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Help with this cake!

post #1 of 14
Thread Starter 
Hi there! Just joined the "club" so this is my first post. I am a home baker and got a request to do a fondant/buttercream cake. I have never worked with fondant so im hoping I can get some advice. I plan on taking a class in that soon. This client wont need this cake until Sept. 1st. She wants to feed 50-60 and I've attached the pic. I did let her know I couldn't create the tractor on top and I would sub it for a toy. I'm just not there yet! I tried to pass it off for just the top two tiers but her hubby is set on the tire. Any thoughts or suggestions? And pricing? Thanks!
post #2 of 14

That's black fondant applied to a round cake with 1 1/4" fondant strips cut and criss-crossed to look like the treads.  So many times I have gotten an order for a challenging design (actually, every order!.)  You can do it!  Maybe you can make a small practice cake with just the tire.  Paint corn syrup on the tire when you're finished to make it shiny.

post #3 of 14
Thread Starter 
Thanks Norasmom! I thought it looked like something applied in a criss cross manner. I quoted her $175 since I wouldnt be doing the tractor. Was that too low?
post #4 of 14

It depends  There are a lot of pricing factors to consider, read jason_kraft's blog.  If you are making your own fondant, that is not a bad price.  If you are buying fondant, it's costly so you might want to charge more next time, especially if you don't buy your ingredients wholesale. I make my own and it's very inexpensive. I charge $3-$4/serving for my cakes.  I don't cover them in fondant anymore, though, I just use fondant accents.  Someday maybe I will try again...

 

Also, don't forget about legalities.  We're not supposed to take money if we don't have licensed kitchens, but that doesn't mean someone can't mysteriously put money in your pocket when you're not looking....

post #5 of 14
Thread Starter 

So true! I have never used fondant...mainly because everybody comments on how bad it tastes.  So I never tried it.  I really want to do the same as you, just do buttercream but I figured what the heck, I'll try it out. 

 

Yes, I have been reading up on the legal stuff and I honestly don't know that I would pass.  I have a huge kitchen that the previous owners spent $30,000 on the redo...it has every imaginable upgrade but they tore down the wall that separates it from the living room...there is just a half wall there now.  I do have doors that close to the dining room and a sliding door to the laundry.  So I don't know.  This is the first price quote..up until now, I have been getting money mysteriously put in my pocket! hahahaha..love it.
 

post #6 of 14
If you don't feel like you can do the cake as the customer wants, let them know while they still have time to find someone else. Especially if you're not legal, you'd be amazed at how many illegal bakers are 'turned in' by disgruntled customers.
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post #7 of 14
Thread Starter 
Well I was very truthful with her on the fact I could not do the tractor but I know i can do the rest. But you are right about getting turned in! I really hope to be legal by then...that is first on my list.
post #8 of 14
Quote:
Originally Posted by bunkiesbakery View Post

So true! I have never used fondant...mainly because everybody comments on how bad it tastes.  So I never tried it.  I really want to do the same as you, just do buttercream but I figured what the heck, I'll try it out. 

 

Yes, I have been reading up on the legal stuff and I honestly don't know that I would pass.  I have a huge kitchen that the previous owners spent $30,000 on the redo...it has every imaginable upgrade but they tore down the wall that separates it from the living room...there is just a half wall there now.  I do have doors that close to the dining room and a sliding door to the laundry.  So I don't know.  This is the first price quote..up until now, I have been getting money mysteriously put in my pocket! hahahaha..love it.
 


Fondant has other purposes. For this cake it will be keeping your customers from eating jet black and green icing. That much food coloring also effects the flavor. Using a good sturdy fondant will allow you to stick on really thick treads without worry that they'll slide off. Same with the huge placard with the deer. I would think as an amateur you'd be better off buying firm style fondant than making it. What ever you use, practice a couple of times.

post #9 of 14
Thread Starter 
Awesome..thank you so much! All this advice is great!
post #10 of 14
Thread Starter 

Well she finally got back to me and has nixed the original pic and wants pricing on 2 2 tier cakes that are similar but less artwork.  She wants the least amount of fondant (whew) and she will buy the tractors for the tops.  I will attach the pics.

 

As far as the legality of the kitchen, I just learned that Texas has recently passed what they call The Texas Cottage Law which states that anybody selling baked goods (non-perishable) out of a home kitchen is fine.  I have to take a food handling course, which will cost me $10 and it's a two hour course I can take online.  Now that doesn't mean that the state couldn't come an inspect me if there was a complaint, because they can, but it has to be a food sickness complaint.  We also have to have the ingredients listed on the food wrapper and everything except for large size cakes, i.e. stacked, have to be in a package.

 

Whew!
 

post #11 of 14
Thread Starter 

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post #12 of 14

bunnie...the tire would be easy. ive seen tires done is several ways and theyre easy! .. just a tip from me..people often ask for cakes i havent made yet or ask if i can do this or that and i almost always say YES! because i know as soon as our convo is over i will go online and look for tutorials, pics,etc to figure it out, sometimes im googling while still on the phone with them....never hesitate to say you will get back to them with a price quote and go look up any info you may need. You can then figure out if its something totally out of your expertise or more time consuming, etc.

post #13 of 14
Thread Starter 
Thanks Valawynn! I find myself doing the same these days!!! Currently researching a bird cage cake...doesnt look as daunting as I first thought!
post #14 of 14

never knew it was corn syrup that made things shiney! Thanks for the tip ;-0

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