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Replicating this wedding cake?

post #1 of 26
Thread Starter 
I got a request if I could do a cake like this, without the strawberries. How can we have 1/2 white and 1/2 chocolate? Use buttercream and ganache?

Any good tips on doing the drizzle neatly? Also, how much would you quote per serving for a wedding cake like this?

Appreciate your help so much! Thanks!!
LL
post #2 of 26
Hi,

This cake is awesome!!

I could be wrong but, It looks like this cake was covered in brown fondant on one side and white on the other.
I would very carefullypour the gananche from the center of the TOP cake and just let it flow normally over the sides of the cake. The other tiers were probably poured along the sides and not the center bc they would have to be stacked. And I would assume that the ganache would get in the way of the stacking process if all the cakes had ganache poured from the center of them. JMO
I can do ALL things Through Christ who strengthens ME!!!
CAKE IS MY LIFE!!!!
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I can do ALL things Through Christ who strengthens ME!!!
CAKE IS MY LIFE!!!!
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post #3 of 26
Thread Starter 
Thanks msthang1224! The drizzle does appear to be done after stacking, right?

Any idea on how to cover each tier with white and brown fondant? Roll and cut in half and cover?

The center drape could be put on after stacking too, I suppose?

How much would you guys charge? I'm thinking $4.50 per serving...
post #4 of 26
Hi,

You probably can do it after stacking BUT, I would do each tier seperately just to be on the safe side.

Yes, I would do it almost half and half but pay attention when yr stacking bc it looks like this cake is not exactly straight in its appearance. i mean, It looks like it hasnt been stacked where the fondant lines up exact to match on each cake. Take a look at the sides of the cake and you should be able to see a lil slant, like theres some curvage to it. then the ruffle of donat is placed on after everything else.

That seems like a goo price per slice icon_smile.gif
I can do ALL things Through Christ who strengthens ME!!!
CAKE IS MY LIFE!!!!
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I can do ALL things Through Christ who strengthens ME!!!
CAKE IS MY LIFE!!!!
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post #5 of 26
It looks like it's all covered in chocolate fondant then covered in white on the other side. The seam is covered with the white draping. The ganache I'd do at the end after everything is stacked.
post #6 of 26
We do these poured ganache cakes at my bakery all the time... to get really clean drizzles down the sides, I just put the ganache in a parchment bag, it gives you a lot of control.
post #7 of 26
it looks to me like the ganache was poured on each tier before, or as being stacked. maybe from the far side to avoid any misshap in the ganache? and then the white would go on last, that way it would cover any tiny imperfections. otherwise I dont know how they get the ganache to look SOO perfect against the tier on top of it? does that make sense? keep us posted, it is a beautiful cake and i would love to see how yours come out icon_biggrin.gif
post #8 of 26
I think these ladies are right with the fact that the ganache was added after the cake was covered also I just wanted to say that cake looks amazingly delicious.. I want a slice NOW. Time for breakfast icon_biggrin.gif
Let's face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me.

--Audrey Hepburn

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Let's face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me.

--Audrey Hepburn

http://paulaspastries.wordpress.com/
Reply
post #9 of 26
ok, so after a closer look.. yes, i think all you ladies are correct icon_redface.gif It just looks so damn good that at first glance I assumed it couldnt be... cuz I dont know if I have that steady of a hand icon_biggrin.gif
post #10 of 26
Wow!! I love this cake....
post #11 of 26
Thread Starter 
Thanks everyone for your input!! Really appreciate iticon_smile.gif

So to sum it up, cover the cake in brown fondant/chocolate fondant completely, then add the half white, decreasing the coverage as we go up the tiers.

Then stack the cake and drizzle the ganache.

The parchment cone is a good suggestion. I was thinking of using a squeeze bottle.

How much would you guys charge for a cake like this? Want to see if I am in the average price range. Thanks!!
post #12 of 26
Quote:
Originally Posted by fcakes

Thanks everyone for your input!! Really appreciate iticon_smile.gif

So to sum it up, cover the cake in brown fondant/chocolate fondant completely, then add the half white, decreasing the coverage as we go up the tiers.

Then stack the cake and drizzle the ganache.

The parchment cone is a good suggestion. I was thinking of using a squeeze bottle.

How much would you guys charge for a cake like this? Want to see if I am in the average price range. Thanks!!



What I would charge for this has no bearing on what you can charge for this. Sorry to be so non-helpful with that but you have to work out your costs, overhead, and time all on your own. thumbs_up.gif
post #13 of 26
Thread Starter 
Quote:
Originally Posted by FromScratchSF

Quote:
Originally Posted by fcakes

Thanks everyone for your input!! Really appreciate iticon_smile.gif

So to sum it up, cover the cake in brown fondant/chocolate fondant completely, then add the half white, decreasing the coverage as we go up the tiers.

Then stack the cake and drizzle the ganache.

The parchment cone is a good suggestion. I was thinking of using a squeeze bottle.

How much would you guys charge for a cake like this? Want to see if I am in the average price range. Thanks!!



What I would charge for this has no bearing on what you can charge for this. Sorry to be so non-helpful with that but you have to work out your costs, overhead, and time all on your own. thumbs_up.gif

Yes... true that it would have no bearing but just wanted to get an idea of what others would charge for a similar cake... out of curiosity icon_smile.gif
post #14 of 26
one last question no one has addressed.. If you put the white fondant on half of the cake, when you go to stack it, wont the cakes be tilted uneven since the top of cake will be higher where the fondant is/ compared to the brown ?
Yes I am legal. Now move on and bake..
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Yes I am legal. Now move on and bake..
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post #15 of 26
What a great thread!! icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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