Wedding Cake Three Tier! Pics! :)

@FMS- I still haven't decided if I was going to or not..Just thought I'd throw that piece of tradition out there..lol

And i know it's tradition but i think people are better off and going and getting a 4" or 6" replica of their cake for their 1st anniversary.

year old buttercream/fruit filling/bavarian/whipped cream that had already been sitting out for 4-12 hours..not for me! yuck!

Thanks! I have two years to start practicing making cakes.

It doesn't hurt to try it out!! Right?

Also I know about supports and all that. Pretty much what I was looking for was what dimensions I should be using! Because if I make a 16'' 12'' and 6'' that will be over 250 servings.

Yes, 2 SEPARATE 16" cakes will feed 200 people (maybe), but not 2 STACKED 16" cakes.

Honestly, I would start doing trial runs now. Watching it done, and doing it are 2 different things. Getting all the support right is REALLY hard!!!!

My suggestion goes with jlam; make a SMALL cake, ONE TIER to cut and display, and make sheet cakes for the guests. You keep them in the kitchen and no one sees them until they are served.

I have been baking for a LONG time, and make my own recipies and things from scratch. I can tell you I would NEVER attept to make that cake, or a larger one.

Lol, My FS was wondering if we were doing that, I asked him "Have we ever eating anything our of the freezer that had been there for 1 year?" "No, that's kinds gross" "my point exactly!"

I hate to break it to you but a 16" 12" and 6" will not be over 250 servings...

So you cant stack 2 16inch cakes on top of each other?

Stacking 2 cakes of the same size on top of each other does NOT mean it feeds more! (not to mention that it may collapse) It just means that you get a taller slice. You need more TIERS of different sizes.

Yes, you can stack 2 16" cakes on top of each other, but that just gives you a 4 layer cake. that does not equal more slices. if you want a cake that feeds 250 people you need at least a 4 tier cake, starting with either a 20" or 18" base.

It is true-- 2 years is a lot of time to practice!! but....ughhhh doesn't it defeat the purpose of saving when you have to bake and frost multiple cakes to practice for the real thing? How much money will it cost to figure out how to perfect all the right supports and fondant technique?

Again, I'm not trying to discourage.. Keep us updated on what you do!! I do hope it works for you!!!

Thanks for the help! LOL maybe ill try it and post on here what happened!

Good luck! Not sure on sizes but if you are doing it be sure to practice first.. this cake was made for my friends cousin for her wedding by someone who "knew what they were doing" (I think her aunt or something).

I do this for a living (yes i'm getting married, no not on here as a vendor) and i don't want to try to discourage you, but, large wedding cakes are very hard to get right. if you're not even on your frosting, you will get a wonky cake and if you don't have the right type of support system, it can sink, lean, or even fall over. i've gotten last minute calls from brides before that are crying because they tried to take on this project and it's just not coming out for them.

my best piece of advice for you if you're set on doing your own cake is make a small 2 tier that you and FI can cut and supplement with cupcakes.

If you seperate the layers and cut them , you will get more slices! Just saying....lol

And not to mention that all the tests that you'll be doing are EXPENSIVE! sure, wedding cakes are expensive because of the detail thats going on them but they're also expensive because ingredients cost money!

@ Fms- ya, but this is a fondant cake...

Maybe I will just make a two tier cake and then have red vevlet cup cakes

Fms, you could but that would be really messy and a rather small piece of cake..

I thinking I will do a 3 tier cake of 6,9,14 and make a sheet cake!

Does each cake tier have two cakes?