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
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.