hi all,

I need help deciding on the cake size for a wedding cake. its my sisters wedding and we are having the reception in a ballroom fitting 500 people.

since I don't wanna get myself too exhausted im making dummy cakes for all the layers except one that the couple will get to cut, and will have sheet cakes from the ballroom organizers to feed the guest.

now my problem is not feeding the guest my problem is having a cake that doesn't look too tiny in the wedding hall, anyone has any idea what sizes should I use.

Do you have access to the hall pre-wedding?  You could take an assortment of dummies there and try out different arrangements

i went today and spoke to the wedding organiser and the chef. they were helpful, we came up with dummy sizes "although they gave me the sizes in centimetre and i use inches" now i just have to order the dummy as the sizes are all not standard 

the cake table can make a huge difference on the impact this makes -- i'd want a really large banquet table and i'd set a big box or something that could be covered with scrunched up linens  and place the cake on that so it is elevated even more-- along with the linens you could use lights and bling and whatever to decorate the table but i'd definitely elevate the cake -- in fact i'd do two elevations for this --

best to you! 

great point .. @K8memphis.. the table will be decorated with flower.. following the same theme as the wedding. so Ill see if I can get Styrofoam to elevate the cake.

im worried alittle about the sizes that we decided for the cake dummies because they are not standard sizes. and im not sure they are realistic..it will be six layers  cake

8 diameter 5 high

12 diameter 8 high

16 diameter 8 high

20 diameter 5 high (will probably be real cake)

24 diameter 5 high

30 diameter 8 high

does anyone have an idea if it will look ok?

i'm pretty good at 'seeing' how things will look in their final state -- this one is elusive -- it's certainly original and if it's decorated right it will rock the house -- the only thing i'm thinking is having either the 12 or the 16 only 5 inches tall -- i can't envision how both those two tiers there will look at 8" tall -- depending on how tall this baby gets you might not even be able to see much of the top tier standing right by it

Ahiya, I know this is nothing to do with the conversations but need advice I baked chocolate cupcakes earlier, for the frosting I used icing sugar, chocolate and double cream does this need refrigeration and how long will it last as its for my sons bday party Saturday xx

ok so the largest dummy i have is a 20" so i set up the 20x16x12x8 and that 8 looks dinky/short to me -- i'd be prepared to do at least a 6" tall top tier if not an 8 inch tall 8" tier like the rest --

that 30" cake 8" tall is gonna be one big momma -- if it was me i'd sculpt it down toward the top so it's 28" around at the top and 30" around at the bottom to soften it that little bit -- all your cakes are 4" difference in graduation except that bottom tier is 6" bigger than the next one so i'd use that to my advantage -- 

i know you're buying dummies but glory a 30 inch cake is gigantic then to have it as tall as that -- so big -- needs to be scaled down maybe?

i'm just tossing my thoughts out there -- but be ready to scramble on that top tier i think you might want it taller-- 

it will be beautiful i'm sure

Awill they be ok by Saturday? my first time baking them, and they are so devilish xx

Abe a shame for them to go to waste xx

i don't know -- they probably will be ok -- lot of different factors to consider 

Awhich are?? xx

here -- put one in a sealed container in the fridge for four hours -- if the paper doesn't peel off and you like the cake when it comes to room temp then it probably/maybe will be ok to fridge them -- but refrigerating and freezing cupcakes can sometimes result in papers loosening up and cake drying out -- does the icing cover the whole top of the cake or is cake still showing -- the icing can seal the cake in there but then the paper might come off might not --

i don't know 

would i eat a three day old cupcake -- without a doubt -- would i serve them at a party -- no way -- that's just me -- i think cupcakes are last minute dealios -- they are so small and the air can hit/penetrate them so fast -- as soon as a cake cools off it starts to deteriorate --

they probably will be fine

Athank-you :-) x

AThanx k8 I'll try to scale it down ... I guess I was over excited and now I'm scared that I might not be able to cover the cake with fondant properly but i have to do something about it .. Unfortunately I ordered the dummies and they will come on Sunday so I'll take another look at them all together .. And will cut it down if I need to ... Will let u know how it goes

a 30" cake 8" tall will need to be carefully fondanted -- you'll need to piece it or roll out something that's at least 46" big -- or you could roll out a gigantic strip that's at least 12"  deep and super long to wrap around it -- i hope you have someone to help you with some of this ;)

best to you

AI reckon K8's spot on there, I would recommend wrapping the edges of each tier in a long strip of fondant, otherwise you would waste a LOT of fondant on the tops of the dummies between tiers - it wouldn't be seen and of course it wouldn't be needed for the eating either. But for that bottom tier, that's a strip around 100 inches long! I don't know what your design is, but maybe you could work in a way of disguising a couple of seams in your design.....you will definitely need help covering these.

Good luck!

thanx I'm supp'ose to get the dummies today.. i was thinking about the strip of fondant too. it makes more since for the large tier. im currently making some big orchid flowers for the cake which should help hide the seams. I will have 2 layers in sliver sequence and the rest white. and when i put it together i will see if i need more than just the flowers.

Turned out beautifully! Your sister must be ecstatic!

thank you Bella,

she was really happy and her husband too .

its so nice to be able to contribute to the wedding with something that is your passion

Congratulations Nusi, you did a great job.

oh my gosh that's gorgeous --

i love how you proportioned the beautiful cascading flowers to perfectly compliment the cake dimensions --

the whole thing rocks my socks off -- so happy for you -- wow and wow again --

did you decorate the whole table? is that sitting on another table or is the leafy surround sitting on the floor?

did you go with the 30"?

AYes I did the 30 inch and it was a ***** to cover I had to put a plastic sheet on the floor and roll the fondant there cause there was no space on my table.. The flower arrangement was done by the florist they did a great job with the whole thing here are some more pics of the hall befor people started coming in [IMG]http://www.cakecentral.com/content/type/61/id/3323847/width/200/height/400[/IMG]

[IMG]http://www.cakecentral.com/content/type/61/id/3323852/width/200/height/400[/IMG]

[IMG]http://www.cakecentral.com/content/type/61/id/3323853/width/200/height/400[/IMG]

AOhh yeah and the cake was on a table which was of a good hight and the leafy things and the flowers on the bottom are surrounding the table I'm so happy it turned put well thank you for ur advice and suppport

wow -- what a gorgeously beautiful event -- the silver quilted cloches on the table -- you did it proud though -- but oh my aching back/knees rolling out that fondant -- oh and those white panels on the wall -- the scrolls -- it looks like you piped that on! you were really busy