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wedding cake truffles....decorating with a black ribbon? - Page 2

post #16 of 25
Quote:
Originally Posted by jenng1482

Quote:
Originally Posted by Sagebrush

Those things are tiny! I think I'd pipe the "ribbon".

Trying to manipulate that tiny of a rope of fondant or gumpaste sounds like a great way to end up with all my hair torn out and me curled up in a corner babbling incoherently.



All my co-workers just looked at me funny when I burst out laughing after reading your post!


HaHaHa Jen, I heard you laughing all the way in Boise!
post #17 of 25
If these are just samples, I do not think it's wrong for you to tell her that you discovered that the amount of time per cake is significantly more than you expected and thus you would have to charge $2 per mini cake. If you want to be kind and tell her they are 75 cents undecorated that would be ok, but with the ribbon they sound like a PITA and that deserves PITA prices. The molds are adorable but I can't fathom doing the chocolate ribbon on them. If you really don't want to do them tell her they are $3 eachicon_smile.gif
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post #18 of 25
Oh definitly tell her that the price has gone up! I would explain that after making the samples for her, that there would be no way that you could make them at that price. They have just turned out to be way too labor intensive. Just because somthing is smaller to make doesn't necessarily make them easier.
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post #19 of 25
Okay, this could be a really bad idea, but what's one more? icon_biggrin.gif What if you crumbled some dry fondant really fine, then used some clear piping gel/black royal where the ribbons would be and dipped the truffles in the fondant? Not exactly ribbons, but they're small so it might be okay. I don't do truffles so if this is the dumbest thing you've ever heard, ignore me icon_redface.gif
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post #20 of 25
do these have cake in them? Or is it a candy truffle?? Just curious.


Anyhow..........instead of holding the cakes, what about anchoring them to a turntable?? Too bad you couldn't fashion a mini turntable that would allow you to just spin the little beauty around as you pipe some black royal icing?
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post #21 of 25
Quote:
Originally Posted by jenng1482

Quote:
Originally Posted by Sagebrush

Those things are tiny! I think I'd pipe the "ribbon".

Trying to manipulate that tiny of a rope of fondant or gumpaste sounds like a great way to end up with all my hair torn out and me curled up in a corner babbling incoherently.



All my co-workers just looked at me funny when I burst out laughing after reading your post!



LMAO! Me too. I'm at work & almost chocked myself when I read that. I really shouldn't be laughing though as that may be my state after I'm done with the cake I have for this weekend.
post #22 of 25
Thread Starter 
Quote:
Originally Posted by KHalstead

do these have cake in them? Or is it a candy truffle?? Just curious.


Anyhow..........instead of holding the cakes, what about anchoring them to a turntable?? Too bad you couldn't fashion a mini turntable that would allow you to just spin the little beauty around as you pipe some black royal icing?



LOL! I did try that actually, I used a rose nail when I tried piping the chocolate. I was too shaky.

The truffles are actual truffles. White chocolate outside, milk chocolate truffle inside. They taste fabulous!

Ok guys. I emailed her and was honest. I told her all the issues I had and why I didnt think it was going to work, reguardless of the price she pays. I told her I can still do them plain white and do the monogram on top like she wanted (I didnt have issues with that part) and I could do it for the .75 cents. I let her know if she wasnt happy with that then hopefully we can work together to find something that she will love (and that Im actually able to do).

Ill probably here from her tonight. She is usually on top of emails. So we'll see. Thanks anyways guys. Another disaster to add to my list. icon_smile.gif At least I learn.

BTW anyone asking about the mold, I got it at www.fondantsource.com I dont know why that is blocked out. They are a good store. Beats me.

www.fondantsource.com
post #23 of 25
Thread Starter 
Quote:
Originally Posted by Sagebrush

Those things are tiny! I think I'd pipe the "ribbon".

Trying to manipulate that tiny of a rope of fondant or gumpaste sounds like a great way to end up with all my hair torn out and me curled up in a corner babbling incoherently.



You predicted it. Now why didnt I listen to you? hehe icon_rolleyes.gif
post #24 of 25
It just occurred to me, couldn't you paint the black chocolate ribbon into the mold before you poured in the white choc and filled them? Not for this situation of course but in the long run that would be easier, especially if you only did the ribbon on the bottom tier. Just a thoughticon_smile.gif
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post #25 of 25
Thread Starter 
I thought of that too. But then again painting it straight is an issue. Also I had to paint the white chocolate in the inside of the mold so it would be hollow for the filling. I was afraid Id probably mess up the ribbons while painting on the rest of the chocolate.

Its just not worth it. Im a cake decorator, not a choclatier. I think Im just going to tell people if they want these things its just going to be basic. Otherwise go to someone who specializes in chocolates....because that is not gonna be me. icon_razz.gif
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