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multi shape wedding cake HELP PLEASE!!

post #1 of 19
Thread Starter 

Hi,

 

I have already asked this question but didn't really get the answer I was looking for. When it comes to numbers I suck!

 

What I need is to know what size pans to use for a 5 tier cake for around 250 people

 

 


Bottom tier -  round shape
2nd Tier ----  square shape
3rd Tier ---- round shape
4th Tier ---- square shape
5th Tier----- round shape

 

 

I need to literally be told in that order what size pans to use. I had answers before about right angles and all sorts, and while I massively appreciate the help, it just baffled me!! 

 

My mind is simple when it comes to numbers so please keep it simple thumbs_up.gif

 

Big thanks!! 

post #2 of 19

http://www.wilton.com/cakes/cake-cutting-guides/wedding-cake-cutting-guide.cfm

 

That is the link to the wilton cake cutting guide page...

 

http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm

 

And that is the link to the servings chart...

 

As for what exact numbers to use... a 6, 8, 10, 12, and 14 would give you 232 servings... but I am not sure that would actually work and if those squares would fit on those rounds, there wouldn't be room around the edges for any kind of border I think...

post #3 of 19

This answer has a lot of problems for math and geometry problems.  However, it is easy to see the problem by cutting out squares and circles of paper.

 

Start with a 16 inch round piece of paper and a 10 square piece of paper.  Those two sizes get you about 150 servings.  if you put an 8 inch round on top, you get 24 more servings.  The next two layers are impossible to get 75 servings out of.    If you start with an 18 inch round, which is huge, you might be able to get there.

 

Still, cut out pieces of paper to see if you will get the look you want before you do this.  Edge spacing can get critical when you change from round to square.

post #4 of 19

Do you have any cake dummies.  They can also help with the visual before you begin?  Just a thought - I would need them myself :)
 

I love what I do and do what I love

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I love what I do and do what I love

https://www.facebook.com/JeanneWinslowCakeDesign

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post #5 of 19
Quote:
Originally Posted by Alex31 View Post
I have already asked this question but didn't really get the answer I was looking for.

What answer were you looking for?  I could rework all the figures, but it would be the same numbers that k8memphis already provided...

http://cakecentral.com/t/755173/help-multi-shape-wedding-cake

(also, you won't get 250 servings without using at least an 18" round base for 5 tiers.)

post #6 of 19
Thread Starter 
Cwr41 thank you! So do think image and servings wise that 17r x 11 sq x 11 r x 7sq x 6r but withan 18" round base would work?
post #7 of 19
Quote:
Originally Posted by Alex31 View Post

Cwr41 thank you! So do think image and servings wise that 17r x 11 sq x 11 r x 7sq x 6r but withan 18" round base would work?

 

if you do square and rounds of the same size you're not going to have any space to pipe an edge. Is that the look you're going for? 

post #8 of 19

your biggest problem is going to be making sure the corners of you square cakes don't hang over you round cakes. Get your pans out, get your biggest round and see what size square will sit on top without hanging over, no math required. Then check to see how many servings each serve, simple addition. Sometimes you just need a visual. We can tell you what they serve but I'm not dragging out all my pans out.

post #9 of 19

your rounds must be four inches bigger than your squares for them not to hang off

post #10 of 19

wait let me check that lol

post #11 of 19

ok just checked 4 inches not always the rule but four inches would do the trick lol I did a 4sq 6 rd and it was fine but I did a 8 sq w/10 rd and it hung over. Does it have to be five tiers and do they have to be two layers per tier if so you are gonna end up with a lot of cake

post #12 of 19
Quote:
Originally Posted by Alex31 View Post

Cwr41 thank you! So do think image and servings wise that 17r x 11 sq x 11 r x 7sq x 6r but withan 18" round base would work?


All of k8's examples would work, but using an 18" round isn't exactly what I meant... in your other thread you wrote "the client wants it smaller than 18" starting point...", so I imagine a 16" (which wouldn't feed enough) without considering a 17" (which would feed enough along w/the correct additional sizes).

 

k8 wrote: "just a quick calculation here--must be checked & re-checked for accuracy so what i got is

 

18r  x 12sq  x 11r  x 7sq x 6r = 285

 

17r x 11sq x 10r x 6 sq x 5r = 240

 

17r x 11 sq x 11 r x 7sq x 6r = 272

 

so actually

 

18r x 12sq x 10r x 6 sq x 5r is agh 264"

 

If you add up the servings yourself, you'd find 285 servings is actually 296 in the first example,

and 272 is actually 257 in the 3rd example.

 

If client is okay w/18" base, I'd probably do 18"r x 12"sq x 10"r x 7"sq x 6"r for 261-273 servings (261 if top tier won't be served at reception).

post #13 of 19

4" doesn't do it for all sizes...

 

here are the right angle measurements for squares:
4" 5.66
5" 7.07
6" 8.49
7" 9.9
8" 11.31
9" 12.73
10" 14.14
11" 15.56
12" 16.97
13" 18.38
14" 19.8
15" 21.21
16" 22.63
17" 24.04
18" 25.46
 

post #14 of 19
Quote:
Originally Posted by Alex31 View Post
I had answers before about right angles and all sorts, and while I massively appreciate the help, it just baffled me!!

It's the diagonal measurement of your squares (corner to corner), so you'll what size it needs to go onto without overhanging.

post #15 of 19
Thread Starter 
I think they are more fixated on the look than the servings so if i started with a 16" what other pans would i use? Thanks
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