OK I have a cake I need to do for about 175 people. I have read mixed revues on # of tiers. I am thinking 5 tiers, 6",8",10",12",14". They are not keeping the 6" for anniversary so I can count that one as well and they want to have all rounds. Any suggestions. And yes I have looked at Wiltons chart and a couple other charts. Just wanting other opinions because there will be extra cake if I do the 5 Tier idea and possibly not enough if I only do 4. So if I could get away will ony doing 4 that would be great. This is for my cousin and it is his wedding present. Thanks a bunch!
Calculating by the Wilton chart, that is 208 servings.
I know this. I guess I was wondering more from peoples experience if the cutting was acurate or does it seem like they feed more people so there is alot of cake left over. I wasnt wanting to have a bunch left over of I only have to feed 175. That is alot left over.
How about 180 servings using a 16" x 12" x 8"?
http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm
more people so there is alot of cake left over. I wasnt wanting to have a bunch left over of I only have to feed 175. That is alot left over.
Thanks leah_s! That was my thought also. I just couldn't find any serving counts for those sizes. I was having trouble wrapping my head around an 8" top and it just didn't seemed finished to me. So I really like the idea you gave me. I think I will go with that. Thanks again!
It might be easier from a logistical perspective to make a smaller tiered cake and make up the rest with a kitchen cake.
Kitchen cake? You mean a sheet cake?
Yep. If you make the kitchen cake the same height as each tier, guests shouldn't be able to tell the difference.
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