Just looking for ideas and a few questions
I have a lady wanting a cake in the shape of a guitar. She wants it to feed about 100 people. I was thinking maybe sheet cakes with the guitar cake on top, but she wants the whole thing to be the guitar shape. So can anyone help me with this. I really don't know where to go with how to begin to make it. I'm thinking it's gonna have to be pretty big though. And if anyone has any pictures of a guitar cake that they've done that would be great if you could share. THANKS!!!
I just did a guitar cake for a wedding in June! (It was the groom's cake.) I cut it our of a double layer 11x15" cake, and I estimated it at around 60 servings, wedding cake size slices...1"x2"xdouble layer. It was awesome, the body of the guitar was the actual cake and the neck of the guitar was cut out of 1/4" plywood, suspended over the cake board on "hidden pillars" wrapped in matching board wrap. It even had real strings! You can view it in my pictures at: http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=gmcakes&cat=0&pos=16
They specifically wanted chocolate buttercream, but I bet it would look even more realistic with fondant!
HTH!
glenda
I just did a guitar cake for a wedding in June! (It was the groom's cake.) I cut it our of a double layer 11x15" cake, and I estimated it at around 60 servings, wedding cake size slices...1"x2"xdouble layer. It was awesome, the body of the guitar was the actual cake and the neck of the guitar was cut out of 1/4" plywood, suspended over the cake board on "hidden pillars" wrapped in matching board wrap. It even had real strings! You can view it in my pictures at: http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=gmcakes&cat=0&pos=16
They specifically wanted chocolate buttercream, but I bet it would look even more realistic with fondant!
HTH!
glenda
That is really awsome!! Would you mind sharing how you charged for it? I am pretty new to the cake decorating business and am self taught. Also, I'm having trouble getting a good chocolate buttercream that I can pipe with. Looks like you have a good one. Any suggestions?
I did a guitar cake in July. It was a grooms cake. I used my nephews guitar as a template. The body was a 1/2 sheet cut-out, covered with chocolate b/c & mmf then airbrushed. I used styrofoam covered in mmf for the neck. I used fishing line for the strings. You can view it in my pictures:
http://cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=Vicki614&cat=0&pos=3
A lot of the price I charged for this cake, I was paid in "experience". I really wanted to see if I was up to the challenge. I charged her... 
...only $45! And after buying the plywood, mapping out the cake, and custom cutting the cake board I probably made less than $20 on this cake, 
! But, I so enjoyed doing it, it was worth it to me! If I ever do this cake again...it won't be for less than $75 ( 
), the wow factor of walking in with this cake...was well worth $75 or more! It really wasn't all that hard to do, it just took a lot of prep work before actually making the cake!
: Please keep in mind, I live in a very small town, of about 5000 people, and I'm the only one around here that will even talk to people about attempting to do this kind of cake. Most people around here want simple sheet cakes, or rounds, and I am almost NEVER asked about using fondant! Charge according to your area, people around here shudder to think of dishing out that kind of ca$h for a "simple cake". (But, I like to think this went FAR beyond the idea of simple!)
As for the chocolate buttercream, I use the Wilton Chocolate Buttercream recipe. However, I used to use the melted chocolate and found that I always had stiffer icing than I like to work with. I now use unsweetened cocoa powder instead. Just make sure to sift it twice before adding into your icing...it has a tendency to form lumps in your icing. (And,...once you have lumps, they are fairly impossible to get rid of!) If it still isn't creamy enough for me I add coffee creamer (about 1 tbsp. at a time - I use the individual creamer cups) until I get the consistency I like to work with.
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