Here is my very first wedding cake. All crusted buttercream. I couldn't use the paper towel method. The icing just stuck right to it. It was a hot day and the buttercream just wouldn't cooperate. The cake is 3 tiers, stacked, 2 layers each. The cake was Martha Stewart's Apple Caramel with Caramel Cream Cheese filling. Absolutely awesome taste. I couldn't get the caramel to come out so I had to go out and purchase some already made. The cakes sizes are 12 inches, 10 inches and 8 inches. Now tell me how much you would have charged for this cake? I had to drive almost 2 hours to deliver it. It didn't come out as nice as I wanted it to because of the buttercream. sunflowerfreak
that recipe was in her wedding magazine. I lost it but SkylightSky on here sent me a copy of it. I will get it and post it back in this thread for everyone. thanks
I'd probably charge around $400. Beautiful job!
here is the recipe:
Caramel Apple Cake
Makes about 8 cups of batter
Make this batter recipe 4 times for a 3-tiered cake to serve 70. Bake 2 cakes for each tier; cut each into 2 layers (see slice on page 301-whichyou don't have and my scanner is broke)
For the Apple Cakes
Vegetable Oil cooking spray
2 3/4 cups all-purpose flour
2 1/4 teaspoons baking SODA
2 teaspoons ground cinnamon
1 teaspoon salt
3 medium apples (preferably Granny Smith), cored and peeled
1 cup granulated sugar
1 cup dark-brown sugar
1 1/2 cups (3sticks) unsalted butter, softened
3 large eggs
2 teaspoons pure vanilla extract
1 cup apple butter
2 tablespooons vegetable oil
For the Assembly
1. Preheat oven to 350. Coat cake pans with cooking spray; cover bottoms with parchment, and coat again. Set aside. Sift together flour, baking soda, cinnamon, and salt in a large bowl; set aside.
2. Shred apples on a box grater. Transfer to paper towels; press gently to drain. Transfer to a medium bowl, and toss with 1/2 cup flour mixture to coat completely.
3. Put sugars and butter into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until fluffy. Add eggs, 1 at a time, mixing well after each addition. Add remaining flour mix ture; mix until just combined. Mix in vanilla, apple butter, and oil. Add shredded apples, and mix until combined. Divide batter among prepared pans.
4. Bake until a cake tester inserted into centers comes out clean. Transfer to wire racks; let cool in pans slightly. Invert cakes onto racks. remove parchment; reinvert. Cakes can be wrapped ijn plastic and stored up to 1 day.
Batter Amounts and Cooking Times for 3 inch Deep Round Pans
6-inch: 3 cups batter per cake (6 cups total), 1 hour;
8-inch: 5 cups batter per cake (10 cups total) 1 hour 15 minutes;
10-inch: 71/2 cups batter per cake (15 cups total), 1 hour 15 minutes.
To Assemble
Review General Cake Assembly on page 319 (oh come on, you know how I won't retype that here)
Cut each cake in half horizontally, making 4 layers of each size. Spread caramel filling on 3 layers (see note below for amounts). Stack, placing plain layer on top. Frost Top and sides of each tier with buttercream.
Filling and Frosting Amounts for Each Tier
6-Inch: 1/4 cup caramel filling per layer (3/4 cup total) 1 1/4 cups buttercream for exterior;
8-inch 1/3 cup caramel filling per layer (1 cup total), 2 cups buttercream for exterior;
10-inch: 1/2 cup caramel filling per layer (1 1/2 cups, total), 3 1/2 cups buttercream for exterior.
CARAMEL-CREAM CHEESE FILLING
Makes about 4 cups
4 1/2 cups sugar
1/2 cup (1 USA stick) unsalted butter, softened
1 1/2 cups cream cheese, room temp.
1. Put sugar and 2/3 cup water in a medium, heavy saucepan. Cook over medium-high heat, stirring occasionally, until sugar has dissolved. Continue to cook, without stirring, until syrup comes to boil, washing down sides of pan witha wet pastry brush to prevent crystals from forming. Let boil, swirling pan occasionally, until mixture turns medium amber. Remove from heat.
2. Whisk in butter and cream cheese. Let mixuture cool, stirring occasionally. transfer to an airtight container. Refridgerate overnight; beat until thick enough to hold a ribbon on the surface before using.
By my calculations, it appears that it might serve at least 150 people, not including the top tier. How many servings were needed from it? Did the top tier get saved for the newlyweds for their first anniversary or was it served also ? And it was very special flavors and fillings, so..... I believe I'd charge at least $450-$500 PLUS a delivery charge.
It is a gorgeous cake! I am sure they loved it! (How could they not have!)
Anna
I don't know much about pricing yet but I would be willing to pay atleast $400. Your cake is beautiful and it sounds SOOOO yummy!!!
Thanks. I actually only got $290 for the cake. My husband was furious. The bride asked for 2 tiers but I thought it would look funny so I put on the additional top layer. I figured it took me about 15 hours just to decorate it. I took my time. It's only my 3rd cake ever. So I just was sooo picky about everything. Then I spent at least another 15 hours just baking and making icing and caramel. Next time I will charge more.
In all those hours it took you to decorate this cake carefully, you created a gorgeous cake and learned very valuable lessons for all your future cakes. Since it was only your 3rd cake, I think you were more than fair to the customer with your pricing, but definitely you need to charge more next time. Your skills are worth every penny of a higher price. I want to have the privilege of seeing the cakes you do in a year, if you are this good now! 
Impressive! Very impressive! 
That cake is beautiful... You did a great job. I would say 400.00 to 500.00 dollars too.
SUnflowerfreak, here's the best caramel (or dulce de leche) recipe I've ever had, and it was given to me by other Cakecentral members..............
are you ready?...................
take a can of sweetened condensed milk, place it in a sauce pan with enough water to keep the can TOTALLY SUBMERGED, boil it for 2-3 hours depending on how thick you want it to be.
DONE!
Apparently this is how many Brazilians make it. It really is fantastic!
The cans don't blow up? I would think that would be dangerous. Have you tried this? Thanks for the suggestion though. I might try it if I get up enough guts to do it!!
Great job on the cake... just wanted to send you the link to past posts about the sweetened condensed milk caramel...
http://www.cakecentral.com/cake-decorating-ftopict-22935-.html
That magazine had a LOT of great recipes in it. I love the neopolitan cake recipe chocolate, strawberry & vanilla, all in one cake.
YUM!
Rachel
THey shouldn't blow if you keep them completely submerged. It's done all the time. As I posted earlier, I've done it and it really is de-lish!
I have to make the same wedding cake for my daughter but with more tiers. I will need the caramel for that cake. I will try the boiled version and see how it comes out. Thanks for the tip. sunflowerfreak
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