Hey, so long story short I'm doing a cake for a wedding being planned by a friend for his brother. Wedding was going to be in August and I only had a months notice so I was going to do a cake and then a bunch of cupcakes. However the wedding was postponed when the bride was put on bed rest and so I Now have more time to plan. to my knowledge I am only baking for about 80 people.
What would be good size cakes? would I be able to do a 3 tier for that many with a 10, 8, and 6? also if I did do cupcakes would it be bad to fill them with a lemon curd before icing? or would the cured seep into the cake or spoil?
any help would be nice, thanx!
Here is the industry standard serving chart for wedding cakes:
If you want larger slices, you can use Wilton's party chart.
Use the chart for the cake size you want...it helps and I think the slices on Wilton's chart a little small so round up a little.
As far as the cupcakes, the curd might seep in a little depending on how runny it is, but I don't thing that is such a bad thing. I did a raspberry filling on a chocolate cupcake with vanilla buttercream and the raspberry stayed put pretty much. I divot-ed out a tiny bit of cake at the top and add the raspberry and then frosted over the whole top of the cupcake.