Chocolate Vanilla Swirl Wedding Cake
Baking By Sweet303Bakery Updated 31 May 2019 , 4:00pm by kakeladi
I'm making my first wedding cake for 100 people and plan on doing a 6/10/14 round tier cake. The couple wants a chocolate vanilla swirl and I was hoping someone could help with the ingredient/portions for something of this size. What makes it even more challenging is the high altitude (I'm in Colorado at 5280 above sea level) so I'm hoping to find something that cooks at the right temp., doesn't implode due to the altitude, and can hold the weight of the stacked tiers. Any help is so very much appreciated. Thank you!
I can't help you with the altitude thing -- so sorry -- test it out in advance!
are you meaning marble cake?? betty crocker and duncan hines both make a marble cake mix -- you will need approx. 36 cups of batter* which translates to about seven or eight cake mixes -- cake recipes vary wildly so it's hard to say exactly how many recipes to use -- recipes make anywhere from six to eight cups of batter -- so anywhere from four and half to five recipes ish
while I know nothing about the altitude thing I do know that coffee flavored icing is amazing with marble cake -- if they want a certain color icing on the outside see if they like the coffee flavor for the filling maybe 
mmmm
*approx. 36 cups of batter
- 10 cups for each of the two cakes in the 14" (20 cups)
- 6 cups for each of the two cakes in the 10" (12 cups -- for a total so far of 32 cups)
- 2 cups for each of the two cakes in the 6" (4 cups -- for a grand total of 36 cups give or take)
that's ^^^ assuming you are using 4" tall tiers and will be using two cakes in each -- two 2" tall layers for each tier
our buddies at wilton say that's about 16 cups of icing -- your recipes should tell you how many cups they will yield
they put a hold on new member's accounts where you can't reply onto threads even threads that you start like this one -- so please feel free to start a new thread to continue the discussion
>high five<
I have done baking at various altitudes ranging up to 8,500 ft. As I remember I had to increase the liquid and bake for longer times. There are almost 200 posts on this site regarding hight altitude bakine. I suggest you check them out. There are many suggestions from others over the last 10+ yrs that could help you.
K8 said:.........10 cups for each of the two cakes in the 14" (20 cups) 6 cups for each of the two cakes in the 10" (12 cups -- for a total so far of 32 cups) 2 cups for each of the two cakes in the 6" (4 cups -- for a grand total of 36 cups give or take) assuming you are using 4" tall tiers and will be using two cakes in each -- two 2" tall layers for each tier..........
I *never* measure batter. I have learned that the batter of one mix is perfect for a 10"x2' round. 2 mixes for a 14"x2" round. And one batter for two 6" + some cupcakes. Now if you use the WASC reciep ( https://www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe ) use 2 mixes but use the additional ingredients as if making one; that amount of batter will fill the 14"er a little on the full size or you can make a few cupcakes. Then one batter of WASC will fill one 10" and one 6". Hope that's clear as mud :)
As for making swirl/marble .......depending how how big the cake is I sometimes will just hold out 1/2 to 1 cup of white batter and add UNsweetened cocoa to it and dollop it into the white batter and run a fork through several times. If you need say up to one batter more in a pan then just make each flavor seperate and again swirl it though. If using the WASC then hold out more batter to add the choco to.
btw Sweet303Bakery when you need to do this again you can google the "wilton wedding cake data chart" and it has all of this information printed out for you -- how many cups of batter needed for each size pan so you can use the guidelines of about 5 cups of batter in a cake mix and somewhere between 6-8 cups for most recipes -- always go to the wilton site -- other charts say they are the wilton but can be flukey
https://www.wilton.com/wedding-cake-guide/cms-wedding-cake-data.html
lynne, i do not measure out batter to bake it -- i'm not suggesting anyone measure out the batter into the cake pan -- i'm quantifying it for her because she asked for help -- and because cups is the language I use -- op said, " I was hoping someone could help with the ingredient/portions for something of this size."
the only time I have measured batter is when I need to know how much a new recipe makes so I can document that so i can multiply it out and buy enough eggs and whatever to make for the quantity I need -- the way I do that is I pour it into a big 8 cup pyrex clear glass measuring cup with the nice handle and all the red measurements printed on the clear glass to see how much i just poured in there -- no one is sitting around filling one cup measures and counting the cups to actually pour into the pans, no -- not at all --
so this is the point -- I was sharing with her how she could determine for herself how much batter and therefore how many recipes or mixes to use -- this way she can do it for herself next time --
"...36 cups of batter* which translates to about seven or eight cake mixes -- cake recipes vary wildly so it's hard to say exactly how many recipes to use -- recipes make anywhere from six to eight cups of batter -- so anywhere from four and half to five recipes ish"
so if you need 36 cups of batter divided by 5 cups of batter per cake mix means you need 7-8 cake mixes
so if you need 36 cups of batter divided by 6-8 cups of batter per recipe means you need 4.5 to 6 recipes
it's a formula to determine your ingredients, not a laborious way to measure out batter into the pan cup by cup
now there's plenty of other ways to do this -- but this is how I do it and that's why I shared it with her -- so she would know
Sweet303Bakery -- you are spot on with your cake size if they are keeping the top tier for the first anniversary --
and if not then you could go with a bit smaller cake a 12x9x6 which is exactly 100 servings -- the 14x10x6 is 128 give or take a few
thank you lynne -- I never suggested that at all -- if her bride comes to her and says -- we need to change the size -- dang she's gotta go back to the drawing board and figure the whole freaking thing out again -- so this way she has all the tools to do it if she wants to use that method while she's learning -- and neither one of us mind helping her over and over too and lots of others on here too >high five<
I'm one of the weird people that measure their batter every time. I do it by weight though. I weigh my fillings, too. That's just because I like to see everything uniform in each cake slice, and I'm too new to eyeball it. When doing tiers I calculate the difference in volume & area of each size so the layers and fillings of each tier match, also. My recipes generally yield 48-52 ounces of batter, which is roughly 6 cups, and perfect for a 10". To get layers of equal thickness, that translates to 17 - 19 ounces for a 6" and 94 - 102 ounces for 14".
I use my normal vanilla/yellow cake recipe when making marble cakes. For the chocolate portion; I mix 2 Tbsp of dutch cocoa (Guittard) into 4 Tbsp of melted salted butter and add 6 ounces of melted semi-sweet chocolate chips (also Guittard). I let that cool somewhat while I mix the batter. I then stir the chocolate mixture into 13 ounces of batter. That's enough chocolate to give a distinct difference between the different types of cake.
yeah — perfect, thatcakedude, not weird at all — normal — but often newbie bakers do not have scales —
the butter you mentioned for the choco part is real important for the marble cake — otherwise the batter is quite a lot thicker than the vanilla and doesn’t swirl as freely — and can sink on you too —
and yes measuring cake batter by weight is nice too — when there are vegetables, fruit or nuts in the batter everything changes up again too —
love me some digital scales! although old habits die hard as well as vintage baker’s ancient methods — back in the day when I scaled batter, dough, ingredients I used a manual scale with honest to goodness weights for the counter balance — ha!
but no, digital scales are the bomb diggity — use it all the time
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