Wedding Cake Three Tier! Pics! :)

Generally, you bake a layer, or "cake" as you are calling it, and slice it in two. Then you fill each layer. Each one must be perfectly level. (you need special tools for that).

Seriously, do 2 tiers. 3 runs the risk of collapsing.

I will probably do 2 tiers. How many layers does each tier have?

I am thinking 4 layers which means 2 cakes each tier?

YES! That is correct! You are gettin it! LOL

Get a cake leveler though if you want that many layers.

Ok thanks much!! I don't need that many layers do I? I could have two cakes in one tier and just have a butter cream filling between those two cakes right?

That depends on how tall you want it. i usually do 4 layers per tier. basically if you make a boxed cake, you split the batter into 2 pans, once baked, then you cut each of those cakes into 2 layers and that is your cake. you have to fill each layer with the same amount of filling and make sure each layer is strait and smooth. when you frost the outside with your butter cream you want to crumb coat it and chill it until firm and then put on your final coat. the final coat shouldn't be to think and it has to be perfectly smooth and strait because everything will show under the fondant. and if it's crooked on top your second tier will be off. fondant you want to roll about an 1/8" thick and work quickly with it. fondant is not something you can do very far in advance, it is made of sugar and if you leave it in the fridge then once it comes to room temp it will sweat out and it can sag and rip.

Nope. 2 layers on each tier would suffice, but it seems like you like the look of the taller tiers, from the cake above. No matter what, if you have more than one layer or tier, you need to level the cakes. You also need to make sure the buttercream is level.

The more filling you put in between the layers the more of a chance you have of it oozing out form the weight.

If I do the 2 layers on each tier which would equal to one cake a tier. I could do a 3 tier cake right?

I do 4 layers per tier. like the picture you posted before. it's 4 layers. if you do 2 layers, it will be half the size.

I would stick with 2 tiers or less. 3 tiers is too difficult to balance.

In my experince of serving at weddings in HS, most of the time, the pieces are huge and the guests leave most of it on the plate, I'd rather serve smaller pieces and have guests come for another piece, than serve a huge one and have it wasted. It also depends on when you serve the cake. We're serving ours right after supper because it's part of our dessert, so not alot of people are going to want to eat it right away, and if they do, they're going to want a smaller piece. If it's later in the evening say, 1 or more hours after everyone finished eating, they will want a larger piece.

I cant wait to do my practice one and show you how it turns out hopefully good!! cross your fingers ladies!

Good luck Kelsey...this was an interesting feed.

Talking to a baker as i am typing... option 1 is keeping cake round using a 3 inch high pan for each. 18 inch which only comes in a half round pan and you would have to make 2 halfs to make the whole 18 inch round then 14 inch then 10 inch then 8 or 6 inch for top layer...that feeds 238 without cutting top layer...option 2 is doing the cake square useing 2-2 inch cake for each layer...18 inch 14 inch and 10 inch will feed 250 without cutting the 10 inch cake but if the if wanted can and just add a 6 inch for the bride and groom to take that one home....hope this helps...and what a beautiful cake by the way.

Soory typo...ment to say if wanted you can add a 6 inch for the bride and grooms take home cake if you need to cut the 10 inch...

Why dont u just have a pretty, normal sized cake, and then just have them make a huge sheet cake for the rest? itll be the same exact cake and flavors, but itll be in the back so no one will see it, but its the same thing. LOTS of people do this.

OK so, you would definitely need larger tiers. A 20", 14", & 8" would give you 230. And Fat Daddio sells the 20" pan in whole form not halves.

A cake this size is a huge undertaking!! It takes a lot of space and skill to even maneuver a cake that size(20") without it breaking apart - from oven to cooling to leveling to filling, and stacking. Where will you roll out fondant big enough to cover this cake? And then get the fondant to the cake and on it without it tearing. If you do decide to make this cake and it works, how will you get it to the venue? There is a lot of coordination that goes into moving a cake this size. Will it be fully assembled and sturdy enough to survive a car trip? Or will you assemble/stack on site and attach all of the sea elements then on your wedding day?? There is alot goes into a cake like this size. I would also recommend a smaller cake and a few sheet cakes to serve the bulk of your guests.

Kelsey, I will more than happy to try your 'practice cake' haha jk!

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My respect goes out to you, I can't even make cupcakes come out of the oven soft and fluffy!!

By the time you practice for two years, you could absolutely buy one for less money than the ingredients......Fondant is wildly difficult to work with, transporting this thing is another nightmare....

just call a baker and save yourself the time, trouble, tests, trials, and tears....

^

I have to agree. My sister makes event cakes and I have personally witnessed how much effort and time goes into this. She is good, but has been doing this a long time. I have helped her on occasion, and as crafty as I am, I wouldn't take on something this involved; especially when it is such an important cake. You will have way too many other things to consume your time that last week. Making a cake shouldn't have to be one more thing on your "plate". Take the $ you would have spent on each trial and put it into your cake fund. That $50 or more you planned to spend each couple months will be in an interest bearing account. In the end, you will have enough for a pro cake and likely even extra for the honeymoon.