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Posts by BakerzJoy

Thank you so much. I sent her a price and she said it was too much. She's in the process of looking for a cheaper cake. I appreciate your feedback. :))
Hey all!! Just got a wedding cake order and needed some help on pricing verification. I start at around $4 pp and they wanted this cake in red velvet, Strawberry and Key Lime. I don't do wedding cakes a whole lot. I think this would be like my 4th. I have almost 500 cakes under my belt and they are all mostly birthday, baby shower etc... Also, what kind of decorations does this look like on the sides. Is it squiggly done with frosting....and how do you do that?? I'm more...
I read it somewhere but it was a while back and I just knew to avoid anything but the real stuff. Leah, I posted wrong...oops. I was meaning 14, 12, 10. But, K8Memphis gave me the right amount and I think I'm gonna go that route with the 12, 8, 4....I'm excited it's not a lot of cake compared to what I was thinking. Thank you both for your help. I think I'm going to use Indydebi's buttercream recipe for the outside. I have made that for years and just recently...
Thank you so much....What I was thinking about was using my popular Vanilla Bean Cream Cheese inside the layers. Then just using a ganache for the outside so you won't really even tell with taste. I thought I read something about not using almond bark. I just don't wanna go and buy the ingredients and make it and it's not right. Besides what's the ratio?  
I have a wedding cake due next weekend. I normally don't do these kind of cakes but rather all other events.. It needs to feed about 100 people and if theirs a little leftover it's fine. I was thinking about 14,10 and 8 in square cakes doubled. Why does this seem like I'm off and that's way to much cake? Can someone help who does wedding cakes and knows the pan sizes to use exactly? Also, it will be my first time not using fondant. I'm not as nervous as I thought,...
Great ideas, I love them!! Keep 'em coming!! Thanks!
I would be interested in knowing as well...It seems all my darker colors do this same thing...red, black and navy. I think adding all that color does indeed change the consistency of the fondant no matter what brand. I have worked in shortening and even did powdered sugar on another occasion and honestly never had any luck. It's just been one of those inevitable situations in my book unless someone can change that.
I'm sure everyone has heard of the christian group "Casting Crowns"? It's the drummers wife that is my client. I have done all her cakes and this one is extra special. She just graduated college and wanted this cake to be very personal. So, I have a cake that is complete in my head and the client is happy with my design. Now I need to get it out of my head onto fondant and how?? Three tier cake...bottom tier is the bible, middle tier is about being a mom to her girls and...
Thank you everyone for responding!! I have a few ideas I have pulled from you all and I am about to contact the client with these ideas. I am hoping to have photos up by the end of July. Check back...Thanks again!!
I have a client who has just graduated from a christian college to be a minister for preschool and children's ministry.The schools main color is like a deep purple. She has already stated that she wants a tiered cake with the bible on the very bottom. This will represent her foundation. The other tiers she wants to incorporate her being a wife and mom. HELP....I went mind dead after this....she needs it in a few weeks and I need to go ahead with some prep work and don't...
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