Post # 1
We’ve decided to do cupcakes for our reception & just having a cake for cutting
We were originally going to have just the 1 tier but then realized a 2 tier would be best so we could keep the top for the 1 yr anni
My caterer suggested a 6″ on a 10″ putting cost between 140-160
We’re being gifted the cake by a friend of ours and know a
6″ on an 8″ would be alot cheaper around 30 bucks less
Both the caterer and another cake person said a 6″ and 10″ would look better but I’m wondering if it’s really that much of a difference….
I mean we aren’t serving the cake at all…. do you bees think that our cake would only look good if it were a 6″ on a 10″ or do you think the 6″ on an 8″ would work?
Post # 3
It sounds like those that said the 10″ would be better are a little biased as they’re in the business and well, they do need to make $. I’d get the 6″ 8″ and be thankful. If you’re still uncertain, why not cut those sizes out of paper to help you visualize? Or use paper plates in those sizes to get a clearer idea of the difference?
Post # 4
I think it’s a matter of proportion. It would help if you could see photo examples.
Post # 4
@Cornflakegirl Thanks!!!!!! that’s a great idea!.. I hadn’t thought of that AT ALL lol
Post # 5
Yea, for proportions it would probably look weird. I’m the one that notices all those details… so that’s why I thought of proportion. But then again, I’m not sure what a 6″ looks like on an 8″ OR 10″. So if you have pictures do share 🙂
Even though the cake is a gift, I think $30 isn’t that big of a difference. Unless the cake is already expensive anyway. But they’re right, they are probably biased as well…
Post # 6
I would just get a single tier cake and order a fresh cake for your anniversary of the same flavor.
Post # 7
If you’re doing a two-tiered cake.
I suggest going with either:
4″ (top tier)
8″ (bottom tier)
6″ (top tier)
9″ or 10″ (bottom tier)
Just remember, if you are doing a fondant covered cake.
Fondant does NOT freeze well or refridgerate well. (It turns into goo and melts down around the base/bottom of the cake).
You’ll want to take the fondant off (Use a sharp knife and shave it off of the cake) the cake before you wrap it in saran wrap, then foil, then a giant ziploc bag. Then freeze it.
Post # 8
i think the 6″ with an 8″ would look to close in size. if you want a 2 tier, i’d pay the $30 to get a 6″ over a 10″. you could also have them make 2 6 inch cakes and wrap one up to freeze for your anniversary.
Post # 9
@JoJo Bananas:That is the BEST IDEA! Year old cake is not terribly tasty.
Post # 10
I, too, would get only the one layer. The tradition of saving the top layer for your first anniversary goes way back to when wedding cakes were fruitcake. It was liberally soaked in rum or brandy to preserve it. Today’s cakes do not freeze well for a year. I wouldn’t eat anything that had been in my freezer for a year.
Post # 11
@runsyellowlites: saving the cake for a year–it’ll taste icky. just make an appointment with the same cake place to make an identical cake to your wedding cake in one year.
no need for a two tier cake–then people will want that and the cupcakes, too.
Post # 12
Well we saved out top tier and one year later it was yummy. That was back iin 76 so it really how you wrap it. But to answer your question, 6 on a 8 just doesnt look great by itself unless theyre 4 or more tiers so I would go with 6 on a 10 or 4 on a 8. If you just need the cake for the cutting part just order an 6 and make a dummy cake for looks.
I did a cake for a gf who didnt have alot of cash so we did bottom half fake and top two tiers the real deal and it looked good too. No one knew the different.
Post # 13
Thanks we decided on just the 1 tier since we didn’t want to worrry about guests wanting it served and it’s being gifted to us by a friend…
We’ll get a replica for our 1 yr =)
Post # 14
If you do 6 and 8 you only have 2 inches between the two tiers and that doesn’t really work or look very good. That is why your caterer said 6 and 10 that way you have 4 inches of difference.