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4 tier wedding cake

post #1 of 13
Thread Starter 
Ok i am making a cake for my boyfriend's daughters wedding she wants a 4 tier stacked design..... I had it all drawn out for a 6", 10", 14" and a 18" ....... the problem......she is only inviting 80-100 people icon_confused.gif so what size pans should I use to get the overall design but not have a TON of cake leftover..... oh and she wants all the layers different flavors IM PULLING MY HAIR OUT HERE PLEASE HELP icon_cry.gif
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post #2 of 13
If those are all round tiers then I would just skip the 18in and put a 12in tier between the 10 & 14 unless your design needs the larger set-back.

If you really need the larger set-back, do a 16in instead of the 14in and 9in instead of the 10in.

Here's a link to pan/tier sizes and #of servings.
http://cakecentral.com/articles/74/cake-baking-cutting-serving-guide-2-in-deep-pans

HTH
Kristy
post #3 of 13
Thread Starter 
sorry i just read what i wrote and wasnt very spacific (sp?) there are tiny roses on the edge of each layer so would a 6 8 10 and 12 work or would it look too squished?
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post #4 of 13
What about a dummy layer????
post #5 of 13
Quote:
Originally Posted by bakin4u_N_lovinit

sorry i just read what i wrote and wasnt very spacific (sp?) there are tiny roses on the edge of each layer so would a 6 8 10 and 12 work or would it look too squished?



The 2in decrease between layers is pretty typical for stacked cakes. Are you making the roses? You can tailor the size of the roses to the 1in ledge that each tier will have.

If you want more space, go 4-6-9-12. Both Magic Line & Fat Daddio make 4in pans and since the top tier isn't served it doesn't matter if it is small. 6-9-12 gives you exactly 100 servings.

Kristy
post #6 of 13
Thread Starter 
yes i am making roses they will be white and blue out of fondant but not very huge ones.....that was another question i was wondering how long do fondant roses last can i start making them now and freezing them or should i just wait to make them then?
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post #7 of 13
Thread Starter 
and they are serving the top layer they dont want to keep it
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post #8 of 13
Quote:
Originally Posted by bakin4u_N_lovinit

yes i am making roses they will be white and blue out of fondant but not very huge ones.....that was another question i was wondering how long do fondant roses last can i start making them now and freezing them or should i just wait to make them then?



They will last quite a while just store them in a box that will keep the dust and sunlight of them but will allow airflow which will keep them from getting too soft.
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post #9 of 13
I would most definitely mix in dummy plus real tiers in order to give her the look she wants. As for the different flavors for each layer...do you mean for each tier? You have to be very careful mixing flavors in the same tier...it could taste gastly. Maybe just 6-8-10 for real and the 12-18 dummy? Or 8-10-12 real and the 18 dummy?
post #10 of 13
Thread Starter 
sorry yes i did mean each tier sorry been sick lately and my head is a little foggy but i asked her about a dummy layer and she said NO she wanted all cake and didnt care if there was extra cake.... so i guess she gets extra cake im going to do a 8-10-12-14 she is going to have a ton of cake left but thats what she wants 14" will be white, 12" will be Marble, 10" will be Chocolate and 8 inch will be Red Velvet



THANK YOU GUYS FOR ALL YOUR HELP
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post #11 of 13
Well that's a pretty expensive cake for only having 80-100 people... I hope your getting some financial help from the demanding bride icon_wink.gif
post #12 of 13
I agree, that's an expensive demand from her. I do hope you are charging something.

Cat
post #13 of 13
Thread Starter 
being that i am just a hobby baker i cannot charge for the cake but i am going to have her dad buy all the supplies (my boyfriend)
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