Wedding Cake For 300

Decorating By sarahoward85 Updated 30 Dec 2011 , 1:45am by sarahoward85

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sarahoward85 Posted 29 Dec 2011 , 4:01pm
post #1 of 12

I've been asked to do a wedding cake to serve 300 people. I've only done a few wedding cakes, as I'm somewhat of an amateur decorator, and none have been this big. What size round cake pans should I use to accomodate 300 servings?

11 replies
 cakeandpartygirl  Cake Central Cake Decorator Profile
cakeandpartygirl Posted 29 Dec 2011 , 4:05pm
post #2 of 12

here is a chart to help you figure the pan sizes:
http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm

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sarahoward85 Posted 29 Dec 2011 , 4:10pm
post #3 of 12

I had looked at that, but it didn't have the serving sizes for an 18" pan. The fewer tiers, the better, so I was thinking of using the 18" pan and going from there.

 AZCouture  Cake Central Cake Decorator Profile
AZCouture Posted 29 Dec 2011 , 4:13pm
post #4 of 12

Oooh, a big one! I've done a few 6-8-10-12-14-16 (295 close enough) Very impressive size!

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cattycornercakes Posted 29 Dec 2011 , 4:28pm
post #5 of 12

You can use this website to help you calculate

http://shinymetalobjects.net/cake/calculator/cakulator.cgi

 CWR41  Cake Central Cake Decorator Profile
CWR41 Posted 29 Dec 2011 , 5:21pm
post #6 of 12
Quote:
Originally Posted by sarahoward85

...so I was thinking of using the 18" pan and going from there.




I wouldn't use the 18" pan... if you have the 18" x 3" half round pan, bake two layers for a 6" tall cake (which 18" and larger tiers should be taller to look more proportionate) with a board in the middle to serve 1"x2"x3" servings, it serves 254 by itself.

I'd do what AZCouture recommends... 6-8-10-12-14-16 for 296 servings (or 308 if cutting the top tier).

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grama_j Posted 29 Dec 2011 , 6:03pm
post #7 of 12

I did a wedding for 350 this fall...... she didn't want a large cake, so we did a three tier ...12' 10', and 8''.......... I made them a SURPRISE grooms cake,( a cruise ship) but the majority was decorated kitchen cakes.... it was SOOO easy to cut and serve. They also got to have as many flavors as they wanted...... Just a thought.....

 AZCouture  Cake Central Cake Decorator Profile
AZCouture Posted 29 Dec 2011 , 6:07pm
post #8 of 12

Sizes like this make me want to double barrel tiers and half tall tiers though too. This much cake gives you a lot of possibilities.

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Annabakescakes Posted 29 Dec 2011 , 7:07pm
post #9 of 12
Quote:
Originally Posted by CWR41

Quote:
Originally Posted by sarahoward85

...so I was thinking of using the 18" pan and going from there.



I wouldn't use the 18" pan... if you have the 18" x 3" half round pan, bake two layers for a 6" tall cake (which 18" and larger tiers should be taller to look more proportionate) with a board in the middle to serve 1"x2"x3" servings, it serves 254 by itself.

I'd do what AZCouture recommends... 6-8-10-12-14-16 for 296 servings (or 308 if cutting the top tier).




Also, if you are just an amateur, chances are you don't have a commercial oven and you'll need one to bake an 18" round. Most home ovens (if not all) are only deep enough for a 16" pan. The half pan works good, but you need to bake it 4 times to get a standard height cake.

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grama_j Posted 29 Dec 2011 , 8:04pm
post #10 of 12

You might also want to think about transport of such a large cake....... even if you set it up at the venue, that torted 18" cake is going to be HEAVY.......

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DeniseNH Posted 29 Dec 2011 , 9:45pm
post #11 of 12

Because you don't do thing normally, save your poor arms and your nerves and do a normal size cake with sheetcakes as backup.

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sarahoward85 Posted 30 Dec 2011 , 1:45am
post #12 of 12

Thank you so much for your feedback. I've been so stressed about this cake, I hadn't even thought of doing sheet cakes. That is definitely what I'm going to do!!

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