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GOT A 350 PEOPLE WEDDING CAKE ORDER, PLEASE HELP ME WITH ADVICES!!!

post #1 of 43
Thread Starter 

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,.

post #2 of 43

Have you done many tiered cakes before?

This is an undertaking.

 

Fondant will sweat if it goes in the fridge.

post #3 of 43
With a 4 tier cake you will have to have some kitchen cakes to suppliment the servings. Because 4 tiers does not equal 300 servings.

I refrigerate fondant all the time. Yes, when you take the cake out of the fridge it will "sweat". Just don't touch the cake until all the "sweat" has dried. The liquid does not affect the decorations or fondant at all.
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post #4 of 43
Thread Starter 

I've never made tiers before, it's really a challenge

 

thanks for your answers.

 

post #5 of 43

have you made any fondant cakes before?

 

when is the wedding?

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post #6 of 43

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


Edited by -K8memphis - 11/13/13 at 12:26pm
bad artists copy, good artists steal
pablo picasso

 

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bad artists copy, good artists steal
pablo picasso

 

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post #7 of 43
Thread Starter 

I'VE MADE FONDANT FIGURES AND DECORATIONS BUT NEVER COATED A CAKE

post #8 of 43

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?

bad artists copy, good artists steal
pablo picasso

 

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bad artists copy, good artists steal
pablo picasso

 

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post #9 of 43
Thread Starter 

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.

post #10 of 43
I don't want to rude, but I agree with K8memphis. I think you are in over you head with this order. That being said...

I use white chocolate ganache as the icing on my fondant covered cakes. It is great because if I make a mistake or the fondant tears I can pull it off and the icing is still perfect. With buttercream rework is needed each time fondant is taken off.

To have all the servings come from the wedding cake you need a 6 tier cake (6" round, 8" round, 10" round, 12" round, 14" round and 16" round). You also have to think about transportation. That is a lot of cake.

What brand of fondant are you planning on using (please don't say Wilton or Satin Ice)? Each brand of fondant has its pros and cons so make sure you do several practice runs (even just covering styrofoam would work) with the brand you plan on using for the wedding cake. That way you will be prepared come the week of the wedding.

What type of support system do you plan on using? On this site a lot of people use SPS and swear by it. I use bubble tea straws with wooden dowels hammered through the entire cake (2 dowel offset from the center).

You can use any filling you want in the cake, but make sure you have a thick buttercream dam to prevent any leaking.

And lastly, these tiers are going to need a full day to settle once they have been filled because of how large they are. Make sure you plan for that when making a schedule.
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"who says you can't have your cake and eat it too?"
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post #11 of 43
Oh, the 6 tier cake I listed in the above post will feed 300 including the top tier. That leaves another 50 servings to come from somewhere still.
"who says you can't have your cake and eat it too?"
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"who says you can't have your cake and eat it too?"
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post #12 of 43
Take a pass on this, it's going to be more than you can handle. Save yourself the stress, and her, and anyone around you. Practice with smaller tiered cakes before taking on something this massive.
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
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Birthday Cakes
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"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
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post #13 of 43

I agree with AZ. This has disaster written all over it. 

"Life itself is the proper binge." - Julia Child
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"Life itself is the proper binge." - Julia Child
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post #14 of 43
What flavors and fillings do the bride and groom want?

How much are they paying you (this will dictate how much you should spend on ingredients and therefore what your options are)?
elsewhere.
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elsewhere.
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post #15 of 43
Sorry but this has got to be a joke. No one in their right mind would attempt a cake for 300+ people when they have never covered a cake in fondant before. The fillings and frosting is the least of your worries. I am very curious how much you plan to charge for this cake. And do you have any help? A cake that size with just minimal decorations should cost at least $1800 even from a hobby baker. I am not trying to be rude, I just want to make sure you know what youre getting into.
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