I HAVE AN 350 PEOPLE ORDER OF A DONDANT WEDDING CAKE
THEY WANT 4 LAYERS
I WANT TO KNOW WHAT FROSTING AND FILLING WOULD YOU RECOMMEND.
AND I HAVE SOME QUIESTIONS, DO I HAVE TO LEAVE IT OUTSIDE FRIDGE OR REFRIGERATE,.
I've never made tiers before, it's really a challenge
thanks for your answers.
have you made any fondant cakes before?
when is the wedding?
if you did 6 eight inch cakes set in a circle for the bottom tier you could set a 7 inch cake in the middle of them too
then stack a 16 x 12 x 8 on top of that you would have a 4 tier cake that would serve about 349 servings--but i never like to cut it that close either--you literally get that many servings though--i always make my cakes 10-15 servings bigger than they pay for just for good measure but i never tell them--
i don't have a 16" foam tier so it's a cake pan--
not exactly centered right but you will have a 4" ledge to decorate on the 8 petals on the bottom
aerial view of 'bottom tier'
this has to be decorated correctly for it to work--you would want to have a nice topper--some pretty flowers or something
and you will have 8 4" 'shelves to place a bouquet of some kind onto
so long as you have this all in proportion it could work for your servings
now then to make it easier--you could stack a 16" onto a 16" and cut three 8" cakes in half to create the petals around the bottom 16 to get the same effect--either way--
the second configuration would give you 356 servings in a 4 tier cake--would be nice to add a 5" cake on top--but...if they only want 4 tiers...
i would go to the hardware store and have them cut as many 3/4" dowel as you will need--whatever height you think your cakes will be--they can get them nice & even & smooth--easy peasy--
this is a ton of work and it will be too heavy for words--check all your doorways to be sure you will be able to navigate--
it's prettier with 6" cakes on the bottom but it's not enough servings
just a thought
but since this is your first time doing tiers--wow--big learning curve--dangerously huge seriously--
making the smaller cake with kitchen cakes as cai03121 suggested is a better idea for a newbie
with all due respect--you are seriously over your head on this--
when is the wedding?
is this a relative? or someone trying to cut corners getting you to bake for their large wedding?
IT'S ON JANUARY 25TH, ITS A COWORKER I SELL CAKES BUT 1 NEVER COATED A CAKE IN FONDANT.
NO PROBLEM I KNOW IT'S KINDA CRAZY, WHAT WORRIES ME IS THE KIND OF FILLING AND FROSTING
BECAUSE I USE WHIPPED CREAM ON ALMOST ALL MY CAKES, SICE THEY ARE PLAIN AND HAVE ALMOST ON EVERYONES KIDS CHARACTERS.