I am making my first wedding cake. The cake is a 3 tier with 8", 10", and 12" tiers. I am using 3" deep pans. Do I need to bake 2 of each size and stacked them or can I just bake one and tort it? Also, if I need to bake 2 of each, is it proper practice to tort each cake and put filling/icing between each? The cake will feed 75 people. Thanks for your instructions and advice. Here is a picture of the cake.
Sorry, I can't attach the picture for some reason. Sorry.
The top tier won't be eaten at the wedding. It is for the bride and groom only. Just the 10" and 12" will be eaten at the reception.
According to the Wilton Guide (which is what most people go by)
A 10 inch round pan is 38 servings
A 12 inch round pan is 56 servings
Serving amounts are based on wedding-sized portions of approximately 1 x 2 in. Cakes from 3 to 6 in. high
So it really depends on how tall it will be. If you are making it in a 3 in deep pan and torting it, I think you would be fine.
Here's a link to the chart:
http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm
Hope this was helpful
Thank you. I think I will use 2 of each size. Have a great day!
Let me reword the way I said the 3 in deep pan would work. If you are trying to get away with only baking one pan for each tier. The 3 in. deep pan - torted will work, but I agree with prterrell. I prefer taller cakes, it all really depends on what you like best.
Do you tort and put filling in each of the 2 cakes or just between the 2 cakes that you are stacking?
Again it is really preference. Some people only do a filing between the two, but I tend to think it looks a bit classier if you tort the individual cakes on each tier. But I've done it both ways (and the cakes are enjoyed both ways) Only putting the filing in between the two is definitely faster and easier. Maybe you should ask the person you are making it for. They may not like very much filing/icing or they may like alot.
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