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Wedding cake layer question.

post #1 of 10
Thread Starter 

This is probably a silly question, but I have a question about wedding cake layers.  A friend of mine is getting married next month and she asked me to do her cake.  My first wedding cake was terrible and I had learned a lot from that experience, but I was given the go ahead to do anything with it.  Now on to this cake for next month.  I am making 2 sheet cakes cut into 2x2 squares, which I figure will get me 80 servings.  I am also doing a 3 tier cake that I am hoping will feed 70.  I just need enough cake for 150 people.  The size of the wedding cake layers she prefers 10, 12, 14 but she also said 8, 10, 12 would be fine.  Here's where my question comes in, she wants the layer that they slice to feed to each other to be red velvet, which tier is the "feeding" tier?  I have seen pics of bride/groom using the bottom layer, and I have also seen them use the middle layer.  So which layer, in your opinion, should I make the red velvet layer?

Mitty
 

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Mitty
 

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post #2 of 10

ask her. most brides have already given it thought. generally it's one of the middle ones.

post #3 of 10
Thread Starter 

I will run it by her, thanks for your reply

Mitty
 

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Mitty
 

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post #4 of 10

We cut from the bottom on ours. I always assumed it was bottom! hmmmmm, I might have to include that in my wedding cake contract....
 

post #5 of 10
Thread Starter 

She said the middle would be fine, I just wish I could attach a pic of the cake I am doing without violating the tos.

Mitty
 

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Mitty
 

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post #6 of 10
Quote:
Originally Posted by mittmitt View PostI am making 2 sheet cakes cut into 2x2 squares, which I figure will get me 80 servings.  I am also doing a 3 tier cake that I am hoping will feed 70.  I just need enough cake for 150 people.  The size of the wedding cake layers she prefers 10, 12, 14 but she also said 8, 10, 12 would be fine.  Here's where my question comes in, she wants the layer that they slice to feed to each other to be red velvet, which tier is the "feeding" tier?  I have seen pics of bride/groom using the bottom layer, and I have also seen them use the middle layer.  So which layer, in your opinion, should I make the red velvet layer?

Sheet cakes serve about 100 apiece... x2 = 200 servings.  Perhaps you mean 2 11x15 1/3 sheets for about 80 servings?  (see industry standard chart below...)

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

 

Also, 14/12/10 serves 172 (100+ servings more than you're hoping to serve, plus a 10" is way too big for a top tier).

12/10/8 serves 118 (nearly 50 servings more than the 70 serving goal).

10/8/6 serves 74 (enough for your 70 serving goal).

 

IMO, bottom tier... sometimes it isn't necessary to serve or cut into other tiers in instances when too much cake is ordered.

post #7 of 10
Thread Starter 

yes, it's the 11x15 wilton performance pan that i am using for the sheet cakes.  I wasn't sure about what size to do the wedding cake since she only needs something to feed 150.  I have only done one other wedding cake so I guess I am a newbie when it comes to sizing wedding cakes.  i might just do 1 sheet cake or cut down the size of the wedding cake.  i am not charging her for this cake, it is my gift to her since her funds are low and I have no clue what to get her anyway.

Mitty
 

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Mitty
 

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post #8 of 10
Thread Starter 

http://www.bestofcake.com/wp-content/uploads/2012/03/Images-Of-Butterfly-Wedding-Cakes.jpg

 

this is the cake she wants, i was thinking the 10, 12, 14 is too big, i'm pretty sure i will downsize the size of the wedding cake.  

Mitty
 

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Mitty
 

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post #9 of 10
Quote:
Originally Posted by mittmitt View Post

http://www.bestofcake.com/wp-content/uploads/2012/03/Images-Of-Butterfly-Wedding-Cakes.jpg

this is the cake she wants, i was thinking the 10, 12, 14 is too big, i'm pretty sure i will downsize the size of the wedding cake.  

http://www.thebakerspantryco.com/cake-guides/

The link includes a cake cutting chart, as well as serving sizes, and typical tiers that go together nicely.

Things to consider:
First of all 10,12,&14 is way more cake then needed. It will be crazy heavy and super expensive to make!
Also you need to make sure these pans will fit in your oven. A full sheet cake will not fit into a standard oven.
The picture is lovely, make sure you use proper supports, boards under each tier and a display board that is thick enough to carry the weight of all the tiers put together, you need internal supports as well (the larger the tier the thicker dowels and obviously more in the larger tiers-cut to the same height).
Are they serving or saving the top tier? If saving, a 10"round is a BIG cake to put in the freezer icon_smile.gif
If they're serving the top tier you could make one quarter sheet cake and make a 6,9,12" or a half sheet and 6,8,10-doing something like this will give you the opportunity to use these pans more often.
I would definitely do a trial run on your tiered cake, especially since you've only made one before-you don't have to make all three tiers but at least the smaller two so you can practice stacking, etc.
Work ahead: Day 1 Bake cakes. Day 2 Make buttercream or ganache, level, torte, fill and crumb coat, place cakes in fridge to settle. Day 3 Final coat of BC on cake, cover with fondant if doing so. Day 4 Stack cakes and add final decorations. It doesn't have to be exactly like this, just an idea of how to break up the work so you don't get stressed and can take your time.
Figure out how your going to transport all this cake, you can box each cake up separately and stack at the event, just make sure you have boxes and room beforehand. I always place nonskid lining on the floor of my car and underneath each cake board in the cakes boxes-the last part my fiance says is overkill but I'd rather be safe than sorry lol!
Good luck, very nice of you to make her cake as a gift.
post #10 of 10
Traditionally the bride and groom cut from the bottom tier.
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