I am a very good home baker who will be making my nephew's wedding cake sometime this spring or summer. I have never made a tiered cake, but I can make SMBC, level a cake, and do some basic decorating. I have some questions.
1. I will need new pans I have narrowed it down to Fat Daddio's or Magic Line. The main difference seems to be that the daddioes are anodized and the magic lines are not. I am doing a round cake so the corners are not important to me. Any thoughts would be great.
2. there will be 20 to 40 guests and I am planning on doing a 10,8,6; 2 layers high with 2 inch pans. Will this be enough cake?
3. Will SMBC hold up in a 150 year old house with spotty air conditioning and no refrigerator space?
4. I have to travel about 40 miles. if I bring the cake separate tiers how do I keep them from shifting in their boxes if the are cardboard that is the exact size of the tiers?
5. I know I have to dowel the bottom 2 tiers but do I have to drive a dowel down through the middle of the whole cake? I have to say that terrifies me!
I've found as long as the pans are all the same brand, it is personal preference what you use. That is a huge amount of cake for such a small wedding. The 10" alone will serve 38 guests. If travelling with seperate tiers, centre dowel will not be necessary. Have fun and enjoy the process!
Thank You! I feel better already, I was afraid that it was a lot of cake but I really want it to look look like a WEDDING cake.
I hear you about wanting it to look like a wedding cake. I made my sons one, and for 70 guests made enough to feed half the army. Luckily it was fruit cake and so we repurposed one tier into a Christmas cake ( just changed the decorations!), gifted one tier for the inlaws christmas cake, and they had the top tier for their anniversary cake. It was just kept in a box and was beautiful and mature a year later! The bottom tier was served at the wedding and the guests also all took home a piece.
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