Oh my goodness, I've just begun making cakes again after a few months. I'm a bit nervous about this task. I have only done a couple tiered cakes. I've been asked to make a 3 tier square butter cream aqua color with white accents wedding cake. They also want top tier and bottom chocolate and the middle tier white. They only need to serve a rough estimate as of now is 60. The wedding isn't till Feb 9th. So my questions is what size pans would be best? Also, what brands do you all use? I personally do not like Wilton pans.
Pretty much everything W is inferior. Best pans, IMO are Magic Line.
Squares are easy to figure on servings. length of one side X 1/2 length of another side = servings. Therefore an 8" pan serves 32 or, 8 X 4 = 32
6" square = 18 servings
10" square = 50 servings
Are they keeping the top tier as an anniversary tier? And even though they want 60 servings, they may have to buy more servings, because you may have to sell them a 6/8/10.
And do look at SPS as your support system. It will take the worries away.
Yes, they're wanting to keep the top tier, so a 6-8-10. Thanks so much! And yes, I've looked at the SPS system most defiantly will be using!
Just curious, what is SPS? Thanks.
Single Plate System http://www.youtube.com/watch?v=hURyXNQRuYY
SPS = Bakery Crafts name for their Single Plate Separators.
I don't like the W pans because the corners on the rectangle and square pans are sort of rounded instead of being straight corners. My pans are not W either. I am sure that you will do just fine. Just take your time and focus on the task at hand and you will end up with no problems!!! I will be looking forwards to seeing a picture of your cake and I am sure it will be beautiful!!! You can do it!!!! Keep the faith!!
AThe SPS info is in my signature line.
I agree with Leah - Magic Line makes awesome pans. Fat Daddio's are good too. When I first started I bought a bunch of Wilton and have since replaced most of them with "good" pans.
The only other thing I can say is. . .practice those square corners. They are a pain, both in buttercream and in fondant, til you become adept at them.
Thanks, ladies :)
Oh, and btw, where can I buy these, and do all the pieces come together in one package or do you have to buy e/ piece seperately? TIA
ALeah - I've watched a couple you tube videos on the SPS and I don't see how one tier is actually connected to the other. It appears that the only thing holding the tiers is the weight of the other. Is there a way to connect them so the cake can be transported put together rather than assembled at the site?
ATheres a littke spike that grabs the cardboard under the tier. You put bc between everything. SPS is designed so that you can stack at home and transport assembled whatever you can lift. Once you use it you'll understand.
Dorita~~Thanks for posting the great video by Renee (HappyCakesBakes)
The video presentation is another way of understanding the SPS system. leah_s has created (and freely shared) a superb PDF tutorial about SPS. (thanks again! Leah!)
Re: SPS I am the first to admit that I was confused as heck for quite a while and didn't quite know how to use it or what to order. Once I actually took the plunge and ordered and used SPS, I felt like a dope. When you have the pieces in your hands, it is super easy and you will wonder why you were ever confused in the first place. DOH....