I have been asked to make a 3 tier butter cream wedding cake what size tiers should I make (it needs to feed 90) and how do I get the sharp corners (Stressing about the corners) anyone have any secrets they would like to share with a armature
3 tiers for only 90? That's going to be tough
Let's see a 10" serves 50; an 8 yields 32 & the 6=18 for a total of 100
serving all 3. That's about as close as you can get.
As for sharp corners........I think someone has a step-by-step pix of how to do it but I'm not sure if it is on this board or another one.
Does Sharon (SugarShack) cover that in her videos? Or on her U=tube? Might be.
I was thinking maybe a 14', 10, and a 8' ?
Does anyone else know how to get sharp corners on a square tier cake?
A 14", 10" and 8" will give you WAY more cake than you need, AND it will look a little strange with a 4" difference between the bottom and middle tiers, but only a 2" difference between the middle and a top tiers.
Always try to keep the size difference between tiers the same or very close. 6", 8", 10"; 6", 9", 12"; 6", 10", 14"; etc.
Using standard wedding cake slices (1"x2"x4"tall), kakeladi is right and a 6", 8", 10" will give you enough servings. If the bride and groom are planning on saving the top tier, a 6", 9", 12" will be PLENTY (the 9" and 12" will server at least at least 10.
I just talked to the Grooms mother she wants to make sure she has plenty of cake and the bride and groom will keep the top tier make go so I with a
14' 10' and 6'
NO, NO. You make the size cake, and the customer PAYS FOR the size cake that will yield the requested number of servings. 90. If they want more cake, or bigger than standard servings then the customer buys more cake - you don't just provide it for free.
If this cake is your gift to the happy couple, then do whatever size you want. But if you're being paid, then they get what they pay for and not extra free cake.
leahs is absolutely right. Rarely will you get a configuration that is exactly what they want, so you give them the options and ask them if they want to pay for cake for 100 (10/8/6) or cake for 166 (14/10/6).. I've done 12/10/6 (serves 72+50+18=140) and it looks fine.
Because of a question I got recently, I counted up the number of square cakes I've done vs. the number of reound wedding cake. 74% of the wedding cakes I do are square. Here's my step by step pics on how I do corners. http://www.cakecentral.com/cake-decorating-ftopicp-5396443-.html#5396443