What Sizes Would I Need Of The Square Pan With The Cut Corne

Decorating By BakeLoveMom Updated 2 Feb 2009 , 1:23pm by BakeLoveMom

BakeLoveMom Posted 1 Feb 2009 , 1:12am
post #1 of 6

I was asked last minute to do a wedding cake a week and half from now. They chose the square look with the cut corners. I do not have these pans, however I figured I would just cut the corners off my square cakes. They would like the 3 tiered look with each tier being about 4 inches high. My question is, if they save the top tier for themselves, how big should the other two tiers to feed 50 guests? 10in,8in,6in??? 12in,10in,8in??? I just don't know. I would like party size pieces...Thanks for the help everyone.

Sarah

5 replies
BakeLoveMom Posted 1 Feb 2009 , 1:44am
post #2 of 6

Sorry, Bump...Thanks.

mirda6275 Posted 1 Feb 2009 , 2:02am
post #3 of 6

I'm new and I'm the most familiar with Wilton...

Wilton's Wedding Cake guide, hope this helps
http://www.wilton.com/cakes/cake-cutting-guides/wedding-cake-cutting-guide.cfm

Somewhere there's also a chart of serving sizes based on pan size. The Wilton one is:

2 inch thick wedding cakes
http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm

2 inch thick party cakes
http://www.wilton.com/cakes/making-cakes/baking-party-cake-2-inch-pans.cfm

ptanyer Posted 2 Feb 2009 , 4:40am
post #4 of 6
Quote:
Originally Posted by champagneibo

I was asked last minute to do a wedding cake a week and half from now. They chose the square look with the cut corners. I do not have these pans, however I figured I would just cut the corners off my square cakes. They would like the 3 tiered look with each tier being about 4 inches high. My question is, if they save the top tier for themselves, how big should the other two tiers to feed 50 guests? 10in,8in,6in??? 12in,10in,8in??? I just don't know. I would like party size pieces...Thanks for the help everyone.

Sarah




Sara - I have located instructions for the Beribboned Bouquet Cake that is in Martha Stewart's Wedding Cake book that came out in Fall, 2008. My niece asked me to cake this cake for her. I went on line to Martha Stewart.com and someone contacted Wendy Kromer who made the cake for the book and was able to get me some very specific information and then I located the .pdf file with all the details. I will attach the file for you. It didn't include a photo of the cake, but since I have the book I didn't need it. I will email you the instructions since the file is too big to attach. Hope it will help.

Message board link:
[/url]http://forums.marthastewart.com/n/pfx/forum.aspx?tsn=1&nav=messages&webtag=ms-weddings&tid=3679[url]
[/url]

Also, if you go to [url]cakedesignsbyedda.com[/url] and look for wedding cake fondant and then to WF-067 you can see what the cake looks like.

Good luck!

ptanyer Posted 2 Feb 2009 , 4:54am
post #5 of 6
Quote:
Originally Posted by champagneibo

I was asked last minute to do a wedding cake a week and half from now. They chose the square look with the cut corners. I do not have these pans, however I figured I would just cut the corners off my square cakes. They would like the 3 tiered look with each tier being about 4 inches high. My question is, if they save the top tier for themselves, how big should the other two tiers to feed 50 guests? 10in,8in,6in??? 12in,10in,8in??? I just don't know. I would like party size pieces...Thanks for the help everyone.

Sarah




Sarah - I had problems attaching the file, so here is the address to find it:
http://images.marthastewart.com/images/content/web/pdfs/pdf1/bouquetcake.pdf.

Let me know what you think.

BakeLoveMom Posted 2 Feb 2009 , 1:23pm
post #6 of 6

That is so funny ptanyer...that is the cake I am making...Thanks so much for your help. I am switching the monogram to the center tier and making it more scrolly and then the bouquet will be red roses and white calla lilies.

Thanks again,
Sarah

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