I'd Like To Thank The Acadamy...
Decorating By Franluvsfrosting Updated 17 Oct 2007 , 1:11pm by Brandonsmommy
I just did my third wedding cake and I feel like I just won an acadamy award! 
The first two were important to me but they were seen mostly by people I didn't know. This one was for someone I go to church with and we love her and her family dearly! (And the groom too!)
I have a reputation as a good baker so there was all this hype about the cake and I have to admit I was a little nervous it wasn't going to live up to their expectations. 
But the bride gasped when she saw it and my day was made. Later she told me that when she tasted it she thought she'd died and gone to heaven. 
I could not have done this cake without all of you on this site so I just wanted to say thank you! Indydebi helped me with securing the cake topper since it was so heavy. I doweled the 6" cake and used double stick tape to secure the topper to a clear glass disk.
Leahs pointed me to the SPS cake system and I am in love! I will probably be using that for any future stacked cake! When we put the 10" cake onto the 14" my daughter gasped and said, "Mom! There's a big crack right down the front!" I said "Here, let me fix that!" and spun the cake around so the crack was in the back. Then I fixed it with frosting and you couldn't even tell where it had been but I hadn't wanted to risk the crack in front. I couldn't have spun it around had the cake been on dowels right on the frosting. Those plastic plates are awesome!
I did milk chocolate frosting on the sides and bittersweet IMBC on the tops of each cake. To do that I used the upside down frosting tutorial in the articles section and it worked awesome! I just frosted a big circle on my template and when I placed the cake on it I trimmed the frosting so it was even with the cake edge. Then after the cake was built I frosted with the milk chocolate. When the cake was flipped and the parchment removed you could see where the two joined but I was planning to put a two tone rope over the edge anyway so it covered it right up!
I do have one question though. What would you have charged for something like that? The cake itself was WASC chocolate version with creme de cocoa moistening syrup. The layers were torted and it was filled with bittersweet chocolate ganache. Milk chocolate on the sides, Bittersweet IMBC on the tops. They provided the truffles that were placed at the base of each tier and my husband built the stand. (I'm too lazy to reformat the pictures but the cake is "Willow Tree Wedding" and the cake stand is "Jon's cake stand" if you want to look)
I will stop rambling now! I just wanted to say thank you because it turned out so awesome and I couldn't have done it without all of you. 
Thanks, I guess I shouldn't have rambled on so much. What I really wanted was some idea of what people would charge for something like that? I know what I charged and I'm good with it but I was curious as to what others would have charged. Oh well, I have the money in my wallet so I guess it doesn't really matter now does it? lol
WOW! That is stunning! Incredible work. It's flawless.......truly. You should be proud!
I think most ppl start their pricing (depending on thei location) anywhere from $2-$3 per serving, BUT that's for a plain regular box mix and frosting with shortening in it (in my experience). For a buttercream cake with special ingredients, I would think you could go up to $4/serving, on average. Personally, I am willing to pay for taste.
I know that's wide, but I hope it helps...........
Rambling is good. I know that feeling you had, and there is NOTHING better!
from, a fellow rambler.......... 
I know that's wide, but I hope it helps...........
Rambling is good. I know that feeling you had, and there is NOTHING better!
from, a fellow rambler..........
Thank you, it did help. And thanks for understanding my rambling. 
That is a GREAT cake! Bet it was soooooooooo YUMMY!!! I LOVE chocolate!!!
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