Wedding Tier Size-Help Please!!
Decorating By allibopp5 Updated 3 Mar 2007 , 1:45am by crumbscakeartistry
I am doing a wedding cake to serve 50, plus the bride wants to save the top for the 1 yr anniversary. I am trying to determine the right size for the tiers, without losing all my profit. I am getting paid $150. At first I thought an 10" 8" 6" would work, but other bakers have expressed concern over the stability of a stacked cake with only 2" difference in the tiers...what do you all think?
Or, I could do a 12" 9" 6", but then that is enough cake for 100 servings, and I'm making way more cake for the money. I can't change the price now, the wedding is soon and I've already collected a deposit.
I would really appreciate any advice on the tier sizes or stability of tiers. Thanks so much!!!
Most of my stacked cakes, (baby shower, and birthday cake) were 6, 8, and 10 inch stacked. Delivered them already assembled with no problems. Just dowel each tier and run a long dowel through the middle of the whole cake.
I believe that a 10, 8, 6 would be stable enough. There are lots of cakes that only have the 2" difference these days. Just make sure that your dowels are in place! This cake would look very compact and stout.
I personally would go with the 12, 9 and 6 and cut the loss. For me, the look of the cake is worth a lot more than the few dollars it would cost to increase the size of the cake by only that little. Then again, I don't do this as a business. So take my advice for what it is. 
I'm just curious about the 'run a dowel down the middle of the whole cake' idea. I've heard this before, but how does that work if you have either the plastic plates or cake boards under each layer? I've heard you sharpen one end and drive it through (obviously through cake boards). I'd be so afraid to mess up the either frosting or fondant! Any tips? Thank you!
No, the center dowel doesn't work with plastic plates, only with cardboard cake circles or foamcore. I don't worry about the stability of those sized cakes, but more the appearance of the cake. The standard difference in cake tiers for a wedding cake are 4". So, for instance, 14", 10", 6". You lose the stair step definition with only a 2" difference in sizes, it also doesn't leave you room for any flowers on the edges if you are planning to do that.
Another idea would be to use hidden pillars from Wilton. These are large dowels that go directly into the cake. You can trim them to the height of your cake. Then the "legs" of your plastic plate fit right into the hole of the pillar. I love the hidden pillars! However, it wouldn't stablize it for trasportation. Just once it's set up.
I think you'll be fine with stability and appearance. I've often done the 10x8x6, with flowers around the edges and have had no problems. You should be just fine!
I have done cakes with only a 2 inch difference and it is no big deal. It should be fine. I always assemble on site. The idea of my driving in my Beetle with a tiered cake is too funny though!
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