Wedding Cake Flowers

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Connie

Connie

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May 10, 2004
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The bride wants the Martha-style rose stacks/fill-ins between the tiers of her wedding cake. The space between the tiers will be approximately 6". There will be three tiers, 14", 12", and 8" (or those are the sizes that the bride thinks they will be). The bride does not want open blooms. Can anyone help me determine how many roses will be needed for this?

In case you are not familiar with this type of cake decoration, the spaces between the cake tiers are filled with roses stacked on top of each other, heads facing outward, and completely filling the spaces (or the outer edges of the spaces) with roses.

Answers needed ASAP. please.
 
Connie, I just sold 60 sweethearts to a friend of mine... a pastry specialist, who is doing a smaller version of the cake you are describing. Hope that helps somewhat.

V
 
I would estimate about 30 roses for the first layer, then increase by 50% for each layer, since the size increases that much. These would be LS sized roses, not sweetheart/sprays.
28 + 45 + 67 = 138 ish.

When she hears a price for that many, she may change to more open roses, which would cut down that number, probably by a good 25% or so. Also, 8" for a top layer seems B*I*G. In our area, they are usually 6", but better to quote her numbers than assume less.

Hope that helps!
tracy
 
Last time...and I hope the only time ..we did this we charged $ 250.00 and after it was done, I think we undercharged. It takes more roses than you can imagine and the time element was over the top.We used a piece of oasis on a waterproof container as a base for the bottom layer and that helped but do not undercharge by just doing a rose count. If your regular wedding mark-up is 4.5 I would bump it to 6...imho. I shudder at the thought of doing this again...they look gorgeous but they are nerve racking. Maybe someone else can be more inspring for you..sorry to be a sourpuss over this thread!
Sher
 
Sher - how many roses did you end up using? I think Connie was asking for a rose count, to make her own estimate. I've never done this before, just estimated how many roses we would need to fill that space. The cost would be well over $250 if my count is even close to accurate.
thanks,
tracy
 
The Martha Stewart cake really needs a special stand to support the weight of both the cakes and flowers. I should not be built on just the pillar/post set-up or disaster awaits, IMO.

Like Sher said, it takes gobs of flowers and a lot of time to fill 6" openings. Not sure why the bride wants buds. Have you explained that it will take far more flowers? It will also require a much greater level of precision in placement. Every head will need to be identical in size. What will you use to fill in between the abutted calyx's?

The last time we did that open rose look on a four-layer, the fee was $1200. It took more than 350 roses.
 
Wow! I had told the bride that it would take at least 100 roses, but I had not thought of the weight of all of those flowers. The pillars that I have seen between the tiers of wedding cakes have not been extremely strong. I had not thought about using any oasis or water tubes, just laying the roses on the cake and on top of each other. I begin to feel the need to find out some more information. Good golly! An engineer I am not!

Any more information from anyone is welcome.

This is not a large wedding, and it will actually take place on the lawn of the parents' home. I foresee even more problems if the portion of the lawn reserved for the reception is not level. Groan...............
 
cream cheese

Another alternative is to use blocks of cream cheese instead of oasis. It obviously wont supply a water source but it does help to stabalize your roses and is much lighter than oasis. I have done this with hydrangea.
 
CFD said:
Another alternative is to use blocks of cream cheese instead of oasis. It obviously wont supply a water source but it does help to stabalize your roses and is much lighter than oasis. I have done this with hydrangea.
Click to expand...

Now that is a clever idea...where in the world did you come up with that????
What were you doing with the hydranga...a cake or something else?
Now I want a bagel with cream cheese...so much for the diet!!!!! lol
 
Sher said:
Now that is a clever idea...where in the world did you come up with that????
What were you doing with the hydranga...a cake or something else?
Now I want a bagel with cream cheese...so much for the diet!!!!! lol
Click to expand...

I was doing a three layer cake. Cream cheese between the layers insert the stems into the cheese.
 
Am I missing something here? Instead of Cream Cheese why not DRY oasis or Sahara? Still, all those roses are still going to be heavy!
 
You could use dry oasis or sahara and yes, all those flowers are still going to be heavy. White, edible cream cheese on a white edible cake, what a concept, right? To me it's easier and friendlier to use the cream cheese IMO. As far as the weight, ???? I don't really know. I think we are over thinking the weight of the roses. Just my opinion.
I did do a cake decorated in seashells in July. One layer of shells between pillars and a topper. The topper was really heavy, the Inn was really HOT, and the pillars (placed by the baker) were crooked!! I was worried but all went well.
 
Tracypieface said:
I would estimate about 30 roses for the first layer, then increase by 50% for each layer, since the size increases that much. These would be LS sized roses, not sweetheart/sprays.
28 + 45 + 67 = 138 ish.
Click to expand...

This is how I would calculate the number of roses also. I would, however, round it up to 150 to be safe. That would make for a VERY expensive cake decoration. I've never had a bride willing to spend that much on her cake.
 
These ideas are all great, and I appreciate every one of them. I honestly hope the father of the bride balks at the idea of all that $$$$. The bride is his only daughter, so good sense may not prevail.

Someone suggested that the baker needs to know in advance that this type of decoration is being planned so that he/she can provide additional support and even a clear plastic disks for the roses to lie on.

I'm still seeking ideas if anyone else thinks of something. I will not meet with the bride again until Wednesday, the 16th.
 
I totally agree with the extra support needed - it's not just the weight of the roses on one layer, but the subsequent layers and roses that add all the weight and pressure on the bottom layer.

I would try to give her alternate ideas to the roses, just in case. Hydrangea, Gerbera, Lily. There's a gorgeous photo of a cake with casablanca lilies in the Gallery (if it's back up and running). Though they're more expensive per stem, they have much greater visual value, and take up lots more space.

Good luck!
tracy
 
Another issue to consider is the cake being outside. The heat can weaken it even without flowers.

On a few occasions we've used bed netting suspended from a tree to veil the cake and entire table until it's 'revealed' just prior to the cutting ceremony. The table should have a large diameter to keep the netting well away from the cake. We usually pin the back and sides to the table edge to keep wind from moving it too much.

The top canopy frame can be decorated with flowers, with the look carried down in coordinated accents groups to the top, tiers and table top.

The netting can be purchased at Ikea for under $50 and re-rented. Just a thought...
 
I got in on this late, and I am not sure if I have your question totally understood.

You are going to fill the spacers with roses facing outward. If this is the scenario then you need to apply some math.

2piR equals the circumference of the circle. 2x 3.14xthe radius will give you the circumference of the circle. Then you need to measure your roses. I would estimate 2 inches. then just added number of layers of roses you need.

As far as weight goes, keep the cake as cold as possible and choose a rose with a small petal count. Afterall, you are not wanting an open rose.

If none of this makes any sense to you forgive me. I was skimming this thread after drinking a really nice Bordeaux.

Joe
 
JOe - excellent math lesson! I knew there was a logical way to figure it out the math portion of this. I forgot all about pi.

Joe Mioux said:
If none of this makes any sense to you forgive me. I was skimming this thread after drinking a really nice Bordeaux.
Click to expand...
Please read this thread.

Hope you're enjoying the wine - I just made myself another whiskey sour! :)
tracy
 
to continue.... i just reread you thread

for the 14 inch layer. you multiply 2 times 3.14 times 7 times three layers ( 6 inch spacer with 2 inch diameter roses. will yield 132 roses for that first layer.

If I were you I would leave the stems at least 6 inches long and "lay" roses in circles and build on each layer.

Joe
 
So, now we have pi, pie and keeping the drinks flowing, pie-eyed... as I am eyeing my cabernet sauvignon (Chilean).

I do hope the brides father is prepared for the bill, because apparently building a cake with flowers does take rocket science! ;)

V
 
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