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Size for wedding cake

post #1 of 20
Thread Starter 
I'm making a two tiered wedding cake. I want it big enough to look pretty but not out of proportion. Was thinking of doing a 12 in and 8 in, or 10in and 8 or 6in? What do u think is best? Only need to serve about 60 people.
post #2 of 20

According to the Wilton chart, and 10 and 6 will serve 50, using both tiers. if you need 60  serving the 10 and 8 will give you 62, the 12 and 8  gives 80 servings,  You  will have to decide which to use.

post #3 of 20

Since your concern is look pretty and being proportional, an 8" is not a very good idea for a top tier. It's just...huge. Personally, I cringe when I have to use even a 6", preferring a 4 or a 5. Do you have to keep it two tiers? If I were designing for a client, it would be a 4-7-10 or a 5-7-9 for that serving range. If you need to stick with a two tier with a huge top tier, might want to consider making a topper big enough to fill the space and not make it seem so wide and flat.

post #4 of 20
Thread Starter 
I could do a three tier, but that was out of her price range, so the bride said to do a two tier and we will also do a sheet cake. If I wanted to be really nice I could do the 3 with no charge. I'm actually giving her a good deal even with the two tiers, so I don't know. Meeting with her Monday. I can see your thoughts on the 8 in, and I probably won't do that!
post #5 of 20

I'm just curious...if the 2 tier and 3 tier are the same servings how much cost difference is there?

post #6 of 20
Thread Starter 
I don't know, I'm really knew to this when price ing people! This is only my second wedding cake and the first one was for a friend. How do you do it? Say I did 5$ a slice, so for 60 people that was 300$, but she can only pay me 150$, so we were just gonna do a two tier and do a little sheet cake. Am I wrong on that? What would u do with that price range?
post #7 of 20
Thread Starter 
If I did three tiers it would probably be 10-8-5 (I don't have a 7in pan)
post #8 of 20

Ok, let's organize the facts here first, as I see them from what you wrote. Correct me where I'm wrong, and then we'll go over it.

 

1. Bride needs 60 servings

2. You quoted $300

3. She can only spend $150

4. You're still doing 60 servings, for half of the money but in a different arrangement of cake.

post #9 of 20
Thread Starter 
Haha, guess I sound crazy when it's put that way, but yes, that is how it's turning out! I'm so lost! What would you do?
post #10 of 20
Thread Starter 
I think my thinking on it is a three tier would have taken more labor and so with a smaller cake it wouldn't take as much time, making the 150$ better for me. Am I totally confusing you now? As you can see, I am very new at this! We do not have anything officially set yet, I am meeting with the bride on Monday

I am basically throwing out cost per serving, and doing what can look the best and still be a profit for me with only working with 150$, am I wrong in thinking this way?
Edited by sandyfae - 7/13/13 at 10:23pm
post #11 of 20

Oh boy...yeah that's not a good way to go about it. First of all, you just gave her (or will be giving her) the same amount of cake for half as much money. Not good at all. I would study up on the numerous pricing threads here and go from there. It's not really helpful to tell you anything other than that-go read and study and figure it out for yourself so you don't have to ask, and you don't get take advantage of. :)

post #12 of 20
●sitting on my hands●
post #13 of 20
Quote:
Originally Posted by AZCouture View Post

Ok, let's organize the facts here first, as I see them from what you wrote. Correct me where I'm wrong, and then we'll go over it.

1. Bride needs 60 servings
2. You quoted $300
3. She can only spend $150
4. You're still doing 60 servings, for half of the money but in a different arrangement of cake.


It is SO important to think about these kind of things. It seems like you are well-meaning. But pricing and organization are what separates the winners and losers. You've got to get a good concept of pricing and servings all that. It's only your second wedding so you're OK. But you don't want to be 100 cakes down the line doing this. Trust me.
post #14 of 20
Thread Starter 
Thank you ladies! Yes, It is hard for me to say no! I will take all ur advice and write down what I want in pricing for my cakes! Lesson learned! Thanks for ur time! Def need to research more and know what's best for me and future cakes!
post #15 of 20
Quote:
Originally Posted by morganchampagne View Post


But you don't want to be 100 cakes down the line doing this. Trust me.

thumbs_up.gif Yep! Good luck!

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