There's probably a moral there, when the Royal Wedding Cake is the most boring and surely the most expensive of the bunch ...
If I saw that at Safeway, I'd say nothing more than "Huh, pretty big cake."
Beautiful Cakes.
- Thread starter Pearl
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If I saw that at Safeway, I'd say nothing more than "Huh, pretty big cake."
These are my favourite,Pearl.....I love baking and have cooked many a cake for my Son to take to work and share with his colleagues.
I don’t have the patience for the decorating, plus I don’t think I’d be any good at it.
They cost quite a few hundred as well.
I wonder how much Kate’s cake cost, I think it’s beautiful, the intricacy is amazing!!..that’s what I call a cake......very talented lady....
Wedding cakes usually cost somewhere around $3- $6 per person usually.
Customarily about $2,000 per averaged sized Wedding. Meaning that if it's a large wedding the cake costs even more.
I made the Bride's cake for my wedding as a present for my In-laws....saving them roughly $1,200 at the time. 4 tiers of cake and suspended each layer with glass and crystal. It was pretty with the green vines with tiny yellow and purple flowers adorning it. (Done with piping gel and buttercream). Made a couple layers with fruit flavors as requested by Father-in-law....
The pastor ate 4 slices himself. Granny had to shout out in the middle of the reception as an announcement that I made the cake.
We barely got the topper....they ate the rest. They almost snubbed the grooms cake made by my bride's aunt....and it looked wonderful with the frosted fruit on the Chocolate cake.
Tiered cakes lean....almost impossible to stop it from happening....Lord knows I tried. But that day it wasn't bad at all....
But it didn't last long enough for anyone to notice.
Customarily about $2,000 per averaged sized Wedding. Meaning that if it's a large wedding the cake costs even more.
I made the Bride's cake for my wedding as a present for my In-laws....saving them roughly $1,200 at the time. 4 tiers of cake and suspended each layer with glass and crystal. It was pretty with the green vines with tiny yellow and purple flowers adorning it. (Done with piping gel and buttercream). Made a couple layers with fruit flavors as requested by Father-in-law....
The pastor ate 4 slices himself. Granny had to shout out in the middle of the reception as an announcement that I made the cake.
We barely got the topper....they ate the rest. They almost snubbed the grooms cake made by my bride's aunt....and it looked wonderful with the frosted fruit on the Chocolate cake.
Tiered cakes lean....almost impossible to stop it from happening....Lord knows I tried. But that day it wasn't bad at all....
But it didn't last long enough for anyone to notice.
Commentary, surely not!!..
Made by Claire Ptak of Violet Bakery, this cake weighed about 50 kilograms and cost an estimated $70,000. The high cost was partly due to the use of organic and premium ingredients and the exquisite craftsmanship involved.
Made by Claire Ptak of Violet Bakery, this cake weighed about 50 kilograms and cost an estimated $70,000. The high cost was partly due to the use of organic and premium ingredients and the exquisite craftsmanship involved.
That’s a beautiful cake, I can also see so much intricate detail on it.....how long did it take you to make that?
I don’t think some people realise how long a work of art like that, takes to make , did you pipe onto the cake, how did you get such intricate work on the cake?
I'm wondering what the filling was....the butter for the buttercream must have been from some odd sort of cow, hand milked at midnight by virgins or something.
Then the fillings all equally "special". The eggs laid by chickens eating gluten free non-GMO feed and stalked constantly for eggs in a free range condition.
The gold trim? Wouldn't doubt it to be real. Super thin gold leaf to "paint" onto cakes is available. It's real pure gold just hammered real thin to where you can't handle it....you use a small paintbrush to pick it off the sheets of parchment paper and apply it gently to the buttercream or fondant. It's so thin and fragile that you never taste it or have it hit your fillings/dental work in a bad way.
That is gorgeous. To me it is a perfect wedding cake and I love the topper. Just seen one like it on another cake. You are very talented. And I bet it tasted good too.
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This is a link to a Facebook page devoted to lovely cakes. They are amazingly beautiful.
I piped the shells, vines and flowers straight onto the layers. And you get good at it by having an Austrian Pastry Chef yelling and screaming at you of how badly you suck at this and pointing out every flaw as if you were drawing pornography in a cathedral. You get pretty good fairly quickly....
Also spent two years as a mig welder before going to culinary school....and it actually helped me get the lines and rhythm of piping by using my body's core strength to make the decorations. Everyone laughed about me nodding my head before I started making lines....but it was to get my welding helmet down. Just part of the rhythm I was used to.
I was glad I could do it still.....it wasn't as great as I wanted it to be because I was sorely out of practice....I got some practice in before the wedding....I needed more. But it sufficed. I'm still married today. My in-laws still want cakes from me on a regular basis.
They ate it all....even though there was a chocolate grooms cake made by my wife's aunt....it looked great with frosted fruits and rich chocolate frosting....but the grooms cake went largely untouched. We barely got away with the top for our anniversary. (Probably shouldn't have...it tasted like the freezer)
It was a good day and I am happy to this day I had a part of the food in it all.
Talented? I'd say I'm barely sufficient...but I think I have issues with it all....always trying to improve and all that. I always see the flaws. Can't see the accomplishments.
We've got a family wedding in May and I hope the cake is as nice as your one. I'll try and remember to post a pic.
Love the cake and especially the topper...really inspired to make her dress cover half the cake.
The style these days seems to be tiers without any gap between them....
I guess so they don't have to assemble the cake on site or decorate the top of each layer. It can travel to the site of the party completely assembled and decorated. (Which can be a hassle sometimes...and less chance of an accident happening)
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