Help With Wedding Cake Tiers

Decorating By symho2000 Updated 17 Mar 2010 , 2:50pm by Sagebrush

symho2000 Posted 16 Mar 2010 , 2:16am
post #1 of 14


My friend asked me to do her wedding cake. She wants 3 tiers, square, for 200 ... the largest cake I can make I think is 14" in my this possible? what sizes do I use?

13 replies
Tracy7953 Posted 16 Mar 2010 , 2:32am
post #2 of 14

Hi-I know there is a cake serving chart somewhere here on Cake Central...maybe you can do a search and find it. I wish I could tell you what to search under. Sorry.

LeckieAnne Posted 16 Mar 2010 , 2:40am
post #3 of 14

Here's a cake serving chart - tells you sizes and how many servings along with other useful info.

symho2000 Posted 16 Mar 2010 , 12:45pm
post #4 of 14

Thanks..I've seen all the charts - just a bit worried still and wanted to hear from someone who's had experience. I originally thought of 10,12 aand 14 square to yield 220 according to the wilton chart or 170 round pans but is that not going to be visually pleasing? i mean, do i need to go 8, 12 ad 14 instead?

LeckieAnne Posted 16 Mar 2010 , 2:14pm
post #5 of 14

Well - 10 is a pretty large top tier, but I don't know what your design looks like. It might look odd having the tiers not jump sizes equally. I would stick with 10, 12, 14.

symho2000 Posted 16 Mar 2010 , 9:25pm
post #6 of 14

No real design. She wants it simple. Basically a white covered fondant - square. with ribbon in the bottom of each tier. silk flowers in btw each layer...

metria Posted 16 Mar 2010 , 9:45pm
post #7 of 14
indydebi Posted 16 Mar 2010 , 9:54pm
post #8 of 14
This is the wilton wedding chart, which I go by, which most venues cut by.

6/10/14 square will serve 18/50/98 = 168
6/8/10/12 squ will serve 18/32/50/72 = 172
8/10/12/14 squ will serve 32/50/72/98 = 252
6/8/12/14 sq will serve 18/32/72/98 = 220
8/10/14 squ will serve 32/50/98 = 180
8/12/14 squ will serve 32/72/98 = 202

How many did she invite? Under Debi's 60% Rule, if she invited 300 people, then she can expect 180 to 200 to show up.

I agree that a 10" top tier is pretty big, but it can be pulled off, depending on the topper. here's a pic I took of a cake before final assembly to show how a 10" would look as a top tier:

leah_s Posted 16 Mar 2010 , 10:11pm
post #9 of 14

Always, always use the Wilton charts.

And I also think that a 6" topper looks best. Generally you will see a 6" or even a 4" as the topper. If you're working with a florist, that's what they will expect for sizing the top flower ornament.

tavyheather Posted 17 Mar 2010 , 4:49am
post #10 of 14
Originally Posted by metria

cake calculator!

NO WAY!!! bookmarked!!!

symho2000 Posted 17 Mar 2010 , 12:38pm
post #11 of 14

indydebi, yes, I am using the wilton chart and have seen that calculator too. She doesn't have a topper...just wants 3 tiers silk flowers in between. Inviting 400 guests so she figures 200 will might eat cake cause it's a Chinese banquet with a full meal and Chinese dessert included. Just a cake table for ppl to go and take cake if they want.

Should I make a 4 tier instead? with 4 tiers I think I can have more room to accomodate 200 guests, while remember I can only bake up to a 14" cake at home, and it will look nicer on top...

Never done 4 tiers though...any extra tips for the 4th tier or the construction is just the same?

thank you SOOO much

leah_s Posted 17 Mar 2010 , 1:25pm
post #12 of 14

Use the multi-piece SPS legs and you'll be fine.

2txmedics Posted 17 Mar 2010 , 1:46pm
post #13 of 14

Here try this and see if this helps, someone on CC gave it to me last week when I needed and it sure helped me....

You just punch in the type of pan and different sizes and it gives you a total of slices.

Sagebrush Posted 17 Mar 2010 , 2:50pm
post #14 of 14

You could also do a 6/8/10 (100) or 6/10/14 (16icon_cool.gif, if one of those gives you the look you want, and make up the difference with kitchen cakes... which are layered, filled, and iced just like the regular cake, but don't have to look so pretty, because they'll only be seen cut and plated by the guests.

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