I am making my son's wedding cake this week and they are expecting approx 120 people. I really only want a two tiered cake and then do a sheet cake also. I could do a 3 tier but I have to travel over and hour and a half with this cake so prefer not to have it tall. I see many cakes that look like they are 10 in rounds but look 6 or 8 inches high. How are these then cut for cake servings at the wedding? What sizes would you suggest .
I think I am doing a rustic look with the icing so using a non crusting icing. Does that sound good?
Well do you need a cake to feed 120 or just additional servings to the sheet?
A full sheet is 98 so you would only need 22 servings...8"...done or 8 and 6 if you want 2 tiers. But if you want 2 tier to feed 120 then you need a 14 and 12 inch to stay shallow (4" height each). But in my opinion that looks a bit like a flat pancake lol.
If you go with extended or double barrel cakes and you do 2 tiers you have the "problem" of the height again. You normally stack them as you would with 2 tiers, having a seperator plate and dowels in them, then cover the whole thing. It's a bit messier in my opinion to serve (I'd cut the top tier of a double barrel and then remove plate and dowels rather then "digging" for the plate).
But you could do an extended 10" and an extended 8" and assemble at the venue...or do 3 4" tiers and assemble at the venue. I don't like driving with a cake either and it works well for me. If you box them up, chill them a few hours and then travel with ac on you shouldn't have a problem.
Others would say use sps...
............have to travel over and hour and a half with this cake so prefer not to have it tall. I see many cakes that look like they are 10 in rounds but look 6 or 8 inches high......
Those are called double barrel and actually would give you the same travel problem as a 3 tiered cake. They are made as 2 separate cakes - each on it's own cake board then put on together and iced as one. Just remember, the smaller the tier (6", 8" etc) the LESS stable it will be as it gets taller. A 10"x6" shouldn't be a problem but if it's boxed and the box surrounded well to keep it from moving. Putting a 6 or 8 round on top of that brings you right back to problems.
Believe me I've traveled that distance with many, many cakes! And did it long before it became common knowledge to travel with a cold cake :) What will help out is to have all the cake as cold as possible - frozen! when you leave. Consider placing the cakes in boxes then in a larger box surrounded with cold packs - especially if it is real hot in your area.
If I remember right a 10"R (or is it sq?) served 50. So A dbl barrel gives you almost what you need - add a 6" R on top at the venue and you are right on the money serving wise :)
Have you considered taking 3 tiers separately and putting them together at the venue? That really would be a better option IMHO:) OR put 2 tiers together then add the 3rd at venue (unless you really like the look of dbl barrels).
Then there is the option of displaying each tier separately at different heights.
Take a look through my album....here are a few that I can remember taking at least 1 hr away: http://www.cakecentral.com/gallery/i/1357611/7-tiers-with-stairs This one was transported 1 hr with the 2 largest tiers together then put together at venue.
http://www.cakecentral.com/gallery/i/1319029/blue-hydrangea - This one also traveled 1 hour
http://www.cakecentral.com/gallery/i/1394174/red-amp-black-stacked-wedding-cake - read the description on this :(
Displayed as separate tiers: http://www.cakecentral.com/gallery/i/1380904/hearts-delight - http://www.cakecentral.com/gallery/i/1376803/seperated-tiers-in-pink
Hope this infromation helps you make up your mind. I'm sure whatever you do will make the B & G extra happy because it was made with love by *you* :)
This was just posted on another thread.....good info to help you. You probably don't need such a large box for your travel but the information is perfect for you.
.......you might want to rig up an insulated box. My boss got a big cardboard moving box (about 36" tall and 24" wide and deep roughly) taped the whole thing up nice and tight and then cut a door out of the front, like a mini fridge. She lined the inside with 1/2" thick Styrofoam insulation, and put some of the no-slip drawer liner stuff in the bottom. If we have a delivery we get the cake nice and chilled and pop it in the box......
Read more at http://www.cakecentral.com/forum/t/832076/buttercream-melted-when-delivering-what-to-do#FQpm6lCWFU8fpxeC.99
Read more at http://www.cakecentral.com/forum/t/832085/what-sizes#L323cBoYwWqOLATf.99
Thanks for all the help ladies... I do have the sps system...actually forgot I had it. I use to do more cakes but now just grandkids bday cakes mostly. I think I will do a 10 , 8 and 5 inch plus 2 9x13's ...that should be close. I might even make a 4 inch for them to do the cutting and shoving...lol.
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