Two Questions On Stacked Wedding Cake
Decorating By HomanSweets Updated 19 Apr 2006 , 6:43pm by Beecharmer
I have a stacked wedding cake for 250 guests to make this week & the serving/cutting guide from Wilton seems like the servings are way too small. Does this seem about right (I figured this out)...
12" (45 servings)
10" (30 servings)
8" (20 servings)
6" (10 servings)
***************this is the main cake to serve 105, then there would be 2 side cakes
12" & 10" on each side (75 servings on each side) equaling 255 servings altogether. It just seems like A LOT of cake. I don't have larger pans (14" and up) so this seems like the only logical way of getting the servings I need.
Question #2: These will be stacked, how many dowels are good enough support for each cake? and do you have to put powdered sugar in between each tier? Thanks so much for your help in advance!
Wiltons servings are very small. But, some people do not eat cake at a wedding...are they having a buffet or a type of meal?
You might want to dowel your 12 and maybe your 10 in a few places and make sure to have a central dowel running down the middle of all of the cakes. Sharpen it so it can poke through the cake boards.
The powd. sugar is NOT necessary, but does help under the cake board...it helps the icing stay on the cake underneath the board.
Hope this helps, ifnot, just let me know. Good Luck!!
mmdd, should we use powdered sugar or icing between the bottom layer and the board on top? Please advise.
What I do is cover my cake board in glad press n seal, so the bottom of the board is covered also. Some people use plastic wrap. Place the board on the cake to get an exact idea of where the board will be. Then sprinkle powdered sugar in that area on that cake. Then, when you put your cake on with the board, the powd. sugar will be covered up.
And, when someone removes a tier, the icing will be less likely to stick to the board/cake you're removing.
I think if you used more icing, it would just peel off the other icing when you removed a tier.
Oh, wow, glad I asked because I was going to use icing!
I have a stacked wedding cake for 250 guests to make this week & the serving/cutting guide from Wilton seems like the servings are way too small. Does this seem about right (I figured this out)...
12" (45 servings)
10" (30 servings)
8" (20 servings)
6" (10 servings)
***************this is the main cake to serve 105, then there would be 2 side cakes
12" & 10" on each side (75 servings on each side) equaling 255 servings altogether. It just seems like A LOT of cake. I don't have larger pans (14" and up) so this seems like the only logical way of getting the servings I need.
Question #2: These will be stacked, how many dowels are good enough support for each cake? and do you have to put powdered sugar in between each tier? Thanks so much for your help in advance!
for the first question, remember there are two ways cakes are cut. One is wedding cake sized and one is party sized. the wedding cake are always cut smaller. I personally would make extra because you never know, but then I've done that and have seen the restaurant throw out some of the cake, so It all depends.. If the customer says they are feeding 105 people then I would make a cake based on 120 people. You never know if that one or two people that didn't respond to the invites actually shows up for the reception.
dowels are tricky, I would defientley put 4 in the cake like at 12,3,6 and 9 positions. If the cake is a larger one, then I would add a few more dowels. I buy the long plastic pieces then cut them down to the size I need and always have them on hand.
You know not to assemble the cake until you get there right??? Just asking in case.. It's totally easier to set up there.. I hope this helps
and do you have to put powdered sugar in between each tier? Thanks so much for your help in advance![/quote]
I've never heard of powdered sugar between the layers.. I've never even covered my boards that are going in between layers (not to say that's a good thing, cause maybe I'm doing it wrong) I've never had a problem w/frosting coming off the bottom layer as the rods will keep the weight of the cake off of itself.. I think I said that right..
keep us posted
b
do you have boards that don't soak up anything, bo? The bottom of my boards will absorb the grease from my icing.
I just use the wilton cardbord pieces. so far nobody complains cause now that I think about it, I use the white plastic plates w/the feet in them and the feet sit in the actual plastic dowels. so I always have to put in at least 4 plastic dowels for the feet and then extra for the weight in the middle..
b
thanks, I think I got it now 
sharpened all my dowels tonight & prepared all the boards.......now I just have to bake, ice & stack thanks again for all your help!!! I have never done a stacked wedding cake before obviously, but I will be glad once this is set up & next time I wont be so nervous
Instead of using the wooden dowels. I love the Wilton hidden pillars. These are 6" hollow plastic pillars. Instead of using cardboard plates, I use the plastic Wilton plates, the hidden pillars are big enough to set the foot of the next plate into. You cut your pillars the height of your cake and insert where the legs of the plate go. Then the plate just sets in the pillars. I have used this system for 14 years with no problems ever.
I find the hidden pillars at Hobby Lobby. I take a deposit from all my brides in an amount enough to cover replacing the plates. I don't say anything about the pillars but everone has brought them back. I wash them and can reuse them.
I love this system so much better than the wooden dowels.
I have also used these without cuttig them to stack 6 cakes with 2" between each layer so that I could insert roses between each layer. This was for an outside wedding July 4 in KS. It was close to 102 and very humid. There was no problem with this cake slidding at all.
This is the only way I do my stacked cakes now. I will not go back to the wooden dowels.
I always use TUF boards to put my cakes on instead of the cardboard. I don't think they are expensive. They are washable and they have a plastic coating. They won't get all greasy.
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