Cake For About 175 Ppl

Decorating By HoodiesGoodies Updated 17 Jul 2012 , 5:40pm by jason_kraft

HoodiesGoodies Posted 16 Jul 2012 , 11:44pm
post #1 of 10

OK I have a cake I need to do for about 175 people. I have read mixed revues on # of tiers. I am thinking 5 tiers, 6",8",10",12",14". They are not keeping the 6" for anniversary so I can count that one as well and they want to have all rounds. Any suggestions. And yes I have looked at Wiltons chart and a couple other charts. Just wanting other opinions because there will be extra cake if I do the 5 Tier idea and possibly not enough if I only do 4. So if I could get away will ony doing 4 that would be great. This is for my cousin and it is his wedding present. Thanks a bunch!

9 replies
rreed6263 Posted 17 Jul 2012 , 12:03am
post #2 of 10

Calculating by the Wilton chart, that is 208 servings.

HoodiesGoodies Posted 17 Jul 2012 , 12:35am
post #3 of 10
Quote:
Originally Posted by rreed6263

Calculating by the Wilton chart, that is 208 servings.




I know this. I guess I was wondering more from peoples experience if the cutting was acurate or does it seem like they feed more people so there is alot of cake left over. I wasnt wanting to have a bunch left over of I only have to feed 175. That is alot left over.

CWR41 Posted 17 Jul 2012 , 1:38am
post #4 of 10
leah_s Posted 17 Jul 2012 , 1:51am
post #5 of 10

6/9/12/15

Symetrical, serves 185

With wedding cakes its always best to have the top tier 6". It's what commercial top ornaments are sized for and what the florist will expect if making a floral topper..

luchianghui88 Posted 17 Jul 2012 , 9:53am
post #6 of 10

more people so there is alot of cake left over. I wasnt wanting to have a bunch left over of I only have to feed 175. That is alot left over.Image

HoodiesGoodies Posted 17 Jul 2012 , 5:17pm
post #7 of 10

Thanks leah_s! That was my thought also. I just couldn't find any serving counts for those sizes. I was having trouble wrapping my head around an 8" top and it just didn't seemed finished to me. So I really like the idea you gave me. I think I will go with that. Thanks again!

jason_kraft Posted 17 Jul 2012 , 5:24pm
post #8 of 10

It might be easier from a logistical perspective to make a smaller tiered cake and make up the rest with a kitchen cake.

HoodiesGoodies Posted 17 Jul 2012 , 5:30pm
post #9 of 10

Kitchen cake? You mean a sheet cake?

jason_kraft Posted 17 Jul 2012 , 5:40pm
post #10 of 10
Quote:
Originally Posted by HoodiesGoodies

Kitchen cake? You mean a sheet cake?



Yep. If you make the kitchen cake the same height as each tier, guests shouldn't be able to tell the difference.

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