Cake Central › Cake Forums › Cake Talk › Cake Decorating › First Humongous Cake. I'm feeling queasy, come in and calm my nerves.
New Posts  All Forums:Forum Nav:

First Humongous Cake. I'm feeling queasy, come in and calm my nerves.

post #1 of 25
Thread Starter 

LOL. Just received a request for a birthday cake for about 200 people (final count pending, may be a little more) due in 2 weeks. I know I can do this. Just a little queasy. Any tips? I'm probably going to do  6/8/10/12 rounds and a 14 inch square bottom tier.

 

Totally using SPS on this one.

 

Do you think a 3/8 inch plywood base (18x18) would work (plan to stack bottom 2 or 3 and then add the rest at the venue)? If not, what do you suggest?

 

*Another option would be 6/8/10/12 and a 14 Kitchen cake.

 

Any other tips and advice would be appreciated.

 

Thanks.

post #2 of 25

You are going to do great!  This may be a bigger cake, but you already know all the steps.

 

I used a regular ole cake board I picked up at Michaels for this cake http://www.verydeliciousdesserts.com/#!All-his-favorites/zoom/c11wr/image15l6 .  It was all red velvet with cream cheese.  Cream cheese is heavy.   Unless you are planning on something extra heavy your plan is extra good.

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply
post #3 of 25

your first idea is over 225 if my math is right--wilton chart--are you using earlene's?

 

i think a 12 square on the bottom with rounds is closer

 

12sq x12r x10r x8r x6r is right at 200

 

i like to do all the servings in the cake rather than the kitchen cakes myself

 

plywood is so dang heavy--i use the thick foamcore

 

you'll do great!

one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
post #4 of 25

and so if you go with the plywood--you might not wanna carry but one of those tiers on it

 

maybe you're stronger than me!

 

but i often make the bottom tier on it's own reliable board and then separately carry even my bottom boards even the lightweight ones

 

it's easier to grab onto to move around if it's on a smaller base too

 

just random thoughts

 

what kinda birthday??

one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
post #5 of 25

K8Memphis makes a good point.  I wasn't even looking at servings.

 

I have done that exact cake shape (6 round, 8 round, 10 round, 12 round, & 14 square). http://www.verydeliciousdesserts.com/#!Monogramed-Lenox-China/zoom/c1w0q/imagehto It serves 236.  That's a lot of cake. This cake was for a wedding with 300 guests.  

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply
post #6 of 25

DeliciousDesserts ,that is a beautiful cake!!!!!!!   Did you deliver it completely assembly to the venue?

post #7 of 25

Delicious Desserts- I love your cakes...yes just wondering about that..did you assemble it on site; or maybe do you have a rod/thick dowel going up the middle of the cake to serve as it's spine?

post #8 of 25

WOW!!  two compliments!  Thank you!

 

I assembled on site.

 

It was HEAVY!!!  I could barely lift the bottom tier & stand.  The bottom was pound cake with white chocolate mousse & fresh strawberries.  

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply
post #9 of 25
Thread Starter 

Thank you all so much! OK I have specific comments and questions below:

 

Quote:
Originally Posted by DeliciousDesserts View Post

You are going to do great!  This may be a bigger cake, but you already know all the steps.

 

I used a regular ole cake board I picked up at Michaels for this cake http://www.verydeliciousdesserts.com/#!All-his-favorites/zoom/c11wr/image15l6 .  It was all red velvet with cream cheese.  Cream cheese is heavy.   Unless you are planning on something extra heavy your plan is extra good.

 

My goodness, that is a stunning cake! What did you use for supports?

 

Quote:
Originally Posted by -K8memphis View Post

your first idea is over 225 if my math is right--wilton chart--are you using earlene's?

 

i think a 12 square on the bottom with rounds is closer

 

12sq x12r x10r x8r x6r is right at 200

 

i like to do all the servings in the cake rather than the kitchen cakes myself

 

plywood is so dang heavy--i use the thick foamcore

 

you'll do great!

 

I try to use a mix of both but I think I'm going to just stick with Wilton's from now on. The actual count is pending but definitely 200, so I figured a few more servings just to be safe. I might just do the 12 in square as the base like you described.

 

The 1/2 inch foam core board will handle the weight of the base tier (or bottom 2 tiers)? I'm leaning more toward stacking all the cakes at the venue.

 

What did you use for internal supports?

 

Quote:
Originally Posted by -K8memphis View Post

and so if you go with the plywood--you might not wanna carry but one of those tiers on it

 

maybe you're stronger than me!

 

but i often make the bottom tier on it's own reliable board and then separately carry even my bottom boards even the lightweight ones

 

it's easier to grab onto to move around if it's on a smaller base too

 

just random thoughts

 

what kinda birthday??

 

50th birthday for a much loved, wonderful lady. 

^^ At the bolded, do you mean using foam core of the same size as the cake under the bottom tier? I plan to use regular cake boards under the round tiers.

 

Quote:
Originally Posted by DeliciousDesserts View Post

K8Memphis makes a good point.  I wasn't even looking at servings.

 

I have done that exact cake shape (6 round, 8 round, 10 round, 12 round, & 14 square). http://www.verydeliciousdesserts.com/#!Monogramed-Lenox-China/zoom/c1w0q/imagehto It serves 236.  That's a lot of cake. This cake was for a wedding with 300 guests.  

 

Wow, looking at a pic (gorgeous cake!), it does look like a whole lot of cake. Once I get the final count I'll decide but I'm leaning toward the 12 in base tier like k8memphis suggested. Don't want to end up with too much cake left over. I'm sure even if I did exactly 200 servings the cake should be just okay.


Edited by vgcea - 2/1/13 at 5:46pm
post #10 of 25

Please do not use a 12" round set onto a 12" square.  It will look totally out of whack. If you do the 12" square then do it as a kitchen cake.

 

I think a 14" base square cake would look right with your other tiers.

 

I would plan to deliver a stack of 3 and a stack of 2, chilled dead cold is enough to prevent slipping.  No danger of the cake warming up too much on this ride...

 

The plywood base is the right weight, don't forget some short feet screwed to the bottom so you can pick it up easily.

 

Have fun with this--every quantum leap has the nerves before it and the wonderful feeling of relief and success after.


Edited by BakingIrene - 2/1/13 at 9:19pm
post #11 of 25
Thread Starter 
Quote:
Originally Posted by BakingIrene View Post

Please do not use a 12" round set onto a 12" square.  It will look totally out of whack. If you do the 12" square then do it as a kitchen cake.

 

I think a 14" base square cake would look right with your other tiers.

 

I would plan to deliver a stack of 3 and a stack of 2, chilled dead cold is enough to prevent slipping.  No danger of the cake warming up too much on this ride...

 

The plywood base is the right weight, don't forget some short feet screwed to the bottom so you can pick it up easily.

 

Have fun with this--every quantum leap has the nerves before it and the wonderful feeling of relief and success after.

LOL @ the bolded! BakingIrene... I love you. That.is.all. LOLOLOL!!!! Thank you for your words of encouragement, and advice :)  I'm looking forward to the day after already!

post #12 of 25
I've done so many 6/9/12/15 rounds I've lost track. Serves 185, nicely proportioned, easy to manage.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #13 of 25
I use the "coast" SPS system for Pfiel & Holding.

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply
post #14 of 25
For the go pirates cake, I stacked the ottom 2 then assembled the other 2 on site. For the Lenox china pattern, I delivered that big ole 14" square on a stand & stacked the rest on site.

I have not yet accomplished stacking sets like Irene suggests. I'm really short & sometimes need a small ladder. Just makes me nervous to think of trying to add 2 or 3 at a time. Have to practice that one.

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply
post #15 of 25
Quote:
Originally Posted by -K8memphis View Post

 

...i think a 12 square on the bottom with rounds is closer

 

12sq x12r x10r x8r x6r is right at 200...

 

 

 

Quote:
Originally Posted by BakingIrene View Post

Please do not use a 12" round set onto a 12" square.  It will look totally out of whack. If you do the 12" square then do it as a kitchen cake...

 

Originally Posted by vgcea View Post

 

LOL @ the bolded! BakingIrene... I love you. That.is.all. LOLOLOL!!!! Thank you for your words of encouragement, and advice :)  I'm looking forward to the day after already!

 

the 12r on the 12 sq --it's like the 'double barrel' ones that are common now ex 12 r on 12 r --

 

so the round on square has little triangle ledges that can be awesome 

 

everyone is of course entitled to their opinion 

 

my opinion is that asking for advice and getting together and laughing about it means no more advice for you

 

icon_biggrin.gif

one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › First Humongous Cake. I'm feeling queasy, come in and calm my nerves.