mmmcake0072 Posted 19 Aug 2013 , 10:01pm
post #1 of

AHi all wondering if I could get your input regarding this cake. I have an extreme distant relative to my husband who wants this cake for November 2014 to serve 200 ppl. And how would you achieve the actual bowl cup topper? Thanks for your help! I apologize for the picture quality, this is the only one they sent me and they don't know who made it or the site they found it on. [ATTACHMENT=1171]1078028_10151831703271133_197335029_n.jpg (56k. jpg file)[/ATTACHMENT]

19 replies
Smckinney07 Posted 19 Aug 2013 , 10:09pm
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AI would use Gumpaste and mold it over or inside a bowl that's similar to the size you want. Once it's dry you can add the detail then paint.

Ducky316 Posted 19 Aug 2013 , 10:15pm
post #3 of

Yes, I agree with Smckinny....Just make sure you roll out your fondant to at least 1/8th of an inch....dust your bowl with cornstarch and let it dry and entire week before decorating or using it.

 

A cake that size, without a lot of detail should be at least $3.00 a slice. That's $600.00

ddaigle Posted 19 Aug 2013 , 10:51pm
post #4 of

I would.take a styrofoam ball...cut it in half and cover it in gray fondant..then airbrush it silver.    Then you have something to stick the flowers in and don't have to worry about a fragile gumpaste topper.  

BatterUpCake Posted 19 Aug 2013 , 10:53pm
post #5 of

Picture is too blurry to tell a lot. I think $3 a slice is too cheap. Check out the other pricing threads. There is tons of pricing information available. Look for Jason Crafts pricing guide. You have to price in your support system, boxes, cake circles, drums, etc...not to mention labor. It appears to be painted silver. That's a lot of work. Are you planning to make the flowers from gumpaste?

ddaigle Posted 19 Aug 2013 , 10:53pm
post #6 of

And those layers are all single.  For 200 you would need to do double layers...and this is the rare case that I might use an 8" for the top tier to hold the bowl.   But that top tier is a 6.

Smckinney07 Posted 19 Aug 2013 , 11:44pm
post #7 of

AI didn't even think about the flowers, I'm losing it! Yes if your putting flowers in there listen to DD-you could break a thin Gumpaste bowl with all the flowers.

I was more focused on the cake-it doesn't look like just a bowl, more like a vase or chalise that's on top of the tiers of cake. It's all the same color so it blends together.

scrumdiddlycakes Posted 19 Aug 2013 , 11:55pm
post #8 of

http://www.elizabethannedesigns.com/blog/2010/06/09/hockey-inspired-wedding-ideas/

 

The original cake is about halfway down.

BatterUpCake Posted 20 Aug 2013 , 12:00am
post #9 of

Does that cake look unbalanced and lumpy to anyone else? SO is that supposed to be the Stanley Cup at the top? None of that is pertinent to your question...I was just curious.

RubinaD Posted 20 Aug 2013 , 12:30am

my first thought was a half ball covered in fondant/gumpaste just like ddaigle suggested. and it does look like the Stanley cup to me too.

RubinaD Posted 20 Aug 2013 , 12:33am

my first thought was a half ball covered in fondant / gumpaste just like ddaigle suggested, and it does look like the Stanley cup to me too. also there are some strange ridges near the top of each tier. but I think I looks crooked because the bowl at the top is crooked.

Nadiaa Posted 20 Aug 2013 , 1:42am

Someone here on CC has done this exact same cake. I saw it when I was looking through an old thread yesterday. I think she said she used a fondant covered bowl for the top. I'll see if I can find the picture and post a link. Maybe you could message her? The big base was a dummy cake and she put the tiers on top of that. 

Nadiaa Posted 20 Aug 2013 , 1:57am

Actually, a few people have made it! I couldn't find the cake I'm thinking of but if you search 'Stanley cup cakes' then a few come up.

mmmcake0072 Posted 20 Aug 2013 , 3:37am

AHi all, I think I like the idea of the Styrofoam ball for the top. That is a great idea. And as the thinner portion of the cup ( it is supposed to be the stanley cup) I was thinking of making it out of RK treats then all the other layers stacked cakes. Hadn't even started to think of the flowers. I think that if I make gum paste flowers, there are a lot on there, that it may be cheaper for them to have their florist make them. I also think that its going to go through tons of bottles of silver airbrush spray, but that's just it....how many bottles? When I do fondant cakes I cover them first with ganache.....so it won't be so lumpy.

mmmcake0072 Posted 20 Aug 2013 , 3:39am

AGoing to go cake searching!

scrumdiddlycakes Posted 20 Aug 2013 , 5:24am
Quote:
Originally Posted by Nadiaa 

Someone here on CC has done this exact same cake. I saw it when I was looking through an old thread yesterday. I think she said she used a fondant covered bowl for the top. I'll see if I can find the picture and post a link. Maybe you could message her? The big base was a dummy cake and she put the tiers on top of that. 


http://cakecentral.com/g/i/3081636/a/84/bottom-tier-of-this-cake-was-fake-thankfully-and-the-top-three-tiers-are-real-the-top-bowl-was-a-real-bowl-covered-in-fondant-roses-were-handmade-from-gumpaste/

 

This one?

Nadiaa Posted 20 Aug 2013 , 6:32am

Yes!! That's the one! I haven't quite got the hang of searching on the forum yet, so thankyou so much xx I love, love, love this cake. So simple (in appearance!) but so pretty :)

mmmcake0072 Posted 20 Aug 2013 , 11:55am

I love that one....it's beautiful!  I don't think they will go for it as they are set on the one they gave the pic of.

april1975 Posted 20 Aug 2013 , 12:15pm

Hobby Lobby sells half styrofoams balls i believe the size is 8 inch.

bluemonkeycakes Posted 20 Aug 2013 , 2:15pm

With regards to covering a bowl and leaving the fondant to harden for a week, try covering the bowl in cling film (saren wrap?) before adding the rolled fondant. A lady who runs a cake shop locally suggested this to me when I was making a bottle shaped cake topper for a friend's mother's birthday - I just wrapped a sherry bottle in cling film (made sure the bottle was clean first!) then rested the rolled icing over it, pushed it into shape and left it for a week. Was worried it would crack, but it lifted straight off the bottle and the wrap easily and stayed in tact. Fondant needs to be not too thick, not too thin. Have a trial go about a month before it's needed. Good luck!

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