I have been asked to make a square wedding cake (sour cream pound cake). I have always used cake mixes. If anyone has made a lb. cake for a wedding, please help me with figuring the cost and how many recipes I will need for a 14,12,10,8. Thanks for all your help.

welder

I just had my first request for a birthday cake that was a cream cheese pound cake with cream cheese icing. I have always used DH Butter Recipe and DH Devils Food. Anyway I used a cream cheese pound cake recipe from CC and 1 batch made 2 - 8" rounds with about another half of an 8" round left. I set my oven on the temp the recipe said and just kept checking it till it was done. I make a lot of pound cakes for family but I personally don't like an iced pound cake and I have always used a tube pan.

Well as far as cost, I would hope you have a per serving dollar amount to charge for the # of servings you can get for each tier. If you don't have a chart check Wilton's wedding chart for serving amounts.

I don't know what box mix you use, but I would suggest going on Duncan Hines' site or Betty Crocker and doing a search for sour cream pound cake. If you need a scratch recipe, PM me and I can help you. If you have the Cake Mix Doctor book look in there.

As far as # of mixes per tier, these would be my guesses for 2 pans each size :
8": 1 box
10": 3 boxes
12": 4 boxes
14": 5 or 6 boxes

Maybe someone else can be more accurate for you...but I hope I'm not that far off...this is what I would do to give me nice, high cakes. Hope this helps!

I think a pound cake as a wedding cake will be VERY heavy. I tried to encourage the bride away from it but she had her mind made up for a sour cream. I just don't know how to quote a price since I haven't a clue on how much of everything I will need.

I would make sure that the customer knows what they are asking for in a sour cream pound cake - they might think they're asking for a sour cream white cake.

Pound cake is a dense, rich, and less sweet butter cake with a fine crumb. Variations of pound cake are my cake of choice - I usually bake in a loaf pan or tube pan, and give it a simple confectioner's sugar glaze.

If you are going to use pound cake to stack, you would need (I would think) to really make sure the cake is stable with lots of support - it weighs MUCH more than regular cake, especially if you're used to using box mix.

As far as pricing - the expensive ingredient is obviously going to be the butter, and lots of it. The rest is the usual mix of eggs, flour, sugar.