Let me start by saying that I have not made wedding cakes and I have only baked for my kids b-day's so far (aside from Wilton classes) but I'll try to help the best I can until one of our experts comes along:

1) First the wedding cake is for 150 people how many tiers do I need, I already have 6,8,10,12 pans, Do I need to purchase a 14 as well.

Here's a link that will help you with the # of servings and cups of batter you will need:
http://cakecentral.com/article14-Cake-Baking-Cutting--Serving-Guide---2-in-Deep-Pans.html

I usually fill my pans 2/3 full but for some of my cakes I do go as high as 3/4 full. - what you can do if you don't follow the amount of batter by the link above is measure cups of water into each of your pans to the desired amount and then mark it down somewhere



2) Also, do wedding cakes all have 3 layers to each tier and 2 fillings? How do I know how much cake mixture goes into each layer in the pan to make the cakes all pretty much the same sizes, does anyone know?


Most cakes (including wedding cakes) are usually 4" high for each tier. It's up to you if you would like to torte your cakes or not. I only put fillings between each 2 inch cake after leveling to an even height. The other option is to torte each 2" cake into approx 1" each, so that you will have 4, 1" cakes. You would then put fillings between each layer.

As for making sure the cakes are the same height. You will do this when you level/torte your cake. You can use a leveler or a knife to level/torte your cakes each to the same height.

3) Last but not least, I have only stacked a couple of cakes, and they always seem to sink. I tried the dowel method recently and I had a hard time cutting them, and the dowels werent straight, and the cake was a wobblin' all over the place.

First question is was the cake undercooked. If not the next would be, did you let the cakes settle after filling them? Cakes do tend to settle so you want to give them time to settle so that you can correct any problems before you stack the cake. I use a level to make sure each of my layers are level before I stack. Instead of dowels try to get some bubba tea straws or better yet the SPS system. If your dowels were not straight then I can see that wobblin' happening.


4) Yes you can freeze cake, do this before you ice it though. Wrap well in saran wrap and then heavy duty foil paper to prevent other smells getting into it from the freezer. Defrost in the fridge to help with condensation issues.

Like I said before I have not done a wedding cake before so I hope someone else chimes in for you. There is however an abundance of information on here for all these questions that could help you a lot more in depth. All you need to do is be in the forums page and do a search from there (not the one on the top right). Click on the search link after your on the forums tab. Sorry I can't help with the dessert questions.


Hope that helps you a little bit.

You need to buy another set of those same pans, or you will be baking all night. Refer to Wilton chart for serving amounts per tier. Bake in two pans for each tier.

I sort of eyeball and guesstimate how much I need, but fill each pan the same height as the rest. The Wilton chart is close.

Since this is a wedding cake, for sure you cannot afford to have ay mistakes and have a crying bride! If you are already unsure of your stacking, bite the bullet and buy some SPS supports. No dowels, no measuring, no hacking little pieces of wood. Refer to Leahs sticky in the How To forum for info on SPS.

As for desserts...I can't help there. You are doing this yourself, you are the bride's sister, and in the wedding. Who talked you into this mess?? Good luck!