(Closed) Wedding cakes

posted 4 years ago in Food
Post # 2
9524 posts
Buzzing Beekeeper

Are you having a buffet or plated dinner? If buffet then go with all 3 flavors. If plated then go with 1. Inevitably Aunt Sally will have vanilla but want the chocolate Aunt June has at the next table

Post # 3
4703 posts
Honey bee

View original reply
anonbee4321:  Possibly order the 3 layer cake for 150 people and if more than 150 RSVP’d “yes”, then have the baker add a sheet cake (of the same flavor of course) in the kitchen for the staff to serve. I doubt if any of your guests will be able to tell if the piece of cake on their plate came from the tiered cake displayed or the sheet cake hidden in the kitchen. 

I think your flavor selection is pretty good. Definitely vanilla and chocolate are crowd pleasers and safe flavors to serve. With red velvet, I realize people have a love it or hate it relationship. Besides, red velvet is actually cocoa based so it’s basically in the chocolate flavor family. If you decide to get an extra sheet of cake because you need to, you can have the sheet cake as red velvet since it is the smallest tier. 

Post # 4
1717 posts
Bumble bee
  • Wedding: August 2015

Go with the smaller amount. Not everyone will want cake. (This is coming from a bride who ended up with almost an entire tier in the freezer bc I was so worried about running out)

We had vanilla with strawberry filling on the bottom, chocolate with peanut butter cream cheese in the middle, and lemon with raspberry for the top. 

  • This reply was modified 4 years ago by  lindsayE.
Post # 5
31 posts
  • Wedding: January 2016

We had about 215 guests.  We had a three-tiered caked as well as other tortes, cakes, and pies.  We also had a cookie table, which is a Western Pennsylvania wedding tradition.   I wanted to offer our guests a variety of desserts. 

Our cake was only one flavor – vanilla with raspberry and cream cheese filling.  

Post # 6
1325 posts
Bumble bee
  • Wedding: February 2015 - Mount Hermon

You could consider sheet cake and do 2 tiers. 

We did 1 tiny cutting cake and 2 sheet cakes. Saved so much money.


Post # 7
1325 posts
Bumble bee
  • Wedding: February 2015 - Mount Hermon

Oh and our flavors were banana with cream cheese frosting (a request of DH) and vanilla with lemon filling and buttercream frosting.

Post # 8
1837 posts
Buzzing bee

Agree with PP who suggested go with three tiers, then if more than 150 RSVP “yes,” ask the baker to add a sheetcake to cut in the back. 

Post # 9
12 posts
  • Wedding: July 2013

Your cake flavors sound amazing! I would do a three tier. If you do end up getting more RSVPS than expected then find a local cupcake shop to make cupcakes to go along with the cake! We did all cupcakes…our flavors were black bottom, black and white, salted caramel, key lime, peaches and cream, mini red velvet, mini vanilla, mini chocolate. We had a large cupcake as the top and that is what we used for the cake cutting! 


Post # 11
155 posts
Blushing bee
  • Wedding: December 2015

i think the PPs idea of a 3 tier and adding a sheetcake is perfect.  Will you be serving cake to each guest at the table after the cake cutting or allowing people to come up and select a piece during the reception.  If the latter than you don’t need a piece for each guest as some people won’t take any.  For my daughters December wedding they chose vanilla bean, salted Carmel apple, and bourbon spice.

Post # 12
157 posts
Blushing bee
  • Wedding: May 2016

Convince that man on the sheet cake backup plan! 

We’re having a small (20-person) cake made for the “wedding cake” and getting a large (100 person) sheet cake from the grocery store. Both are pound cake with butter icing, and it’ll definitely be way cheaper lol.

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