Post # 1
Has anyone put real lemons on their cake? The restaurant is having such a difficult time understanding… i just want a single, full, real lemon, on the “ledge” of each tier of the cake…like where people would put real flowers on their cake, i want lemons. Anyone have a pic? Share them if you do.
this just seems so simple to me!
Post # 3
Do you want whole lemons, lemon slices, or the look of lemons (like a small lemon make of marzipan)?
Post # 4
I would think a “real” whole lemon would crush the “edge” of a cake. In theory yes its soo simple, but my guess is for the actual cake artist it isn’t.
Or do you mean like on a cake stand “ledge”. Maybe you should draw it out!
Perhaps fondant or some slices would be more feasable?
Post # 5
Not the best-done cake, but it’s got the flower-like arrangement
This one’s not really what you said, but I think it’s awesome so I wanted to add it 🙂
Post # 6
Maybe if you cut the lemons in half it won’t be so heavy on the ledge?
Post # 8
@MabelleBliss: the first picture is closest to what I’m picturing, yes! Agreed, the cake itself doesn’t look as nicely finished as i’d like but that’s what i mean by “ledge.”
@Mrs.Argentina: saw that one, LOVE the lemons on top! Thanks for sending!
Like this but where each flower is, just put one single lemon…Shockingly this is the bakers own photo and she still doesn’t fully get it! Shocking to me. And, with purple instead of pink ribbon. I don’t even care if the lemons are cut or whole. ugh.
Post # 10
Post # 11
You can easily do this without damaging the edge of the cake. Place each lemon on a wooden skewer then stab the skewer into the cake. This helps to spread out the weight of the lemon.
Post # 12
I like that idea, maybe get a different bakery if they cant get it right
Post # 13
Here are some examples I found in Google for you:
This one has lemons and limes…
This one has lemons scattered in the flowers…
This one is an example of the fruit slices look…
This one has lots of lemons 🙂
Hope these help you!
Post # 14
What if some of those lemons in the pictures are fake fruit, which would be a lot lighter than real lemons? If the baker is thinking real lemons will be too heavy, I suggest you do a test run in your own kitchen. Make a 2-layer cake, frost it, and put some lemons on it. Leave it for 3 hours at least. If they don’t crush the cake, then at least you know it will be safe to add them. Then you could always just add the lemons yourself if the baker still can’t figure it out.
Post # 15
Unless you are going for some really light angel food cake or something the weight of the lemons on top of a cake with fondant (including the weight being evenly distributed by a skewer) would not crush the cake by any means. I don’t understand the bakers issue. Perhaps draw her a pic or print one of these. It isn’t rocket science, and they do this for a living!