Cake Decorating Community - Cakes We Bake

Hi there,

 

So i've got my first wedding cake order (omg so nervous)!!!  I wanted to make sure I was doing the sizing of the tiers correct.

 

The cake is to feed 90ppl, but the girl said that if they have extra it is fine too.

 

Here is the link of the cake, the way she wants the 3 tiers to look....different square shapes.

http://idoweddingcakes.ca/section/gallery/i-do-collection/page/2/#/696

Here are the sizes I am thinking to do to feed for 90.

Bottom tier: 14x4 

Middle tier: 10x8

Top tier: 8x4

 

Is this correct?  Experts please advise...:)

 

Thank you!!

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That should be PLENTY big enough to feed 90 people.  THat's the same sizes I did for a wedding for 100 and they had leftovers.  I always ask if they are going to have a full dinner beforehand, if they are going to wait until halfway through the reception to cut the cake (many people leave right after dinner), etc.

 

This chart is helpful:

 

http://www.wilton.com/cakes/making-cakes/baking-party-cake-2-inch-p... 

oh i feel your pain. I was soo happy to see this post. I too have my first wedding cake to do which Im excited about but completely nervous about too. My lovely hubby offered me to do his brothers wedding cake.Which I would have no problem doing except we are both in the wedding and also have 3  kids who i think think one will be the ring bearer.  He doesn't seem to see this as a problem.. uuummm me not so much im soooo nevous. i don't know what they want yet I gotta get togther with them.

 

 i think the yone you are doing is very beautiful. YOu'll have to let us know how it goes and of course post pics!!! good luck to you :)

Hi Meera,

Im new to cake decorating but I have been a wedding planner for 8 years. For a guest count of 90 that will be a huge cake! The normal wedding cake slice is about  2X2. But if they are willing to pay for the larger size than better for you! :)

You might want to ask if 90 is the total guest list or is 90 the amount of guests who have RSVP'd accepts. Just a suggestion, because it looks like alot will go to waste. :(

One thing to consider is if the couple is going to save the top tier for their anniversary.  If so that lowers the servings by quite a few.

By the chart that I use, a 6,9,and 12 will feed 100 people. Another thing to consider, besides a full dinner and time during the reception the cake will be served is, will they have a grooms cake. This will reduce the number of servings of the bride's cake. Happy baking, I hope all goes well.

sizing seems fine even reducing tiers to size blow would be more than ample,     are u doing sponge or fruit??

Good luck, I was also nervous wreck with first wedding cake :)  one thing getting birthday cake slightly wrong anotehr someones wedding :)  

Using the standard wedding size servings of 1 inch by 2 inch by 4 inch pieces, you will have WAY more than 100 servings.  A 14 inch square serves 98, a 10 serves 50 and your 8 inch height would make it 100 and the 8 inch is another 32 servings for a total of 230 servings, not counting saving a tier for the anniversary.  So with these sizes she will be paying for way more cake than she needs but if she is ok with that, go for it.
I've been asked to bake my sister in laws friends wedding cake in June. The last wedding cake i made was my own for my 1st wedding in 1988! Have to say i'm looking forward to it so far,maybe I'll start to panic in April lol.

Hey ladies!

 

So i'm in the process of making the wedding cake this week, my first one!  And i needed some advice please from experts!!

 

This is the cake btw: http://idoweddingcakes.ca/section/gallery/i-do-collection/page/2/#/696

 

So for the middle tier, it will be a 10" x 8"...big cake!  So i'm just wondering should i be putting a piece of cardboard in the middle of one of the slabs and then put the 2nd one on top?  I'm afraid that if i dont it may not hold up and the cake may cave in! LOL....

 

So any thoughts on this??

 

Also i will put enough dowels at the bottom tier to ensure that it holds!!!! AHHHH!!!

 

Thanks so much!! I need some advice sooooon!!

Beautiful cake.  I would put a board and supports in the middle of the 8" high tier.  If you can, use something besides wooden dowels for your support.  Bubble tea straws work really well - the larger diameter and hollow shape give better support than wooden dowels.  Also, make sure your supports are all the same size and that they support the tier above, and not the cake itself is providing the support. 

 

I was a wreck when I made my first wedding cake too, but lucky for me the bride wanted the three tiers on seperate stands because she had two very special wedding toppers and wanted to use them both.  My second one was a bit of a disaster that started to tilt half way through the reception (that's why I recommend the straws over wooden dowels for support!) 

 

Best of luck, I can't waite to see pictures of  your finished cake!

Thanks for the advice Dawnetta...today is the big day!! I'll let you know how it turns out!!!!

Dawnetta Pompeo said:

Beautiful cake.  I would put a board and supports in the middle of the 8" high tier.  If you can, use something besides wooden dowels for your support.  Bubble tea straws work really well - the larger diameter and hollow shape give better support than wooden dowels.  Also, make sure your supports are all the same size and that they support the tier above, and not the cake itself is providing the support. 

 

I was a wreck when I made my first wedding cake too, but lucky for me the bride wanted the three tiers on seperate stands because she had two very special wedding toppers and wanted to use them both.  My second one was a bit of a disaster that started to tilt half way through the reception (that's why I recommend the straws over wooden dowels for support!) 

 

Best of luck, I can't waite to see pictures of  your finished cake!

Hey ladies,

 

SO here is the final cake, and the picture!  Very proud of how this came out :) our first of course!!

 

Some questions I had and problems we ran into that perhaps you can help with for future cakes!!

 

1.  Cake was due on Friday night (but to be eaten on Saturday), so we decided to baked and frosted/fondanted on Wednesday night.  Left the cake in a cake boxes.  The bottom and middle tier were stacked.  The top tier was on it's own.

 

2.  Friday we delivered and setup the cake - we noticed on Friday night when we took the cake out of the box that the bottom tier at the bottom had kinda sunk a little, like the top tier was too heavy for it or something.  But we had 12 thick plastic dowels secured on the bottom cake to ensure the middle tier did not make it too heavy.  So what do you think was the cause of this to happen??

 

We also noticed that the bottom board had a little oil stain like the cake was leaking or something!! Ha ha...

 

3.  The cake was for Saturday so my friend mentioned to me that the fondant had gotten a little hard by then, not it's nice softness as day 1!!! I freaked out...i was like omg people ate hard fondant!!! eeeks!  So what caused this? We had covered the cake at all times overnight ...either in the box or like a plastic bag cover.  Is this wrong??

 

Other then that...it was a challenge but lots of fun.  It's a simple design but our first!

 

Your thoughts and advice would be great!!! :)

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