You guys have been so great at helping me, and I need help again. I have my first wedding cake coming up. Here are the details...
Iced in red buttercream
black scrollwork pattern
Here are my questions:
How big do my tiers need to be to serve 80-100 people?
How on earth do I get my icing red? It always turns out dark pink.
What size tip is the best to do free-hand scrollwork?
Thanks in advance for the help.
The cake isn't do until September. I want to start planning ahead though.
Hi, here is the portion guide that I use all the time,
According to that, you can do 12"/9"and 6" square cakes, which gives you 116 portions. Or you can do 12"/10" and 8" round which will give you 104 portions. But I like to have 3" difference between each tier. For the tip, I would think a tip no. 1 or 2 would be ok. And sorry can't help with the red buttercream.