I am doing this wedding cake next month and am hoping that you guys can help me with a couple of questions:
1. The 3 raised dots in the shape of a triangle. Is that some kind of impression or could I do the small dots of icing?
2. It only needs to feed approximately 75 ppl. What size cake pans should I use?
3. What would you charge for this?
4. For the ribbon: is there a particular kind of ribbon I should buy?
Thanks so much!!
dots....swiss dots....yes, icing piped (and there are templates available at most craft stores in the dept. where they sell stencils you can use to premark the cake)
ribbon -- no special kind, just one that looks right. be warned ... if putting on BC, likely to get a grease stain, but on fondant usually not a problem
charge....75 x a per serving rate. Judging by where you live, at least $3 so that would be a minimum of $225, but then could add surcharge for fondant and if you do gumpaste roses -- then at least $4 or so PER rose.
servings (according to Earlene Moore's charts -- hers are a bit more generous in the size of slice)
6 inch top for anniversary
9 inch middle (27)
12 inch bottom (60)
that gives 87 servings.
I think you would be able to do dots of icing with no problem.
Here's a link to Wilton's serving chart:
http://www.wilton.com/cake/cakeprep/baking/times/wedding_2inch.cfm
You'll need to consider whether they're going to cut or save the top tier.
Depends on whether you do it in fondant or buttercream. At least $2.50 a serving.
I've learned recently on CC that you can iron regular ribbon between wax paper and it keeps it from getting grease stains. Or you could do your ribbons in fondant.
Good luck!
I did royal dots on the wedding cake in my gallery..... just made it thin and let it drop off on wax paper..... they worked great & it cut my costs back....just an idea
Here's a link for the flowers:
http://www.discountsugarflowers.com/
Hello, First off the dots would be done in icing, I prefer royal but buttercream will work. According to Earlrnes chart you would need a 10,8,6 and that would serve 76. That is unless you want to save the top tier, then you need a larger cake.
http://www.earlenescakes.com./ckserchart.htm
I used satin ribbon on my cakes.
Good luck, it is a beautiful cake!
Tracy
Me again...So, I am looking over Earlene's chart. (Thanks for the link!!) The bride is saying she only needs to feed 50ppl. I honestly think that a 8-6-3 combo would look too small (what do you think?). I was thinking we should do a 10-8-6, giving them 64 servings and the top layer to reserve for their anniversary. Do I charge her for the 76 servings that this final cake will actually yield (I'm only asking because some local bakeries claim to give this tier for free? Can you more experience folks offer a better solution?
I would go with the larger, 8,6,& 3 I think would look too small. And I think some clients tend to underestimate and then I also am always worried that the person cutting the cake doesn't know what a normal wedding cake serving is! So I worry they will blame me if they run short. I know,....I tell them what the expected size is, but in all the hustle of the wedding excitement, somehow knife always get handed to Aunt Mildred and she starts cutting away! And the next thing you know, they are short.
I just want them to be happy, so I would always charge them for the servings they ask for and not worry if they get a bit more.
But, thats just me...
Different people handle this in many ways,...I am just getting started too, and I charge for it, however, I offer them a free fresh Identicle one on their one year anniversary. That way they can go ahead and serve this one, not worry about "saving" it, which many people aren't too traditional about these days... And IF they actually do come back and want one? I will gladly do a 6 inch replica for them. Its good business.
Or, if they want to save it, then they will just need to order more cake.
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