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Wedding Cake Question (long time lurker, first time poster) - Page 2

post #16 of 33

So if you go into the business someday, please remember why we charge such a HUGE difference. :D

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post #17 of 33
Quote:
Originally Posted by JackieK84 View Post

 

 

It is a heap of money (at least to me).  I'm saving nearly 60% by doing it myself....plus I love the idea of making my own cake (and I'll have a few "helpers" that day so that's good).  All the women in my area that are married said this bakery was the cheapest. icon_eek.gif

 

It's a small wedding and everything is on the very informal side so I also know it doesn't have to look perfect.  PLUS I like the idea of being at the reception site so early as it's less than a mile from the ceremony site, so less chance of me being late to my own wedding icon_lol.gif 

 

Thank you!  :)  I'm super excited about it!

 

 

Thanks again for all your input!!  I'm really excited about it!

Here's a compromise to keep your family calm.

 

Make 3 lower tiers out of the dummies (regardless of size) so you can completely finish decorating a week or even a month beforehand. Put a sharp dowel through all 3 tiers to make sure it gets to the reception safely.

 

Make the top tier, and a kitchen cake, of any cake combo you like.  Cut the top tier for pictures and serve the kitchen cake.  A 9 x 13 inch, plain iced with a simple border, will serve your guests generously.  If you have an 11 x 15 pan, even better for the kitchen cake.  Make it 4 layers by baking thin layers on  parchment liners, use the parchment as an insurance against breaking larger thin layers.

 

Good luck--I'm telling you that keeping the family calm is the hardest part from my own experience.

post #18 of 33
It's your wedding, so long as YOU remember it as being the happiest day of YOUR life that's all that matters, and keeping it within your budget is part of that. I had the wedding my family wanted, and then spent 6 years paying for it, although I did get a decent husband out of it!
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post #19 of 33
Quote:
Originally Posted by AZCouture View Post

Ok well, the HUGE difference in price is because you're paying that person for their time and talent. I assume you know that though. Just wasn't sure though....
amen! And if you paid me to do it, then you would find it would cost you at least 400% more than doing it yourself.

And I did my own wedding cake. 4 tier, all cake. 6,8,10,12, with over 200 small buttercream roses. Did my own flowers, made a flower girl dress, had some friends cater the sides and bought fried chicken from Walmart! Spend about $2000 for 120 people, and went to Gatlinburg for 4 days and 3 nights.
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post #20 of 33
Quote:
Originally Posted by Annabakescakes View Post

amen! And if you paid me to do it, then you would find it would cost you at least 400% more than doing it yourself.

And I did my own wedding cake. 4 tier, all cake. 6,8,10,12, with over 200 small buttercream roses. Did my own flowers, made a flower girl dress, had some friends cater the sides and bought fried chicken from Walmart! Spend about $2000 for 120 people, and went to Gatlinburg for 4 days and 3 nights.


icon_biggrin.gif agree agree agree...the cost of ingredients is the smallest component if cake price! Remember you are paying someone's wage/talent, their overheads, the insurance etc etc.

You need to ask yourself what YOUR time is worth. If its worthwhile to make it yourself, then go for it icon_smile.gif

All the best for your wedding!

Life's too short to make cake pops.
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Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

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post #21 of 33
You don't happen to live in Richmond Va, do you? There's a bakery here that tells people that the bottom tier has to be pound cake or the cake will collapse, and they make you sign a waiver if you want anything else on the bottom tier. It's 100% false.

Anyway, I like the idea of doing sheet cakes and having the fake cake to display. I did a dessert buffet for my own wedding so I was able to freeze a lot of things, but to put a full wedding cake together right before your wedding is going to be a time-suck for you. Athough it's a good way to get rid of relatives who are visiting the night before, you can just tell them that you need to finish the cake!
post #22 of 33
Thread Starter 
Quote:
Originally Posted by AZCouture View Post

Ok well, the HUGE difference in price is because you're paying that person for their time and talent. I assume you know that though. Just wasn't sure though....

 

Oh, I know and I know that it would look AMAZING for them to do it...as they have so much talent and can probably make a wedding cake in their sleep by now.    But to me, some of the pricing was a bit too high.  For example, to have each layer in fondant was ~$250.

 

Quote:
Originally Posted by kikiandkyle View Post

It's your wedding, so long as YOU remember it as being the happiest day of YOUR life that's all that matters, and keeping it within your budget is part of that. I had the wedding my family wanted, and then spent 6 years paying for it, although I did get a decent husband out of it!

 

hahaha, well at least you got a decent hubby out of it icon_wink.gif

 

Agreed, and I think that we're both going to enjoy the fact that we can actually socialize with everyone at the wedding and be stress free. 

 

Quote:
Originally Posted by costumeczar View Post

You don't happen to live in Richmond Va, do you? There's a bakery here that tells people that the bottom tier has to be pound cake or the cake will collapse, and they make you sign a waiver if you want anything else on the bottom tier. It's 100% false.

Anyway, I like the idea of doing sheet cakes and having the fake cake to display. I did a dessert buffet for my own wedding so I was able to freeze a lot of things, but to put a full wedding cake together right before your wedding is going to be a time-suck for you. Athough it's a good way to get rid of relatives who are visiting the night before, you can just tell them that you need to finish the cake!

 

No, I don't...but now I know it's not that uncommon of a spec from bakers :)

 

Well the wedding is at 5pm and I can be at the reception restaurant (that is less than a mile from our ceremony site) at 2:30pm, which I plan to do.  Than I have my mom, sister and a couple friends to help me, so I think we're good :)   I'm using the "KISS" principle, so there won't be too much decorating that I have to do on site (mainly it can all be done before that time).

 

Agreed about the relative aspect :)  I think my future husband's family was planning on staying with us before the wedding...but now they are staying with his sister to allow me "room" SWEET!!! :D

post #23 of 33
Thread Starter 

I cannot tell you guys how many times I had a question about my cake and came here and got fantastic answers.  I only had to post this one question, though...all other questions I had were already answered on this site.  I don't know WHAT I would have done without this fantastic website!  So thank you to the great contributors you have NO idea how much help you guys were!!!

 

Our wedding was yesterday and I baked the cakes ahead of time (I cut a corner and used boxed cakes instead of making them from scatch...something I NEVER do) and took two days off of work to decorate the cake.  Each tier was four layers, alternating french vanilla and devil's food.  Then covered in butter cream and then finally marshmallow fondant (which I think tastes pretty good).

 

The car ride over was nerve racking, but the cakes made it with only one slight issue: one tier slid against the box and caused a slight crease in the fondant...most of it I corrected with my fondant smoother and simply made that the back.

 

The biggest pain was the bottom tier, my 16"x4" cake dummy.  I didn't have the counter space to roll out fondant large enough AND our table has creases in it every four inches or so, so I was afraid to use that surface.  I ended up with some of the back not being covered with fondant at all....so I had to cruelly attach some spare fondant to the back (I felt like I was working on a Frankenstein monster)...luckily that was the back that no one saw anyways. :)

 

The quilting was pretty easy, after I got my quilting tools.  I couldn't quite pull off the quilting pattern on the bottom tier as it was a dummy, so it just looked more like a pattern. 

 

Here is my cake.  I know it isn't perfect, but I was proud of myself because it looked nice and everyone knows that I loved to bake and how important it was that our cake was made by me :)  The is the first (and probably last :)) huge cake I've done..

 

*

 

 

I also made mini wedding cakes (via a great pan) as take home favors :)  I used poured fondant for those.

 

*

 

 

The whole day was perfect, we only had 26 guests, the weather was absolutely perfect and everyone had a great time.  The food and reception site was amazing, which is funny because this place wasn't our first choice.  Our original reception site closed down three weeks before our wedding, so this was actually the replacement and it was MUCH MUCH better...so everything happens for a reason. 

 

I would say, if anyone else sees this that is thinking of doing their own cake, make sure you have PLENTY enough time and ensure you keep telling yourself it doesn't have to be perfect AND people are going to eat it anyways :)

post #24 of 33

jackie, what an awesome post!! how wonderful for you

 

i'm reading along and your cake is just fabulous and then i scroll down & i'm like whoa mini cakes too--dang!

 

that's such a tremendous undertaking--wow you did a great job!

 

Thanks for sharing your story and pictures

 

what a sweet way to start your married life together

 

congratulations and best wishes forever

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post #25 of 33

Good job, I'm glad that everythng went well for you.

post #26 of 33
You did a great job! And congratulations.

Can I ask how much cake was left over, I mean the cake is enormous for 26 guests isn't it?
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post #27 of 33
Quote:

Originally Posted by JackieK84 View Post

 

We plan on cutting "normal" sized slices for everyone and we are going to have quite a few people get seconds (lots of people with a sweet tooth attending)...we're also not planning on serving the top tier at all. 

 

And both my parents and my future husband's parents already stated they DEF want some left overs, so I was going to box a lot of cake up for them to take home. :)

 

Quote:
Originally Posted by SugaredSaffron View Post

You did a great job! And congratulations.

Can I ask how much cake was left over, I mean the cake is enormous for 26 guests isn't it?

 

 

i don't know how much was leftover but the bottom was a dummy, they're keeping the top tier and they planned on having lots of leftover for all the different families

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post #28 of 33
Thread Starter 
RE: leftovers. Like K8 said, the bottom tier was fake and we didn't serve the top tier (it's for our 1st anniversary). We only took home less than half of the 8" tier (and that was it for our leftovers....parents and in-laws didn't take any home). I was shocked how much cake everyone ate!! icon_smile.gif
post #29 of 33

Great job. And now you know why there is a huge difference between making it yourself and paying someone else to do it. Would you have taken 2 days off work to do it for the cost of materials for anyone else? I obviously don't know how much you make, but losing 2 days pay is nothing to sneeze at. You would've have only paid me 1 days pay, plus overhead (about $20) materials (about $50) plus delivery.

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post #30 of 33
Thread Starter 
Well, I'm salary, so I didn't lose any money...

But I understand why professionals charge as much as they (always have), but $650 was the quote I got and that didn't include delivery. I know it would have looked much better than mine, but I really wanted to do this myself and everyone liked it as a personal touch and it was a great conversation starter icon_smile.gif
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