Fondant Flowers And Buttercream How To?
Decorating By sweetviolet Updated 12 Sep 2010 , 2:14pm by CWR41
I have a cake coming up and the bride wants a 3 tier offset square chocolate cake, frosted in buttercream, trimmed with blue ribbon, and fondant flowers. I have made flowers for practice before but they didn't harden, I used MMF. So I'm wondering what the ratio of gumpaste to MMF is so that they harden? She wants a cascade of flowers so I'm also wondering how I attach them to the cake without them being too heavy in the buttercream? I don't want them falling off or pulling chunks of cake out! I also just wanted to say that I'm charging her $270 for the whole thing and delivery, how does that sounds to everyone else? I'm afraid that when she gets back to me she might freak about the price. As we all know, clients have no idea what goes in to making a cake like this and I was wondering what everyone else thought of the price? Thank you so much to everyone that replies to help me out! 
bride wants a 3 tier offset square chocolate cake, frosted in buttercream, trimmed with blue ribbon, and fondant flowers. ...I'm charging her $270 for the whole thing and delivery, how does that sounds to everyone else?
What sizes for the square three tier?
Not sure about the price as Im in the UK but I would use flower paste for the flowers
The tier sizes are 10" 8" and 6", those are the only square pans that I've been able to easily find, I may have to shave each tier down a bit so it fits better offset on the tier below? Thanks for the 50/50 advice too!
An 8" square measures 11" diagonally so will have a 1/2" overhang on each corner if you are putting it on a 10" square completely at a 180.
A 6" square measures 8 1/2" diagonally so same problem again.
You'll either have to have a) overhang b) different sizing in the tiers c) play with the offset angle (they will fit on partially offset) d) trim the cakes (which is a PITA.. you've got the straight sided tins for a reason 
)
My suggestion is turn the tins over and have a look at how they fit on top off one another when you have them off set.
10 - 8 - 6 is approx 76 serves (depends on which chart you use of course), which means you are charging approx $3.50 per serving. Is this about right for your area?
3 tier offset square chocolate cake, frosted in buttercream, trimmed with blue ribbon, and fondant flowers.
...I'm charging her $270 for the whole thing and delivery, how does that sounds to everyone else?
I don't know what prices are average for your area, if you charge extra for the ribbon or fondant flowers, but I'd think charging $270 is more than fair (including delivery!).
To offset starting with your 10" square, you'll need to cut your 8" square down to 7", and cut your 6" down to 5"... so that will serve 88 guests.
(10" x 7" x 5" squares: 50/25/13 servings.)
At $3.00 per serving = $264.
At $3.50 per serving = $308.
(and so on....)
I wouldn't charge any less than $3 per serving (unless it's for a friend), and I think you're very generous to include delivery in that price. Good luck!
Thanks so much everyone! Now, attaching the flowers........and where did everyone get the serving guide? I'm pretty new at this and I have been using one in the back of some like 1970's decorating book.......You have all been great help!
and where did everyone get the serving guide? I'm pretty new at this and I have been using one in the back of some like 1970's decorating book.
From the Wilton website:
http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm
(The serving guides in the back of the old Wilton books are great. They claim more 1x2x4 servings than the new guides which means you could bake fewer cakes or smaller tier sizes to get the same serving goal back in the good 'ol days. In comparision, now you have to bake a larger cake to make the same amount of money... just doesn't make sense to give away the extra (new found) servings for free!)
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