I'm doing my first wedding cake in July and am trying to be fully prepared for the upcoming endeavor. I was wondering if any of you fine fellow bakers could help me determine what weight and structure require finishing touches at home or is in absolute need of a disassembled commute. Also, how does the cake cutting work? Do you stick around and pass a few slices or do most caterers come equipped with that action?One last question, I am looking for a guide on what quantity of cakes to provide for a specific number of people. Anybody have one? Thanks so much! Any help would be much appreciated.
I would say that unless it is arranged beforehand that you are to cut the cake, that you don't have to worry about that. If the caterer doesn't step up to do that job, then someone who is attending the wedding will. You should not have to stick around during the reception unless you have been hired to do so.
This guide, provided here on the Wilton site is invaluable. The slices are a little larger than the standard "wedding cake slice" but it will give you some cushion so that you don't run out of cake if someone does slice the cake on the generous side. There is a similar guide for wedding cakes, but I like to err on the side of too much cake rather than not enough. On the menu to the left there is a selection for Cake. Click that for a whole world of information on this and assembling and so much more.
Welcome to the forum.
Cake cutting isn't your responsibility unless you're hired to do it. Usually the caterer does it or the bride can ask a friend or family member to do it. Make sure they know how big the pieces should be to get the amount of servings needed.
Bubble tea straws work well to use as supports in the tiers. They're strong and easy to snip off with a scissors rather than having to saw wooden dowells. They're available online or in Asian markets. For the lower tiers which support all the weight, I also put a smaller McDonald-size straw inside of the bubble straws for added security.
All of your frosting, side decorations, supports, ribbon etc. can be done at home so all you have to do is stack the tiers at the venue and apply the borders and flowers or whatever. It also helps to place an extra cardboard over the dowells (same size as what the upper tier is sitting on) so it's easier to set the upper tier onto the cardboard below. More questions, feel free to give us all a holler or you can email me if you want.
I use bubble tea straws- one less than the cake size above (so if it's a 6" cake, I use 5 straws). I press and seal all of my cake boards to keep them strong. and I centre dowel until I can feel the little point pricking through the cake drum at the bottom.
I have stacked Thursday night for a Saturday wedding. I will admit that It was the most nerve wracking Friday I have ever had. I wished I had a webcam on it so that I could check on it from work. I prefer to do it Friday night.
You can also use the SPS system if you want to move it assembled. Works like a charm.
I have thought about offering a service to cut the cake cause heck- if the cater is going to charge more per slice to cut it than I am making of the darned thing, why shouldn't I offer it...ok maybe not.
I gave up assembling on-site years ago and have never looked back....I HATE finishing cakes at the venue. Now, completed cakes ARE heavy and you will need help carrying them (as I do), but I love to literally "drop n' go"! I saw this method years ago at OSSAS (Oklahoma State Sugar Arts Show) and Marina Sousa used it, so thought I would give it a try!
Good luck! If you would like detailed instructions, feel free to email me at email@example.com
As far as moving a heavy cake, I call ahead to the venue to see if they have a bus cart or someone available to help me carry in the cake.
I'm not Kathy, but I put my SPS plates in right after the cake is frosted and before it has had time to chill up hard overnight before delivery. Here is a photo (on my old blog) that shows how i transported this cake boxed and ready to be set up on site (though the site was 5 hours away!) I brought along fondant and an extruder to attach the border once it was stacked. http://www.loriemakescakes.blogspot.com/2010/08/congratulation-in-four-tiers-to-hootie.html
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