Hi All
I posted another thread earlier this week and had really helpful replies - thank you! Annoyingly it is not letting me post any replies direct to that thread?! I've emailed the Cake Central support about this but no reply as of yet...anyway.
I need to bake a wedding cake for my friend for approx. 100/120 servings. It is going to be a two tier cake (if possible), decorated simply in buttercream, and it's going to be 4 layers in each sponge. What is the best sizes for this? Will I need another tier as a cutting cake, if it's going to be too big otherwise?
Also, some advice on what sponge recipe to use - here in the UK it's usually Madeira (for like stability/structure cakes as it's more dense) or Victoria Sponge - what would you advise using for this particular type of cake I'll be doing? And any links to reliable and tested recipes would be amazing - I'm not a fan of the Madeira one I have!
Thanks so much in advance
K
just for the record a 20 serving range in the cake is a lot of servings —
a 2-tier 120 serving cake would be a large cake — like a 16x 8 round or 14x8 square —
a cake that size for a wedding would look better in a 4-tier configuration 12x10x8x6, all round —
i would have the bride nail down how many servings she wants — because those 20 servings — if you charge $5 per serving is a hundred dollars difference — i know you use pounds — but i’m not familiar with that currency nor those cake recipes
you could also do a square and two round cakes in a 3-tier
12sq x 10r x 6r
I always use Victoria sponge for all my cakes and seems to work fine.
I cant comment on a Madeira cake as I have never made one but for me the Victoria sponge works fine largest I have done was a 3 tier all sponge with boards and dowels in between each size change.
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