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Re: Cakes for each reception table

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Posted by Natalie on April 04, 2008 at 07:31:16:

In Reply to: Cakes for each reception table posted by Carolyn - Iowa on April 03, 2008 at 14:36:22:

I think raising the cake up is the key. You could do this by putting it on top of a box that has been covered by a piece of fabric. Or, if you like the look, raise up the top layer with small columns, so that it looks like a mini-tiered cake, with each layer being two inches. You can torte each of the layers if you need a filling. Definitely charge your "per slice" price. This is all a lot of work, which ever way you do it.

: Hi everyone,
I've been asked about possibly doing cakes for each reception table(that will be the each tables main decoration so to speak, no flowers, and needing 350 servings total, and figuring for around 35 cakes (1 per table of 35 tables). What sizes would you make for height & diameter wise? 6" is too small for guests to cut properly, since most will probably cut the cakes into wedges instead. So, would you do 8" rounds, and just not as tall a layers as for regular wedding cake sizes? I think they're wanting the cakes to look a descent size, but, don't want excess cake either. Any suggestions on how some of you have done the single cakes per table, the sizes you used, etc.? I've never done them for each table before, can you tell? LOL. Thanks!!

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: I think raising the cake up is the key.  You could do this by putting it on top of a box that has been covered by a piece of fabric.  Or, if you like the look, raise up the top layer with small columns, so that it looks like a mini-tiered cake, with each layer being two inches.  You can torte each of the layers if you need a filling.  Definitely charge your "per slice" price.  This is all a lot of work, which ever way you do it.

: Hi everyone,
I've been asked about possibly doing cakes for each reception table(that will be the each tables main decoration so to speak, no flowers, and needing 350 servings total, and figuring for around 35 cakes (1 per table of 35 tables).  What sizes would you make for height & diameter wise?  6" is too small for guests to cut properly, since most will probably cut the cakes into wedges instead.  So, would you do 8" rounds, and just not as tall a layers as for regular wedding cake sizes?  I think they're wanting the cakes to look a descent size, but, don't want excess cake either.  Any suggestions on how some of you have done the single cakes per table, the sizes you used, etc.?  I've never done them for each table before, can you tell? LOL.  Thanks!!



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