Originally Posted by IAmPamCakes
I agree on the dummies. I worked with a person who did the dummy & sheet cake thing, and I could never wrap my head around it. Not only do I have to make the dummy cake look how you want, I still have to bake enough cake separately to feed your guests.
I was ranting once about this idea, so I sat down and did all the math. I think it actually does come out cheaper to make kitchen cakes & dummies. I can't remember how I did it, but a bride could save a few bucks, the way the person I worked with did it.
How does everyone else feel about the dummy/kitchen cake set up?
But surely it costs more to ice and decorate a tier, than just plainly ice a kitchen/sheet/cutting cake?
My wedding cake was 3 tiers of fruit on pillars, and an extra layer in the kitchen to be cut first. The kitchen cake had plain white royal icing on it, the tiers were white RI with lilac RI flower buds on. So there was no point icing the kitchen cake to the same level of decoration. Whilst none of my cake had a dummy layer, I wanted to be sure to have enough to feed all my guests on the day, and send slices to people unable to make the day itself...AND have some left over for me and the husband to eat after our honeymoon. We fed 170+ and had the whole top 6" layer plus half of the 8" layer left for us to enjoy I like eating rich fruit cake
Looking back to your colleague, maybe she could ice ahead of time a perfect wedding cake (on dummies) and then 'only' had to bake sheet cakes to serve that didn't necessarily need to be as perfect. I much prefer icing a fruit cake as the time pressure is off.