vgcea Posted 2 Feb 2013 , 12:01am
post #1 of

LOL. Just received a request for a birthday cake for about 200 people (final count pending, may be a little more) due in 2 weeks. I know I can do this. Just a little queasy. Any tips? I'm probably going to do  6/8/10/12 rounds and a 14 inch square bottom tier.

 

Totally using SPS on this one.

 

Do you think a 3/8 inch plywood base (18x18) would work (plan to stack bottom 2 or 3 and then add the rest at the venue)? If not, what do you suggest?

 

*Another option would be 6/8/10/12 and a 14 Kitchen cake.

 

Any other tips and advice would be appreciated.

 

Thanks.

25 replies
DeliciousDesserts Posted 2 Feb 2013 , 12:12am
post #2 of

You are going to do great!  This may be a bigger cake, but you already know all the steps.

 

I used a regular ole cake board I picked up at Michaels for this cake http://www.verydeliciousdesserts.com/#!All-his-favorites/zoom/c11wr/image15l6 .  It was all red velvet with cream cheese.  Cream cheese is heavy.   Unless you are planning on something extra heavy your plan is extra good.

-K8memphis Posted 2 Feb 2013 , 12:20am
post #3 of

your first idea is over 225 if my math is right--wilton chart--are you using earlene's?

 

i think a 12 square on the bottom with rounds is closer

 

12sq x12r x10r x8r x6r is right at 200

 

i like to do all the servings in the cake rather than the kitchen cakes myself

 

plywood is so dang heavy--i use the thick foamcore

 

you'll do great!

-K8memphis Posted 2 Feb 2013 , 12:26am
post #4 of

and so if you go with the plywood--you might not wanna carry but one of those tiers on it

 

maybe you're stronger than me!

 

but i often make the bottom tier on it's own reliable board and then separately carry even my bottom boards even the lightweight ones

 

it's easier to grab onto to move around if it's on a smaller base too

 

just random thoughts

 

what kinda birthday??

DeliciousDesserts Posted 2 Feb 2013 , 12:28am
post #5 of

K8Memphis makes a good point.  I wasn't even looking at servings.

 

I have done that exact cake shape (6 round, 8 round, 10 round, 12 round, & 14 square). http://www.verydeliciousdesserts.com/#!Monogramed-Lenox-China/zoom/c1w0q/imagehto It serves 236.  That's a lot of cake. This cake was for a wedding with 300 guests.  

rosa369 Posted 2 Feb 2013 , 12:53am
post #6 of

DeliciousDesserts ,that is a beautiful cake!!!!!!!   Did you deliver it completely assembly to the venue?

cakefat Posted 2 Feb 2013 , 1:03am
post #7 of

Delicious Desserts- I love your cakes...yes just wondering about that..did you assemble it on site; or maybe do you have a rod/thick dowel going up the middle of the cake to serve as it's spine?

DeliciousDesserts Posted 2 Feb 2013 , 1:10am
post #8 of

WOW!!  two compliments!  Thank you!

 

I assembled on site.

 

It was HEAVY!!!  I could barely lift the bottom tier & stand.  The bottom was pound cake with white chocolate mousse & fresh strawberries.  

vgcea Posted 2 Feb 2013 , 1:38am
post #9 of

Thank you all so much! OK I have specific comments and questions below:

 

Quote:
Originally Posted by DeliciousDesserts View Post

You are going to do great!  This may be a bigger cake, but you already know all the steps.

 

I used a regular ole cake board I picked up at Michaels for this cake http://www.verydeliciousdesserts.com/#!All-his-favorites/zoom/c11wr/image15l6 .  It was all red velvet with cream cheese.  Cream cheese is heavy.   Unless you are planning on something extra heavy your plan is extra good.

 

My goodness, that is a stunning cake! What did you use for supports?

 

Quote:
Originally Posted by -K8memphis View Post

your first idea is over 225 if my math is right--wilton chart--are you using earlene's?

 

i think a 12 square on the bottom with rounds is closer

 

12sq x12r x10r x8r x6r is right at 200

 

i like to do all the servings in the cake rather than the kitchen cakes myself

 

plywood is so dang heavy--i use the thick foamcore

 

you'll do great!

 

I try to use a mix of both but I think I'm going to just stick with Wilton's from now on. The actual count is pending but definitely 200, so I figured a few more servings just to be safe. I might just do the 12 in square as the base like you described.

 

The 1/2 inch foam core board will handle the weight of the base tier (or bottom 2 tiers)? I'm leaning more toward stacking all the cakes at the venue.

 

What did you use for internal supports?

 

Quote:
Originally Posted by -K8memphis View Post

and so if you go with the plywood--you might not wanna carry but one of those tiers on it

 

maybe you're stronger than me!

 

but i often make the bottom tier on it's own reliable board and then separately carry even my bottom boards even the lightweight ones

 

it's easier to grab onto to move around if it's on a smaller base too

 

just random thoughts

 

what kinda birthday??

 

50th birthday for a much loved, wonderful lady. 

^^ At the bolded, do you mean using foam core of the same size as the cake under the bottom tier? I plan to use regular cake boards under the round tiers.

 

Quote:
Originally Posted by DeliciousDesserts View Post

K8Memphis makes a good point.  I wasn't even looking at servings.

 

I have done that exact cake shape (6 round, 8 round, 10 round, 12 round, & 14 square). http://www.verydeliciousdesserts.com/#!Monogramed-Lenox-China/zoom/c1w0q/imagehto It serves 236.  That's a lot of cake. This cake was for a wedding with 300 guests.  

 

Wow, looking at a pic (gorgeous cake!), it does look like a whole lot of cake. Once I get the final count I'll decide but I'm leaning toward the 12 in base tier like k8memphis suggested. Don't want to end up with too much cake left over. I'm sure even if I did exactly 200 servings the cake should be just okay.

BakingIrene Posted 2 Feb 2013 , 5:09am

Please do not use a 12" round set onto a 12" square.  It will look totally out of whack. If you do the 12" square then do it as a kitchen cake.

 

I think a 14" base square cake would look right with your other tiers.

 

I would plan to deliver a stack of 3 and a stack of 2, chilled dead cold is enough to prevent slipping.  No danger of the cake warming up too much on this ride...

 

The plywood base is the right weight, don't forget some short feet screwed to the bottom so you can pick it up easily.

 

Have fun with this--every quantum leap has the nerves before it and the wonderful feeling of relief and success after.

vgcea Posted 2 Feb 2013 , 9:30am
Quote:
Originally Posted by BakingIrene View Post

Please do not use a 12" round set onto a 12" square.  It will look totally out of whack. If you do the 12" square then do it as a kitchen cake.

 

I think a 14" base square cake would look right with your other tiers.

 

I would plan to deliver a stack of 3 and a stack of 2, chilled dead cold is enough to prevent slipping.  No danger of the cake warming up too much on this ride...

 

The plywood base is the right weight, don't forget some short feet screwed to the bottom so you can pick it up easily.

 

Have fun with this--every quantum leap has the nerves before it and the wonderful feeling of relief and success after.

LOL @ the bolded! BakingIrene... I love you. That.is.all. LOLOLOL!!!! Thank you for your words of encouragement, and advice :)  I'm looking forward to the day after already!

leah_s Posted 2 Feb 2013 , 10:52am

AI've done so many 6/9/12/15 rounds I've lost track. Serves 185, nicely proportioned, easy to manage.

DeliciousDesserts Posted 2 Feb 2013 , 12:51pm

AI use the "coast" SPS system for Pfiel & Holding.

DeliciousDesserts Posted 2 Feb 2013 , 12:56pm

AFor the go pirates cake, I stacked the ottom 2 then assembled the other 2 on site. For the Lenox china pattern, I delivered that big ole 14" square on a stand & stacked the rest on site.

I have not yet accomplished stacking sets like Irene suggests. I'm really short & sometimes need a small ladder. Just makes me nervous to think of trying to add 2 or 3 at a time. Have to practice that one.

-K8memphis Posted 2 Feb 2013 , 3:36pm
Quote:
Originally Posted by -K8memphis View Post

 

...i think a 12 square on the bottom with rounds is closer

 

12sq x12r x10r x8r x6r is right at 200...

 

 

 

Quote:
Originally Posted by BakingIrene View Post

Please do not use a 12" round set onto a 12" square.  It will look totally out of whack. If you do the 12" square then do it as a kitchen cake...

 

Originally Posted by vgcea View Post

 

LOL @ the bolded! BakingIrene... I love you. That.is.all. LOLOLOL!!!! Thank you for your words of encouragement, and advice :)  I'm looking forward to the day after already!

 

the 12r on the 12 sq --it's like the 'double barrel' ones that are common now ex 12 r on 12 r --

 

so the round on square has little triangle ledges that can be awesome 

 

everyone is of course entitled to their opinion 

 

my opinion is that asking for advice and getting together and laughing about it means no more advice for you

 

icon_biggrin.gif

DeliciousDesserts Posted 2 Feb 2013 , 4:18pm

AK8memphis, I'm certain she wasn't laughing at you. I think she was directing that at the boldness For which BakingIrene has become known.

I'm sure she'll be horrified at the thought of offending you.

BakingIrene Posted 2 Feb 2013 , 4:21pm
Quote:
Originally Posted by leah_s View Post

I've done so many 6/9/12/15 rounds I've lost track. Serves 185, nicely proportioned, easy to manage.

YES.  I started collecting the odd pans (7-9-11-13) when I realised that they got you very close to requested serving counts.  The 3" difference is a little smaller than the 4" that I prefer, but it still works better than the 2" to my eyeballs.

 

Same thing works for square tiers--but I just use the 7x11, 9x13, 11x15 pans and chop off the extra cake. 

 

I always designed tiered cakes as a total well proportioned package, after the customer looked at pictures and decided which shapes of tiers they wanted. The serving count always went a little over.  Nobody refused to pay.The cake always got eaten the day after, if not on the day of the party. I heard many funny stories about family members DEMANDING leftover cake for breakfast.

CWR41 Posted 2 Feb 2013 , 4:40pm
Quote:
Originally Posted by DeliciousDesserts View Post

I use the "coast" SPS system for Pfiel & Holding.

 

Pfeil & Holing:

http://cakedeco.com/cgi-bin/webc.cgi/st_prod.html?p_prodid=7490&p_catid=&page=2

peppercorns Posted 2 Feb 2013 , 5:28pm

Hello, calm your nerves, hmmmp, I'm good at that, I was told once,these are some exercises I learned to help, relax muscles: sit up straight, both arms on your side,take a deep breath and tell your muscles to relax, roll your neck a few times, easy manner, nod head up and down a few times, take another deep breath repeat several times, now go and get yourself a cookie and warm milk, close your eyes and slowly take a bite of your cookie and chew slow, enjoying....good luck!

DeliciousDesserts Posted 2 Feb 2013 , 5:38pm

Mmmmmm cookie.  Great!  Now I want a cookie!

vgcea Posted 4 Feb 2013 , 11:17am
Quote:
Originally Posted by -K8memphis View Post

 

 

the 12r on the 12 sq --it's like the 'double barrel' ones that are common now ex 12 r on 12 r --

 

so the round on square has little triangle ledges that can be awesome 

 

everyone is of course entitled to their opinion 

 

my opinion is that asking for advice and getting together and laughing about it means no more advice for you

 

icon_biggrin.gif

K8memphis, what I found funny was her bluntness, and the fact that she didn't mince words, which is why I BOLDED what I was referring to, and also why the only response I could come up with was "I love you." 

 

I apologize that you misunderstood my post. I may be a lot of crazy things but I would not disrespect you or anyone who has taken the time to be of help. That fact that you think I was laughing at you kinda hurts my e-feelings to be honest.

vgcea Posted 4 Feb 2013 , 11:18am
Quote:
Originally Posted by DeliciousDesserts View Post

K8memphis, I'm certain she wasn't laughing at you. I think she was directing that at the boldness For which BakingIrene has become known.

I'm sure she'll be horrified at the thought of offending you.

Ahhh! A caker after my own heart. I responded to the post on the previous page before I read this. Thank you!

vgcea Posted 4 Feb 2013 , 11:26am
Quote:
Originally Posted by leah_s View Post

I've done so many 6/9/12/15 rounds I've lost track. Serves 185, nicely proportioned, easy to manage.

 

Thanks leah_s. All my pans are even (then I trim down to the odd size) but I'm seeing enough reasons to invest in the odd pans. I did a 5/8 and really liked how it turned out compared to the 6/8.

 

Quote:

Originally Posted by DeliciousDesserts View Post

I use the "coast" SPS system for Pfiel & Holding.

 

Thanks!

 

Quote:
Originally Posted by DeliciousDesserts View Post

K8memphis, I'm certain she wasn't laughing at you. I think she was directing that at the boldness For which BakingIrene has become known.

I'm sure she'll be horrified at the thought of offending you.

 

Ahhh! A caker after my own heart. I responded to the post on the previous page before I read this. Thank you!

 

Quote:
Originally Posted by CWR41 View Post

 

Pfeil & Holing:

http://cakedeco.com/cgi-bin/webc.cgi/st_prod.html?p_prodid=7490&p_catid=&page=2

 

Thank you for the link!

 

Quote:
Originally Posted by peppercorns View Post

Hello, calm your nerves, hmmmp, I'm good at that, I was told once,these are some exercises I learned to help, relax muscles: sit up straight, both arms on your side,take a deep breath and tell your muscles to relax, roll your neck a few times, easy manner, nod head up and down a few times, take another deep breath repeat several times, now go and get yourself a cookie and warm milk, close your eyes and slowly take a bite of your cookie and chew slow, enjoying....good luck!

 

Hehehe! Probably need to post that up on my fridge for freak-out moments LOL!!!

peppercorns Posted 4 Feb 2013 , 8:43pm

That's just wonderful to hear/ see you laugh, that's the spirit. I just baked a double choc fudge for dessert tonight, I sure wish can share it with youicon_redface.gif

vgcea Posted 4 Feb 2013 , 9:13pm
Quote:
Originally Posted by peppercorns View Post

That's just wonderful to hear/ see you laugh, that's the spirit. I just baked a double choc fudge for dessert tonight, I sure wish can share it with youicon_redface.gif

Oh yummm! 

-K8memphis Posted 4 Feb 2013 , 9:17pm

no worries, vg

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