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Wedding cake

post #1 of 15
Thread Starter 

Hi I hope someone can advise me. I'm an enthusiastic amateur who is making a wedding cake for her God-daughter who wants three cakes 12",10" & 8". She wants them separated with polystyrene dummies that flowers will be covering, in effect making the cake look as though the flowers are supporting the cakes. She also has said the florist wants the dividers to be 5" deep so the cake can be packed with these flowers. I have bought 10",8" and 6" dividers that are all 5" deep and they look really strange in between my cakes should I have gone for 8", 6" and 4" so it recessed better or am I just panicking because I can't visualise the flowers? I've never used these dummies as separators before I know I need to place them on boards and dowel them but it's the sizes I'm a little confused with because the cakes are narrower than the gaps in between. I want to produce what she's asking for but I don't want it to look odd. HELP!

post #2 of 15

Can you post a pix or drawing of what you want the cake to look like?

Sorry maybe it is just me but I am not seeing it.

But then again I am not a reader learner more of a seen one do one teach one kinda person.

 

mimi


Edited by flipflopgirl - 9/7/15 at 7:36am
post #3 of 15

One thing I can offer...

Cover those spacers with buttercream or fondant so the guests won't be exposed to all that crunchy plastic.

 

mimi

post #4 of 15

@maya03

 

I'm not sure what your asking.. by 5" deep  do you mean 5" tall?

 

I would say for a 12-10-8  I would use a 6" styro between the 12 & 10. This will give you a 3" graduation and a 2" overhang.

Then i would use a 4" styro between the 10 & 8.. that will give you a 3" graduation and 2" overhang.

If this doesn't make sense I'm PM you with our site and find something like what your God daughter

 

 

      ______8

         l 4  l

   _________10

       l   6    l

____________12

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post #5 of 15

I think what your god-daughter wants is that Martha Stewart flower spacer cake (the original design was done with hydrangeas years ago). Ron Ben-Israel does this design frequently with his gorgeous sugar flowers, so there might be some photos on his site or that you can google for inspiration about dimension and proportion.

 

Is it because of the number of servings that she wants a 12/10/8 real cake?  I'm not sure that gives you enough room for whatever kind of flowers she's using, and that brings me to my next thought:

 

A 5" tall spacer is a HUGE gap for flowers (and major cost for the flowers).  Do you know what kind of flowers she's using?  Hydrangeas are more "poufy" than something like roses so how much of the flowers stick out beyond the cake is really all about what kind of flowers she's using.  Is the florist going to insert the flowers on the day of, at the wedding venue?

 

Panini has the right idea in having the first styrofoam spacer be 6" wide to support the 10" real cake above it.  And a 4" wide spacer for the next level.

 

I have some concerns about how the florist is going to put the flowers in the styrofoam - the floral stems need to be somewhat sturdy to be pushed through styro, and if you cover the styro with fondant (so the styro stays intact and doesn't break up into small bits while being dismantled.  And you need to secure the spacers to the real cake underneath (you need to have supports in the real cake, not the styro) which also has to be done onsite.  (use long bamboo skewers)

 

For what it's worth, when I've done this design, I've  used a center pole stand and had the florist use oasis floral foam rings, which they put into plastic ring dishes.  When my last client didn't bring back all the parts to this stand, I had to improvise going forward.  So now, if someone asks, I'm using the clear plastic plates and push-in pillars (they kind of look like spikes, but they're clear so they won't show) and then I build the cake onsite.  The florist puts the fresh flowers in between the pillars and the florals usually cover the pillars.  If you go this route, you will need to buy 7" pillars or  9" pillars, and a 9" plate (to put the 10" cake on) and a 6" plate (for the 8" cake).  Put the cakes on small cake drums so you can handle them easily, and bring heavy duty tape to secure the cake to the plate.  When I leave the shop, the bottom tier is on a cake drum, and the plate/pillar is already in the cake.  Then the middle tier (also on a cake drum) is in another box, with the plate/pillar already in. And the top tier in a third box.  You arrive, put the bottom tier in place, put loops of tape on the plastic plates, place the middle tier, then place the top tier and let the florist fill in the spaces.

 

Make sure the cake table is level.

 

Good luck!

post #6 of 15

Ok I can see it now.

Have never done this in a graduated cake.

Only when the tiers were all the same size and built with SS spacers....the OP's cake still sounds awkward but then again it is not my wedding lol.

 

So @maya03.... how did things turn out?

 

mimi

post #7 of 15

OK.

I take it back.

Found this one and fell in love.

Not stuffed with a zillion flowers competing with the cake for attention.

A few well placed (gorgeous) specimens bring that "just enuf" little something to the party.

https://www.pinterest.com/pin/269301252690306141/

 

mimi

post #8 of 15
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #9 of 15

Did you see the floral work at the Kanye and Kim wedding?

A huge wall of cream roses behind the alter.  :eek:

Just IMO but that sucker was U G LY.....

Maybe it could have been pulled off if the photographer had zoomed in so the flowers went all the way to the edges (and you couldn't see the hotel grounds in the background)  lol.

 

 

As usual your work is gorgeous but damn those Dallas Junior League socialites (and their party planners).

You think their Gmas would have taught them the less is more theory.

I just keep telling myself "this is not my party...this is not my party".....

 

mimi

 

Speaking of Dallas..... was feeling sentimental the other day for an anchovy pizza from http://www.campisis.us/ so googled and BOOM!

It has become a chain!

Good for them but sad nonetheless.......

 

m.


Edited by flipflopgirl - 9/11/15 at 7:53am
post #10 of 15
Beautiful work panini
post #11 of 15
Quote:
Originally Posted by flipflopgirl View Post
 

Did you see the floral work at the Kanye and Kim wedding?

A huge wall of cream roses behind the alter.  :eek:

Just IMO but that sucker was U G LY.....

Maybe it could have been pulled off if the photographer had zoomed in so the flowers went all the way to the edges (and you couldn't see the hotel grounds in the background)  lol.

 

 

As usual your work is gorgeous but damn those Dallas Junior League socialites (and their party planners).

You think their Gmas would have taught them the less is more theory.

I just keep telling myself "this is not my party...this is not my party".....

 

mimi

 

Speaking of Dallas..... was feeling sentimental the other day for an anchovy pizza from http://www.campisis.us/ so googled and BOOM!

It has become a chain!

Good for them but sad nonetheless.......

 

m.

Ya know I did Joe's cheesecake and Black Forest cakes for a long time. Every week I delivered was an experience. I mean fugetaboutit. Poor Joe passed chasing a dishwasher down the back alley because he stole some money. The place was never the same.

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #12 of 15

Beautiful work!  I wish I could pipe scroll work like that.

post #13 of 15
Quote:
Originally Posted by panini View Post
 
Quote:
Originally Posted by flipflopgirl View Post
 

Did you see the floral work at the Kanye and Kim wedding?

A huge wall of cream roses behind the alter.  :eek:

Just IMO but that sucker was U G LY.....

Maybe it could have been pulled off if the photographer had zoomed in so the flowers went all the way to the edges (and you couldn't see the hotel grounds in the background)  lol.

 

 

As usual your work is gorgeous but damn those Dallas Junior League socialites (and their party planners).

You think their Gmas would have taught them the less is more theory.

I just keep telling myself "this is not my party...this is not my party".....

 

mimi

 

Speaking of Dallas..... was feeling sentimental the other day for an anchovy pizza from http://www.campisis.us/ so googled and BOOM!

It has become a chain!

Good for them but sad nonetheless.......

 

m.

Ya know I did Joe's cheesecake and Black Forest cakes for a long time. Every week I delivered was an experience. I mean fugetaboutit. Poor Joe passed chasing a dishwasher down the back alley because he stole some money. The place was never the same.


wadda guy....

RIP.

 

mimi

post #14 of 15
Quote:
Originally Posted by laurenlulu View Post

Beautiful work panini

 

Quote:
Originally Posted by JCakes View Post
 

Beautiful work!  I wish I could pipe scroll work like that.

 

Buttercream as smooth as fondant.

You would have to get close enuf to scoop some up to tell the difference.

IMO the main reason fondant is so popular is cuz decorators are too lazy to learn the art.

 

mimi

post #15 of 15

so many resources !!  nice

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