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Any ideas on how to do this wedding cake detail - Page 2

post #16 of 23
Thread Starter 
thanks for all the tips with the pearls and piping gel! I will give it a smaller scale run. Also thanks on the health dept tip. I haven't checked on that.I was thinking I would need a buisness liscence or something. I do have a food handlers permit. I have made one wedding cake free for a friend and only one pd cake for a bday party and tons of my kid's bday cakes. I am having lots of requests so I guess if I am gonna start selling I need to do it right!
Thanks on the tip for the stand to cake ratio. I do truely, truely appreciate all this advice. this is the best site ever. i am so glad I fell upon it! I had only been learning from you tube. and google searches! lol But I am naturally artistic just never thought it would roll into cake decorating. It's something I hope to do from home now and then so I can be a stay at home mommy to my 4 babes!
post #17 of 23
I think you must try SPS.. I've read so much about it! Is SPS reusable? I have a square wedding cake to do end of 2012 and was wondering if I can get it back from the venue after the cake is cut and served.

Also, can the cutters/servers figure out cutting and unassembling a cake stacked using SPS?

TIA!!
post #18 of 23
It is reusable, but it's so cheap I wouldn't reuse it. It gets kind of gross. The pillars are hollow and they don't really disconnect easily once they are assembled with the plate. It's worth it to get a new set. If you charge up front for SPS, it shouldn't be an issue.
post #19 of 23
Make sure your cake is cold when you deliver...especially if it's a buttercream cake...and make the delivery at least an hour before the reception starts. A cold cake is easier to handle and transport. And plan on buying tons of sugar pearls! Also plan on it taking a lot longer than you thought it would from start to finish. Don't wait until the last minute. Plan on having your cake done and in the refrigerator the night before it's due. That way, you'll allow yourself some time should issues arise--and they always do!

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

Reply

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

Reply
post #20 of 23
Thank you Annie! Might PM you later to get some more questions answered about buying the right sizes... really appreciate it! icon_biggrin.gif
post #21 of 23
LOVE that cake as well, maybe a dumb question, but how do you get the large pearls on like pic w/o denting in the frosting??? Use piping gel as well??? icon_smile.gif
post #22 of 23
I did a cake similar to this.
I put the pearls in a single layer in a 3/4" edge cookie pan. I put my "glue" mess in a ziplock w/cut corner. I used a combo of modeling chocolate/gum paste. I'm sure a more learned person can refine the glue recipe. Then I squiqqled the BACK of the pearly laceness. I started off doing 3-4" sections but quickly became better at it. I let the sections partially set and then placed them.
After finishing I placed some individual pearls to even it out and cover up any glops.
post #23 of 23
I made another one, and tried placing the pearls directly on the surface with piping gel. My cake is similar to cake the OP posted, with pearls rounding the edges, using both horizontal and vertical surfaces.

If you do a cake similar to the second cake posted, with not too much on the sides, piping gel does fine. If you want to use both horizontal and vertical surfaces, I highly recommend placing in "sections".

There are an awful lot of "toothbreakers" on this cake. icon_sad.gif
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