2-3 Tiers For 12-20 People?

Decorating By gandelmom Updated 31 Mar 2008 , 12:06pm by janebrophy

gandelmom Posted 20 Mar 2008 , 2:34am
post #1 of 19

any advice on what sizes pans to use for such a small tier cake?
there will be 12 people but the customer says she's ok with some leftover cake so they can have tiers-
It's a 65th anniversary cake and she wants it to look wedding-like-
thanks for any advice!
Also, how many layers etc?

18 replies
Doug Posted 20 Mar 2008 , 2:40am
post #2 of 19

well a 6" = 8 to 12 depending upon serving size....

sooooo.....

4 and 6

or for more left over 6 + 8

or for lots of leftovers 4, 6, 8.

gandelmom Posted 20 Mar 2008 , 12:20pm
post #3 of 19

thanks!
I think the 8/6 would be more dramatic than the smaller one-
If I just do buttercream flowers, do you have an idea of what I should charge? this is my first paid, tier cake-I'm thinking of charging 2.50-3.00 so would about 65.00 sound right?

MikeRowesHunny Posted 20 Mar 2008 , 12:40pm
post #4 of 19

6 & 8 sounds good, but will serve up to 32 wedding size servings, so that's what I'd base my price on! 2.50 x 32 = $80. Don't forget that doing a tiered cake requires more supplies (boards, dowels etc) and extra time, so you have to allow for that too.

janebrophy Posted 20 Mar 2008 , 12:42pm
post #5 of 19

I'm doing a cake next weekend, also to serve 20, and tiered. I'm wondering, are you going to make your tiers 2 layers and filled??

gandelmom Posted 20 Mar 2008 , 12:46pm
post #6 of 19

janebrophy:
2 layers, yes. Filled, with BC and or raspberry preserves.
What sizes etc are you planning?

janebrophy Posted 20 Mar 2008 , 1:22pm
post #7 of 19

Well, I'm still debating. It is for a small wedding, and ideally I would like to make 3 tiers. I'm sort of doing this cake as a gift, so I want it to look nice, but I don't want a ton of leftover cake. I definitely want to torte and fill each tier. I think an 8, & a 6 for sure, then maybe a 4 to save for the anniversary?

gandelmom Posted 20 Mar 2008 , 1:35pm
post #8 of 19

Be sure to post a photo!
I will, too, but my cake is ordered for May!

janebrophy Posted 29 Mar 2008 , 11:21pm
post #9 of 19

OK, here it is! For about 18 people. The tiers are 8, 6, and 4. But, I only made them about 3'' high.
LL

CarolAnn Posted 29 Mar 2008 , 11:39pm
post #10 of 19

Oh this is very lovely!! Nice job!! Are the roses gum paste?

kakeladi Posted 29 Mar 2008 , 11:40pm
post #11 of 19

Well you created a wonderful delighticon_smile.gif Putting it on the elevated glass dish really adds to the overall look.

janebrophy Posted 29 Mar 2008 , 11:41pm
post #12 of 19

Thanks! Yes, I did make them from gumpaste. Luckily I have a pretty patient family...LOL they sure are glad this one has been delivered! I need to learn to prepare in advance... icon_rolleyes.gificon_lol.gif

gandelmom Posted 30 Mar 2008 , 2:42pm
post #13 of 19

What a beautiful cake!
I'm impressed! thumbs_up.gif

Sweettooth1120 Posted 30 Mar 2008 , 2:52pm
post #14 of 19

I agree- the cake stand makes the cake look much more grand. The cake is very pretty.

AKA_cupcakeshoppe Posted 30 Mar 2008 , 3:35pm
post #15 of 19

i'm aking a cake too for about 20 people. i'm using 5" and 9". do i need to do the dowels too? this will be my first tiered cake.

gandelmom Posted 30 Mar 2008 , 3:38pm
post #16 of 19

YES!
You don't want the second tier "falling" into the bottom one!!
It happened to a friend of mine-she was so upset!!!

janebrophy Posted 30 Mar 2008 , 4:35pm
post #17 of 19

I would dowel just to be safe. I found out yesterday that my instructor taught us to dowel backwards! She had us putting the dowel into the bottom tier, and sliding the others over the dowel instead of putting the dowel into all tiers through the top. Anyone else heard of this??

AKA_cupcakeshoppe Posted 31 Mar 2008 , 2:54am
post #18 of 19

thanks for confirming that for me icon_smile.gif am planning on putting the 5" cake on a cake board and the dowels for support. sounds good?

janebrophy, that is an interesting take on the center dowel. have you tried it? is it easier?

janebrophy Posted 31 Mar 2008 , 12:06pm
post #19 of 19

I have only doweled the way I was taught. I think next time I'll assemble the cake, all layers doweled, and then push a dowel through the top and down. It would be much easier I think...

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