Cake Decorators: What are the best sized cakes to use to do 4 alternating square and round cake layers?

Question

I am wanting to make a wedding cake just like the picture on this site:

http://wedding.nondot.org/planning/pics/cakes/bottomround.jpg


What sized cakes do you think they used? I am needing to feed 175-200 people.

Answer 1

I'm thinking it's 6" round, 8" square, 10" round, 12" square, 14" round. I don't have my wilton yearbook in front of me but if you can get your hands on one, it will tell you servicing size for each cake. That's a beautiful choice. Good luck with it!

Answer 2

First find out exactly how large you would like your cake to be (estimate the height by using your base layer).

All you really need to buy is the round cake set since everything is really based from the largest round at the base (buying just the round set will not only save money but also give a better fit to the layers).
I'm assuming that each tier is a layer and depending on the depth of the pans you may have to double each round to have 10 cakes total (At least I would).

Bake your cakes accordingly and let cool in the pans to set then remove from pans onto a cooling rack covered in paper towel (so as not to pick up the indentations) and cool completely.

Trim your tops to even and trim the rounded edge from every other tier to get the square that will fit just above. If you are doubling your cakes rather than cutting a single cake to layer...seperate your layers now and then brush all cakes with a pastry brush to remove the crumbs.

Refrdgerate or freeze your layers to stabilize your cake.

Put your icing between your layers and have each layer set (don't stack them all together yet ... just the layers so that you have five layers decreasing in size and all have filling)
Also... use a dam of icing to keep your filling within the layers so that it doesn't ooze out.

Coat each layer with a thinned out (not too thin) layer of icing for a crumb coat...this will keep crumbs from popping up into your final layer. Let set completely.
Ice each layer with either buttercream or fondant and let set...then assemble for your final trimmings.

You deffinately need dowels. Depending on the height of the cake and the opportunity you have....try to make the cake as close to the site of the party as possible since it doesn't seem to have cake plate seperators (those would allow you to make each tier exact then assemble at the last minute)... final decorating at the site or as close as possible makes the transport much more successful.

Answer 3

Just decide on the size of your round cake pans and then a rectangle can always be cut to any size to coordinate.

Make sure you use dowels because that cake is going to get heavy!

You can make your cake any size....even if you want to make it smaller in order to offset some of the weight of the layers....then bake a separate rectangle and decorate it similarly that the servers will keep in the kitchen and cut for additional slices of cake if needed.

Answer 4

i have it get a sheet cake pan or use 18 inch 12 in and a 10 in round double layer and do two that will work you can also find a book in the cake store they give you the exact directions Good luck

Answer 5

i'll assert that the first one is your proper guess, that's tasteful, the round layout is aesthetically captivating. yet, i need to assert this: basically ensure that the first one isn't with, like the 2d one, a peanutbutter filling for any of its area(s). with the help of how, in view that your sister is probably adorning your cake besides, there is not any longer something incorrect with including the flowers from the 2d cake to the layout of the first cake, I loved the flowers contained in the 2d cake, they're fantastically.

Answer 6

start with a 12" on the bottom and go down in size as you build up (you may have to use wooden dowels in the cake for support)