claire7 Posted 17 Jan 2014 , 5:08am
post #1 of

AHey guys, this is my first post on here I really need some advice. I am planning on making my own wedding cake in a few months time with some help from my grandma, but I have a few questions:

I'm thinking of having 2 mud chic tiers (top and bottom) with buttercream rossests and the middle tier fruit cake.

- how big should I make the cakes? I'm having about 100 guests so how big should the tins be and what depth

- should each layer be 2 cakes on top of one another to get it taller?

- do I need to use dowels? How do these work? I was looking at the sps (I think?) System. Would this work for my cake?

- how would it work with placing a fruit cake on top of buttervream? Will the buttercream not squish out the edges or do I only do a thin layer or nothing at all?

- and do I put the cakes on cake boards so the buttecream doesn't transfer onto the fruit cake? And where do I get these from?

Thanks for your help I am a bit of a novice haha

4 replies
CWR41 Posted 17 Jan 2014 , 5:25am
post #2 of

http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm

 

http://www.wilton.com/cakes/tiered-cakes/

Smckinney07 Posted 17 Jan 2014 , 12:53pm
post #3 of

AThese are very basic questions, I definitely recommend doing a trial run (or 2/3).

I've never made a fruit cake, they aren't popular in my area, I believe they need to 'age' though.

Anyway, the links above are great they cover the basics and stacking. Serving size depends if you are saving the top tier then you're bottom cakes will need to be larger to account for your servings. If you're serving it all then you can do 8, 10, & 12 it really depends on the look you want.

Typically, slices are 1x2x4 (at least) so you will want at least two layers per tier with buttercream (or whatever filling in between cake layers). I like my tiers to be at least 4" tall. You can make thinner layers if you want more filling with each bite (does that make sense)?

You want a baseboard that will support the weight of the finished cake (something that won't bend or buckle under the weight). Each cake tier also needs its own support board with dowels between-SPS is your best bet, especially since you are new to this. SPS (Single Plate Seperator) it's a board with dowels attached, you'll need to order two of these for your three tiered cake and you'll cut the legs all the same size (the height of your cake tier). Search for it on YouTube so you'll get an idea of what you need. They aren't expensive & they'll create a nice, strong support system so your cake doesn't fall. Your dowels and cake boards (or sps) is your internal support that keeps the weight off of the cake below so no they won't squish each other.

Good luck! Make sure you watch some videos, & practice this is a big project to take on especially for your wedding day.

bearluvn Posted 17 Jan 2014 , 1:41pm
post #4 of

AGood for you Claire...but give yourself plenty of time as weddings can be stressful. If possible make cake a little ahead of time and wrap individual layers separatly and place in refrigerator until you re ready to assemble. That'll take alot of the pressure off. Good luck to you and congrats!!!!

kalushi Posted 26 Jan 2014 , 12:19am
post #5 of

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