Hi everyone, i've been looking through all the old forums, but I'd like to get your thoughts, because a lot of what i've seen is for square or rectangle cakes.
I've mainly done party cakes, and don't want to let our first bride down.
She has requested a 3 tiered cake, where they take the first tier for their 1 year anniversary(planning on doing a 6"), so really we have 2 tiers to feed 100.
We use the 2" pans, but end up with 1" layers after baking and torting. So when you use the Wilton Cake Guide, is it safe to assume they equate a layer to be 2" their for a 2 layer cake is actually 4" tall?
If that assumption is correct, I could use a 10" round and 14"round (with each tier actually being 4" tall) to get a 106 servings?
Thanks for your replies in advance!
The wedding cake I just posted was a 6, 10, 14. I like the look of a 4 inch size difference myself.
Yes, normally in a wedding cake you have 4, 1 inch layers with 3 layers of filling. My cakes normally end up about 5 inches tall.
As far as number of servings, if you have someone that knows how to slice the cake correctly, then yes, you'll get 106 servings from the 10 and 14.
We use the 2" pans, but end up with 1" layers after baking and torting.
Not that you asked, but I don't know how this is possible.
Are you filling the pans with the correct amount of batter, because if you do, you only need two 2" layers to equal 4" (with frosting and filling).
You're spending way more time than necessary just baking....
Everything you need to know to make, decorate and assemble tiered/stacked/layer cakes:
Above super thead has popular CC recipes for crusting American buttercreams, several types of fondant and doctored cake mix (WASC and other flavor variations) - and so much more!