I'm sure that someone has asked this, but I don't seem to find what I'm looking for by searching. Anywho... my question is this, I'm doing a wedding cake, square tiers to serve 170. The bride has asked for a three tiered cake. I can't find a combination I'm happy with to get the required servings doing the 4 inch minimum between layers. Does anyone else deviate from the "all mighty 4"? I want the cake to look the best in proportions, but I don't think I want to go as big as a 16 inch base. Any suggestions would be greatly appreciated!
Thanks!
Keri
Sorry. Per my serving chart (my servings are 3"x1"x4"), the most number of servings you can get out of a 3 tier square cake is 133, unless you serve the top tier, and then you can get 154. That would be an 8-12-16.
To serve 170, you would need a 5 or 6 tier cake. a 6-8-10-12-14 will give 167 (not including the top tier) servings and a 4-6-8-19-12-14 wll give you 179 (not including the top tier).
The difference between the layers really depends on the design. If it's just a simple border, you can get away with a 2" difference. If there are flowers going all the way around the base of each tier, then a 4" difference is neccessary.
If you want to stick with a 3 tier cake, then you'll have to use kitchen cakes to fill out the rest of the servings. A 6-10-14 will give you 98 servings if you save the top tier. You would then need a full sheet (16"x24") kitchen cake to fill out the remaining servings (between the bridal cake and the kitchen cake you'll have 194 servings, so there will be some left over). Or you could do a 6-9-12 for the bridal cake (75 servings, so plus the full sheet kitchen cake you'll have 171 servings).
HTH!
prterrell, this will help me too. thank you!!
Thanks for the info, however, the sizing charts I've been looking at, Earlene's and Wilton's give something completely different than what you've provided here, so I'm a bit confused. I'll be use 2 inch pans, and each tier will have two layers. They do plan on serving the top. According to the Wilton list, which in my experience, I've found to be pretty accurate, a 6-10-14 should yield 166 servings. Is there THAT much difference between 2 and 3 inch pans? Sorry, I'm just a bit confused.
The 4" diff is not etched in stone. Here is one of my square cakes with only 2" diff between tiers: http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=199773 ; and this one: http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=303543
This one is a 12/10/6: http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=197713
I would use the 16/12/8 which serves 200 per the wilton chart. Then, if you want to cut them a little bigger, you have about 30 pcs to play with. Work with the bride to help her get a positive control on her headcount .... Using Debi's 60% Rule, if she is expecting 200 guests, that means she invited 335 people?
If you want to hit closer to the 170, the 14/12/8 combo will do it.
This is the Wilton serving chart, which I go by: http://www.wilton.com/wedding/cakeinfo/cakedata.cfm
Here is a pictorial on my website showing how to cut cakes in the 1x2x4 dimension. The pics show a round cake, but the method can be used on square cakes with no problems: http://cateritsimple.com/_wsn/page19.html
Remember a wedding cake is not a meal ... the 1x2x4 is the standard serving size.
Thanks Debi - this really helps to clarify everything. They will actually be serving all three layers, so I was thinking if I did 14-12-8, that puts me at 202 according to Wilton's chart. That will give a little extra, which I'd rather have extra than not enough. The bride told me 170, but I'm hoping people like the cake so much they want extra. LOL I found a saved picture of the 14-12-8 and I really liked it, and the bride did too, so I think that's what I'll go with. This is only my second wedding cake for a paying customer, so I wanted to revisit the tier sizes, etc.
Thanks!
Keri
The difference in number of servings is on the serving size. The Wilton chart you are looking is based on 1"x2" servings. Prterrell's chart is based on 1"x3".
Sorry to confuse. Yes, I have my own serving chart based on my own serving size. I did a lot of stupid yucky math calculations (with help from my wonderful hubby) figuring out tier volumes and how many of my servings will go into each tier. My tiers are 4" tall. My servings are 1"x3" because I think that is more realistic than the smaller Wilton serving (which is like 2 bites of cake, not a piece of cake IMHO). So, the volume of my serving is 12". This does result in smaller yields from each tier, but I am happier with my serving sizes. I also use the same chart for all of my cakes instead of having different wedding and party serving sizes.
Might be worth checking out the calculators on www.bakingit.com. I've just started to use them and I'm pretty obsessed now. Not quite sure how I loved without them, I only bake for fun and it takes a lot of stress out of getting the logistics right so I can enjoy the creative side of things. Was a great help doing my friends wedding cake.
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