I have to make a cake to serve 100 people (well it's 150 ppl but the cakes for around 100) anywho, I was thinking 14", 12", 10" stacked but will it look weird like the top is missing - that just seems like a large area on a 10" cake at the top. Any suggestions? I have 3 cake cutting guides and of course they all say 3 different things and I usually like to make sure there is plenty - maybe a little over the # needed - Just to be on the safe side
It's a 16th bday party for 150ppl - but the majority she said would be adults - consuming alcohol -(nice for at 16th bday! so I told her lets do it for 100 b/c I'm sure a lot of them won't eat too much cake.
I just don't want it to look like the top is unfinished or I forgot a layer!
thanks guys
Oh- and if anyone has any pics of these sizes together that would be great!
Brandie
yeah, I am not sure. Maybe you can surf around and see if you see another cake done with those sizes and see if it looks good or not. My gut reaction would be to say it might look a little weird. Maybe a 16-12-8?
Take your cake pans and stack them on top of each other, this will give you a general idea of how your cake will look. If you think it needs something else, you'll be able to figure it out from there.
Well I thought about that too - going up on the bottom size and doing 4" incraments (sp?) - so that would leave me 2 inches around each layer right? Would the top 8" layer look way out of proportion with the large 16" layer - Dang - it's so hard to visualize and I need to go by the bigger pans since I don't own anything larger then a 12"
I personnally think tiered cakes for other than weddings are odd. Call me old-fashioned.
You might try getting on Duff's website. He did a "Sweet 16" or something like it on his show not too long ago. See if you can tell the sizes on it. Maybe that will help. Good luck!
Is there going to be a topper? If so, you might consider how big it is and it it'll look off with a large cake base... then you'll know if you can go with your numbers or if you need to rearrange. Other options could be smaller size cakes to make the tiers and then a 1/2 or 1/4 sheet on the side for extra cake...
I like the 8" or smaller cakes on the tops of tiered cakes. How about 16,12,8?
Will you have a bottom border on the cakes?
it might be too much of a cone effect with there only being 2in separated and then with the border taking up space that cuts into the 2in making it less... did that just make sense?? LOL
I personally wouldn't do stacked with less than 3 in difference....unless there's a design reason for it, KWIM?
14, 11, 8
14, 10, 6??
I think those 3 sizes (14, 12, 10) get you way more than 100 servings... so may not been even needed.
here are some cakes so can see what the sizes look like
http://www.flickr.com/photos/weddingcakes/page21/
yea- for some reason I always think anything bigger then an 8" on top just looks like it's missing something. I'm not sure yet what the topper is going to be maybe a fondant 16 and something to do with Tinkerbell - since that's her theme. what I think I might end up doing is just adding the 8 inch on top just for looks sake!! lol - Then she can just take that cake home with her and cut up the rest of the cake for the guests. Ahhh - I'm such a visual person it's hard for me to see what somethings going to look like in my mind!!
thanks so much guys for the suggestions!
okay here is what I would do. I didnt read your post well enough for number of servings. I would do a 14-10-6. According to Earlenes chart that would be enough for 105. (I dont think that is huge servings, but decent size)
And yes - there will be fondant ribbon roses around each border with ribbon too - so you might be right that I need the extra space around each tier. If I did 14", 10", 6" would that be enough for 100?
a 14 inch serves about 63 people, 10" serves about 28 and a 6" serves 12. I think that would work for you.
You should have enough with 6/10/14 combo.
Just a suggestion about serving sizes-figure out what chart works for you and your cakes. For me, the Wilton chart works well (because of the height of my cakes) but for others they don't feel like the servings are adequate. It really depends on your cakes and what will work for you!
My cakes are about 4 inches tall. I use 2 inch pans and then there is a layer of filling/icing inbetween the layers. So 2 inch layer/filling/2 inch layer. I just hate not having enough - but then I hate to waste so much too!! LOL - this is my first "BIG" cake so I have no clue how to judge - I guess this will be a learning experience for me all the way around!
What about doing the bottom a "dummy" cake?
Just an idea???
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