(Closed) Lemons on Cake

posted 6 years ago in Food
Post # 3
Member
14495 posts
Honey Beekeeper
  • Wedding: June 2011

Do you want whole lemons, lemon slices, or the look of lemons (like a small lemon make of marzipan)?

Post # 4
Member
7293 posts
Busy Beekeeper
  • Wedding: October 2011

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
Member
2143 posts
Buzzing bee
  • Wedding: October 2015

Like this?

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
Member
5428 posts
Bee Keeper

Maybe if you cut the lemons in half it won’t be so heavy on the ledge?

Post # 7
Member
7293 posts
Busy Beekeeper
  • Wedding: October 2011

Post # 9
Member
2767 posts
Sugar bee
  • Wedding: September 2009

so pretty!  great idea

Post # 10
Member
1106 posts
Bumble bee
Post # 11
Member
46413 posts
Honey Beekeeper
  • Wedding: November 1999

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
Member
45 posts
Newbee
  • Wedding: June 2013

I like that idea, maybe get a different bakery if they cant get it right

 

Post # 13
Member
2067 posts
Buzzing bee
  • Wedding: September 2011

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
Member
375 posts
Helper bee
  • Wedding: June 2015

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
Member
1691 posts
Bumble bee
  • Wedding: December 2012

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!

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