I would like to know if sheet cakes are usually covered in fondant.
I haven´t ever done sheet cakes for a wedding. If I make a false wedding dummy cake to be on display (with the smallest tier being real cake) and the real cakes are in the kitchen how are they filled and covered? Are they still inside the baking trays (filled with one layer of filling) when they are cut by the staff or are they "unmoulded" (removed from the trays) and then filled and covered with fondant? Are they usually filled with just one layer of filling?
In case they are usually removed from the tray, filled, iced and covered in fondant why should the price per serving be any cheaper if we also have to cover the dummies with fondant ? I mean we end up using more fondant than with a regular tiered cake right?
I need a 3 tier square cake to feed 150 people, do you think a 14 inch,10 inch, 6 inch cake would be ok?
Suggestions appreciated please!!