Hi everybody, just got a cake inquiry about Suitcase Wedding Cake to feed 150 guests. They like Vanilla sponge and Carrot cake and the bride and groom topper.
So, what are the sizes should I make the cakes with?
I have Mitch Turners book and she has carrot cake recipe, but for 6"/8"10" and 12" only. If the bottom tier is going to be carrot cake, how I alter the carrot cake recipe?
All the help are much appreciated.
This is an absolutely adorable picture.
bump it up! Inquiring minds want to know!
I'm thinking that there is probably a 3-4" difference between each tier for this cake.
Here's a pic of a cake that is 6/10/14 which I think is close to the size difference of the pic you posted. Also it will yield the following servings as per Wilton's guide:
6 = 18
10 = 50
14 = 98
Total = 166
As for how much batter you need I would look at the following guide and go from there. Also was the recipe you mentioned for round or square cake sizes?
I personally find the best thing to do for determining how much batter I need is to measure the pans with water 1st. So if you measure how much water goes into the recipe mentioned than measure how much water you need for the sizes your going with then it's just simple math.
Thanks GI and Parm for the replies.
Parm, I was going to do oblong cakes.
That is the exact method I thought I would use at the end, to get the measurs for the batter.
Bashini I was thinking the same thing when I saw the topper yesterday (about the oblong shape) but I didn't find any pics that were close enough! Please post the pic when your done, I'd love to see it.
The customer wanted a quotation and I have given it to him. Just waiting for a reply. Not sure whether I'll get the order or not. If I get it, I'll post the photos for sure!
Thanks again Parm.