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Posts by Evoir

I'm in Australia. I have a two-tier (haha) pricing system)   Part A: Price per serving (not per tier). This is for the basic cake, filling, ganache and fondant, ribbon, fondant-covered board and simple piping.   Part B: Then I add on any other 'decorative effects' on a price-per-item basis. If you want a cascade of sugar flowers, gold leaf, piping your bridal lace over a whole tier and ruffles...you are going to be paying a cakeload.   This is the sort of thing you...
Valerie, one thing you can try is instead of trying to pipe single-line big shapes, like the two concentric circles on the top tier, is to do a beaded/pearl effect in a circle using a #1 tip. Also, get your cake surface as flat as possible before piping - tilt it away from you in other words.   Other than the circles, your work is not that bad! I like winniemog's advice too :-)
It is a weird colour combo, but I did a wedding cake in these colours about a month or two ago. I ended up doing two open peach-coloured roses, pale blue sating ribbon at the base of each tier, and a white stencilled pattern (can't remember the design but it is a small damask print from DS) on the middle tier. Ivory fondant.   However, they didn't then whack it on a blingy chandelier stand!
  I have too many silicone and chocolate (plastic) seashell moulds too. Frangis, I actually used to like them before the freaking back-of-the-car deluge of frangipani stickers craze a few years ago! They are definitely one of the easier flowers to make :-)
  +1
Raise your prices.  
  I live just up the coast from you, and have had my share of Surf Club weddings too! I don't mind them, actually, as long as its not the seashell and frangipani type :-) We have a fabulous relatively new Surf House venue up here now, and the wedding cake styles have been everything from vintage to ultra modern. But nothing burlap, TG. That's all my Hunter valley clients :-/
Make your royal icing or gumpaste roses in advance and keep them dry, dry, dry. Don't add them to the frozen cake until you have thawed it out. And don't freeze the flowers at all.
I was a beta tester on this app too and I LOVE IT!   I use it for EVERY SINGLE CAKE I quote on!!!   It is worth the money, every cent.
I must concur with what the other experienced decorators have told you here. This is not a viable business where you can make any kind of living giving your time and expertise away like you are planning on doing.   $70 for 80 portions? 88 cents for a dessert portion?? I don't know ANYWHERE that you can buy dessert for 88 cents, let alone one that has been freshly baked from scratch, filled with quality fresh ingredients, then decorated to suit the theme and colours of...
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