How Do You Make A Wedding Cake For.........

Decorating By magic8161 Updated 24 Jan 2007 , 5:30am by indydebi

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magic8161 Posted 23 Jan 2007 , 10:23pm
post #1 of 11

Iam not clear on something. if there is 250 people at the wedding and you make a 3 tier or 4 tier wedding cake dosnt that only feed like 100 people? what do you do for the other 150 people? iam sure you dont make a 6 tier cake lol. or do you make the 3 tier cake for the reception room and make a few 12inch cakes to put in the kitchen to cut when you cut the real cake? not sure on this one..........thanks........Jimmy

10 replies
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nglez09 Posted 23 Jan 2007 , 10:31pm
post #2 of 11

You can have more than three tiers. . .the cake police isn't going to get you. icon_lol.gif

If you feel you can only do a three-tiered cake then you can make extra sheet cakes for the rest of the guests. Remember that the taler the cake, the higher the number of servings.

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DianeLM Posted 23 Jan 2007 , 10:50pm
post #3 of 11

Cake tiers can be made very large. One 20-inch round yields more than 100 servings! The number of servings will depend on the size and shape of each tier.

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jmt1714 Posted 23 Jan 2007 , 11:03pm
post #4 of 11

depends on what the cost is going to be. smaller tiered cake with plain sheet cakes to add extra servings will cost less than massive tiers that are all decorated. Of they should, anyway . . .lol.

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grama_j Posted 23 Jan 2007 , 11:13pm
post #5 of 11
Quote:
Quote:

depends on what the cost is going to be. smaller tiered cake with plain sheet cakes to add extra servings will cost less than massive tiers that are all decorated.

Not if you charge by the slice..... you are still doing alot of work, and should be paid for it....


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grama_j Posted 23 Jan 2007 , 11:14pm
post #6 of 11

Sorry I screwed up that "quote"....... the last sentence is mine.... icon_redface.gif

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jmt1714 Posted 23 Jan 2007 , 11:19pm
post #7 of 11

i agree grama, but I do think it is a little less per serving for a plain sheet cake with no decoration (maybe just shell borders). I would do a 2 tier pricing in that case: $x/serving for the tier cake and something slightly less per serving for the sheet cake. An put a minimum price on the wedding cake (meaing they can't do a timy tiered cake and 12 sheet cakes to make up the difference . . . lol)

I price everything per serving, plus a piecework cost for gumpaste sprays and such (I make my own). Even my regular cakes for baby showers and such always are priced per serving. Sheet cakes are less work, so are less per serving.

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mqguffey Posted 24 Jan 2007 , 1:17am
post #8 of 11

Jimmy, here is Wilton's serving chart:

http://www.wilton.com/cake/cakeprep/baking/times/index.cfm

Another one with larger servings is Earlene's:

http://www.earlenescakes.com/ckserchart.htm

Earlene's site has lots of helpful info.

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Derby Posted 24 Jan 2007 , 1:25am
post #9 of 11

I like the sheetcake idea. It's SOOOO much easier to cut and serve anyway. Then you can focus your decorative energies on the tiered cake, but not worry about the number of servings.

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brilandken Posted 24 Jan 2007 , 1:33am
post #10 of 11

Thanks mpguffey for Earlene's site. I have been looking for this. It does provide a lot of helpful info.

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indydebi Posted 24 Jan 2007 , 5:30am
post #11 of 11

I always luv it when brides ask me "how much is a 3-tiered cake?" I always respond with "I can make a 3 tiered cake to serve 15 and I can make a 3-tiered cake to serve 300. It all depends on what size pans I bake it in." icon_wink.gif

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