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Cake design Help Needed, Please.

post #1 of 35
Thread Starter 

I am making a bar mitzvah cake for my son.  I posted earlier in the week regarding how to accomplish having the words "2 The MAX" coming vertically out of the top of a 4 tiered cake.  My son liked a certain cake which i will show an image of but wanted it to be more gravity defying.  Problem is, not only am i still stuck on how to accomplish the phrase coming out of the top (what medium to use, etc.) I think the design that I came up with is weird.  I place the cakes in a very cantilevered manner in order to give him the "gravity defying" look, but it all feels wrong to me.  Is it because it is so cantilevered?  

 

I would love some feedback and any suggestions people might have.  It's really important that his cake knock his socks off and be attractive, obviously.  thanks so much!!!

 

 

 

 

 

AppleMark

post #2 of 35
Thread Starter 
700
post #3 of 35
Thread Starter 
Sorry that is how my cakes would be!
post #4 of 35

Cant see the purple cake. It comes up too small. The other one is really off balanced. Unless you are VERY experienced I think I would scale that back. I remember you asking for help before. Sorry you haven't got the answers you are looking for. I just wanted to tell you best of luck. Sorry I couldn't help but I'm pretty new to this. I do look forward to seeing the end result.

post #5 of 35

you can use pate choux for very light weight and forgiving lettering--just mix it up--pipe the lettering and bake it--and you can make tons of extras--use real butter and snacking on the leftovers is no problem--

 

if you use square cakes--you can use smaller cakes for one thing and if you use supremely inflexible cake boards you can do that setup-- but i do recommend that you draw it in a bit--i agreee with batter up on that--it will still look over the top because the square corners will look like they exceed the limit even farther--but as you stack them up--and clearly you must be very skilled and experienced to pull this off--as you stack them up you can get the feel for what will be successful--

 

but i can't help but say--exceeding your own skill level will not make the occasion better--i understand wanting to make his dream come true too--

 

so long as all the doweling is all centered one doweled area right above the next you should be ok--but you really need  'the feel' for this type of specialized construction--

 

the celebration is when?

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post #6 of 35

you seem to have a lot of small items in your photos--you have some really lovely creative clean work--really advanced but nothing big--initially i was encouraged by your photo array but i'm unconvinced now--i think your son is really pushing you on this but that's not exactly my business

 

do you think you should trim this back into your comfort zone a bit? as the hostess of this you have to have some of you left to set out the glasses and clean the house--i mean forget the dust bunnies i mean just from the cake mess

 

i'm slightly freaking out for you

 

tell me you have this all under control

 

(might not believe you though ;)

 

but i'm willing to help if i can

 

(don't have square pans? just round ones?)

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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 35

Ooooh I can't wait to see it! I hope the experts give you what you need. There is nothing better than the feeling of hearing "Whoa Mom...that is way cool!"

post #8 of 35
Thread Starter 
Thanks for the help! How does pate choux get dowelled? Also, I'm not sure I understand why the square cakes would be better; do you mean aesthetically?
post #9 of 35

This thread on how to create a canter levered cake might be some help.  I believe there is discussion on support.

http://cakecentral.com/t/663747/how-to-cantilever-a-cake

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post #10 of 35
Quote:
Originally Posted by rooch View Post

Thanks for the help! How does pate choux get dowelled? Also, I'm not sure I understand why the square cakes would be better; do you mean aesthetically?

 

yes square cakes would look better and they would be smaller, a bit easier to handle but round cakes would do great--

 

i use toothpicks to apply choux paste lettering but for something that tall you might want to glue it together with something stronger--

 

if we are last minute on this the learning curve might bite if you've never made cream puffs or anything

 

know what i mean

 

are you a good at piping-- i can't remember if you have much piping in your photos

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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #11 of 35
Thread Starter 
I have plenty of time. Also, using cake stackers system to employ the cantilevered cake style so no real hard construction there at all. Metal dowel, metal plates, solid support. It was really just the concern of doweling gumpaste letters or utilizing styrofoam for the letters and covering those with fondant and doweling them. Question as to whether the letters should all come up vertically or be staggered like the cakes or even maybe grouping the 2 above the word "the" and placing that in top tier
And then perhaps the word "max" put together vertically and sticking that in the second to top tier. As far as pushing me too far, that doesn't exist! I love the challenge of it!
post #12 of 35
If you have 'Cake Stackers' then you are good to go. I look at their site from time to time and think it might be nice to have for crazier designs, the added stability I mean, but I have a habit of buying too many cake toys icon_smile.gif

I think the simplest way to create the letters would be with styrafoam, they sell them in 1/8' 'sheets' that would be very simple to cut your letters from (I have a tool that's made to burn through styrafoam but you could always use a bent wire hanger, heating occasionally) or Dallas Foam you can order custom pieces from their website (very reasonable prices)!

That's what I would do, you can use copper wire (or maybe even a thicker floral wire-trying to imagine how heavy this would be) to guide through each piece as well as gum glue for added support. I like the letter design. The great thing about styrafoam is you can mess around with placement without worrying much about pieces breaking.

Post final pics!
post #13 of 35
Thread Starter 
I will check out that site for the styrofoam. Covering the letters in fondant might be tough and it would be ideal if the letters were connected for dowelling purposes but to
Cover might be agony if connected. Looking into the pate a choux which might be a really light nice way to get the lettering dowelled. Going to draw the cakes in square to see if it looks much better; I tend to prefer round for some reason. Thanks for your help!
post #14 of 35
Quote:
Originally Posted by rooch View Post

I have plenty of time. Also, using cake stackers system to employ the cantilevered cake style so no real hard construction there at all. Metal dowel, metal plates, solid support. It was really just the concern of doweling gumpaste letters or utilizing styrofoam for the letters and covering those with fondant and doweling them. Question as to whether the letters should all come up vertically or be staggered like the cakes or even maybe grouping the 2 above the word "the" and placing that in top tier
And then perhaps the word "max" put together vertically and sticking that in the second to top tier. As far as pushing me too far, that doesn't exist! I love the challenge of it!

Then why the I AM DESPERATE PLEASE HELP ME: Cake design Help....Please... I really need help!!!

post #15 of 35
Quote:
Originally Posted by BatterUpCake View Post
 

Ooooh I can't wait to see it! I hope the experts give you what you need. There is nothing better than the feeling of hearing "Whoa Mom...that is way cool!"

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