Comments for Erica Obrien Cake Design

Comment on Wedding Cake Serving Chart by Erica OBrien

Erica OBrien — Thu, 13 Jun 2013 22:27:15 +0000

Hi Angie,

Here’s the link: http://www.wilton.com/cakes/making-cakes/baking-party-cake-2-inch-pans.cfm

Good luck!

Comment on On Purple Fondant by Erica OBrien

Erica OBrien — Thu, 13 Jun 2013 22:26:55 +0000

Oooh…good question! I don’t think I tasted it. If you try it, let us know!

Comment on Wedding Cake Slices: Serving Size Chart by Erica OBrien

Erica OBrien — Thu, 13 Jun 2013 22:26:31 +0000

Hi Vicki,

I think you’re looking at the Party Chart, which is different. Wedding cake slices are a lot smaller, since the cake is symbolic and is served after a large meal. Some areas of the country have larger serving sizes in general though, so you’ll want to consider the location and cultural expectations of the party. I have relied on the Wilton chart exclusively for years and have never gone wrong. Standard wedding cake slices are 1″ wide by 2″ deep and 4″ high. You can measure the surface area of the cake based on slices this size. Measure the diameter and divide by 2 to get the radius. Now multiply the radius by itself (r-squared) and multiply by pi (3.14). Divide by 2 and you have the number of servings.

Example:
8″ cake pan.
Diameter = 8
Radius = 4
Square the radius = 4 x 4 = 16
Multiply by pi = 3.14 x 16 = 50.24
Divide by 2 = 50.24/2 = 25.12 slices. I would round down to 25.

Good luck!

Comment on Wedding Cake Slices: Serving Size Chart by Vicki

Vicki — Tue, 11 Jun 2013 02:00:24 +0000

Wilton’s chart now has the serving size for a 16″ pan as 78 slices which differs from what you have. In fact all of the pan sizes have less slices. I have read several comments about truth in serving slices and I am extremely confused. I am making my daughters wedding cake and I don’t want to run out of cake but I also don’t want to take it home. What do you suggest? Our guest list is for 200

Comment on The Best Cake Tips I’ve Learned Along the Way by Chandell

Chandell — Sun, 09 Jun 2013 14:15:31 +0000

Thanks for the tips There are some great ones here that I never considered. I sue scalpels all the time and wouldn’t consider going back to something different…

Comment on Two New Cake Designs by Mint Green Wedding Inspiration ~ The Red Turtle Blog

Mint Green Wedding Inspiration ~ The Red Turtle Blog — Thu, 06 Jun 2013 13:49:31 +0000

[...] Brides 2.) Erica OBrien 3.) Wedding Chicks 4.) Wedding [...]

Comment on Fondant Reviews by Erica OBrien

Erica OBrien — Thu, 06 Jun 2013 11:07:29 +0000

Hi Elsa,

I feel your pain. Someone recently recommended Carma’s Massa Ticino Tropic, which is specifically formulated for tropical (i.e., humid and hot) climates. Perhaps you’d like to try it? It’s the second one here: http://www.carma.ch/en/431.

Best of luck!
Erica

Comment on Fondant Reviews by Elsa Mailloux

Elsa Mailloux — Thu, 06 Jun 2013 09:21:22 +0000

Thanks for this!
I live in India at the moment and have no A/c in the kitchen (Hell), whether its hot or cold, I’ve never managed to make a fondant (MMF or otherwise) that didn’t crack and turn me into Cruella Devil when anyone stepped in the kitchen. For this reason I’ve been slaving away with saggy marzipan for three years, unable to cover a whole cake in one go because, well, it sags. I recently decided to go for ready made fondant and tried sone Vizyon/Polen brand, from Turkey,, and although it has a decent texture, it dries out fast and more importantly tastes of washing up liquid. I tried some Satinice a friend had bought for me to make her some dolphins the other day, and under the same atmospheric conditions, I have to say the cheaper Vizyon performed much better. The satinice was so stretchy that I ended up with a couple of walrus looking dolphins that I had to scrap! I had to freeze the fondant for 20 minutes in order to be able to model one dolphin at lightning speed, by which time it was too late to make another.
I want to try Satinice again, but boy was it mushy and elephant skin-y under adversely conditions. I’m a bit stuck with the cheaper one!

Comment on Cake for The Knot Magazine by Inspiration 06 : Pinwheels • The Lovely Dept.

Inspiration 06 : Pinwheels • The Lovely Dept. — Tue, 04 Jun 2013 22:27:19 +0000

[...] 1. Emerson Events Neon Styled Shoot 2. Pinwheel Engagement by AK Studio Design Photography 3. Erica Obrien, Cake for The Knot Magazine 4. The Sweetest Occasion, Brunch with Minted Pinwheel [...]

Comment on Ancient Egyptian-Themed Party by Noelle’s 8th Jewelry Birthday | Erica Obrien Cake Design

Noelle’s 8th Jewelry Birthday | Erica Obrien Cake Design — Mon, 03 Jun 2013 01:34:01 +0000

[...] daughter Noelle is the girliest of girls (her ancient-Egyptian themed party of 2009 being a fluke), and for her 8th birthday she wanted a jewelry-themed party. Colors? Pink and [...]