Here Is The "glad It's Done" Cake Pic
Decorating By Loucinda Updated 6 Aug 2006 , 1:03am by queenamy
Here is a picture of the wedding cake from last weekend that I did. It is from a disposable camera, so it doesn't show a lot of the detail. 
Those are real (organic) red roses on the cakes and on the table. This was my first BIG cake.
*****I have discovered that if you want to see the detail of the cake, you can see it better if you look at it in "My Photos" on the site here, just open this picture, then click on it and it makes it bigger so you can see it better.
Main cake is 16", 12", and 8"
Satellite cakes were:
1st one - 8" tierd with 6"
2nd one - 10" with 8" stacked
3rd one - 8" with 6" stacked
4th one - 6"
You can't see it but there is another 6" one behind the first satellite cake, that is the one they cut into for the pics. They are all combination of white almond sour cream and chocolate cakes with buttercream (used Stay-Ice in the buttercream as a stabilizer, it was 90 degrees and the room had no a/c)
WOW! 
That is a ton of cake!!! How many hours do you think it took you??? I wish I could see it closer...but it looks beautiful!
Thank you for the nice comments. I started on it Wednesday - I baked all the white almond sour cream cakes that day. Thursday I baked all the chocolate cakes and made the 50 cups of icing. Friday I crumb coated them all then decorated them - I started about 10 am and finished them at about 1 am. I figure I have about 34 hours in it. We delivered and set it up Sat. morning and it took a little over 2 hours to do that. It was definately a marathon those 3 days, but I do not freeze cakes, so that is what I had to do.
There is triple stringwork at the top of the cakes and the shells on the top were tip 16, the shells at the bottom were tip 18, and then there is a tip 18 "zigzag" ruffle along the bottoms. If you look at it in my photos, you can click on the pic and it will enlarge so the details show a little better.
I have gotten a lot of feedback from this cake. There have been phone calls from quite a few folks who attended this wedding that knew me ~ when they found out I did the cake, they called and let me know what they thought of it! One of the nicest compliments I got was that she has attended a lot of weddings and this was the first one she had heard so many people discussing the cake!!! The church secretary asked for some business cards to pass out - she said she has never had a a cake that was so pretty and tasted wonderful too. I am truely thankful that it turned out well - it was a lot of work.
Thank you again for the nice comments, I have learned a LOT from all of the wonderful people who share on this site. It has built my confidence so much!!
Wow- what an undertaking! I am sorry we can't see more detail because it looks really beautiful- Congratulations!
Amber
If you go to the picture that is posted in my photos, you can "click" on that pic and it will make it bigger - you can see some of the details better that way.....but it is still just not a very good pic of it.
The wedding photographer fell in love with the cake ~ he took a LOT of pictures of it. I am going to order one of them so I have a nice hard copy of it, when I get that ~ I will scan it and add it to my photos.
This was a $500. cake. The people who ordered it have been customers of mine since I started selling cakes ~ so I didn't charge what I should have. If I were to sell it to someone else it would've been $750. (what did you charge for yours? - I commented on yours before you entered it in the contest! It was beautiful!!)
Thanks for the compliment!! I think I only charged around $435...mistake! It was a lot of work, as you know, it was 15 miles out of town and her first cake decorator backed out 3 weeks before the wedding, someone gave her my name and I said I would do it. I ran in to her mom 2 days after the wedding and she hugged me and even cried and said it was the most gorgeous cake she had ever seen. She then proceeds to tell me that I way undercharge...she said they were fully expecting to pay at least $800. I thought they might even send a little extra in the mail since they were so happy with it and got such a GREAT deal....stupid thinking.
When I did this cake over a year ago I too, like so many others, was afraid of over charging. To some degree I still am, but I have reached the point that I understand the work and time that goes into every cake, and if they are not willing to pay what it is worth, then I am fine with them going somewhere else.
I love your cake...that seems to be such a popular cake with my cake clients. They each have their own design, but it always turns out beautifully! Thanks for letting me know what you charged...I think it just validates that I knew I should have charged more!
Thank you again. Yes, they were very happy with the cake! They were the first people to buy my cakes when I started selling them, and they have been loyal customers ~ so I was happy to give them a good deal on the cake that meant the most to them. 
The feedback on this cake is still continuing!! (this was a huge wedding here in our town) I have gotten at least one phone call (some days there were several) from people who attended (or knew someone who attended) that wedding. I am humbled by all the nice comments it has received.
I just can't wait till I have a nice picture of it for my album!
The cakes are gorgeous! It is obvious how much work you put into it! (You waaay undercharged for it though, but I understand why.)
This just goes to show that a doctored cake mix can be fabulous...the White Almond Sour Cream cake is the most delicious white cake I have ever had, and the wedding guests apparently loved it too.
Great job!
Thank you again. That recipe is one that is absolutely wonderful, I won't use any other for sure now! 
One of the "feedback" things I got from this cake was something that truely NEVER entered my mind. It was from a man who attended the wedding (late 40's) and he made the comment that it was nice that the bride and groom thought enough of the guests that everyone got a piece of the REAL wedding cake, instead of from a sheet cake back in the kitchen. It sure made me think! Has anyone else ever had someone comment on this before? (not meaning to start anything here, I was just wondering - his comment took me so off guard)
Your cake is beautiful! That recipe sounds great too. I searched in the recipes for it and couldn't find it. Can you post a link maybe?
Thanks
I can't find it doing a search either??? I am just posting the recipe itself. (which was from Squirrley Cakes - Thank you!!!)
White Almond Sour Cream Cake
2 boxes white cake mix (I prefer Betty Crocker)
2 cups all-purpose flour
2 cups granulated sugar
1 ½ tsp salt
2 2/3 cups water
1/4 cup vegetable oil
2 tsp real vanilla
2 tsp almond extract
2 cups (16 oz) sour cream
8 large egg whites
Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. Add the remaining ingredients and beat on a low speed for 2 minutes. Bake at 325 degrees until cake tests done.
This recipe makes:
One 14 round and one 6 round or
One 16 round or
One 12 round and one 10 round or
One 12 X 18 sheet cake or
One 12 round and one 8 round and one 6 round
Half the recipe makes:
Two 8 rounds or
Two 6 rounds and 6 cupcakes
Double the recipe makes:
one 18" round + one 10" round
all 4 sizes in the Wilton petal pan set
For chocolate cake: use chocolate mixes, omit almond extract and substitute 6 whole eggs for the whites.
For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe
For berry flavors: Substitute one 3oz pkg Jell-o in a coordinating flavor for part of the sugar in the recipe. Use a 16 oz pkg frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end. *You'll need to add a little extra batter to each pan for this version.*
Thanks for the recipe. Sounds delicious. I bet your cake was great.
Wow, that was a whole lot of work! You did a fantastic job, even though you must have been EXHAUSTED! But I know what you mean about loyal customers. You'll end up getting so much more business from this cake that it will make up for whatever you "undercharged!" I undercharge practically everyone that orders from me because they're all good friends and I enjoy doing it, but it's okay, cuz I know eventually I'll get a "real" cake order and I know I can charge what it's really worth. So it all evens out in the end. It's all practice and I learn something new every time I do one, and I love being part of peoples' special occasions and am so honored that they asked me, that I'll probably never even charge what something is worth. Ha ha. My husband says I'm a terrible businesswoman because of that! But I don't really have a business yet, it's just a hobby, so I don't worry too much about it! I just have fun and hope that everyone enjoys the cakes! So I think you did a beautiful job and I'm so glad that you're generating so much buzz from it! You deserve it!
HOLY SCHEISSE That's a lot of cake 
There IS such a thing as QUANTITY AND QUALITY LOL that cake, or I mean THOSE cakes are STUNNING!
Re pricing: Reminds me when I worked at this art gallery a few summers ago, this wood carver had made this chess set, took him all winter to do it, try putting a price on that, EVERY piece hand carved differently, 7 different pieces of wood from spruce to mahogany to some other exotic wood I forgot the name of now, he priced it at 4000 bucks (Cdn), said by the time he put that much work into it, he didnt really even wanna sell it.
When you create something that huge and masterpiece-like (your cake), how do you really figure on a price? LOL
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