Oh WOW! never in my wildest dreams did i think that i would get asked to do a wedding cake!! Well, today I did. The wedding is on May 21, 1:00pm... She needs it to feed 100 people. what Pans would you suggest?
I am just looking for advice and some input
Being that I am pretty much beginning, do you think this will be something that I will be able to do?
Im defiantely up for the challenge!

thank you guys!
You are all the best!!!!!!
~Ute

That is just awesome!! I am so excited for you!! I know you can do it. Did she give you ANY ideas of what she might what it to look like or can you do whatever you want!???????!!!

I'm sure you will do just great!! Congrats

Charlotte

Congratulations!!! How exciting that is. You will do just fine.

CONGRATULATIONS!!!! Way to go......you are going to do a great job! I'm so excited for you!!

Have you spoke with the bride to see what kind of cake she wants? I'd ask her what her preference is; if she'd want round, square, hexagon, heart, petal shape or a mixture of them. Good luck, and if you have questions, come back here and there are a lot of us that can give advice/opinions !!

A round (2 layers for each cake) 14", 10" and 6" (the 6" being saved for the first anniversary and not served at the wedding) will feed 116 people. This is a pretty popular size for weddings feeding 100 people or so. Good luck! You'll do great!

Congrats! I know you can do it!

Jen

Keep it simple yet elegant....does she want buttercream or fondant? You could do a square or round stacked construction cake with swiss buttercream dots on the sides and ribbon along the bottom.
You could do a 10" and 14" and that would have about 106 servings, and then if they want a tier to save for their anniversary, place a 6" on top of that.

You can do it!!! That is soon... Keep us posted.

That's great! I'm jealous...still waiting for someone to trust me to do a wedding cake . All my family and friends are already married! They were my best shot. I know you're going to do a fantastic job. I think stacked wedding cakes are my favorite. So are the ones that have flowers through the top tier and look as if they support it...the stems go down and are visible between the top tier and the one below it. Hard to explain but it looks really great. Can't wait to hear what you're going to do.

thank you you guys! you are all so awesome!
I am meeting with her tomorrow.. i will let you know what she will be wanting!! then maybe you can help me out!!
Trust me! i will be asking tons of questions!! i dont even know how to stack them!! LOL!!!!!!!!!!!
thank you!!!!!!!!!

im not sure if this site has it . but go to wilton and it will tell u what cake pans to use and how many it will feed so on and so on .

Sure I think you can do it...and I think you are up to it.... I guess making cakes for the neighborhood worked out?

Hi Momof3!!

Guess what? My wedding day is May 21, too, and I'll be making my own cake! Glad you asked that question about what size pans. I wasn't sure what size I needed either. We have about 30ish guests coming, but I want to make a big cake to feed about 100.. Partly that's because I don't want to serve teeny pieces at my own wedding and partly because we're ONLY serving cake and champagne/sparkling cider. I thought I'd need three tiers plus the 6", but guess not! Just found out my freezer isn't big enough for the 16" nor 14" size pans. Grrr. That means I have to do it all the last week, which is going to be a lot of stress! I know I can do the MMF ahead of time and the fondant orchids and roses in fondant or royal.. And sometime later this week I can make up the buttercream, too. I'm wondering what to do for a cake board that will hold it. Any idea if Home Depot will cut a circle out of plywood for you? I have no woodworking tools here at home..

Best of luck!!! I'll be thinking of you working on yours while I'm doing mine!!

What flavors are you doing? I think I'm going to make each tier half devil's food chocolate and half french vanilla. I'm thinking of icing it in chocolate frosting with the MMF over that. I wouldn't do MMF at all, except that it's going to be an outdoor wedding on the beach and I would like to protect it from sand as much as I can. MMF is good building material!

Best wishes!
~Angel

I have done 2 stacked cakes for that size and I used a 12in, 10in, 8in., and a 6in. to be saved for the first anniversary. However, if you do a 4 tier stacked cake I would recommend that you have your local hardware store cut a scap piece of wood for the bottom base. These cakes are very heavy!

Went to Home Depot last night to get a cake board cut. The customer service had told me that they would cut a board into a circle for me. Then when I arrived I asked again and was told they did. When I got back to the wood section I was informed by two different employees that they were not allowed to cut circles at all - ever. Very frustrating! I ended up with a square cake board!!! What am I going to do with a square?

You could go to your local craft store.....or wal mart.... and purchase one of those round three legged tables...take the metal off the bottom...and use that as your cake base....I also purchased the glass top to place on top of the table top after I covered it....makes a very nice looking accent... it will be bigger than you need....but you can place flowers and tole around it....
Wishing you luck on your cake...
cakegal

Hi girls, I was reading through your posts and I've done a lot of wedding cakes and had some suggestions for you...
Momof3 - do you have a Michael's craft store or AC Moore near you? Wilton makes round masonite boards already covered in silver. They come in 14 inch, and if your doing a 12 in base, that would be plenty big. Also, I've done a lot of stacked cakes for 80 - 100 people, and for 80, I've done 3 tiers, a 12, 9 and a 6. If you're using 2inch pans, make 2 for each tier, then tort each one in half so you have 4 layers in each. When you're doing wedding cakes, you want your tiers to be slightly higher then a regular cake. Mine are always around 5 inches high...then when it's sliced, even if they are thin, the guests are still getting a good amount of cake. It will also keep a more moist cake for you. Also, make sure you have plenty of dowels. You can get single, long ones at Michaels for about $0.69 each. I always get 5/8" and cut them to the height needed (compare to diameter of wilton's). Also, you'll want one long enough to go through the entire cake (all the tiers) for extra support w/ a point on one end to hammer into your board.
If you want to impress your bride, instead of having her freeze her top tier, offer her a fresh one on their anniversary. One year old thawed cake isn't very good, no matter how well you wrap it!

congrats!!!!!!!!!!! Thats soooooooo exciting!! Good luck!!

I think the 12, 10, and 8 will be fine. Best of luck!!!!

Hi Wendy. You might try a different harware store or if you have a friend that has a jigsaw. Scrap lumber is very inexpensive...I have bought it for about a dollar!

I recently found a pre-cut circle at Lowe's that I used for my Wilton course 3 final cake. It was 15" in diameter and was 1 1/4 inches thick. It was a little large for a 10" cake, but was still perfect. I just covered it with fanci-foil. I also used double stick tape to adhere the bottom of my cake round to the base.
Good luck on your cake!