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How much should I charge for the ruffled Maggie Austin look cake per serving? - Page 3

post #31 of 45
Thread Starter 

Yes...we always want to learn more....that's a good thing. Keeps us on our toes to what's current and from boredom ....always challenging... Happy wedding cake season! icon_smile.gif  Best, Kathy

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post #32 of 45

Be sure you have a nice cool temp in the room where you do these. DO NOT ask me how I know, but it involved water streaming out a a light fixture, the electric and the AC turned off, on a warm day.  icon_surprised.gif 

post #33 of 45
Thread Starter 

wow...that must have been upsetting trying to get the cake done under those circumstances...upside down besides.  :/  

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post #34 of 45
I just bought the class and watched the part where she put the frills on. I don't have an attachment for my kitchen aid. I wonder if I could get the fondant thin enough to make the frills?

The gum paste cabbage roses part had my ADD head groaning, and I was only a few minutes in. I don't think I will be doing those this year!
Nncy
post #35 of 45
Quote:
Originally Posted by nancylee61 View Post

I just bought the class and watched the part where she put the frills on. I don't have an attachment for my kitchen aid. I wonder if I could get the fondant thin enough to make the frills?

The gum paste cabbage roses part had my ADD head groaning, and I was only a few minutes in. I don't think I will be doing those this year!
Nncy

I routinely roll fondant out super thin with just my rolling pins. First, roll it out as thin as you dare with a large pin, then cut your shapes and roll them even thinner with a small, 1"- 1 1/2" pin. I roll it as thin as (construction) paper and thinner.

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #36 of 45
Thanks, Anna! You just saved me a whole lot of money!!
Nancy
post #37 of 45

I don't like the messy look on the upside-down method ruffles, personally. I've done a bunch of ruffle cakes and I use a chocolate clay/fondant mixture that stays stiff enough to ruffle nicely and stand up off the cake. You can do it right side up and it looks neater. The first time I took one it took three hours to put the ruffles on a three tiered cake, but the more you do the faster you get. If you estimate an hour per tier, then add one for good measure, you can figure out how much more you need to charge.

post #38 of 45

I just did a similar cake.  I am in the mid-west and I charged $6.00 per serving, but we are lower than alot of other areas of the country.  You do not tip the cake upside down to decorate, you simply start at the top and work your way down to the bottome of each tier.

post #39 of 45
Hi,
On the video, Austin does turn the cake upside down. Glad to near that you don't have to do that! It would get me nervous flipping it back once it was all decorated!
post #40 of 45

that is a really lovely execution of the ruffles there in the OP.   

 

One thing to remember when comparing prices to a Maggie Austin cake is that she has some serious cake going on under the fondant as well.  (i always keep an eye out for mentions of her cake flavors because they are so interesting). She has said in interviews that one of her most popular flavors is vanilla and sour cream cake with peach-apricot preserves and milk chocolate Earl Grey buttercream.  Part of her price (starting at $10 serving, surely for a basic cake with the ruffle work being higher) also reflects the premium cake and filling choices. 

post #41 of 45
Thread Starter 

Yes, Austin does tip it upside down in her video tutorial.....It is a beautiful cake!

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post #42 of 45
Quote:
Originally Posted by Stitches View Post
 

I love the look too. I can't help but wonder what happens when they go to cut that? It would be such a mess....

I just tried this last weekend.  I googled and YouTubed everything I could think of on the techniques, then just started rolling and fluffing (Not upside down)  I too was worried about cutting- I used 50/50 fondant and gumpaste.  I tried both ruffles and waves!  Would space both types a bit closer together next time, and leave my waves standing upright more rather than have them stick out so much.      I had no trouble at all cutting with a sharp knife.

 

Linda
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Linda
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post #43 of 45
I create quite a few of these cakes for clients here in Columbus, Oh and start my pricing at. $8.00/serving on them. I have done them from one tier to 6 tiers and they are very time consuming, but beautiful. Good luck and have fun!
post #44 of 45
I did one last weekend and i have another one to do today. They take me between two and three hours to put the ruffles on a three tiered cake, depending if the ruffles are white or colored. I've done a ton of them, though, so I have the process down now, and if you're just doing one for the first time you should allow a little more time than that, they do take a while.
post #45 of 45

Different strokes for different folks....

 

...  I prefer the ruffles this way.  To me, to have them the other way looks a bit too 'frou-frou'..  too busy like a tutu skirt.

 

Yours is a gorgeous version of this cake - the ruffles are beautifully thin and delicate!

Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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