How Long Would It Take You?

Decorating By joeyww12000 Updated 4 Jun 2016 , 9:02pm by -K8memphis

joeyww12000 Posted 3 Jun 2016 , 6:23pm
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23 replies
joeyww12000 Posted 3 Jun 2016 , 6:25pm
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joeyww12000 Posted 3 Jun 2016 , 6:26pm
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joeyww12000 Posted 3 Jun 2016 , 6:28pm
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joeyww12000 Posted 3 Jun 2016 , 6:29pm
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joeyww12000 Posted 3 Jun 2016 , 6:29pm
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joeyww12000 Posted 3 Jun 2016 , 6:34pm
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Sorry it's only letting me post one pic at a time. The question is how long should it take to do this cake? 8", 6", 3 layers per tier, vanilla with vanilla buttercream, hand made logos. The only thing I used cutouts for was lettering, except the lettering on the Eagle logo. I hand cut those as well. I'm just curious to see how fast or slow....others are and where I should be on my time. Thanks.

-K8memphis Posted 3 Jun 2016 , 7:16pm
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i would add on $1 a serving -- it would take over an hour to make all that but i always figure an hour or more of decorating comes in the base price -- usually a couple hours of decor work in the base price but that's a small cake so i'd add a dollar and be done well under two hours -- (i have over forty years experience)

i'd print the designs in the size i wanted -- tape over them with wide clear tape -- cut them out -- then use them for templates to cut the fondant 


hippiecac Posted 3 Jun 2016 , 7:25pm
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Assuming most of the fondant colors were premade, making the deco would take me about 1.5 hours. 

Baking cakes/making buttercream (not including baking/cooling time - only my active time in kitchen) = 1 hour

Filling/stacking/crumbcoat/topcoat x 2 cakes = 30 minutes + refrig time in between crumb and topcoat

Stacking tiers/piping border = 15 minutes 

Attaching decoration = 15 minutes

TOTAL = 3 1/2- 4 hours 

joeyww12000 Posted 3 Jun 2016 , 7:37pm
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I don't get how you can be done so quickly. It takes forever for my fondant to get hard enough to cut out those logos without the sharp corners or cuts pulling. That's my delima. I print off the logo and use the stack method, but making intricate cuts can't be done if the fondant isn't cooperative. I applaude you. I need tips!

hippiecac Posted 3 Jun 2016 , 7:39pm
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Oh, I roll it out between wax paper and freeze it until solid. Then I use scissors for big cuts and Xacto for small ones. Makes a world of difference!!!

joeyww12000 Posted 3 Jun 2016 , 7:42pm
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I tried that. Had some in the freezer for 2 hours, condensated before I could get it 10 ft to the table. Any advice with that?

hippiecac Posted 3 Jun 2016 , 8:02pm
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Hm, no I haven't had that problem. I only use Satin Ice. Maybe your fondant has a higher moisture content? 

Jinkies Posted 3 Jun 2016 , 8:26pm
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I just tested this on a cake for tomorrow.  If you have enough time, do your cutouts and 2d stuff ahead of time and put them on some parchment paper. Then freeze them in a plastic container. 

On the day you decorate your cake, take them out of the freezer.  Takes a few minutes to come to room temp and they're just like they were when you put them in.  Works great!  Just slap em on the cake!

I'm totally OCD when it comes to my cakes, so I feel your pain.  They take me forever.  I'm learning to plan way ahead when I can and not be such a perfectionist.

joeyww12000 Posted 3 Jun 2016 , 8:56pm
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Maybe that's my problem. I place my cutouts on a white background before I put them on the cake. If I can see anything in the edges I get it off. Some things I can only get with the very tip of my exact knife. There is a lady in my town who's cakes look flawless on camera. I compare my clean cuts to her cakes. I need to be faster with cutting out fondant and making logos. Maybe it's my fondant. I use Wilton. I won't cover a cake in it, but I do for just cut outs.

jselle Posted 3 Jun 2016 , 9:11pm
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I'm starting to feel better about how long it takes me to do cakes. I've got 40 years of cake decorating under my belt, but I'm not fast! I'm a perfectionist, and it takes me a while to get things just right. For me, this would be about four hours in decorating time (that includes frosting and assembling). Hats off to those of you who can work so quickly!

joeyww12000 Posted 3 Jun 2016 , 10:20pm
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Well because of my tough time with the logos, I'm not even going to disclose my's just say it was double digits.....

costumeczar Posted 4 Jun 2016 , 1:05am
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Use a rolling cutter for things that you can...A pizza cutter or a rotary cutter for quilting won't drag the fondant. Watch out, though, because the rotary cutters are sharp as $&^%^^

hep275 Posted 4 Jun 2016 , 10:22am
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that tip about freezing and then cutting out is really useful - I'll give it a go on a cake I have been asked to do for a neighbour - my first commission - well, sort of!

joeyww12000 Posted 4 Jun 2016 , 11:43am
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Looks like I'm going to be giving up on Wilton fondant.

-K8memphis Posted 4 Jun 2016 , 12:29pm
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i add cornstarch to my fondant so it dries quicker, crisper and tougher

Marian64 Posted 4 Jun 2016 , 5:02pm
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@joeww12000 it would of taken me double digit hours too do that and it wouldn't of been as good. You did a great job.

I have to say I never thought about letting the fondant harden a little before cutting it out. Learn something new everyday.

joeyww12000 Posted 4 Jun 2016 , 8:42pm
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Next time I'm going to add quite a bit of cornstarch or just try satin ice. 

-K8memphis Posted 4 Jun 2016 , 9:02pm
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i add the cornstarch to satin ice grinning.png

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