First wedding cake. Please help!

Replies to This Discussion

Permalink Reply by denette lynch on October 28, 2011 at 10:20am

I don't work with fondant but lots of people use the marshmallow fondant for wedding cakes.  Use whatever tastes good and works well for you.  Right before a big cake is not a good time to start trying new products and recipes.   You need to determine your costs of materials, supplies, etc, your cost of your time, etc and come up with a price for you.  Next time you take an order, you should have an agreed upon price before you agree to the job.  Cream cheese icing will need to be refrigerated.  You might want to consider a cream cheese flavoring in your regular icing.

• ▶ Reply

Permalink Reply by Cindy Zoesch on October 28, 2011 at 5:45pm

Hi Majka, I have used MM fondant on many cakes, including for children, and it is always a big hit!  Kids don't lie.  I too am making my first wedding cake in May, so I have lots of time to practice.  Definitely get the molds you need for lace and pearls and make some practice cakes.  There are lots of videos on youtube on how to use the molds. Also, since you are making seperate cakes you don't have to worry about the cake falling over.

• ▶ Reply

Permalink Reply by Linda Wolff on October 28, 2011 at 7:19pm

Hi Majka, I use marshmallow fondant all the time and think that for taste, it is by far superior to unflavored fondant. I do flavor my MM fondant though, to give it more of a distinct taste. My most requested flavor is MM fondant flavored with cheese cake flavor by Lorann Oils, but I have flavored it with almond emulsion, and also creme bouquet emulsion. I go by taste, not by measurement. Mix it all up, and give it a taste test. If you are not tasting anything different than marshmallow, then keep adding flavor to your liking. For a fondant covered cake, I usually charge at least $3.50 per slice, but you have to figure your own costs and decide. Some people charge as much as $8.00 a slice. I just cannot do that. I live in an area where people would laugh me right out the door if I charged that much. Don't short sell the mm fondant. It tastes hands down better than any store bought I have ever used and if you are already used to working with it, go for it.

• ▶ Reply

Permalink Reply by Sherry Qualls on October 28, 2011 at 8:22pm

at 2.00 a serving, I would go with the MMF...commercial fondant is expensive and will eat up your profits...before settling on 2.00 a serving you need to add up the costs for your ingredients to see if you will break even much less realize a profit...that is a big cake, with costs...sit down, do the homework on cost of ingredients..you don't want to short change yourself....big cake, big work, big price 

 

 

• ▶ Reply

Permalink Reply by June Kowalczyk on October 28, 2011 at 8:24pm

I agree with everything Linda has said.  She encouraged me to use homemade MMF, and I used it on my last baby shower cake. It was a real hit. I flavored it with almond & cherry.   I have several silicone moulds, and they work really well.  Once I have filled my mould, I place in the freezer for about 10 min, find it easier to pop out of the mould that way. And much easier to cut away any excess fondant.

I also would tell your customer that you need to add up your expenses for supplies & labour costs before you can give her a permanent quote. I am making a wedding cake this Jan/12, and once the bride & her Mom explained what they wanted, I told them what I said above. I figured my expenses, plus I phoned/emailed about 10 bakeries to see what they would charge before I gave my final quote.  Then come Dec they are giving me 25% down, but in your case with so many cakes I suggest 50 % for you.  Then always full payment the week before wedding.  Hope this helps Majka.

And, never worry about asking too many questions, thats how we get our info, right? Thats why we are here, to help each other out.  Let us know how things go.

• ▶ Reply

Permalink Reply by Glais Santos on November 2, 2011 at 11:05pm

I know how you fell and you have  the first huge cake ..i was freaked..and the weather didn't help me at the time so humidity.

I use all my cake with fondant Satin  ice fondant is very good and taste delicious., for the mold I used 50/50

with fondant/ gumpaste) it is working very well. Good Luck and think positive and the time you prepare and everything will be smooth .;0)

 

 

 

• ▶ Reply

▶ Reply to Discussion