Hello

Looking for some assistance from the wise!

I'm a hobby baker - nothing more! After a lot of years of making lots of kids birthday cakes, which i have loved decorating, i've been asked to make a 3 tier wedding cake. Argh. I reminded them i am far from professional but they insisted. So I am making the cake for their wedding present.

The've asked for a 3 tier naked cake like this https://www.pinterest.co.uk/pin/3096293485650846/  I am doing my best to prepare ahead of the actual bake and decorate.  I realise i will need dowels and cake boards to stack the cake and a cake drum. I am also hunting for the right decorations. 

I had planned a 12" chocolate madeira, an 8" vanilal madeira and 5" lemon madeira cake .. but do you think the 12" would be best swapped with a 10"?  Or any other size combinations!?

Thanks so much for any advice!

A

size usually depends on the amount of servings you need -- another factor is whether they will freeze the top tier for the first anniversary -- in that case it would be that the amount of servings would be handled by the bottom two tiers --

now this can be controlled by the cake server but often when there's more than one flavor, people want to try them all -- another factor to consider is, who will cut the cake -- if aunt louise's twin fourteen yr olds serve the cake the portion size might be more generous than if the caterer did it --

so answer some of those questions and we're in business -- that style should be a breeze for you -- is this your first tier cake?

plus is this a cake & mints & nuts reception or a meal? and that is usually determined by time of day -- if wedding & reception are during a mealtime you serve food -- if scheduled for like 10 am, 2 or 3 pm, etc then cake will suffice -- 

I understand some of these decisions are not yours to make -- you just gotta ask your client -- so you can finalize the size --

oh I just looked through your gallery -- you'll do great!

one other tidbit -- a 12x8x5 might serve 100 servings give or take a few -- so even at a low of $4 a serving that's a $400 gift, not counting delivery and tax - so going forward if another opportunity arises just consider if this person is someone you would literally purchase a $400+ gift for --

best to you

good to see someone from across the pond on here. You will do fine. You got this

Your cake gallery shows your more than capable of making the wedding cake. You can buy molds to make leaves and pine cones. And agree with all K8memphis advice.

ps -- if you're gonna go with a 12" bottom, I think and a lot of decorators think a 12x9x6 to be the prettiest size tier cake -- it's just a beautiful proportion --

I agree with June and Kate that you are more than capable of executing this cake.  I also agree with Kate that 12 x 9 x 6 is a perfectly proportioned cake and more stable than the also popular 12 x 10 x 8.

Since this is your first wedding cake, to help save your nerves, I would suggest that you transport the cake unstacked, in separate boxes, then stack at the venue.  Or, if you prefer, the 12 x 9 x 6 is very stable anyway, if all tiers are level and doweled correctly, but a dowel hammered all the way through the cake and into the cake drum at the base would add additional support.  This really is not necessary, however, if you transport cold and drive carefully.  Oh, and skid proof (like the stuff used to keep area rugs in place) rubber under the cake (inside the box) and under the box (in the car) helps too.

The most important thing that I've learned, transport COLD!  I use Serdar Yener's portable cooler to transport even single tier cakes in the winter.  For more difficult deliveries, like a tiered cake in warm weather, it is an absolute life saver and cost nothing!  The only thing I do differently is to leave one side of the box open, instead of the top, and slide the cake in and out.  Much easier than trying to lower it into the box and lift it out again.

Best of luck!