Hi there,
I have a customer that has requested a wedding cake from me (Picture attached). I'm a little worried about the structure of it and how I would put it together. I figured I I could use cake dummies in the middle covered in Fondant. Any recommendations as to how I can make this cake? Any help would be much appreciated!
I would stack the cake on sight. I couldn't imagine transporting something where the tip over probability is so high. I agree that the spacers are styrofoam. I also agree that feeding the cakes down over a dowel attached to a base would be a good option. I would even go as far as making pilot holes in the cakes so that you know that the holes are centered and the cakes can easily be slipped down over the dowel (same with the spacers).
@kakeladi - Thank you! I think that's exactly what will I do. I was really worried about transporting it with that height. I feel like that's a disaster waiting to happen. So I think I will assemble the cake there.
Freckles0829 Thank you So much! That is exactly what I will do! I was a bit nervous on making sure it was sturdy and secure. Thank you for your help! Really appreciate it.
You know judging by the stand it is on I bet that is a mini cake - like the bottom/largest one is probably not more than 6" if that. then 5 or 4, topped w/a 4 or 3 - each a dbl barrowl. And yes, setting up on site is the way to go but even then it can be a nightmare transporting such small/tall tiers. Package them well and make triple sure they are on a flat surface in the vehicle :) Bet the gold rings around it are wire.
I agree that the spacers are styrofoam and a central dowel is a must. It does appear to be a mini cake and the gold rings are most certainly wire.
kakeladi Yes I'll definitely need to make sure I have each tier packaged correctly and everything ready to go. She wants this design for her wedding for 125 people. Trying to get a Quote for her but just wanted to see how I would deal with the Structure and the work it will take to create this design.
since you revealed the size you need — I hope that your client understands how very very different this will look to serve 125 — it would very easy for this to look like a three tier blob/blob/blob —
it’d be like an 11x10x9 or 12x11x10 to get those servings in that configuration — except i’m not sure how tall you want each of the tiers will be — if your tiers will be 8” tall then you are essentially making a six tier cake and you can do a 9x8x7 to get your servings — each individual tier would be 4” tall — although it would look like three 8” tall tiers — all double barrel tiers as they call it —
if I had that client I would advise a four tier with more of a conventional silhouette graduating from small to large — rather than so tower shaped because 125 servings is no longer sweet and petite — and more frou-frou on the top — that I could use the same design but it would not look that sweet once you lose the petiteness —
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