What Sizes To Feed 400?

Decorating By wildflower Updated 19 Mar 2009 , 3:55am by FromScratch

wildflower Posted 16 Mar 2009 , 11:21pm
post #1 of 19

hii guys
i was just asked by my cousin to possibly make a cake to feed 400 people[wedding cake]
im not too experienced with making cake for that many and i was just wondering if some of u more seasoned decorators could give me possible sizes/combinations to feed the amount of ppl he requested for it to feed?
i really appreciate any help u give

18 replies
holly4409 Posted 16 Mar 2009 , 11:37pm
post #2 of 19

22-18-15-9-6 if you serve the top tier

got it from earlene's cake serving chart you can google it or go here


FromScratch Posted 16 Mar 2009 , 11:49pm
post #3 of 19

I'd make a 4 tiered cake and then have extra cakes out back.

Making a cake to feed 400... it'd be really big and a pain to ice and stack. So make a 6-9-12-15 for 170 servings and then have two double layer 12x15's for another 200 servings and if you need 30 more servings just do an 8" square. icon_smile.gif The main cake will be a good size and you won't have to worry about stacking 8 cakes. icon_biggrin.gif

wildflower Posted 17 Mar 2009 , 12:05am
post #4 of 19

omg im getting scared but hes family so i dont want to say no without at least trying
maybe i should mention that im going to be doing this from home so whats the last size that would fit in my oven?
seriously freaking out a bit now...but thnx for the replies!!!

dogluvr Posted 17 Mar 2009 , 12:06am
post #5 of 19

I'm with jkalman....I've made sheet cakes for 100 or so people to put in the back....its easier on you and cheaper for the client

FromScratch Posted 17 Mar 2009 , 12:44am
post #6 of 19

the biggest full pan you'd get in there is probably a 15". Anything bigger would have to be 1/2 pans. I'm serious... I wouldn't try to make a 400 serving main cake. I make kitchen cakes for large weddings. The kitchen cake is torted like any other cake so it looks just like the main cake on the inside and no one knows that their pieces didn't come from it. You don't have to decorate the kitchen cakes either which makes your job MUCH easier. Just ice them with BC and you are done. No borders... no piping... nothing.

mcook1670 Posted 17 Mar 2009 , 1:01am
post #7 of 19

you could do a square cake, i know a 16" serves 128, 14 serves 98, 12" 72, and a 10" serves 50, a 8" 32. It depends on what size cake you want to make, you can also make a grooms cake to add to the serving size, just something to think about.

jenbenjr Posted 17 Mar 2009 , 1:02am
post #8 of 19

I would do a 16, 12, 9, 6" which serves 200 and two 12x18x4 kitchen cakes. I can get a 16" in my regular oven.

wildflower Posted 17 Mar 2009 , 3:04am
post #9 of 19

thank you soo much for the replies guys!
im leaning towards the main cake with side cakes also so lets hope that if he does decide to go with me for the cake that i can actually pull this off in what ever capacity!!
the worst is that the wedding if for the middle of april and he just told me so its not liek i have a whole bunch of time to figure all this out either!
thank god for u guys!!icon_smile.gif

indydebi Posted 17 Mar 2009 , 3:17am
post #10 of 19
Originally Posted by dogluvr

...and cheaper for the client

not always. icon_wink.gif

dogluvr Posted 18 Mar 2009 , 1:10am
post #11 of 19

right, not always cheaper, but if you're not decorating, just icing, no borders, I usually charge bit cheaper for that cake....

yh9080 Posted 18 Mar 2009 , 3:53pm
post #12 of 19

If you make the full size sheet cakes for the side, he might want to make sure the kitchen area at the reception has an area big enough. I made one once and the "kitchen" wasn't much bigger than a postage stamp.

leah_s Posted 18 Mar 2009 , 4:15pm
post #13 of 19

[quote="jkalman"]I wouldn't try to make a 400 serving main cake. quote]

I did a main cake for 520. 5 tiers. Covered in gumpaste flowers.

leah_s Posted 18 Mar 2009 , 4:15pm
post #14 of 19

Oops. 6 tiers

indydebi Posted 18 Mar 2009 , 6:04pm
post #15 of 19
Originally Posted by leahs

Originally Posted by jkalman

I wouldn't try to make a 400 serving main cake.

I did a main cake for 520.

I've also done traditional wedding cakes in excess of 400. No sheets. They're fun!!

wildflower Posted 18 Mar 2009 , 7:17pm
post #16 of 19

wow leahs and indydebi!!
i probably would have had a heart attack at my tender age just from the stress of having to make the one shown!!
i actually got an email back from my cuzin saying its actually for 200 so i think that just made my life a whole lot easier...well at least in the not having to make such a large amount department...as for the rest im still wondering..
anyway thank you all sooo much for your support and repliesicon_smile.gif

dogluvr Posted 18 Mar 2009 , 11:25pm
post #17 of 19

Wow Leahs...that cake is beautiful........how on earch did you carry it????

leah_s Posted 19 Mar 2009 , 2:06am
post #18 of 19

One tier at a time, and assembled onsite.

FromScratch Posted 19 Mar 2009 , 3:55am
post #19 of 19

Well yes... but she sounded apprehensive about a cake for 400... so the smaller decorated cake with kitchen cakes would be a great option for someone who doesn't do it all the time. icon_biggrin.gif

I wasn't saying your should never try to make a big honkin' main cake... just giving a less daunting option. icon_wink.gif

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