(Closed) Wedding Cake Ideas for Small Wedding- NO Cupcakes Please!

posted 6 years ago in Food
Post # 3
Member
14496 posts
Honey Beekeeper
  • Wedding: June 2011

We just did a two tier cake and the baker was able to make it beautiful.  I gave her my inspirational pics and she did a great job of making it on a small cake.  We didn’t want alot of cake so we did a couple of 8 inch cakes and a few pies.  Pies could be made for diabetics, or you could do something else that people like.

Post # 4
Member
550 posts
Busy bee
  • Wedding: June 2012

small cake

pies

muffins

Strudels

 

 

I don’t know if this is the route your looking to go but maybe a sweet table instead on the cake table?

 

I understand most are diabetics so either they will enjoy or pass. Don’t go too overboard on other selections or kick yourself for just going with cake.

Post # 6
Member
3691 posts
Sugar bee
  • Wedding: December 2011

Including Darling Husband and me, we only had 5 people at my wedding.  But I wanted a 2 tier cake.  The cake I got was one the bakery said would feed 50 (itty-bitty traditional cake serving sizes).

I chose my favorite cake design ever, and had the bakery make only the top 2 tiers.  It was originally a 3 or 4 tier cake.  I’m sorry, but I don’t know how much the cake weighed.  In the US, they don’t charge by the weight, but by the number of servings or the size of the cake.

Post # 7
Member
913 posts
Busy bee
  • Wedding: April 2014

I’m sorry I don’t have an answer to your specific question about how heavy those cakes are, but if you want a 3-tier look you can have them decorate a styrofoam base to look like a third layer, or you can reserve the top tier to freeze for later.

Post # 8
Hostess
16215 posts
Honey Beekeeper

I agree with PP. You can get two layers of real cake on top of a layer of foam cake. No one will ever know!

 

Post # 10
Member
899 posts
Busy bee
  • Wedding: November 1999

@redband: I’m in the US so I’m not familiar with cake pricing by the kilo. Here, it is most common to charge by the slice. 

Is there typically only one kind of cake/filling/icing available? I ask because a cake’s weight can vary a lot based on the kind of cake, filling, icing, fontant, marzipan can use. A light white cake with only buttercream icing will weigh much less than a dense choclate cake with ganache filling and fondant. 

FYI, a 10″ round cake (38) with a 8″ round cake (24) will serve 62. Your first picture looks like a 14″, 10″, and 6″ cake (128 servings). The second one looks the same, but with 6″ tier heights instead of the typical 4″.

That being said, if you want the look of a tier cake, but only need a small amount of cake, you could use a dummy cake. It is basically a foam form in the shape of a cake that can be covered with icing or fondant and decorated. 

If you have any other questions, I’d be happy to try and help. 

Post # 11
Member
1401 posts
Bumble bee
  • Wedding: November 2011

Have you thought about wedding cake alternatives besides cupcakes? We had a cheesecake with lashings of berries on top, and my sister-in-law had a cake of profiteroles. You could also skip the idea of a sweet cake entirely and do a cake made out of different kinds of cheeses…

 My cheesecake:

Cake of cheese:

 

Post # 12
Member
899 posts
Busy bee
  • Wedding: November 1999

Typically, a foam tier costs about 80% of what a real cake tier would cost (in my area anyway). There is still all of the decorating needed for the fake tier, which is the most time consuming part, and the actual cost of the foam tier, but it shouldn’t be exactly the same. I would talk to them about why it costs the same. 

Post # 14
Hostess
16215 posts
Honey Beekeeper

@redband: Boo! We found a baker whose foam layers were a fraction of what a cake layer would be.

Post # 16
Member
899 posts
Busy bee
  • Wedding: November 1999

So, cakes are usually baked 2″ tall. They are then split and filled with icing or filling. 

For wedding cakes, two cakes are baked, 2″ tall, split and filled, and then stacked on top of each other: so it’s four layers of cake and three layers of filling. This is the most common method. This usually ends up being 4″-5″ tall. 

In the second cake you posted, it looks like they are six inches tall – so three 2″ cakes baked, split and filled. 

The “flat” cake that you are talking about (like in the picture you posted) looks like the top cake is only one layer – one 2″ cake split and filled. 

My suggestion would be to go with a smaller diameter cake, but with a normal tier height and only two tiers. I would also suggest have a 4″ difference between the tier diameter. I think it looks better with more of a change from one tier to another. 

 

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