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Tapered pearl cake.....assistance please.

post #1 of 3
Thread Starter 

Hi All,

I was just wondering if anyone has made a cake like the one in the link?  I have a customer who is interested in a cake like this but it is a 3 tier with a slightly larger bow.  My questions are.....If you have done one what did you charge?  I have no idea of what to charge as I don't know just how many dragees I will need.  Also, through research I've heard that it is a pretty labour intesive cake to make......How long did it take you to make it?  Also, any tips as so how to achieve this look.  Ive never made a cake where the bottom is tapered down as this one.  Is there any tricks to this, what is it even called I'm sure "tapered down" is not the accurate word!  Is it much harder to cover it with fondant......How do I smooth the ganache underneath to ensure that angle...my bench scraper will not work.  Wow. I have more questions that I knew I had!  I've heard that the best way to adhere the dragees is with piping gel, but would really appreciate any tips!

 

This cake is similar to the pic she sent me, she just wants a third tier and a slightly larger bow.

 

http://cakecentral.com/g/i/2852078/a/3264809/pearl-cake/

post #2 of 3

Here is a tutorial from wicked goodies on the cake http://www.wickedgoodies.net/2012/07/how-to-taper-cake-tiers/, as far as the dragees, yes the best way would be with piping gel. As far as how many and cost, not sure, but I remembered someone else ask a similar question a while back on here and I found that thread http://cakecentral.com/t/735637/help-with-cake-encrusted-in-pearl-dragees she used 2 lbs.

 

Good luck, HTH.

post #3 of 3
Thread Starter 
Thanks for your help!
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