Hello everyone

I am going to be doing a wedding cake next week. I have a few questions. I have never done a large crowd so the bride and I talked (she's a friend), and we decided to do a small cutting cake, and a large serving cake.

There are supposed to be around 120-150 people coming (depending on weather and travel). I know it was on here somewhere, but I can't find the thread about serving sizes and sheet cakes. would 1/2 sheet do it? plus the 10" and 8" heart shaped cutting cake? I couldn't seem to find it, so I think i was having a "Duh" moment. So anyhow there;s my first question...

Next...

The top layer, and accents are supposed to be maroon.. anyone ever made this color fondant before? How?

Next...

She wants whipped cream frosting. Which recipe would be best for under fondant? I know its a lot of questions.. I've only ever done light BC cakes. Thanks for the help.. you guys are awesome!

Cassie

For the whipped cream, use Frosting Pride or Rich's Bettercreme....both are non-dairy whipped 'icings'.

The # of servings you can get from a 12x16x4 sheet cake is 109 = based on a serving size 1x2x4.
I suggest you make one of those, then a two layer 9x13.
Sorry, can't help w/the color.

Start here.
http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm
This tells you how much each cake makes. Based on a 4" tall cake, mind you.

this is the wilton color chart for mixing colors.
http://www.wilton.com/decorating/icing/icing-color-chart.cfm

HTH
Good luck!

I have put fondant on real whipped cream before... and it melts. Try swiss or italian meringue buttercream for a whipped icing that will stand up all night.

Thank you! Thank you! Thank you!

You guys are soooo helpful!

I'll upload a picture of all when its done! THanks!

Ooooppppss.
Thanks debi I am forgetting my sizes/servings on some of those sizes and I don't have anything to refere back to - don't have any of my books anymore.