3 Tiered Cake To Feed 250 Heads..what Size Pans Please?
Decorating By jenscreativity Updated 14 Jun 2013 , 1:07am by Annabakescakes
What size round pans should I use to feed 250 pans with only being 3 tiers please? I'm think 16",14",12"..is that correct? Thanks!
AIs there a reason you are limited to three tiers? I would think a 16,14, and 12 might not be aesthetically pleasing as a stacked cake. It seems like it may look a bit unfinished without smaller top tiers. But if you like the look, there are those who find it acceptable to prepare a cake that feeds slightly less than the invited guest list, with the rationalization that not everyone will eat cake, especially if they will be drinking a lot. You could always do a three tier to feed 150 and then prepare a full sheet cake with minimal decorations as a "kitchen cake" to be served. I'm pretty sure if you do a true full sheet in addition to a three tier whose bottom layer is at least a 14, you'll get up to the requisite 250 servings.
Commercial cake toppers and florist created floral toppers are automatically sized to fit a 6" top tier - because that's standard. A 12" top tier would not be a good idea, visually.
Frankly, the only way to do that many servings in three tiers, is to double barrel them. And I personally think that would look ridiculous. Wait, a doubled 6/9/12 would only be about 200 servings. Nope, that wont work either.
Oh lordy, practically every wedding cake request starts off with "I need a three tier cake for.....". It's just what brides do, for some reason, a three tier cake is what comes to mind, and they have no idea about serving amounts.
The others have been very kind in their descriptions of what 250 servings in a 3 tier setup will look like, but I will just say it. It will look downright stupid. I sell a 250 serving cake in a 6 or 7 tier setup, no ifs and or buts. Maybe you can do less, especially using a double barrel in the mix somewhere, but three tiers in a traditional setup will just look dumb, unless you have a topper that giant and balances it out. Which, probably ain't gonna happen.
What about doubleing up the tiers from 14,12, and 10" to make them 6" tall vs only 4" tall?
Oh lordy, practically every wedding cake request starts off with "I need a three tier cake for.....". It's just what brides do, for some reason, a three tier cake is what comes to mind, and they have no idea about serving amounts.
The others have been very kind in their descriptions of what 250 servings in a 3 tier setup will look like, but I will just say it. It will look downright stupid. I sell a 250 serving cake in a 6 or 7 tier setup, no ifs and or buts. Maybe you can do less, especially using a double barrel in the mix somewhere, but three tiers in a traditional setup will just look dumb, unless you have a topper that giant and balances it out. Which, probably ain't gonna happen.
I'm glad you said it so I don't HAVE to, but I will say it anyway: A 12" top tier on a 14" and 16" will look completely ridiculous! And horrible.
And that giant topper to balance it out? How about a huge fruit basket? A cornucopia made from a real woven "Horn o' plenty, stuffed with a bunch of pumpkins, corn on the cob and gourds and stuff? A suckling pig? How about one of those little electric cars?
Of course I am with the others lol
If someone says to you I need a 3 tier cake to feed 250 people, you say "actually you would need to do atleast... bLah Blah Blah"
its the difference between being a professional and being walmart. You have to knowwhat will look best and fit thier needs :D
What about doubleing up the tiers from 14,12, and 10" to make them 6" tall vs only 4" tall?
Ask people how easy that is to serve. It's a NIGHTMARE! Your cake slice can't be longer then the plate.....and it takes a surgeon hours to divide that up so it doesn't look like mush slapped on the plate.
Ya gotta listen to what the pro.s are telling you, if you want to look professional.
Ask people how easy that is to serve. It's a NIGHTMARE! Your cake slice can't be longer then the plate.....and it takes a surgeon hours to divide that up so it doesn't look like mush slapped on the plate.
Ya gotta listen to what the pro.s are telling you, if you want to look professional.
It's not if you do it in 3" tiers, stacked and iced together! You bake 3 of each size, and flavor, then torte them and use 3 layers per "tier" and them stack the 2 same size tiers together. It is really a 6 tier cake, but 3 of the tiers are the same size of the tier under it. KWIM?
It's not if you do it in 3" tiers, stacked and iced together! You bake 3 of each size, and flavor, then torte them and use 3 layers per "tier" and them stack the 2 same size tiers together. It is really a 6 tier cake, but 3 of the tiers are the same size of the tier under it. KWIM?
OH....DUH.....now I get it. I haven't done a 3" tier since like the 80's.
It's not if you do it in 3" tiers, stacked and iced together! You bake 3 of each size, and flavor, then torte them and use 3 layers per "tier" and them stack the 2 same size tiers together. It is really a 6 tier cake, but 3 of the tiers are the same size of the tier under it. KWIM?
OH....DUH.....now I get it. I haven't done a 3" tier since like the 80's.
hahahaha! I am doing one right now! But it also has a 4" and a 2" A remake of a popular one on Pintrest right now.
Quote by @%username% on %date%
%body%