(Closed) Saving $ on Cake

posted 10 years ago in Food
Post # 3
Member
1458 posts
Bumble bee
  • Wedding: August 2008

Nice! Thanks!!!! I’ll have to go back over my cake order before it’s too late!!!

Post # 4
Member
38 posts
Newbee
  • Wedding: June 2008

I love the idea that you are having two different options, how much fun!!  That was really sweet of you to make it look like the cake was eaten at your friends wedding 🙂

Post # 5
Member
267 posts
Helper bee

Mmmm, pie.

Hee, I was just thinking how your one-bite cake eating might have backfired. Maybe the bride saw all the pieces with one bite taken out of them, and thought "they only had one bite! They must not have liked the cake we chose!" Just kidding, it was a nice gesture. 😉

Post # 6
Member
73 posts
Worker bee

enmoore66, thanks for the idea.  I think that is wonderful way of taking care of the cake.  You should also consider having a few sugarfree apple pies if you have any guest whom are diabetic or are watching their sugar intake. 

Post # 7
Member
192 posts
Blushing bee
  • Wedding: July 2008

wonderful idea. We go tomorrow for our cake tasting/ordering and I was thinking a cake for 100. But I love your pie idea and Luxe’s "diabetic" guest suggestion as as I know there are a lot of diabetics attending, I’m thinking a cake for 75 would significantly reduce our cost and we can "Let them eat PIE!"   🙂

Post # 8
Member
242 posts
Helper bee
  • Wedding: July 2018 - Dreams Cancun Resort & Spa

Miss Penguin did a great post a while ago on a way to really save on cake:

Faux Gateaux

And if you still want to serve some cake, get some sheet cake at a fraction of the cost.  

Post # 9
Member
2293 posts
Buzzing bee
  • Wedding: July 2008

Enmoore, I love the idea of you going around the room and eating all the cake!  The sheet cake option is also a good way to go.  We are having a buffet, so will not have the cake taken to the tables – but put out on plates at the cake table.  The caterer will cut in the kitchen, but actually only provide cake as it goes – my sister did this at her wedding, and the result was that although there was a little cake left over, what was left was mostly uncut.  And I am confident that with teenage kids in the house we can polish off a lot of cake in the week following the wedding as long as its uncut and therefore not stale…  However its a good point to talk to your baker.  As we are having several kinds of cake, ours has given us really good advice about how much to have of each kind, based on her experience of what goes the fastest when people have a choice.

Post # 10
Member
123 posts
Blushing bee

A friend of mine had five tiered cake that looked gorgeous but only top three layers were the actual cake, bottom two were styrophone. You couldn’t tell AT ALL. She had 175 guests so either three layers sufficed or there was some magic ,aka sheet cake happening behind the scene. Either way, wedding was fabulous, cake was fabulous and bride was happy. what more would you want ?

Post # 11
Member
89 posts
Worker bee
  • Wedding: June 2008

On the subject of cake. We went to a total of 4 bakeries around Pasadena, CA.

Bakery A said that a three tier cake (6", 8" and 12") will serve 100 people, thus the cake will cost 100 x $3.75 = $375 not including delivery.

Bakery B said 6", 9" and 12" did not say how many people the cake will serve but said that we will have enough left to be able to freeze the 6" cake. Cost including scroll design and delivery $725.

Bakery C said 6", 9" and 12" will serve 100 people. Price with no design (including delivery) $675.

Bakery D said that 6", 9" and 12" will serve 50 people and cost per serving is $5.75. Scroll design add $50. Free ribbons and pearls to match our colors. Free delivery. Total cost $337.50.

On a blind tasting by FMIL, FSIL, FSIL’s bf everybody picked the chocolate cake with with chocolate mousse center from Bakery D. Needless to say, I put down my cake deposit with Bakery D.

But I just thought that it’s weird that for the same size cake they only charge 50 servings when other bakers charge 100 servings. The height of the cake is about the same.

Post # 12
Member
192 posts
Blushing bee
  • Wedding: July 2008

enmoore66 just a note to let you know I was so grateful for your post. As I said before, our cake tasting was today and a 4 tier cake for 75 (which baker said would actually feed up to 125 people)  custom design with delivery, $400.  YAY!!!  If I would have went for the 4 tier for 100 people (would actually feed 150) it would have been $750. What a difference that magical 25 made for us!  Thanks for being so informative!

Post # 13
Member
383 posts
Helper bee
  • Wedding: December 1969

just a thought… check with your venue to see if there is a cake cutting fee per person if you do not order a cake from their "preferred vendor" list…

while the idea of ordering a "pretty" cake for just the bride and groom is a cost effective one – it may not price out that way if you have to pay the cake cutting fee when ordering an outside sheet cake; and this is a bit wierd – imho – to see a small cake for the bride & groom and then all the pieces for the guests are coming out of the kitchen – it’s like having lobster for yourself and giving your guests chicken fingers.  my guests and vendors will eat the exact same thing as FH and i…

but i looove the idea of pie and other desserts… my GF hates wedding cake so she and her hubbs had gelato at their reception!

Post # 14
Member
104 posts
Blushing bee
  • Wedding: March 2009

Wedding cakes are so pretty but I too don’t think alot of people eat them. Either its too late in the night for people to enjoy, or too close to dinner!! It always seems that everyone wants to get up and dance rather than eat… or maybe its the alcohol  But I have suggested  that for we get a cake for 100-125 people– even though we are having closer to 200 at the wedding. And let family know they shouldn’t be first in line!  I don’t think its the end of the world if someone misses out on it.

Love the idea of having a sheet cake in back just in case… if its not needed there will be enough family in town to eat it up.. or freeze it for another time

Post # 15
Member
95 posts
Worker bee

We’e having a very small (but nicely decorated) cake made for the top which we will take home and save for our 1-year anniversary and for the bottom layers myself and my mom are making mini-cakes in silver foil cupcake holders. My bridesmaids are helping me ice them and decorate it all. I think this way guest may take a cupcake home even if they’re too full to eat one! and it’s saving me a bunch of money! Plus it’s going to look so cute!!

Post # 16
Member
28 posts
Newbee

We had a three tier cake with 150 people. However, the baker told us we should really order it for 130 people. Sure enough, the entire cake was gone. Everyone who was there at the wedding raved about how delicious our cake was and asked if they could have more….what was left was our cake for our one year anniversary.

 I guess if you find a baker that’s honest, they really know their stuff.

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