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5 tier panic!

post #1 of 3
9/4/12 at 6:00pm
Thread Starter 
Self taught cake maker gets first 5 tier order!

Customer needs to serve 150 guests, but wants a 5 tier (and nothing less). Isn't that way too much? What pan sizes would be best? Help!
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post #2 of 3
9/4/12 at 6:22pm
This chart might be of some help. If you're looking for 5 tiers, maybe using dummies for a couple of tiers might be an idea?

http://www.cakeinaboxco.com/wedding-cake-serving-chart.html

This is another chart that might be helpful...
Image

Good luck... thumbs_up.gif
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post #3 of 3
9/4/12 at 7:51pm
Here's the industry standard chart:
http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm

You could make these rounds...
14"
12"
10" dummy
8" (for 158 servings total to be cut)
6" (for 170 servings total if freezing the 6")
plus include the price for the dummy which would serve 38 if real (for 211 serving size cake).

or...
11"/47
10"/38
9"/32
8"/24
7"/19 (for 160 servings total to be cut)
6"/12 (for 172 servings total if freezing the 6")
but keep in mind these small tiers will look tall and towering rather than gradually tapering outward.
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