Post # 1
This is the 3rd post I’ve made today about random things that are running through my head. I think I’m making myself crazy with this wedding planning. Anyways lol, we’re inviting about 215 people. Many are out of state so obviously all won’t come. No RSVP count before we need to put the cake order in though. The place we’re getting our cake at says that if we want one to feed approx. 150 people it’s 3 tiers but if we wanted to feed approx. 200 we’ll have to move up to 4 tiers (obviously more expensive). My Fiance thinks that we should just get the 3 tiers because more than 200 people are not going to come & not everyone will eat cake. If I had to guess I would say we’ll have 150-175 people but that’s just a guess. I’m worried about not having enough cake & that being tacky/rude. ALSO, I was thinking vanilla cake on bottom largest tier, chocolate on middle tier, and red velvet on top smallest tier. What did you all choose for your cake flavors?
Post # 2
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
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
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.
Post # 5
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
- 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
- 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
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
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 # 10
I would honestly be happy with a small cake & then doing sheet cakes but I dont think my Fiance wants that. Cake isn’t high on my lists of important things. Maybe I can convince him, we’ll see. If not, I think we wil proabably go with the 3 tiers and a seperate sheet cake if we end up with more RSVPS than we thought. Or I like the cupcake idea! (I originally wanted to do just a cupcake stand but my Fiance said no) I’m also loving the lemon flavor idea for the top tier instead of red velvet! So many choices lol!!! Thanks guys
Post # 11
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
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.