(Closed) Wedding Cake Supplemented by Sheet Cake?

posted 7 years ago in Food
Post # 3
491 posts
Helper bee
  • Wedding: September 2011

One of the bakers we spoke with was actually telling us about this recently. To get just a 2 or 3 tier cake that will feed 100 people and if we need more we could get a sheet cake, because they’re much cheaper.
I see this being a very budget-savvy technique if you have a LARGE number of guests but don’t want to spend 1000 bucks on a 8 tier cake big enough to feed 300 people.

We meet with a baker for a cake testing on Wednesday, next week, I’ll definitely give you an update then:)

Post # 4
624 posts
Busy bee
  • Wedding: October 2011

This is what we are doing. We are having 300 people at our wedding, so we are getting a 3-4 tier pretty cake and then sheet cakes from Costo in the back. They’re in the back so nobody is going to see them anyways!

Post # 5
5295 posts
Bee Keeper
  • Wedding: January 1993

That’s what we did – had a lovely 3-tier cake and then one supplemental sheet cake. They take it back for cutting anyway, so no one will even notice ๐Ÿ™‚

Post # 6
877 posts
Busy bee
  • Wedding: April 2011

We did this too. We had a 3-tiered cake for display, with the bottom 2 layers being styrofoam. We cut into the top tier for photos and kept it for ourselves and family. We then had 4-2 layer 9×13 sheetcakes that were cut up for our guests. We had 132 people and not everyone had a slice since there was a huge dessert buffet too, so we ended up with tons of cake left over!

Post # 12
3526 posts
Sugar bee
  • Wedding: August 2010

Totally! Just display your wedding cake and have the caterers cut the sheet cake in the kitchen. No one will ever know. Just make it the same flavors even if they’re not it’s fine because my cake is multi flavored.

Post # 13
2442 posts
Buzzing bee
  • Wedding: April 2011

Ok. Here you go.


Post # 15
2091 posts
Buzzing bee

@Gerbera: Wait…. no one will ever know? If your “show” cake was a 5 tier round cake with fondant and designs, and I get served a standard-sized rectangular piece of sheet cake with buttercream, I would know. Even if you put fondant on, wouldn’t it be obvious it’s from a different cake?

Or am I over-thinking this a little too much?

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