Hi my freinds, just now I got an enquiry about the blue cake that I have attatched . She wants 100-110 servings Vanilla cake. But I have few questions,
1 - What are the sizes of these cakes?
2 - How much should I charge ( in pounds 'cause I live in UK )
3 - what do you call this particular blue colour and how can I make it?
4 - How can I do the scroll work on the blue cake in gold, which I haven't done before
Please help! This is my first enquiry for a wedding cake.
Thanks in advance.
I'm no expert but I'll offer what I can. I'm not sure what the sizes in the picture are but 14, 12, 10 and 8 would give you 116 according to http://forum.cakecentral.com/modules/Forums/files/cake_serving_guide_219.pdf and i use party size servings.
i think you could use a shade of aqua http://www.countrykitchensa.com/catalog/product.aspx?T=1&ShopId=38&CatId=535&SubCatId=1053&productId=618237 for the color. It looks like maybe it's sprayed with a silver luster spray too though.
I'm not sure what to tell you about the gold piping though. i know you can pipe and then color over it with luster dust and a paint brush, but i'm not so sure. Maybe someone else can help more.
Oh my, a 14, 12, 10, 8 (each size 4" tall) will serve 172 
A 12, 10, 8, 6 would serve 120. In my opinion it will not look good - very tall and skinny
Offer choices to the bride. 3 tiers (14, 12, 8
OR 12, 10, 8, 6; OR ??
Let them decide if they want lots of extra cake or should uyou use a dummy tier, or make it smaller.
Sorry I can't help w/pricing. The color is going to be something you are going to have to play with. Ask the bride for a sample - a piece of ribbon, a paint chip or napkin so you can match that.
Making the scroll work in gold is going to take a **very** steady hand to paint it w/gold highlighter dust mixed w/alcohol (Vodka etc) and a very small brush.
I am sorry but I think the cake in the picture looks like 12, 10, 8, 6. There isn't 4" spaces on each tier. I like the look. I think that is what you could do. IMO.
I agree, the cake is a 12", 10", 8", 6". I do them all of the time!
I enlarged the photo and the gold is not piping, it is gold dragee. The piping is all in blue.
As for the pearl shimmer, I would use a dusting powder, or I love the pearl spray by PME.
Make sue you post your photo when you are finished!
Good Luck!!! 
OK, maybe I can help you as I did a large tiered scroll work cake (pink, in my photos). Firstly, tell your bride that her cake will not look exactly like that cake - it's a dummy and has very square corners, the actual cake will be more softly contoured. I would colour my fondant with turquoise colouring to get that colour, and then dust the whole cake with sparkle/lustre dust. for 100 servings, I would do a 6,8,10 & 12in giving 112 servings if they use the top tier. For the scroll work, colour royal icing with gold colouring, pipe and allow to dry and then paint over it with gold lustre dust mixed with vodka/gin. As for the price, well it would depend on what the cakes were (sponge, fruit etc), but I would charge in the region of £400 - those peacock feathers will be pretty pricey! Hope that helps!
I agree.. it looks like a 6-8-10-12 which is 110-115 servings in my book.. I am doing a cake with these exact sizes fo similar serving needs. Remember that caterers are going to cut wedding servings no matter what you bake.. so your party sizes are goig to result in a ton of extra cake and more important.. you would be losing out on a LOT of potential income.
Does the bride want gold piping? if she does it's easy to paint the piping with gold dust diluted in vodka. But the PP is right.. the gold you see on the cake is dragees and not piping. 
Good luck with the cake!
Ummm.. not for nothing, but crisp corners are easily achieved in BC. The cake isn't necessarily a dummy cake (unless you know the details of the cake of course ). I can get the razor sharp corners like that with buttercream.. more than that actually since the corners look slightly rounded to me.
Not to sound like I am full of myself of course because I am SO far from that it's silly.. but it is possible to get nice crisp corners on a real cake..
Use royal icing then for the scrolls.. it takes to being painted well. I would use teal and maybe add a little bit of a sky blue to it. You have time to experiment with the color. Make sure to post a picture when you are done!!
I agree with everyone the sizes are 12, 10, 8, 6. A lot of my cakes use this sizes. If you were doing the cake in buttercream I would tell you, you could do the piping in piping gel with luster dust in gold in it.
Since is fondant, you can do it in RI and then paint it with gold luster dust thinned with vodka.. Actually that cake is all painted in luster dust. You cand see the variations in the color..like my grapes cake.
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1160460
Hope this helped.
Edna
It sure looks like a 6, 8, 10 12 to me, too. I think the proportions look fine.
I would also propsose those 4 tier sizes for 110-115 servings. If you can get it, try to find the Americolor gel in teal. To me it also looks like it is dusted or sprayed with pearl dust.
I would also, as a pp suggested, pipe in royal icing and then carefullypaint with gold dust mixed with vodka or another quick drying alcohol. You could imprint the scrolls first on the fondant and then pipe over them with the royal.
It is such a pretty cake, that's actually one of my favorite colors!
Good luck with it and please post a photo when you're done.
Ummm.. not for nothing, but crisp corners are easily achieved in BC. The cake isn't necessarily a dummy cake (unless you know the details of the cake of course
). I can get the razor sharp corners like that with buttercream.. more than that actually since the corners look slightly rounded to me. Not to sound like I am full of myself of course because I am SO far from that it's silly.. but it is possible to get nice crisp corners on a real cake..
Oh I'm sure you are very able (as are many others!), to do just that , but I noted that the OP is in the UK and decorating a wedding cake with buttercream there is virtually unheard of. It's nearly all fondant and, increasingly less these days, royal icing and marzipan . In fact, prior to finding this site, if someone had asked me to decorate a cake (any cake), with buttercream, I'd have thought they were very strange indeed 
.
Ummm.. not for nothing, but crisp corners are easily achieved in BC. The cake isn't necessarily a dummy cake (unless you know the details of the cake of course
). I can get the razor sharp corners like that with buttercream.. more than that actually since the corners look slightly rounded to me. Not to sound like I am full of myself of course because I am SO far from that it's silly.. but it is possible to get nice crisp corners on a real cake..
Oh I'm sure you are very able (as are many others!), to do just that
, but I noted that the OP is in the UK and decorating a wedding cake with buttercream there is virtually unheard of. It's nearly all fondant and, increasingly less these days, royal icing and marzipan . In fact, prior to finding this site, if someone had asked me to decorate a cake (any cake), with buttercream, I'd have thought they were very strange indeed .
This is so true Bonjavi...In the Uk the way the do the cakes and their finishes are completely different. Almost everything is covered in marzipan an fondant. Thats what I like from the US..we use all the options and posibilitties.. And yes the amount of people that know how to do a great buttercream here in CC is amazing.!
Edna
Yeah you are right Edna. But we use marzipan only for fruit cakes. And then cover it with fondant. I was a big fan of Butter Cream. But I couldn't get the finish that lots of you guys get with the BC. So I'm hoping to buy Sugarshaks dvd soon.
One other I wanted to ask is that whether you guys charge extra to deliver and to set it up at the venue?
Oh... I like her DVD.. dont do exactly like her but she does a great work in this DVD(i have it).. I think is a great tool for anybody who is learning!..
Now always wondered? Why yo use marzipan on fruitcakes and then cover them in fondant?..I seen that in some books
Edna
Yeah.. I didn't even think about the whole in the UK factor. 
Actually, marzipan is put on fruit cakes to stop the dark juices of the fruit cake bleeding through the fondant or royal icing. It does also give a much nicer surface to put fondant on to, and I never have trouble with bubbles appearing under the fondant with marzipan, but I get it quite a bit when I use buttercream as a base for fondant!
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