I'm officially doing my first wedding cake this weekend and am about to start baking tonight, but I have a question about tier sizes.
This will be a stacked, square cake... would a 8/10/12 cake look alright, or would it be better to go 8/12/16? I'm not sure if 8/10/12 would look off...
Thanks in advance! I'm going to try ganache under fondant for this one too... some of the posts on here have me itching to try it lol. Wish me luck =o)
I do that combo all the time. It completely depends on how many servings are needed. Has the bride requested the servings that an 8, 10, 12 provides? Or does she need the larger amount of 8, 12, 16? It may look better that way to the eye, or if details and flowers necessitate the 2 extra inches that 8, 12, and 16 will give you, but you need to address the cost difference with changes to serving amounts, I think.
8/10/12 serves 32/50/72 = 154
8/10/16 serves 32/50/128 = 210
Difference of 56 servings x (let's say) $3/serving = $168 difference.
I also do 8/10/12 all the time.
Thank you both! For some reason my original post showed up multiple times... thought I caught all the duplicates and deleted them but I guess I missed this one
Jamie -- bride has requested that it feed 120 ppl, with no other desserts being served.
indydebi, I'm doing this cake as a wedding gift to some close friends, so the entire thing is out of pocket for me... 154 is more than enough servings, so I guess I will stick with the 8/10/12 route. Thanks!
Lesson learned... never offer to do something for free when you dont know how much it will end up costing you and how much effort it is actually going to take!