I have a wedding cake due next weekend. I normally don't do these kind of cakes but rather all other events..
It needs to feed about 100 people and if theirs a little leftover it's fine. I was thinking about 14,10 and 8 in square cakes doubled. Why does this seem like I'm off and that's way to much cake?
Can someone help who does wedding cakes and knows the pan sizes to use exactly?
Also, it will be my first time not using fondant. I'm not as nervous as I thought, but I really wanted to use white chocolate ganache. I just don't think it will be white enough. Any other suggestions on a white vanilla buttercream that's good. I don't normally use it and clients don't ask for it. I have my ganache and vanilla bean cream cheese that my clients want on everything.