Post # 1
I want a three tier cake, so that we can freeze one for anniversary. However, the baker says we should stick to 2 tiers. I am concerned that we won’t have enough cake if we are freezing one tier.
We are going for one of these two cakes.
What do you folks think?
Post # 3
- Wedding: May 2014 - Royalton White Sands
It really depends on how big the tiers are. If it’s large, I’d say one tier (not including the top) is fine. Not everyone is going to want cake.
Post # 4
- Wedding: January 2013 - Harbourfront Grand Hall
@Bainise2013: PP is right, it does depend on the size of the tiers. I forget the measurements of ours. Each of our cakes served 50 but we didn’t keep a tier.
Post # 5
What about thinner tiers? So you have the three tiers that you want but are not overwhelmed by the amount of cake.
Post # 6
Edited my post to include pics of cakes we want. 🙂
Post # 7
I say 3. We’re having 35-40 guests and we’re doing 3 tiers, the tiers will just be smaller. I still wanted it to definitely look like a wedding cake.
Post # 8
- Wedding: April 2014 - Carondelet House
You can do a dummy tier out of styrofoam, too, if you want the look of a big cake but don’t need to feed that many. I considered it (also wanted 3 tiers, 60 people), but then decided against it. (My family likes cake, and will help make sure it’s all gone. )
Post # 9
We’re having 50 (maybe up to 60) guests and we’re doing 4 tiers for two reasons.
1 – we’re not serving baby-bitch slices of cake. We want everyone to get big, honkin’ pieces. I can’t tell you how many wedding’s I’ve been to where the cake was sliced so thin I could almost see the plate underneath. What is this? This is all you got?
2 – the Mr. and I are cake pigs. We want a large top tier to take up to the hotel room with.
Post # 10
I would do 2 tiers and then also purchase a sheet cake just in case.