I'm making a wedding cake for my daughter's friend. She wants it to have three tiers, saving the top tier for their freezer. I am also making the groom's cake. She said she invited 200, but I know that it's unlikely she'll have 200 actually attend.
She wants round cakes and her picture show 3 tiers. If I make a 10", 12", and 14" and the grooms cake is a 11x15 sheet, - all would be torted into three layers.....(saving the top layer) do you think that would be enough cake or do I need to make an extra sheet cake just in case? I did my daughter's wedding cake and ended up with way too much cake....so I'm trying to do a better job this time. Thus, thought I'd ask and see what input I could get.
Oh - I don't have the SPS - but with my daughter's cake I used the white plastic plates (with the peg things on the bottom) and white columns (that you cut to the size you need) and stick into the bottom of the plastic board - - from Hobby Lobby, which I think looks similar to the SPS (but a cheaper quality I'm sure). It seemed stable enough. Should I trust it again????
Thanks so much for any help you all can offer!
First question is who is cutting the cake? If it's a professional then you can use the industry standard chart.
http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm
The 3 tier will serve 172 if serving all the tiers and the grooms cake will serve 74 which is in total just under 250. It's unusual for the bride and groom to save a 10 inch tier for their anniversary. A 10 inch round is 38 servings. Normally they save a six inch tier or smaller.
Someone else can hopefully help you with how many people show based on number of invites.
To get 200, I'd be tempted to do a 6-8-10-12 (serving the 8-10-12 ) and the grooms cake.
I'm making a wedding cake for my daughter's friend. She wants it to have three tiers, saving the top tier for their freezer. I am also making the groom's cake. She said she invited 200, but I know that it's unlikely she'll have 200 actually attend.
She wants round cakes and her picture show 3 tiers. If I make a 10", 12", and 14" and the grooms cake is a 11x15 sheet, - all would be torted into three layers.....(saving the top layer) do you think that would be enough cake or do I need to make an extra sheet cake just in case?
If 200 actually attend, it will be more than enough as long as the 11x15 is a two-layer (4" tall) kitchen cake.
A 10" is way too big for a top tier... since it's not included in the servings needed, you might consider making the top a 6" or 8". If the bride is okay with a 4-tier cake, you could add a 6" or 8" on top of the 10, 12, and 14 for 172 servings and probably get by without the 11x15 altogether or make it one 2" layer for "just in case". An option that you may want to suggest.
Another thought... if she's open to having a square 14", it would add another 20 servings for 192 total that are to be served from the tiered cakes.
Thank you so much. Now that I think about it, 10" is too big for the top. I don't think she'll care if I add another tier, since it's her's to save. They do have some ladies at her reception site that will be cutting it and as they are the same one's who cut my daughter's wedding cake I know they know how to do it "right."
I'll do that - add another tier on top and keep the 11x15 for the groom's cake to a 2" layer - he just wants it to look like his iMac laptop. LOL
Thank you so much for the help!
According to IndyDebi, only about 60% of invited wedding guests will show up at the reception. If this is true in your area, that means you should be making cake for about 120. I would do a 6"/10"/14" (saving the 6" to freeze) and the groom's 11x15 cake.
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