I'm making my first wedding cake this week, and I was hoping someone would take a moment to double check my thinking and my math. I am making a 12,10,8,6" rounds and 2 9x13 kitchen cakes. They are serving 2x2" party servings for about 124 guests. But they are not sure how many people are going to show because they didn't do RSVPs. We based the servings on IndyDebs cutting guide.
The recipe I'm using is 2 lb (8 cups) powdered sugar, 1 stick butter, 1 1/2 cups veg shortening, extract, water. And it said would yield 4 cups (I didn't personally test it). Using a Wilton chart I figured out I would need 27 cups of frosting
6" - 3 cups
8" - 4 cups
10" - 5 cups
12" - 6 cups
9x13x4" and filling - 10 cups
Total: 28 cups rounding up to 30 to be on the safe side. Don't need to worry about boarders or decorations since we are using ribbon and edible pearls.
So my math tells me that at 7 1/2 batches of frosting is 15 lbs sugar. Am I NUTS?! Or is this right? Dose this compare to what you do for this much cake???
thanks agian for your guidance.