Book cake info
I'm looking for information on how to make a stacked book cake, it will be three books. Is there a tutorial anywhere? Do you use a support system (dowels and cake boards) like on a traditional stacked cake? Any information would be greatly appreciated.
Thank you,
Terry
Replies to This Discussion
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Permalink Reply by Katy Nott on
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Hey Terry - this any help?
https://www.facebook.com/notes/peggy-does-cake/tutorial-how-to-make...
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Lots of pics on this one -
http://domesticsugar.blogspot.co.uk/2012/06/stacked-book-cake-tutor...
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Permalink Reply by Terry Bingham on
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Katy, these are great, thank you so much!
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Now I just need to be able to give the client a price. They are having about 20 people and the caterer is providing a rum cake but the client wants a birthday cake for his wife as well. How do you determine how big to make it and then how to price it? I came up with two ideas 1) 3 stacked books (with a different word on each spine) or 2) 2 stacked books (with one word on the top book and two words on the bottom, larger book). I thought the two book design might work better since the cake doesn't need to feed a lot of people. I'm at a loss, please help, thanks.
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Terry, I'm not going to be much help on the costing, I'm afraid. I rarely sell, usually donate. Plus it depends on what your market will take in your area. 20 people won't need a very big cake, as you say. If you wanted to do something that has the real look of stacked books, what about using dummies on all but one book? Make that one large enough for your 20. Then just charge supplies cost for the 2 dummies and whatever you would normally charge for the one edible cake.
Of course, the other idea would be to make the books very much smaller - like paperbacks. Then they could be thinner and the whole stack could be cut as one cake.
Not very much help, I'm afraid. Let's hope someone else comes up with something!
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Thank Katy for the idea of using a cake dummy, not sure why I didn't think of that. I've never unused one before, do they support a good amount of cake without stinking? Have you ever worked with them before? Do you know how to charge for them?
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Dummies are great to work with Terry. They are made of polystyrene and are really firm and so easy to cover with fondant. No crumbs and bumps etc! As I say, I really don't know much about charging as I am not a pro. If it were me, I would probably just charge what the dummy and fondant actually cost me, plus a bit for my time to decorate. Depending on how long it takes etc.
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I just did an internet search for cake dummies for sale in my area (19446), I'm outside Philadelphia, but couldn't find anything local. I checked on eBay, nothing, as well as Amazon which did have some, but the shipping was four times the cost of the dummy. Does anyone know if cake dummies are just plain styrofoam that you can find in craft stores or it is specially made to be food safe?
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In my opinion, as the styrofoam won't be coming into contact with anything that will be eaten, you can use craft store stuff, I'm sure lots of people do. However, you do want a decent quality (something that is firm and compact), so you won't have lumps.
Found these on ebay - (in the US)
http://www.ebay.com/sch/i.html?_sacat=0&_from=R40&_nkw=cake...
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Thanks Katy, after all that the person wants all cake, three books, each one getting a little larger as you go down. It's a lot of cake but it's want they want.
I'm really excited and a bit nervous, I've never made a stacked book cake before, I'm going to read and re-read those tutorials you provided, thanks again. I just want it to come out the way the person wants it.
The cake is for 11/2, just wish I could start on it now, but I know it's too early. I may do a practice cake for a Halloween party, maybe that will calm my nerves a little, my hubby says it will be great. He's my biggest supporter, I know he's bias, but I still appreciate the vote of confidence.
Oh, one other thing I need to find a large, strong cake box, preferable in the Philly area, if anyone knows where I can find one please let me know. I will need a box that will fit a 11x14 cake on the bottom and I'm thinking about 10-12" high.
Thanks.
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Terry, over here, you can get cake box extensions, that raise the height of the standard box. Don't know if that is available to you. I have also made my own sturdy cake boxes from cardboard boxes that deliveries come in - wine orders, grocery stores etc. You can make pretty much anything you need with them and some strong tape. Be creative lol! (Also much cheaper than buying ready made).
Glad you client has decided to go for cake - smart of them I think. You can start baking now as long as you have room in your freezer for the cakes. Bake them, cool them thoroughly, wrap in cling film (saran wrap I think you call it) and foil. Then store in the freezer, taking them out to defrost overnight at room temperature. You can shape and fill them before you freeze too if you want.
Glad the tutorials are going to come in handy, go for it, you will be fine!
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Is it better to bake them now and freeze or bake them two days before the delivery? If i do bake them two days prior to delivery and fill and dumb coat will they stay good until the next day? Or do I need to also cover with fondant, will that keep it fresh for two days until the party?
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