Wedding Cake Flowers

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Victoria said:
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
Click to expand...

Nope just someone with a rocket scientist's paycheck!

Ok so 132 roses for the first layer.

and 113 roses for the second layer amd 75 for the third layer

If I am correct those three layers will require 220 roses.

Again, leave the stems long and make a type of "bicycle spoke" structure when layering these roses.

Oh btw. what about the top?

Also, are these dimensions outside diameter of the cake or the diameter of the spacers? One other point. ask the cake lady if her spacers are just small little columns or four (or how ever many) columns attached to a plastic floor and ceiling.

Just some more rambling thoughts

Joe
 
I just knew that a mathematical formula was going to be involved somewhere! The bride has not mentiioned what she wants for the top of the cake. Thanks to everyone who has helped with this design problem! If there is yet another idea, feel free to jump right in here!
 
hey connie let us know what you charged her and if she went for it.
 
Rose Cake Question

Connie: We do this cake often. The information given on the math above is correct. However, We have done it with fewer roses IF THE BAKER WILL CUT DOWN THE SPACING BETWEEN THE CAKES. If they will use 3" posts, you will have a single layer of roses inbetween the cakes. (approximately 2" of clearance).
YOur weight problem will be eliminated, and the rose heads, blown open, will fit nicely between the layers.
Using the cake sizes of 6" (top layer), 10" (middle layer) & 14 or 16" (bottom layer) we can usually do this cake with 50 roses, plus 4 to 6 roses for the top. Our charge for a cake done this way is $185.00. We do the decarating in less than 20 minutes.

Cut your roses short (2 to 3 inches) when using a single layer The layers of the cake keep them in place.

Use 6" roses if you are double stacking....we usually use a big pastry bag of icing and apply a glob in the center of the plate when we double stack.
(ie the baker has not co-operated & the space between the cakes is too large).

Soft, gooy, butter creme icing is the best and easiest to work with because it is soft, and your roses will stick into it nicely.

Trick is to us OPEN roses (think roses that are left out over night -- or from last week!)

Hope this helps!

Cheryl
 
Also, if there are 3 layers there is only two lots of flowers BETWEEN layers. There are flowers on top of the bottom layer then flowers on top of the middle layer but there would only be a cake top on the top of the top layer. (I'm assuming the flowers on top of the top layer would not be done the same way as the others).
Rock on..............
 
We did this cake last summer. The cake table was set up in the kitchen and wheeled out after the cocktail hour was over...so on top of all the regular headaches...we had to add in the adventure of moving the cake once it was set-up.
The one point that you have to keep in mind is that the cake is completely round and when you insert the roses in between each layer you also have to account for the rounding effect that has to be done so you don't end up with corners. This alone ate up 1/4 again as many roses. I'm sorry that I didn't keep the computation on this...cause I swore we would never do it again!
In our area the florists don't touch the cake, the bakery decorates it (I wouldn't want them touching my bouquets), but in this case the baker wouldn't do the decorations because he thought it was all way to heavy...so we had to do it.
Sorry to be negative, but when I say we won't do it again....I MEAN IT!
 
The last time I did one like that I thought I would be smart*** Wrong*** and thread the rose heads on a long wire like a lay. But I had to use 3 long wired strands for the bottom two layers and 2 on the top two layers. And It was heavy but not as bad as oisas would be. I have pictures of it, I'll try to dig it out and send it to you so you can see what I mean.
 
Thanks again, FCers. The bride's mother changed the appointment, so I haven't talked to them about this yet. I was out of the shop when she called. I would appreciate seeing your picture, Slcummins. I have a picture from a Martha S. Living magazine, but it is done totally with carnations, which would be sooooo much easier to do, IMHO. I just know that I have see a picture of this kind (roses) in a florist publication, but cannot locate it.
I'm still hoping that the bride changes the distance between the layers or changes her mind about not using open roses. The father may still veto the entire idea, but, as I said, she is his only daughter.
 
Here's a shot from MarthaStewart.com -

wed_ws98_cakes_02_m.jpg


A narrower space between layers can also produce an abundant look without all the construction challenges - (larger version of photo below here.)

Cake_small1.jpg
 
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