I have a wedding cake due next weekend. I normally don't do these kind of cakes but rather all other events..
It needs to feed about 100 people and if theirs a little leftover it's fine. I was thinking about 14,10 and 8 in square cakes doubled. Why does this seem like I'm off and that's way to much cake?
Can someone help who does wedding cakes and knows the pan sizes to use exactly?
Also, it will be my first time not using fondant. I'm not as nervous as I thought, but I really wanted to use white chocolate ganache. I just don't think it will be white enough. Any other suggestions on a white vanilla buttercream that's good. I don't normally use it and clients don't ask for it. I have my ganache and vanilla bean cream cheese that my clients want on everything.
for squares a 12 x 8 x 4 are just over 100 traditional servings
i most always use swiss meringue buttercream that's as least not as white as white ganache
a thought for you--i think using non cocoa butter white 'chocolate' aka almond bark and etc would come out whiter--and i think baker's white chocolate is whiter too
i realize it's not chocolate per se but this would tweak the yellow condition of good white choco
and once you pair it with the tasty cake it's not noticeable as not strictly chocolate
use it in a taste competition no but it's good stuff
just a thought
Thank you so much....What I was thinking about was using my popular Vanilla Bean Cream Cheese inside the layers. Then just using a ganache for the outside so you won't really even tell with taste.
I thought I read something about not using almond bark. I just don't wanna go and buy the ingredients and make it and it's not right. Besides what's the ratio?
what did you read?
same as for white
test it first
wait- no no no the baker's white is yellow
but the other is whiter--it's not even called almond bark anymore--it's just the grocery store candy stuff
it's quite white compared to the baker's real premium white choco
8" square = 32 servings
10" square = 50 servings
14" square = 98 servings
And the shape is not symettrical
Plus, commercial or florist created toppers are proportioned for a standard 6" diameter top tier.
I read it somewhere but it was a while back and I just knew to avoid anything but the real stuff.
Leah, I posted wrong...oops. I was meaning 14, 12, 10. But, K8Memphis gave me the right amount and I think I'm gonna go that route with the 12, 8, 4....I'm excited it's not a lot of cake compared to what I was thinking.
Thank you both for your help. I think I'm going to use Indydebi's buttercream recipe for the outside. I have made that for years and just recently stopped using it. I figured it would give it a try agian. It would be great for the outside of the cake in color and crusting.