I know everyone who's took the wilton courses has had to do the tiered fondant rose cake for course III, at least I think they have . But my question is, what would you charge for a cake like this? Thanks, Gale

I sold mine for $80. It went to use as a bridal shower cake. It is in my pics - the 2 tiered one with the peach colored roses on it.

(we were given the freedom to do whatever cake we wanted....I chose to do a buttercream one)

Wow, I love what you did along the sides! I chose to do buttercream to, because no one in my family liked the fondant! I was in such a hurry that night and running late that I just put the roses on my cake and that was that. But after I got it home I was wishing that I would have thought to do something extra around the sides also, some stringwork even would have been nice on it. But it was alot of work, and I was proud of it anyway lol! Yours looks great! So if some one were to want one like this, around $80 would be about right? I was curious to what everyone would charge. Thanks again!

Your's is very pretty too. I can whip the buttercream roses out much faster than those fondant ones!! (did those on the cornelli lace cake for one of the classes) I cannot imagine how many hours went into those you made. I know my cake is more of the 80's style, but it is something I wanted to do. Your ruffle at the bottom is so nice.....I need to work on that. I am not sure if the $80. was a good price for that cake or not, but I felt real good about getting that much out of a class cake!

Where in Ohio are you? I am north of Columbus.

Looling at the amount of work you have done, I would say that $80 is very cheap! How many serves?

I'm in Columbus, about 5 min. outside of Grove City. And you are right, the buttercream roses are ALOT faster to make then the fondant ones. I spent a whole afternoon and most of the evening making all of those! I should have done it ahead of time, alittle at a time, but I didn't want to keep dragging everything out every couple of days so I just went ahead and got them all done at once lol. If ever again though, I will be doing them up ahead of time, a little at a time! And yeah, $80 for a cake you had to do for class anyway isn't bad at all!

I'm not sure how many that serves. It's a 10in round on the bottom and 6in top. The top is double layers, the bottom just a single because I didn't want to bake that one twice. Actually that was the second time, the day before I thought I'd get the cakes baked and ready, but I usually use the cooking spray in the pans and was out so I just greased and floured them, and EVERYTHING stuck lol, I was SO upset. So I had to bake it all over again the day of class, that's why the 10in bottom is a single layer. I did torte them with whipped buttercream though. I guess I should look it up and check on how many servings you'd get out of that.

Well we aren't too far from each other....I am about 15 minutes north of 270. I was checking your pics out - you are a natural for this stuff. Great job on all of the pics you have posted! I would've been crying if I had to bake those cakes again.

I know that a local grocery store sells the extact cake that we made in course III and they get $150 for it. I hope that helps you

WOW!! I guess I didn't think about it. I thought I was doing great selling the one I made for $80. (and just glad I didn't have to keep it at home and eat all of that cake!!) Thanks for letting us know about that pricing.

Thanks Quadcrew! I love decorating the cakes, I just don't like the mess lol. Wouldn't it be nice to have some one else do all the work and we could just decorate? And you aren't far from me, it's true isn't it, it really IS a small world . $150 does help with the pricing, I would do another one for $150 ! I ended up taking the top off of mine, and sent the bottom, roses and all, to work with my husband. He said it was gone within the hour, so that was great news, I didn't want it to go to waste. My class ended up being 3 nights before x-mas because we skipped thanksgiving week ( I was doing a Thursday night class) and the week before that the weather made class cancel or else I would have been done with it sooner. So with all the other sweets around for the holidays, I sure didn't need all that cake either!

I just checked out your final course III cake mpitrelli, you did yours in the MMF I see. I'm still having trouble with that, it doesn't turn out the right consistency for me when I try to make it. I used the how to make and decorate with MMF from this sight. It was easy enough to make, but I still don't know what I did wrong. I even added more grease to try to soften it up, but it was still just wanting to crack like it was still to dry. I gave up lol! It sure does taste alot better though, then the wiltons fondant! I'd like to get it right so I can at least do fondant roses with it when I need them, so they might get ate and not thrown away.

cakesbgood:
that happened to me in the middle of a wedding cake... the medium tier just kept tearing and felt dry... i tossed my MMF into the microwave for about 10 seconds and it softened up nicely.. i kneaded it and it rolled out fine after that... after that i've added an extra table spoon or so of water while mixing it together.. and honestly, kneading it by hand instead of using a mixer makes it even more managable... my only issue is that sometimes i get tiny balls of sugar throughout the dough so it really has to be kneading well before you add more sugar to the marshmellows.. i use Wilton fondant for small projects and decorations, but would never cover a cake with it... i also made chocolate MMF by just adding a cup of melted chocolate chips or candy melts... i have to add a bit more sugar but its yummy.. and works great!
hope this helps a bit..

did you try heating the MMF in the microwave for a few seconds - then knead in the crisco? Mine softened right up when I did that.

I also heated it up in the microwave to soften it up and had no problems with it. I will have to try the chocolate one day.

I did try heating in the micro, and it helped, until it cooled all the way again. I don't know, it just didn't feel right to me, maybe it was just me. But I didn't try adding more water also, I'll remember all of this next time I give it a try. And I wouldn't cover a cake with the wilton fondant either. Maybe I was expecting it to feel like the wilton's, does it not feel the same, maybe because of the MM in it?? I just thought of that, maybe my expectations were off, but it was dry and trying to crack while I was rolling it out. So I'll try again, I think some one else told me once to not add all of the powdered sugar that it called for, so I'll keep that in mind to. Thanks