Post # 1
We anticipated having 125-130 people and planned a cake that feeds about 130 I think. With our RSVP deadline tomorrow we are only at 68 and I only know of about 6-8 more yes replies that are dragging their feet. So that’s a TON of leftover cake.
Our options are to:
Leave it as is and cut the pieces bigger (3 tier-6/10/14 inch serves 114 normally without top tier). We can make the middle tier fake, which will then feed 72 without the top tier (allows only one flavor now) or 94 if we eat the top-this is a $60 savings. Or we can make it a 3 tier 6/8/10 that serves 76 people (we couldn’t keep the top unless people choose not to have any)-this is $150 cheaper and we would need to use a different cake stand (clear vs. silver-but both are provided by bakery).
What would you do? I’d love to save the money but I don’t want the cake to look really tiny. Did anyone else have a smaller cake like that?
Post # 3
Know what my fiance is so excited about? The food and the cake. To the point where he wants like a 7 layer cake for our small destination wedding. I told him that if we stay under budget then fine I will grant his 7 tier cake wishes. SMH @ this man.
Post # 4
I definitely got too much cake for the number of people we were having, but I didnt really care about how many my cake would feed. I just went for the big cake that I wanted.
Post # 5
Do you really care to save the top layer of your cake? I know it’s a tradition to save it for your anniversary, but I can’t help but wonder if it’ll get freezer burnt. I know for us, we are just going to get a small cake that resembles are wedding cake on our anniversary. It’ll be fresher and tastier.
Post # 6
@blueskye: you can even go back to your original baker and have them do a replica of your cake top for your anniversary. A lot of bakeries are getting into this now.
Post # 7
I had a smaller cake like the one you’re thinking about and it was beautiful.
My family tried to make me get a bigger cake so that “it looked better” but I loved the way my cake looked! We also saved the top tier.
Post # 8
We don’t really care about the top layer. We live 5 hours from our wedding so we would have to bring it back with us. If we eat it, we’ll just have a new one made some place where we live.
Thanks for the suggestions!
Does anyone have a picture of a 6/8/10 cake?
Post # 9
TThis was a 6/8/10 cake that fed 75-125
Post # 11
I’d go with the more cake, since your not saving that much. Flavor choice is nice and you on’t have to worry about the size the venue cuts the cake. We used our leftovers at the brunch we had at my parents house the next day. We did freez our top but ate it about 3 or 4 weeks later for dessert on the Friday after Thanksgiving. I wanted to try it since it was a differnt flavor. We were going to do a first anniversary replica but it never happened.
Post # 12
My bakery told me they always go smaller with the cake, and if the final count ends up higher they can always bring an extra sheet cake. Honestly, there was TONS AND TONS of cake left uneaten at my wedding. It was delicious (from the small bite I had), but after dinner people were up and dancing and no longer interested in eating. So I would definitely go smaller.
Post # 13
Get the original cake you intended and cut bigger slices which folks appreciate having. People go back for seconds anyway so serve as much cake as you can so that you don’t waste anything. Plus, you can always send home leftover cake with family and friends so it doesn’t get thrown out. Plus, you won’t know until the day of how many people actually attend, so guesstimating beforehand just stresses people out needlessly.
Post # 14
I always feel that a 6-8-10 cake is a nice size to have. If you want more elevation then put the stand on a wood block wrapped in silver or gold paper.
Post # 15
If you stick with the origional you will have almost double the amount of cake as people. That’s not a big deal if you and your family are cake eaters and will take it home (I’d hate to see it go to waste)
But thinking of the size of the cake, it really won’t be small when you have a room set up for 75 people, it will be perfect size. Our cake shop automatically takes off 20 servings from the cake for diabetics and people who just do not like cake (I told her to forget that idea for our wedding-they are cake people). Also these bakeries say alcohol makes a difference. We’re not having alcohol so I got about 10 more slices than we need.
I’m just thinking “am I okay with going home with around $150 worth of cake?”
Just one persons take… a 3 tier will be beautiful!! If you want the height (I do as well) Alot of people will put like a box, bigger than the base of the cake stands, under the tablecloth (kinda like a prop, they use them at portrait studios) so you will have that extra heighth. That’s what I’m going to do I think!!
Post # 16
Our cake is going to feed more people than well have at the wedding but I’m okay with that… Guests can take some home or have a second slice there… It’s amazing cake so the more the merrier.