Post # 1
So I am playing with the idea of making my own wedding cake… crazy, I know. Im starting off just by finding a recipe I love and want to be made into my wedding cake.
So, Big question to all you bakers out there… how do I adjust a cake recipe to be big enough to feed at least 120 people??
This recipe I am looking at here has 3 tiers.. but they are mini.. can anyone help me!!??!
Thanks soo much!
Post # 3
I don’t think this recipe makes much batter at all. I think you’ll have to X4 to get enough for two 8″ round cake pans. I would test that first before moving any further.
Keep in mind that the buttercream layers add support to the cake, and to use wooden dowel supports so the cake doesn’t sag in the middle.
Does your oven have convection? That will really help when you’re baking large diameter cakes. Most traditional ovens have hot spots that are hard to avoid when baking big cakes. This may cause the cake to bake unevenly.
Post # 4
I think first you need to find a recipe that’s been made into a larger tiered cake before. Some cake recipes make just too delicate of cake to make into such large layers and still stay together. Here’s a website where a woman documents baking a wedding cake over 4 blog posts:
project wedding cake: ta-da!
Just remember, it’s a big undertaking, you have to plan ahead, and really, really, keep it simple. Don’t expect it to look like a bakery produced cake if you don’t have a lot of experience making cakes and frosting them. It will probably look homemade, but there’s nothing wrong with that! If you find a recipe you love, it’ll taste great and when it comes to cake, that’s the important part.
Post # 5
Keep in mind that wedding cake slices are microscopic. They basically take 3 10″ rounds that normally serve 12 people and are somehow able to make it stretch to serve 120 people by cutting the slices paperthin so you barely get a taste. So that is basically 3 cake recipes. You will have to bake each tier (2 layers with filling) separately, since making a huge single batch of cake will be off in texture and taste.
Post # 6
This is a big undertaking–give yourself lots of time to experiment and practice. My mother (pro) and I (amateur) both decorate cakes and we hired out the job.
You want to mix and bake each tier separately. When you buy your cake pans, it should say how many cups of batter it takes. This will give you a guideline on how many batches you need. You can probably double the recipe, but anything beyond that may screw up the ingredient proportions. As others have mentioned, a large tier may bake funky.
Check out the Wilton website. There are recipes and tips there. You could add flavorings to a basic yellow/white cake as well.
Post # 7
I know it’s very difficult to double and triple baking recipes to work well. The amount of baking soda/baking powder is hard to just double along with everything. There needs to be a lot of tweeking in order to find the right recipe. Maybe make 3 batches of the original recipe and divide it into each cake pan that way? Good luck!!
Post # 8
I make wedding cakes professionally. Don’t do it unless you absolutely have to! After much consideration, I am not even making my own. You don’t want to spend your wedding day transporting and setting up a cake.
Post # 9
wow! thanks for the tips and advice everyone. It definitely makes me think twice about it. I think I will do a few trial runs here to get the idea and then decide from that. The tip about making the separate batches is a great tip! thanks for that, I would’ve tried to throw it all into a hugh bowl.