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Posts by pastrymaniac

Excluding the roses I mean.   Thanks Uberathlete, that´s 6,6 $ per serving.   More suggestions ??   :-) Sara
AZCouture, in which cases do you choose to do undecorated cakes ? Since you do not charge them cheaper (I agree) do you do them only when the bride wants a dummy cake on display or also in some cases of big heavy cakes like this one (to be delivered in the Summer)?   Thanks   Sara 
Hi everyone,    I am just wondering how much would you charge (average price) for this 3 tiers wedding cake (6, 10, 14 inch to feed 150 guests) ? I suppose square cakes are usually a bit more time consuming and expensive...   Square wedding cake - Black and white fondant with diamond pattern and real red roses underneath each...
Thanks BakingIrene :-)
This is the square wedding cake I am talking about (black and white with diamond pattern and real red roses underneath each tier):   https://www.google.com/search?q=bolo+de+casamento+branco+preto+e+vermelho&hl=pt-BR&newwindow=1&tbo=u&tbm=isch&source=univ&sa=X&ei=QgkVUeiLAoPRhAf0soC4DQ&ved=0CC0QsAQ&biw=1366&bih=659#imgrc=LS8VVMv5D-n9aM%3A%3BqqK23AVVY5h7sM%3Bhttp%253A%25   Is it doable to make it 3 tiered (6, 10, 14 ´´) to feed 150 people?  Adding another tier...
Thanks  for your replies everyone.     So how many layers of filling should my sheet cakes have and how high should they be when filled? 4 inches ?    Anyone else that thinks that a 3 tiered square cake 6, 10 and 14 inch)  would not be ideal to feed 150 guests? Should I suggest the bride adding another tier or not?   What should I charge per serving for the whole cake (dummy cakes decoration plus sheet cakes) ?   Again should I cover my sheet cakes with...
Hi everyone,   I would like to know if sheet cakes are usually covered in fondant.   I haven´t ever done sheet cakes for a wedding. If I make a false wedding dummy cake to be on display (with the smallest tier being real cake) and the real cakes are in the kitchen how are they filled and covered? Are they still inside the baking trays (filled with one layer of filling) when they are cut by the staff or are they "unmoulded" (removed from the trays) and then filled...
Ok   :-)
Thanks, so 1/4 inch thickness of buttercream should do it right ?   Sara
Great, thanks. I will try that, also like the idea of mixing a part of ABC with IMB.    By the way what thickness of buttercream under to fondant would you advice to prevent the fondant sliding issue during the summer months ?   Sara  :-)
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