I Need Some Help On A Wedding Cake For Pan Sizes And Ganache For Next Week!!

Decorating By BakerzJoy Updated 2 Jan 2013 , 10:40pm by BakerzJoy

BakerzJoy Posted 2 Jan 2013 , 8:48pm
post #1 of 8

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.


7 replies
-K8memphis Posted 2 Jan 2013 , 8:54pm
post #2 of 8

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

-K8memphis Posted 2 Jan 2013 , 9:29pm
post #3 of 8

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

BakerzJoy Posted 2 Jan 2013 , 9:37pm
post #4 of 8

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?

-K8memphis Posted 2 Jan 2013 , 9:47pm
post #5 of 8

what did you read?


same as for white


test it first

-K8memphis Posted 2 Jan 2013 , 9:51pm
post #6 of 8

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

leah_s Posted 2 Jan 2013 , 10:10pm
post #7 of 8

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.

BakerzJoy Posted 2 Jan 2013 , 10:40pm
post #8 of 8

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.

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