is more prep and more baking, but the same amount of cake, 6 more or 6 servings less.

-K8memphis Posted 7 Apr 2013 , 12:40pm

anna--it's true that the 8" has more surface but to me a smaller cake can sometimes look pin headed on the top of such a large bottomed cake--it can --it doesn't have to

 

i think that the decorating can absorb any kind of perspective issues either way

 

i prefer an 8 on top of a cake as large as this one is -- just my perception

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