four tier wedding cake

Read and learn more about four tier wedding cake. For more, visit the Wedding Cakes website WeddingCakesFAQ.com

Q: If a four-tier wedding cake has fallen over and the top two tiers are destroyed, what do we do?
Oh, and the reception is that day.

A: laugh, tuck it into your memory bank and serve it up at the reception with the explanation. you might print up what happened and pass it out as a souvenir

Q: Anyone ever done a home-made, four-tier stacked wedding cake?
I’m making one for a wedding in July, and I have a basic plan, but I just wanted to see if anyone has any useful tips. I plan to use fondant to ice it. The design is very simple and straight forward, and the tiers range in diameter from 6 in. to 12 in. The constuction is mainly the part I need info about; using support dowels correctly, leveling the layers properly, how much filling between layers, etc. but any information will be welcomed.

A: Here ya go ::

Q: A fourth color for my wedding cake?
I have a four tier wedding cake and only 3 wedding colors. I have silver, pink and navy. I am looking for another color for the bottom tier ribbon.

A: What color is your bridal gown? White? Ivory? Use the color of your bridal gown.

Q: How deep should the pans be for a 4 tier wedding cake? 2 inches or 3 inches?
I am looking to make a wedding cake, layered on top of each other the four tiers, not on pedestals, and wondered if 2 inches gives the cake enough depth or do I need to go 3 inches or more. Also looking for a great mud cake recipe to make it from. thanks

A: the answer depends on the number of guests as well, if you make it with 2inch will it feed everyone? I would go 3 inches myself just to be sure and of course it will look better …

This recipe is divine
serves 10

2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into pieces
6 ounces unsweetened chocolate, finely chopped
1/2 cup brewed espresso or very strong coffee
1 1/2 cups sugar
1/2 cup bourbon
4 large eggs
2 teaspoons vanilla extract

______________________________________

Preheat oven to 350°F – 180c. Butter 12-cup Bundt pan. Mix flour, baking soda and salt in medium bowl. Combine butter, chocolate and brewed espresso in heavy medium saucepan. Stir over low heat until chocolate and butter melt (mixture may look curdled). Remove from heat. Add sugar and bourbon. Whisk until sugar dissolves and mixture is smooth. Using electric mixer, beat eggs and vanilla in large bowl until blended. Gradually beat in chocolate mixture. Add flour mixture and stir just until blended. Transfer batter to pan; smooth top.

Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 45 minutes. Cool in pan on rack 15 minutes. Invert cake onto rack; cool completely.

for extra moistness and flavour after cake is completely cooled, lay it upside down on clingwrap, and pour half a cup of kalhua/baileys/frangelico/cointreau or what ever you like and wrap tightly with glad wrap .. store in fridge over night .. Delicious

Q: rich chocolate cake and white chocolate filling?
has any one out there a recipie for rich chocolate cake as i want to make a four tier wedding cake ,and the recipie i have is not rich enough .and i would like to use white chocolate as a filling.

A: Sounds great!! I Hope this works for you

DOUBLE RICH CHOCOLATE CAKE

2 c. sifted pastry or cake flour
1 tsp. baking soda
1/4 tsp. salt
1/2 c. butter
1 1/4 c. superfine sugar
2 eggs
3 oz. (3 squares) unsweetened chocolate
1 c. milk
1 tsp. almond extract
Chocolate Frosting (recipe follows)

Sift flour and measure out 2 cups. Sift again with the baking soda and the salt. Cream the butter and gradually add the sugar. Beat together until light and fluffy. Add the eggs, 1 at a time, and beat well after each addition. Melt the chocolate and cool it. Add it to the butter mixture gradually, alternating with the milk to which the almond extract has been added. Divide the batter between 2 buttered 8″ layer cake pans. Bake in a preheated 350 degree oven for 25 to 30 minutes. Unmold and cool. Fill and frost.

DOUBLE RICH CHOCOLATE FROSTING:

2 eggs
2 c. sifted confectioners’ sugar
Pinch of salt
1 tsp. vanilla extract
1/4 tsp. almond extract
1/4 c. milk
5 oz. (5 squares) unsweetened chocolate
2 tbsp. butter

Break the eggs into a bowl and add the confectioners’ sugar and salt. Add the vanilla and almond extracts and the milk. Beat until smooth and creamy. Set this bowl in a larger bowl filled with ice cubes. Melt the chocolate with the butter. Add this gradually.
Very rich! Very good!

Q: I want a big Wedding Cake, But Only having about 150?
I want to have a big wedding cake, maybe four tiers, but im only haveing about 150 people there. What can i do instead of wasting cake

A: The top tier doesn’t get touched and will remain for your anniversary.

The bottom one will be cut by you and then served and probably the second tier will almost finish too. The third tier can be divided between your family or instead of favors you can give cake boxes and guests can take small slices home.

All the best.

P.S. To prevent alot of waste, don’t do a sweets table so people can have seconds of the cake if they like.

Q: Whats the best icing to use to decorate a wedding cake?
I’m planning on making my own wedding cake but I’m not sure what the best things are to use to decorate it. I’m going to make four chocolate, heart shape tiered cakes and decorate them with flowing sugar roses if I can find out what to use

A: Didn’t know there was more than one kind. You have made me hungry now! Congrats on the wedding!

Q: valentines day wedding cake?
me and my older sister(im 13 shes 16) own a small bakery and have been asked to make a wedding cake for our cousins wedding it has to be a four tier pedestal cake vanilla cake with white frosting and red hearts on the sides what i need to know is how to make wedding cake frosting a recipe for a wedding cake pictures would be appreciated and thank all who answer

A: Ok I didn’t know what sort of frosting you wanted but I know butter cream is a pretty common wedding cake frosting so here’s the recipe for that.

http://www.cooks.com/rec/view/0,1830,154176-227199,00.html

Also she may want Fondant Icing instead check with her on that one

http://www.grouprecipes.com/12012/easy-fondant-icing.html

Bellow are some cute pictures of valentine cakes

http://www.flickr.com/photos/weddingcakes/56618237/

http://www.cakechannel.com/images/valentine-hearts-cake1.gif

http://webbuildpro-bath.co.uk/users/19869/images/wedding%20cakes.jpg

http://www.aboutthecake.com/11b8327e0.jpg

http://www.grandweddings.info/wp-content/uploads/2008/07/red-wedding-cake-carlocksbakery-com.jpg

http://www.flickr.com/photos/weddingcakes/56618237/

Q: What supplies do i need to buy for this wedding cake?
I will be making my brother’s wedding cake in June, and I would like to start buying the supplies asap. I have never made a wedding cake before, so i am really unsure of what i need to buy. The cake will be four tiers (8,10,12 and 14 inch squares). They want to put peonies between each layer, with wire with gems hanging off of them at the top (no idea what this is called). I will be covering each tier in fondant, and adding pearl border as well. So here are my questions:
1. Should I use the push-in pillar or separator plate and pillar method?
2. What size separator plates do i need?
3. What should i use for the wire and gems?
4. Do i put cardboard between the cake and cake drum, or do I just set it on there?

Sorry I have so many questions! I just don’t want to mess this up. Thank you so much for your time

A: First, these tier sized will only serve about 160, not 200+. If they save the top tier for their anniversary, thats about 140 servings. At the 200+ servings, the slices will be VERY small so that’s up to you.

Now that we have that out of the way, to answer your questions.

1. You will need to use the separator plate / pillars to have room to place peonies in between the layers. Make sure you leave about 3 to 4 inches between each tier since peonies are large flowers.

2. You want your separator plates to be the same size as your cake.

3. You can use floral wire and gems. You can find these at most craft stores or online. It is best if you have a pic to show the sales person.

4. I would use cardboard under the cake and then make sure you use a sturdy cake drum made of wood or plastic or an actual cake plate. The cardboard/foil ones you buy in the store are not sturdy enough to support the weight of this cake.

In addition, if you are going for flavor do not use Wilton fondant. Use Choco-Pan or Pettinice fondant. Also, use a silicon fondant mold and pearl dust for your pearl border. The mold and dust can be bought at www.countrykitchensa.com. The dust can also be bought at www.discountsugarflowers.com. You can also purchase gumpaste peonies here if they don’t want to use real ones.

Hope this helps…

Q: Beach wedding cake ideas?
I need help i have been looking and i like this one

http://www.wedding-flowers-and-reception-ideas.com/images/beach-wedding-cake01.jpg

four tier

any ideas
thx yea the bottom part is going to be blue

A: It’s very theme-like for a sea themed wedding… I would rather have the brown parts blue to symbolize the water because it doesn’t seem pretty enough to me… but then you can always have beach sand sitting on the table under the cake. … it just seems that the brown next to the seahorse doesn’t translate well because the seahorse never comes out of the water, if you know what I mean.
i hope that makes sense to you and that I explained my thoughts well enough.

Q: Wedding Cake prices?
How much should we expect to spend on a wedding cake with the following descriptions? (And yes, I know that this is a question for a bakery — we aren’t at that stage of planning yet, so I’m just trying to get an idea of what to expect).

*Three tiers; 150 guests/slices.
*In each tier, four layers of white cake — middle filling is marzipan and other two are raspberry preserves.
*Buttercream frosting. Sides rolled in toasted chopped almonds.

Anyone know how much I can expect to spend? Does the description above sound more or less expensive than another cake for the same number of people? Is there a “least expensive type” of cake?Know of any ways to cut costs?

A: Ok. I make special occasion cakes (only for friends) on the side of getting my BA in Psychology. Might as well use the degree in culinary arts for something right? But I am a home baker, and don’t have access to things a huge bakery has, like 30 quart mixers and stuff, so my stuff would be more expensive than something from a bakery…

Anyway. My starting price (depending on how good of a friend you are) is 2.00+ a slice.
I tack on more money for whatever else fancy that you want. For example I made a cake that was kinda soaked(hard to explain) with Kahlua liqueur and added only the cost of the bottle of alcohol.

For instance:
4 layers of cake per tier is going to be twice as many as the normal 2- add $.25 per slice
1 layer of marzipan (which is really expensive to make, and a pain to work with)-add $.50 cents per slice
2 layers of raspberry (seeded or seedless?)- add $.25 per slice
Buttercream (European-Italian, Swiss or French, or American) I’m guessing American (for the others I’d start adding $$$ but European buttercreams taste much, much better than American-not all sickly sweet and have a nicer texture-honestly I’d take at hit to the bottom line for the sake of the flavor)-no addition
Toasted Almonds (relatively cheap compared to other wedding cake decorations) Honestly this part should really save you money-this is the most expensive (time consuming) part of the cake- $.50 per slice

Total per slice:$3.50 per slice
Times 150 guests
Equals: $525.00

Now if I were making this for someone I didn’t know-and as a business venture-because this cake is barely over the cost of ingredients, I would charge anywhere from $5.00 to $7.00 a slice, depending on other specifics. So that price goes all the way up to $750/$1050.

Keep in mind that even a basic wedding cake takes about 15-20 man hours to make, unless they really don’t put time and effort into it. I once did a favor for a friend and she paid me $50 bucks for working 25 hours on a wedding cake (It was a coconut/pecan flavored monstrosity covered in fondant). Talk about getting screwed over…

Here are my suggestions:
Skip the marzipan- it’s not really meant as a filling, and it’s not going to hold the layers together. Plus it’s dry. And expensive.
Switch it to amaretto buttercream. Its just about the same flavor as marzipan, and cheaper.
Don’t use American buttercream if you can avoid it. Seems like you’re going for a more subtle flavor combination, and Italian or Swiss buttercreams would enhance this instead of cover it up with overwhelming sweetness. But don’t take my word for it! Taste and decide!
Use seedless raspberry preserves, no one likes to pick seeds out in the middle of a dinner. And believe it or not, but bakers don’t automatically use the seedless. It’ll cost a little more, but I think it’s worth it.
Have 3 layers of cake instead of 4. Layer it like this:
Top layer of cake
Layer of amaretto buttercream
Thin layer of raspberry preserves
Middle layer of cake
Layer of amaretto buttercream
Thin layer of raspberry preserves
Bottom layer of cake

Now, when you talk to a baker, you should bring up buttercream choices, ask about Italian buttercream, and how much they would charge extra for it-this lets them know one thing, that you know what you’re talking about, and that if THEY don’t know what you’re talking about-go to a different baker.
Make sure to shop around anyway. You’re not asking for something that’s crazy complicated, it sounds very basic, and you should get some estimates from people on the price, plus you’d be amazed at how cakes from different bakeries can taste so different.
Another thing to keep in mind is that price will vary depending on where you live. What will cost you $5 a slice in New Mexico (where I am) will cost about $10 a slice in NYC-because of high overhead, and other factors.
These are visits that the groom would probably be interested in, because it involves eating–and all guys love to eat-so take him along unless he’s totally disinterested. Plus, bargaining/negotiating/talking about price is always easier if there is a man there on your side. Unfortunate but true.
Also, and this is big, you need to have an official guest count to work from. Usually a baker will go about 10% under whatever number you give them- so they would count yours as being 135 instead of 150. I tend to do 5-10% over because people really like the cakes that I make. Anyway, the reason they do this is because of people who are diabetic, people on diets, people who don’t like the flavors you pick out, etc.
Remember, taste everything they have to offer before getting stuck on these flavors, you might fall in love with something else!
I love making wedding cakes for people, and I tend to think its one of the most fun of the wedding errands that you have to do. So enjoy yourselves! And good luck!

Q: purple wedding cakes?
we are trying to figure what one we like the most our colors are purple white and black… These are our faves out of the like 20 we were looking at lol

http://arteatsbakery.food.officelive.com/images/fondant%20wedding%20cake%20with%20scroll%20work,%20purple%20ribbon%20and%20flowers.jpg

http://farm1.static.flickr.com/76/214186296_765eb6a8af.jpg

http://66.147.244.187/~soyouree/wp-content/uploads/2009/10/purple-wedding-cake.jpg

http://www.cakepicturegallery.com/d/18527-1/Four+tier+white+cubic+wedding+cake+with+purple+flower+petals.JPG

http://www.blackbunnybakery.com/img/Wedding/pblossom.jpg

A: Compliments on your excellent taste in wedding colours…I LOVE purple

Of the 5 cakes I like number 3, because it’s a bit different with the cupcakes and number 4 because it’s still traditional but with a bit of a modern twist. That black design looks very dramatic without being over the top.

Q: Mickey Mouse Wedding Cake?
My fiance was telling me about a mickey wedding cake that he saw on a television show it had gold leaf mickey face shadows on it stars and icing ribbon he said that it was a four tier just stacked on top of one another it’s the cake he wants at our wedding please help me find it

A: you mean like this one:
http://us.st11.yimg.com/us.st.yimg.com/I/uglydress_1996_6097884
I think its just the top. let me see if i can find the whole thing

Q: Will this wedding cake look alright?
I have made plenty of cakes before, but this will be my first wedding cake. It is for my brother and his fiance who said they want a big cake, but are not sure of the sizes. She wants four tiers with peonies between each. They are thinking about going with 8,10,12 and 14 inch square tiers. Do you think these sizes will look alright or are they too close? Also, isn’t 8 inches for the top tier quite big? They are wanting to save the top, so this will be quite a lot of cake to store in the freezer for a year! I will be making sheet cakes as well, so we’re not too worried about how many people the actual wedding cake will serve. Basically they just want a big cake! Thanks for your help.

A: I think 8 inches for the top tier is rather large. Usually I think it’s 6″.

I’d suggest 6″, 8″, 10″, 12″. I’d also suggest that rather than saving the top, you make a separate mini cake that’s 4″ or 6″ and decorated just like the rest. Then freeze it just enough to set the icing, put it in one of those vacuum seal bags, and freeze it again. Give it to them when they return from their honeymoon.

Q: can anyone advise on the best way to ice a cake but ensure the cake board is covered so they can be stacked.?
I’m making a five tier parcel effect wedding cake and want to ensure the cake boards are covered on the four top tiers

A: i think you mean cover the board in icing. cut a circle or roll out icing and cover the board

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