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Fake wedding cake with some real tiers

post #1 of 24
Thread Starter 

Hi everyone,

 

I have to make a 7 tier wedding cake but the bride wants the top and the 5th tier to be real cake. I've done tier cakes before but never fake. I'm ordering fake rounds from 10" to 22"

Does anyone have experience with something like this? What will be the best support?

 

Also, the cake will have a cascade of petals from the top tier to the bottom one (on one side) so, will it be better to put it all together before delivery or attach a lot of petals at the reception site? Please help!!

 

Any advise will be greatly appreciated. Thank You!

gucci77
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gucci77
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post #2 of 24

you only need support in the 5th tier--just use any old dowels~

 

on the petals--i would place the bulk of them before delivery~

 

about delivery--make it easy for yourself--~

 

ok wait--what size are your tiers???~

 

i'm not getting the sizes right here.

 

~the top & 5th are real cake so those are an 8 and a 16?

 

~so it'd be 20x18x16x14x12x10x8

 

~or 22x20x18x16x14x12x10

 

~but you're ordering foam from 22 to 10-- if you're ordering a 10 out of foam--i'm confused ;)

 

~maybe you're skipping some sizes--doing it a little different?

one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #3 of 24
Thread Starter 

Thank you for your fast response! 

The tiers are: 8"(real cake), 10",12",14",16"(real cake), 20" and 22". I made a mini version of it but I think it will be very different once all the tiers are together.

 

 

image.jpg 229k .jpg file
gucci77
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gucci77
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post #4 of 24

Dummy cakes (fake cakes) don't need any support...you''ll just need some dowels in the real cake, like K8memphis said.

 

As for the flowers and petal...i would put it on the cake before delivery and make some extra if some of them break of fall of. Make sure to bring some edible glue of royal icing to make repairs....if there's some to be made!

 

Oh and, to put your fondant on the dummy (fake cakes), I use a damp clean clothes, and you rub it on the tier so it the fondant will stick to it. you could also use piping gel or even icing.

 

p.s: your cake is beatiful!!!

post #5 of 24
Thread Starter 
Quote:
Originally Posted by lesucreaufour View Post

Dummy cakes (fake cakes) don't need any support...you''ll just need some dowels in the real cake, like K8memphis said.

 

As for the flowers and petal...i would put it on the cake before delivery and make some extra if some of them break of fall of. Make sure to bring some edible glue of royal icing to make repairs....if there's some to be made!

 

Oh and, to put your fondant on the dummy (fake cakes), I use a damp clean clothes, and you rub it on the tier so it the fondant will stick to it. you could also use piping gel or even icing.

 

p.s: your cake is beatiful!!!

 

Thank you for all the great tips! Just one more thing...do I use just royal icing to stack and "glue" the fake tiers or do I need something else?

gucci77
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gucci77
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post #6 of 24

you can use royal or just a blob of buttercream anything like that to create some tension~

 

so you are skipping the 18" -- interesting~

 

that's gonna make that design more of a challenge~

 

maybe the petals will change angles there and fan out rather than being placed up & down? 

one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #7 of 24
Thread Starter 
Quote:
Originally Posted by -K8memphis View Post

you can use royal or just a blob of buttercream anything like that to create some tension~

 

so you are skipping the 18" -- interesting~

 

that's gonna make that design more of a challenge~

 

maybe the petals will change angles there and fan out rather than being placed up & down? 

That is a good point, I was worried about the gap too but when I did the mini version I filled the spaces with a double layer of petals and it worked out fine.

My choice would of been to include the 18" and end with the 20" but they wanted a very large cake even bigger than 22"! I told them I couldn't go any larger...

gucci77
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gucci77
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post #8 of 24

wow -- good that you already have that worked out

 

22 is so very very big --what are they thinking?

 

i used to live in schererville ;)

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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #9 of 24
Quote:
Originally Posted by gucci77 View Post

 

Thank you for all the great tips! Just one more thing...do I use just royal icing to stack and "glue" the fake tiers or do I need something else?

I would use Royal icing....but buttercream would be good to. 

Are you going to have a center pole or dowel???

For such a big cake...i would use one (even if it's almost all fake cake). Just a small dowel to make sure everything stays in place during delivery.

 

Hope to see some pictures of your cake soon :)

post #10 of 24
Make sure you charge appropriately, working with large dummy tiers can be a pain. People typically charge 80-100% the cost of real cake for fake tiers, in this case you're probably looking at a price in the $1500-2000 range.
post #11 of 24
Thread Starter 
Quote:
Originally Posted by lesucreaufour View Post

I would use Royal icing....but buttercream would be good to. 

Are you going to have a center pole or dowel???

For such a big cake...i would use one (even if it's almost all fake cake). Just a small dowel to make sure everything stays in place during delivery.

 

Hope to see some pictures of your cake soon :)

Sorry I didn't post earlier...it's been a crazy weekend...

lesucreaufour, I am really thinking about adding a center pole but that means I will a have to perforate the fake drums, maybe the dowel will be easier. 

...I'm getting a little nervous specially for all those petals and such a large cake to transport...I will definitely post some pics when I'm done. Thank you!

 

 

Quote:
Originally Posted by jason_kraft View Post

Make sure you charge appropriately, working with large dummy tiers can be a pain. People typically charge 80-100% the cost of real cake for fake tiers, in this case you're probably looking at a price in the $1500-2000 range.

 

That sounds like a lot but you are right jason_kraft, I've been searching and some people even charge the same as a real cake. I think I'm not charging enough this time but I will keep this in mind for next time. 

gucci77
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gucci77
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post #12 of 24

I also use shortening rubbed on the dummy cakes for the fondant to adhere....works great! Beautiful cake! Can I ask how do you charge for some tiers to be fake? Do you have the client return to you after the event?  I am considering offering but don't have a clue how to go about it. Any suggestions would be appreciated.  Thank you!

Penfieldpat

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Penfieldpat

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post #13 of 24
Quote:
Originally Posted by kjgm View Post

I also use shortening rubbed on the dummy cakes for the fondant to adhere....works great! Beautiful cake! Can I ask how do you charge for some tiers to be fake? Do you have the client return to you after the event?  I am considering offering but don't have a clue how to go about it. Any suggestions would be appreciated.  Thank you!
It's usually too much trouble to reuse the dummy tiers, so we don't ask for them back. If (as an example) you charge 80% for dummy tiers and have a cake priced at $5/serving, you would get ~$150 for a 10" dummy tier, so you can see that the cost of the dummy is virtually negligible.
post #14 of 24

yes...that makes good sense Jason_Kraft.  Thank you!  If you didn't live in a big cosmopolitan city...but mid sized what would you charge for a style of cake like the Frills one by Maggie Austin? Really struggling with this one...b/c it is a time consuming project. Thank you for any advice you can give.  :)

Penfieldpat

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Penfieldpat

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post #15 of 24
Quote:
Originally Posted by kjgm View Post

yes...that makes good sense Jason_Kraft.  Thank you!  If you didn't live in a big cosmopolitan city...but mid sized what would you charge for a style of cake like the Frills one by Maggie Austin? Really struggling with this one...b/c it is a time consuming project. Thank you for any advice you can give.  icon_smile.gif
It depends on how much labor is involved, we've never done that type of cake before so I have no idea how long it would take. Ballpark would probably be in the $7-8/serving range.
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