I have an inquiry for this cake - just the top 3 round tiers for 60 people. Are those lace molds? They don't want it as elaborate but the look and feel of the cake.
And will a 10/6/4 size work good for 60 people?
Please suggest what can be done. Thanks so much!
Saw some close up pics on this link http://www.glamour.com/weddings/blogs/save-the-date/2011/04/royal-wedding-the-royal-weddin.html
So the top tier can be ivory fondant with piped royal icing detail, middle tier has ivory gumpaste flower sprays and bottom is furled gumpaste leaves and small blossoms and some piping... am I on the right track? thank you!!
yes, that's what it looks like to me too....lol, not sure what that fuzzy thing is on top of the pineapple on the second tier tho!!
the third tier has a lot of Lily of the Valley which are pretty easy to make, a small ball on a hooked wire then a tiny blossom on top of that with some tiny stamens in the blossom then wire each flower together when dried.
as for cake sizes, here is a link that might help you...
http://www.earlenescakes.com/ckserchart.htm
That fuzzy thing looks like a thistle to me,with threads (stiffened) for the top. But it could be something else. It looks like the decorator used artistic licsense with the flowers to get the looks she wanted.
the second tier flowers are the rose (for England), the thistle and bluebell (for Scotland) and the daffodil (for Wales)
thanks for the input!! Yes, first tier looks like brush embroidery. I'll do simpler flower sprays than the pineapple thistle etc... not sure about sizes though...
I follow the Wilton serving charts and a 10in serves 42, 8in servs 28 and 6in serves 12.
So will 10/6/4 work good for 60 servings?
fcakes, In reading the Earlene Moore page about cake sizes she found that the Wilton sizes are somewhat off so she created a sheet that shows what size tiers serve what number of ppl....she also gives an explanation of what the columns on her sheet mean. Check it out!!
http://www.earlenescakes.com/ckserchart.htm
I'll look up her chart as well... she doesn't have a 4in size.... and I thought most caterers follow the Wilton chart as the industry standard....
Shanter...as a daughter of Falls Road, I guess I refuse to acknowledge any allegiance to the butcher's apron...even the use of the shamrock!
Take a look at the article in the Daily Mail for some of Fiona Cairns hints. http://www.dailymail.co.uk/news/article-1381944/Royal-Wedding-cake-Kate-Middleton-requested-8-tiers-decorated-900-flowers.html
Then go and borrow Fiona Cairns recent book for more info.
Might I suggest that you choose other flowers, as these ones have heraldic significance. Choose flowers from the bride's bouquet all in ivory, or choose her favourites, that way the cake will be hers instead of a knockoff.
Shanter...as a daughter of Falls Road, I guess I refuse to acknowledge any allegiance to the butcher's apron...even the use of the shamrock!
I have no idea what you're talking about. Falls Road? Butcher's Apron??? I'm in the US.
ah Shanter...as my sainted ma used to say "if you hae to ask then you wouldn't understand and if you understood, you wouldn't hae to ask"...I't kinda an inside "joke" and unrelated to the OP's desire to make a lovely cake for an American bride
.......and I thought most caterers follow the Wilton chart as the industry standard.......
Yes, most of us do. If you study Earlene's chart you will see she gives larger slices/pieces *and* discards many end pieces. This means having to charge a higher 'per slice' fee to make up for what is lost.
Using the Wilton charts - if they are from a recent publication - is fine. Yes, many of the charts *in the very OLD books* are INaccurate but not the new ones.
Here is a link to another serving size chart that someone posted here on CC....it shows your chosen sizes as yielding 52 servings for the 10 and the 6" layers.
http://cakecentral.com/gallery/1300478/round-cake-cutting-and-serving-guide
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