Wedding Cake Sizes And Proportions, Help!
Decorating By Pharmacaker Updated 1 Mar 2018 , 4:10am by SandraSmiley
Hi all. Long time lurker, first time poster. I am doing a 3 tier choc mud fondant wedding cake for family soon and need help with this size. I want a tall bottom layer, 6 inches in height so i figure I will need 4 layers by baking two cakes, then the next two layers about the usual 4 inches each.
Diameter wise I was thinking a 9 , 7 , 5 or a 10, 8, 6. Since the bottom layer will be a double, I am concerned a 10, 8 , 6 might weigh a ton but the 9, 7, 5 might not serve enough people. Since this is only my third wedding cake this lifetime, would I be better going with the smaller option and maybe doing a sheet cake for cutting as well? Needs to serve 100-120.
Appreciate any help, it’s 3am and can’t sleep for thinking about it!
Either option will weigh a good amount. Cutting your tiers back by an inch is certainly not going to lighten the weight of the cake that significantly.
This is a great guide to determine how much cake you will need...http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
If you do a double barrel cake on the bottom you are looking at an 8 inch cake, not six since a typical 2 layer cake is approximately 4 inches (give or take depending on how much filling you include). For that bottom tier I would separate the two cakes with a cake board so that it is easier to cut/serve. So basically you will have a 2 layer cake - cake board - 2 layer cake.
As for if you go with the smaller cake plus sheet cake versus the larger cake and no sheet cake depends on the final look you are going for and if going slightly smaller and baking a sheet cake would be easier than just making one slightly larger cake.
Personally I don't like the idea of using a sheet cake. Some peo;le might feel slighted if they realize their piece of cake is not from the 'main' cake. And as Freckles said, there is such a little difference in weight between the sizes you mention. To me the best look would be to use the 10,8,6. That should easily serve about 55 w/o the top 6" tier served. If you want you can make each tier 3 layers of cake for a total height of about 6" tall. Just remember that most dishes used for serving cake/dessert are only 5" so there could be 'slop over' :( If you do the 'dbl barrel' as freckles said, make it 2 layers of cake (4" tall), cake board, then another 2 layers of cake (4" tall) for a total height of about 8-10" Look up on google what some 'dbl barrel' cales look like. The 10" round/bottom tier 9 or 10" tall will look somewhat like a tall stovepipe. And a 6" round 3" tall (1 & 1/2 layers) looks better than one w/2 layers of cake 4" tall.
In my opinion, the cake would look better if the10" tier was the standard 4" with both the 8" and 6" tiers being double barrels or 8" tall to equal the required servings. There is no way to make a cake that large and it not be heavy.
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