Newbie Wedding Cake

Decorating By ChefMama Updated 14 Aug 2007 , 7:59pm by ChefMama

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ChefMama Posted 14 Aug 2007 , 3:51am
post #1 of 4

Hello CCers....
I have been browsing the forums for an answer to this question, but since I have a 3 year old I don' t have an extensive amount of time to peruse...

I know someone can give me a quick answer so here goes...

Wedding cake
Rounds
200 servings

What size pans? I was thinking of starting with my 16"....but unsure if I should go 12"/6" or 12"/9".
They have a small cake topper- just an initial so I think the 6" is best....

Ideas, almighty ones????
thanks fo rwhat you can share

Erin

3 replies
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miriel Posted 14 Aug 2007 , 4:18am
post #2 of 4

Based on this chart from CC: http://www.cakecentral.com/article14-Cake-Baking-Cutting--Serving-Guide---2-in-Deep-Pans.html

For 200 servings, round cakes, I would do 6-9-12-16 which will yield 12+32+56+100=200 and do a separator of some sort for between the 9 and 12.

If based on Earlene's chart: http://www.earlenescakes.com/ckserchart.htm

for 200 servings, round cakes, I would do 6-10-14-18 which will yield 8+30+65+115=218

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kpcrash Posted 14 Aug 2007 , 3:56pm
post #3 of 4

Just did a wedding for 220. The catch was they didn't want a huge cake on display - the cake was a 16/12/8 (6in floral topper) (4" tiers) with a 1/2 sheet cake held back. Not my favorite way to do things, but... this made for a beautiful cake that wasn't overwhelming. The bride was only 4'1".

A terrible pic of it is at http://www.cakecentral.com/cake-photo_913323.html

I decorate cakes - can't take a picture to save my life. icon_redface.gif

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ChefMama Posted 14 Aug 2007 , 7:59pm
post #4 of 4

You both were very helpful! Thank you

I just want the cake to look balanced and even....I have my pans out. I think I need to make styrofoam dummies so it will help my vision as well as any clients I might have.

I don't want to go any bigger than 16" on the bottom because a 18" won't fit in my oven!
I have been looking at pics in the gallery and many don't have their pan size so I don't know what they used.

I just want a nice balanced cake- the topper is small and the decor is just a simple ribbon around the base of each cake and small swiss dots on the rest. We may use some fresh flowers- but they want a clean design.

Maybe I can do the 4 tier thing...I already told her I would make an anniversary cake for her...so we can use the whole thing.

Anyway....thanks for listening to my rambles!

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