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?
well a 6" = 8 to 12 depending upon serving size....
4 and 6
or for more left over 6 + 8
or for lots of leftovers 4, 6, 8.
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?
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.
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??
2 layers, yes. Filled, with BC and or raspberry preserves.
What sizes etc are you planning?
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?
Be sure to post a photo!
I will, too, but my cake is ordered for May!
Oh this is very lovely!! Nice job!! Are the roses gum paste?
Well you created a wonderful delight Putting it on the elevated glass dish really adds to the overall look.
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...
What a beautiful cake!
I agree- the cake stand makes the cake look much more grand. The cake is very pretty.
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.
You don't want the second tier "falling" into the bottom one!!
It happened to a friend of mine-she was so upset!!!
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??
thanks for confirming that for me 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?
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...