Bride doesn't care if it's buttercream or fondant. She said whichever is easier for me. Love this kind of bride. Needs to serve 200.
Suggestions? Tips?
Ahttp://m.youtube.com/watch?v=bjXuV5UfFWI
I would make the center ones buttercearm
AThe ruffle part personally for me would be easier in fondant. Are you good with a piping bag? If so you could probably do it in buttercream.
Since she doesn't care I would probably ice everything in buttercream and of course you're covering the ruffle tiers in fondant
the two middle tiers look to be fondanted and then crimped around the top edge so i mean i've never tried crimping on buttercream -- no reason why it wouldn't work i guess --
pretty pretty pretty cake -- nice order -- would really look forward to doing one like that
wow -- just noticed the 'needs to serve 200' part -- that's gonna be so big and all those flowers all over the biggest tiers-- so basically a 5 tier cake with the bottom tier being a double barrel -- you could do a 13x13x11x9x6 it's over 200 but it's close i think
wow -- just noticed the 'needs to serve 200' part -- that's gonna be so big and all those flowers all over the biggest tiers-- so basically a 5 tier cake with the bottom tier being a double barrel -- you could do a 13x13x11x9x6 it's over 200 but it's close i think
i would make up a lot of the flowers in advance and dry them on dummies the same size as the tiers so they have the right curve -- i'd cut the dummy in half so it lays flat and fill 'er up -- dry those and fill 'er up again!
I have made this cake before (not as pretty as the original and my picture is horrible. It's in my gallery. The venue had the lights turned down when I delivered, so I had to use a flash, which skewed the colors on the cake. SIGH!)
The bride wanted as little fondant as possible, so I did it with buttercream and fondant accents.
If I had to do it again I would not do it in buttercream. The fondant ruffle roses were very heavy and wanted to slide down the cake. Also, the jewels around the middle tiers had to be molded individually. I used 2 different First Impressions molds for the gems and they also wanted to slide down the sides of the cake.
This cake needed to be refrigerated because of the filling, so maybe if there had not been condensation on the sides of the cakes when I was applying everything it would have been alright.
Either way, I would not do this one again in buttercream.
AI made this cake, too for a wedding this past June. It was big but easier than I thought it would be. I covered all four tiers in fondant. The blush rosettes matched the bridesmaids dresses but photographed very pink. My suggestion would be to go a shade or two lighter with the blush color since there is so much of it. I used two sizes of circle cutters to make an impression on the top and bottom tiers to serve as a guide for my rosette placement then started the ruffles working from the outside in. I hope this makes sense. Good Luck! [IMG ALT=""]http://www.cakecentral.com/content/type/61/id/3291682/width/350/height/700[/IMG]
that's beautiful, carla g -- what size is yours?
thank you, carla -- and i love the dimension of the plateau -- i hate it when the cake is out of whack with the plateau and you rocked this --
clw, what size are you going to make yours? if you add a 14" to this set up you're at about 200 servings with a 5 tiered cake -- or you can make a kitchen cake and keep it as is or do the 13x13x11x9x6x6 but i always think you loose some of the sweetness of the design when you go messing with it too much-- this looks so good in this proportion -- the 6x8x10x12 serves about 130 so with the 14" it's just at 200 -- you'd have three white cakes in the middle -- maybe you could shorten the third tier to offset things a bit -- i think that would be cool --
what are you thinking? i really fell in love with this cake -- i haven't made one of them so i'm caking vicariously through you 
What a pretty cake CLW. Wow, well there you go, lol. Now you have two people that have actually made it (and very successfully I might add ladies) that can help. Been following along and thought it would be very difficult to make.
Good Luck and please post pics!
I agree with you about fooling with the sizes/ If I add a tier, it's going to change the look. I'm going to talk with her tomorrow and maybe we can do a kitchen cake to supplement. I'm thinking I'm going to do it entirely in fondant due tot he weight of the flowers as lkern777 noted. We're near Savannah, Ga., where it's always warm, and I don't want to risk sliding fondant flowers. I'd rather do a 5 tier than a 4 with kitchen cake as the bride wants a great presentation but I just don't know about getting the look right. The wedding is October 25th so I have to get the design down this week.. We've been planning this wedding for a year and she has paid in full for a totally different design and came upon this cake last week and fell in love. LOL. She's a sweet girl and easy to please so I don't mind a change out...just got to figure it out.
so i wanted to see how you like this set up -- 16x16x12x10x6 which is about 300 servings
in this one ^^^ the top and bottom tiers are 8" tall, the middle tiers are 4"
in this one the top tier is a little shorter
what do you think?
and that bottom tier will look much fuller even with all the flowers on it
it's awesome -- i love it -- you rocked it -- and you're welcome
Thank you! I was going to place the pearls as in the picture and sat down after 13 1/2 hours of working on it to mold the pearls from fondant. I molded about 15 and said to heck with this. LOL> I grabbed my container of white sugar pearls and finished in about 20 minutes. LOL> I assembled at home and placed it in my CakeSafe for transportation. The venue was upstairs in an old downtown Savannah building...........No elevator in the building so it had to be carried up a flight of 8 stairs, make a sharp turn, travel up a steep flight of 28 stairs and then down a 100 foot walkway! My 2 young transporting men, ages 22 and 23 were completely worn out. LOL. That was one heavy cake!
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