I'm doing my first wedding cake! The groom is the brother of a friend, and the bride contacted me asking for a 3 or 4 tiered moist chocolate cake to serve around 120.
This is the image she's sent for me to get an idea of what she wants:
(question: bottom and middle tiers are extended right? how could I calculate serving sizes in case of the design being like this?)
It's absolutely stunning and I know I'll be able to pull it off even though it'll be a challenge to get it clean and perfect! :P
Obviously the petals can't be stuck on/inserted until it is fully stacked but transporting a stacked cake freaks me out a little, but stacking AND doing the petals at the venue is just as confusing in my head!
Still need to find out where the wedding venue is, and exactly what the design is going to be and this could change the situation but I want to be prepared for any of her questions when I do the tasting in 3 weeks (which I'm nervous about! so expect many more questions from me!!!!!)
It does appear that those are tall tiers, but that may not be what she loves about the cake. She may just want the rose look. Be sure to ask. If she does, I calculate according to layers. My tiers are 4" tall and are 4 layers. If I add another 2 layers, I add half of the cost of that tier (1 1/2 servings x $4.50).
As for transporting, my cakes are usually rather heavy. I would need to add at least the top tier on site for this size cake. The petals look intimidating, but they don't really take very long. I would allow myself about an hour to assemble on site.
AI always use SPS. Sadly, it doesn't make the cake lighter. May still have to assemble some on site especially with tall tiers.