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Can I do this cake in Buttercream? - Page 2

post #16 of 23
I did a cake that was stacked VERY similar to this. I used styro cake dummies as separators, but it was completely done in butter cream.
~*Mrs. Rutherford*~
Proud Air Force Wifey
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~*Mrs. Rutherford*~
Proud Air Force Wifey
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post #17 of 23
First? The cake in your photo was probably $17-20 per serving. Just for perspective. Next, did the price per serving include all the sugar flowers?

The prices your baker quoted you are almost spot-on to what I would charge (except I'm more expensive per serving based on where I live). I calculate the base price of the cake, which only includes a border and some basic decoration, then I estimate how long it will take me to do the design, multiply that by my hourly rate and charge it as an additional design fee. I charge $25/hour, and I'd probably estimate 4 hours to do that design (including flower placement). I also charge separate for sugar flowers, based on the sprays on that cake it would be another $100-200. Some cake studios just add both those things to the base price of the cake, so instead of charging 5/serving and then itemize the extras, they charge a flat 9.50 per serving and lump it all together.

If your baker isn't comfy attempting this in buttercream then find someone else because it can be done, but it will take some skill. It's simplicity makes is a hard cake to execute, especially if the bakery isn't used to working in modern buttercream.

Good luck!
post #18 of 23
Where is your wedding venue? Perhaps a CCer that lives in the area, would be able to make it for you. Just a suggestion.
We never touch others so lightly, we do not leave a trace.
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We never touch others so lightly, we do not leave a trace.
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post #19 of 23
Thread Starter 
Quote:
Originally Posted by QTCakes1

I don't get teh design fee at all since she hasn't had to design ANYTHING. I've heard of it, but then there is actual design work involved.



This her exact response to my asking why she couldn't do it in buttercream and about the design fee. The venue is about 30 minutes from her shop.

Her response: Since the cake will be traveling in warmer weather and a bit of a distance than most of our deliveries it is best done in fondant. It would have to be stacked on site and buttercream just does not hold up as well as fondant. Buttercream gets very soft and it is hard to stack and work with if it is not cold. All of the cakes that I do have a design fee. The design fee is the cost of the work that goes into producing the design of the wedding cake.
post #20 of 23
Bull Crap!!! Unless she lives close to the equator buttercream can and will hold up in warm weather and travel at a distance greater than a 30 minute trip. I live in Alabama and I set up complete buttercream cakes outside in July without incident.

I don't find the design work and I mean the icing on the side of the cake to be overly detailed enough to require a design fee. Fondant cakes cost more that buttercream so it may be a selling point for her.

This baker doesn't sound buttercream savvy. I would suggest looking for another baker that could meet your needs.
If you can't find time it do it right..how will you find time to do it over?
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If you can't find time it do it right..how will you find time to do it over?
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post #21 of 23
The design fee may be for something other than the aesthetic design of the cake. The internal structure of the cake calls for something beyond the usual pillars and plates so perhaps that's why the baker adds that additional costs.

I'm usually hesitant to fault the fees of another baker. I figure customers are free to go elsewhere if the cost is not to their liking.

The cake is lovely, but then all Pink Cake Box designs are. And I'm sure you'll find a baker to do it in buttercream.
No license or insurance. Put lead wires in cakes, never wash hands, cake boards are used cardboard. No contracts cause I can't read or write. No lawyer cause I'm judgment proof. I bake with old mix boxes found behind Walmart. Now about my question
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No license or insurance. Put lead wires in cakes, never wash hands, cake boards are used cardboard. No contracts cause I can't read or write. No lawyer cause I'm judgment proof. I bake with old mix boxes found behind Walmart. Now about my question
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post #22 of 23
Thread Starter 
Ok. So I did my own cakes this past weekend. I'm posting pics. The ribbon wouldn't do exactly as I wanted, so I did away with it and actually liked the look better than with it. I used the SPS system with the CakeSafe. I drilled 2 inch holes in the plates and the masonite board underneath to accommodate the cakesafe. The entire cake except for the top tier traveled safely in the safe for over 5 hours!! When we arrived with it, all I had to do was place the handmade gumpaste flowers and pipe around the top tier. I'm so glad that I went ahead and purchased the CakeSafe!! Now I can hardly wait until the next challenge.
post #23 of 23
Thread Starter 
Quote:
Originally Posted by CLW

Ok. So I did my own cakes this past weekend. I'm posting pics. The ribbon wouldn't do exactly as I wanted, so I did away with it and actually liked the look better than with it. I used the SPS system with the CakeSafe. I drilled 2 inch holes in the plates and the masonite board underneath to accommodate the cakesafe. The entire cake except for the top tier traveled safely in the safe for over 5 hours!! When we arrived with it, all I had to do was place the handmade gumpaste flowers and pipe around the top tier. I'm so glad that I went ahead and purchased the CakeSafe!! Now I can hardly wait until the next challenge.
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