Cake Central › Cake Forums › Cake Talk › How Do I? › Need help with a Collette Peters Cake, Urgh!
New Posts  All Forums:Forum Nav:

Need help with a Collette Peters Cake, Urgh!

post #1 of 88
Thread Starter 
Ok, so I got a call yesterday about this cake! They need it for the 19th, a little short notice. They need to serve 300 people and also want a grooms cake (coors light beer can)! I need all of you experts to help me with this design, not sure I can even do this!! What in the world would you charge? Take a look and give me your opinions! PLEASE!
LL
post #2 of 88
See, this is precisely why I don't let brides dictate their cake design to me. That said, for the level of difficult + the extremely late notice/rush fee, $1800 + equipment and delivery fee.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #3 of 88
well it looks like the top two tiers are slightly carved inward and just covered in white fondant with black stripes and red balls. the ruffles between the two layers look like she may have taken a ball tool and ruffled the edge and painted the tip black and sandwiched the ruffle between the two layers.

the third and forth layers look like they are filled, supported, carved and stacked and then fondanted together with white and then black stripes put on. the third looks like it is carved small at the top sloping down to larger at the bottom and the fourth layer looks like it is carved with indents going around where the ruffles are.

looks like she then put a white swag around the second and third layer with a bow and added black dots.

the ruffle on the bottom looks like it is done the same as the top ruffle but just attached probably with some edible glue/royal icing/water in the wave pattern and then the red ruffle accent added.

the bow on top looks like a gum paste rope bow.

that is one awesome cake. i am so in awe of her work! good luck and i can't wait to see it if you decide to do it!

edited to say: yeah i'd have to agree with leah and doug! i'd charge an arm and a leg and maybe throw in a foot icon_lol.gif for this one.
post #4 of 88
cakes themselves are just regular tiers carved to get taper.

bottom tier looks to be a full 8 in tall (4-2 in layers) and the others 6 inch tall (all could also be 3inch layers -- 3 for bottom and 2 each for next two)

then its lots of fondant, and fondant stripes and red buttons.

bow looks to be either fondant/gumpaste rope loops (individual) formed and dried then glued up (that or RI loops)

the frill work looks to be the same as way gumpaste flowers are made -- only using long strips where the edges have been ruffled. the red looks to be several layers of what would be the start of a gumpaste carnation.

the edges of the ruffles appear to have been overpiped in chocolate

and the sash is just a piece of fondant or gumpaste rolled thin, gathered, draped, with matching floppy bow that was then dotted in chocolate.

and I'll see Leah's $1,800 and up it at least another $600 ==> $2,400!!!

if for no other reason than how long it will take to frill all those ruffles!!!!

and that's NOT counting the groom's cake!
Keep on cakin'!
Reply
Keep on cakin'!
Reply
post #5 of 88
Is this a cake from a book of hers? If so, usually she put instructions on how to do it, I will rush to find it. The part tha for me will be more difficult will be the ruffles. My goodness so many of them!!!!! The cake itself, stacked tiers carved, not that bad but needs lots of support. Good luck!!
post #6 of 88
I have a few books written by Collette and she attaches the lace trim with either royal or water, but secures trim to cake with tooth picks (not pushed into cake, but sticking outside of cake - merely for purposes to allow trim to dry, then removes once lace trim has dried completely),
Good Luck... can't wait to see your version!!
~ Jaime
I was born to be a cakerator!!

Fan request me on Facebook!!!!
http://www.facebook.com/pages/South-Central-Pennsylvania/JaimeCakes/241230292149?ref=ts
Reply
I was born to be a cakerator!!

Fan request me on Facebook!!!!
http://www.facebook.com/pages/South-Central-Pennsylvania/JaimeCakes/241230292149?ref=ts
Reply
post #7 of 88
Thread Starter 
Yeah, this is just crazy!! I don't think she realizes what she is asking!! I really just want to see what you all thought about the design, the basic cake does look like it is tapered, the thing that gets me is the ruffles, and all of that for 300 people, Urgh!! The bow on top is royal icing, this cake is on Brides. com as one of the 50 most beautiful cakes, well, I am just afraid I will make it on Cakewrecks if I attempt this!! Do you think the ruffles are done in sections, don't see how you could possibly have one continuous ruffle. As for the bow on top, I was looking in one of my old Wilton books and they have a cake with this bow on top and they attach lollipop sticks to the ex-large loops and stick down in the cake, my concern is how you do it without breaking the loops,you will have to have lots of extras. Not all of the loops have sticks on them.
post #8 of 88
i love collette and have 2 or 3 of her books, but i've never seen this one! it's beautiful!!!
the early bird may get the worm, indeed, but the second mouse is the one who gets the cheese!
Reply
the early bird may get the worm, indeed, but the second mouse is the one who gets the cheese!
Reply
post #9 of 88
Thread Starter 
Quote:
Originally Posted by ladybug76

I have a few books written by Collette and she attaches the lace trim with either royal or water, but secures trim to cake with tooth picks (not pushed into cake, but sticking outside of cake - merely for purposes to allow trim to dry, then removes once lace trim has dried completely),
Good Luck... can't wait to see your version!!
~ Jaime


I have one of her books also, and I was reading about the toothpick thing, but not sure I grasp the whole idea. You would have to stick them in the cake to support ruffle till they dry.
post #10 of 88
Where the ruffle folds, she sticks the toothpick so only enough to support the trim is actually inserted into the cake. I have tried this before and not sure if 'professional in technique' but this worked.... I stuck the toothpick in just a smidge (since when you remove, you wouldn't see the hold anyway since the trim folds over, etc). then I balled up Saran wrap (enough to reach the ruffle trim) to give added support until the trim completely dried yet the Saran wrap didn't mess up my other fondant work. Hope this makes sense!!!
~ Jaime
I was born to be a cakerator!!

Fan request me on Facebook!!!!
http://www.facebook.com/pages/South-Central-Pennsylvania/JaimeCakes/241230292149?ref=ts
Reply
I was born to be a cakerator!!

Fan request me on Facebook!!!!
http://www.facebook.com/pages/South-Central-Pennsylvania/JaimeCakes/241230292149?ref=ts
Reply
post #11 of 88
I don't know what to tell you about the collette peters cake but you mentioned the grooms cake. I have a Mountain dew can cake I just did in the summer that was a big hit, check it out for some ideas. It is 3d and it's standing up. Good luck on this wedding cake, I agree with leahs, charge alot for it. It's a late notice and thats alot of work for alot of people.
Mother of a beautiful little girl and a precious little boy with Autism. I am blessed!!
Reply
Mother of a beautiful little girl and a precious little boy with Autism. I am blessed!!
Reply
post #12 of 88
Oooooooooh My. Good luck-you are seriously going to need it.

I don't mean this to be rude-you make great cakes-but maybe you should call her and tweak this design? This is not a last minute cake-this thing is going to be a monster.
post #13 of 88
For that bottom layer, I personally would not do the vertical indents. I would taper the cake to be wider at the bottom with the rounded under edge as shown, but keep it all smooth so it is easier to cover with fondant. Then I would add the ruffles and make sure they are a little closer together so that the lack of indent can't be seen. Plus with the black stripe stopping above the ruffle, it will give the same illusion. I blew the picture up and it appears that the ruffles are lots of little pieces. I am not sure how to do it otherwise. Having those indents just seems like punishment to me! What style wedding/party is this for? Just make sure the person knows that no piece of artwork can be copied identically and you need to take artistic license when needed. Those bottom pieces could be chunks of styrofoam for all we know. Good luck!
post #14 of 88
Quote:
Originally Posted by jewelsb78



the bow on top looks like a gum paste rope bow.




Do you think these could be RI loops? I saw instructions for these somewhere, but I can't remember where.
post #15 of 88
You'd have to do the ruffles in sections, the heart wedding cake in my pics has a double garret ruffle. And I used the toothpics to prop up some sections until they dried.

Oh, and I'm with everyone else, cost to the Bride on this one would be a minimum of $7.00/serving. 7x300=2100.00
THE CANDY MAN CAN 'CAUSE HE MIXES IT WITH LOVE AND MAKES THE WORLD TASTE GOOD
WILLY WONKA
Reply
THE CANDY MAN CAN 'CAUSE HE MIXES IT WITH LOVE AND MAKES THE WORLD TASTE GOOD
WILLY WONKA
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: How Do I?
Cake Central › Cake Forums › Cake Talk › How Do I? › Need help with a Collette Peters Cake, Urgh!