What size cakes?
I have just received a request for a two-tiered cake for a 50th wedding anniversary to feed 100 people. She wants white fondant with some flowers on top & is completely open to colors/design. I don’t do a lot of floral cakes but see gorgeous ones on here all the time so I am looking for some thoughts on what size cakes everyone thinks would look & work best for this.
I am going to go with ranunculus for the flowers but not sure if I should do two larger cakes (maybe 12 & 10") with each tier having a height of about 4" or should I do smaller cakes & make each tier taller, maybe 6" in height for each?
This is a last minute request so I am “cheating” & looking to you all for help rather than putting too much thought in to it.
Thanks in advance for your input :-)
Kelly's Kitchen
4 Replies
Well this is just my opinion but I don’t think a taller cake with smaller sizes will give you the 100 slices you need. I don’t think a venue will take a 6" cake and cut the whole tier in half before making the slices. I would stick with the 4" high cake. Use the 10" & 12" cake to get your 100 slices and don’t forget the extra tier on top for the bride and groom to freeze for their 1 year anniversary.
Generally, when clients ask me to do a cake with a large number of servings on a few tiers, I educate them a little and let them know that the cake would not look as nice as it would if they added one or two more tiers. However, if they insist on having the same number of tiers, I might suggest a kitchen cake (sheet cake, cutting cake etc) in addition to the 2 tiers in your case. If they don’t want that either, in your case, I would go with an 8" barrel cake with a cake board in the middle and a 12" cake with standard height. The number of servings should be close enough. If you want the number of servings to be more than 100, then make both tiers barrel. Hope this helps
Ramids Confections
Well, considering this is a 50th wedding anniversary cake and not a wedding cake, a 3rd (top tier) for the first anniversary would not be necessary. I’m “funny acting” about the tiers being so close in size. What you could do is separate tiers with separator plates to camouflage the size similarities. If you’re going to go with a 10" and a 12" you may as well go with the barrel cake. As for the flowers, I love the ranunculus or you could go with rosettes or find a pretty stencil and ice over the stencils to make the decorations seem dimensional.
~ Marjorie ~
Thank you ladies for your input. I thought I had posted a thank you to you all last week but now see that for some reason it didn’t go through :-(
After figuring out the design & pricing the cake the lady ended up getting someone else to do the cake.
I was a little, no, a lot annoyed as she was a bit of a pain in the butt & I was going out of my way for her since it was short notice. It started as my design/color choices & then she sent me an email with “ideas” all of which were very different & just confused the H E double hockey sticks out of me! I replied to her the next morning asking her to narrow down what she was looking for & included a quote. Within’ half an hour she replied that she had found someone else to do the cake. Oh well, probably would have been too stressful in the time frame to complete anyways.
Ramids, I really like your suggestion of the 8" barrel cake with the 12" standard height. I will keep that in mind for another time.
Kelly's Kitchen
