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one tier wedding cake

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

Q: What is the average price one would pay for a 2 tier Wedding Cake? in Britain?

A: Marks and Spencer do fantastic wedding cakes, I’m getting mine from them since my cake maker let me down and it’s costing less than my original price! I’m getting 4 tiers – one traditional fruit, two vanilla sponge and one chocolate sponge all for £100!! Fantastic Deal.. Check out www.marksandspencer.co.uk…… Good Luck :-)

Q: wedding cake dilema im making a 3 tier wedding cake and need recipes and cooking times?
I am baking a wedding cake for a friend she wants 3 tiers and have discovered i need to do a 16inch 12 inch and 8 inch cake to give me enough portions for 250 guests i am struggling on cooking times and a good easy fruitcake recipe i may down size the cake yet and produce a slab of cake to cover the excess guests. But help please i am in need of sensible answers other than buy one

A: I hope this hasn’t come too late.

It depends on the design of the cake that will determine the scale of the cake and whether you should go with 3 inches between each tier for example 6,9,12 or 2 ” in between 6,8,10.
If for example you have flowers sat on tiers go with a scale of 3 inches as they will need a nice ledge to sit on. This will also allow your slab cakes to be smaller as the tiered cake will yield more portions. Go to my website for portion guides:
http://www.tea-partycakes.com/wedding_pricing.html
Use the celebration chart to determine the slab size you require: http://www.tea-partycakes.com/celebration_pricing.html

Now, I don’t know how much time you have to make this but your fruitcakes will take hours to bake. They also need cooling time. So allow at least a day for this process in itself.
If its alcoholic make it as far in advance as possible to allow it to mature. If it’s non-alcoholic make it closer to the date as due to there being no alcohol content it doesn’t preserve as well.

You will need to scale this recipe up so read beyond the link to follow: Here is a quick, easy recipe: http://www.bbc.co.uk/dna/h2g2/A830341

Scaling up the recipe (based on the 8″ round) If you are baking square cakes the 8″ = 7″ square, 12″ = 11″ square etc.

multiply recipe by .5 for 6″
by .75 for 7″
by 1 for 8″
1.33 for 9″
2 for 10″
2.5 for 11″
3.25 for 12″
3.75 for 13″4.25 for 14″

All the best!!

Q: Why do you eat the top tier of your wedding cake one year later?
Is this good luck or is there some significance to this tradition?

A: It’s supposed to be good luck, I think.

Q: how do i stack a three tier wedding cake? Do i have to use dowels?
and becuase they are pre-packed cakes they have each been stuck to there cake board with iceing trim how do i over come that ! – please help ive got one shot at this ! thanks

A: Ours was not attached with dowels. My uncle is a chef and made it himself. It was raspberry with filling, with a fondant outer layer. He just stacked them with a nonstick metal cake plate (no clue where to get one) between each layer and did decorative piping and added rose petals. I’ll google metal cake boards for you.

Couldn’t find any metal cake boards, but what I suggest you do is use non-flavored, non-dyed flossing thread (like for flossing teeth) and use that to get the cake off the boards. Then transfer them to other boards, maybe with a thin even layer of flour on them (very thin layer!).

Q: How do I go about assembling a 3 tier wedding cake using store bought cakes?
Okay, I am abroad and I can’t find a bakery here who’ll do a traditional Canadian style wedding cake. My local grocery store bakery has agreed to do 3 layered carrot cakes with creamcheese frosting and filling. I wanted a round 3 tiered cake- they will only do square cakes- one 6 serving, one 8 and one 12. Can I tier them myself and have it look okay? How do I do it? Thanks for any help you can give:-)
xo

–I’m in Sweden, the south of Sweden. And yes one bakery would do a 2 tiered cake (after I showed a picture of one) for over 10 dollars a serving!
I said assemble-not bake. I am having them made, I just want to know how to teir them. Franken….. your answer was ****.rude!!!!
With the dowels, 6 in the bottom and 4 in the middle—does that mean that 4 of the dowels from the bottom also go through the middle? or 6 seperate for the bottom and 4 for the middle—I hope that makes sense?!

A: you need to put dowels in the 2 bottom layers. They are basically sticks. ive used chopsticks, straws when I couldnt find them. the bottom layer should have 6, the middle 4.they help support the layers.its a great idea.any flaws around the edges can be covered w/ flowers.

Q: Wedding Cake Flavor Advice – One Flavor or More?
Initially I thought it would be fun to have more than one flavor combo for each tier of my 4 tier wedding cake. Then, after talking to the baker it occured to me that maybe that’s too complicated. The baker is happy to do what we want, but how do you pass out cake that offers multiple flavors & fillings and get it all straight! To me it seems like we (the bride & groom) should just choose what we want … one cake flavor & filling … and be done with it.

Doesn’t having multiple flavors to choose from just create unnecessary confusion for the guests & the servers to boot? And all 4 tiers will get cut into leaving exposed, leftover cake instead of just cutting what is needed to serve the guests, right?

We are having a chocolate fountain (with dipping items), fruit, crackers & cheese for snacks after the party gets rolling into the night, so there is some variety of treats other than just the wedding cake.

Has anyone had a multiple flavor wedding cake? How did it go?

A: Having multiple flavors shouldn’t be confusing to the servers or the caterers as they are the professionals and know how to handle weddings. The only suggestion I have is to let the caterers know what flavor each layer is so the servers can let the guests know which flavor is on their trays. We don’t want anyone who has allergies to get a piece of cake they shouldn’t have. The caterers should place each flavor on one tray so the servers will know exactly what flavor they have. It’s not like they will have all four flavors on one tray. That way there is no confusion. I say go for it.:)

Q: 3 tier wedding cake recipes?
Hi, I am trying to make a wedding cake for my parents vow renewal and I have a few questions if anyone can answer them for me? I am trying to make a 3 tier wedding cake using a 14×3, 10×3, and 6×3 inch cake pans. I am trying to find a recipe for this if anyone has one, doesnt matter the flavor, I can always substitue a different flavor. Also, how long do I bake a 14×3 in cake? I have found out how long for the 10 and the 6, just a lil confused I guess. Thanks for the help!

Amy

A: Go to www.wilton.com and in the wedding section, they have recipes as well as a handy chart for batter amounts, servings, baking times, etc… One bit of advice though, you will need a heating core for the 14″ pan otherwise the edges will be done and the middle will be raw. Good Luck!!!

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: Can an all sponge wedding cake be stacked on top of each other without collapsing?
Im having a 4 tier wedding cake but no one likes fruit so we want to just have all sponge can anyone tell me if this at all possible for them to be all stacked together on top of each other with out any major problems. thanx

A: Even though wedding cakes LOOK like they are just four cakes stacked on top of one another, there are actually platforms or pillars holding up the layers. The bakery will cut out a small section of each of the bottom three cakes and put plastic or wooden supports in to hold the cake above. This is how all wedding cakes are done – otherwise, you’d end up with very uneven looking cakes and a chance that they’d collapse.

Q: Is there a website that does pictures of one to two tier wedding cakes only?
Tried google pictures. Need more of an official website.

A: You could try www.confetti.co.uk – a UK website for weddings. You might find the information there. Good luck.

Q: How much does it cost to make your own wedding cake?
A simple 3 tiered wedding cake. I’ve never made one before and I’m being entrusted to. I’m doing it as a gift, but I’d like to know about how much it costs. Thanks!
This isn’t my cake, I’ve already got someone to do mine. A friend of mine wants me to make her cake. I can do it, I just was wondering the cost.

A: it all depends on what kind of mix you’re thinking of
are you going totally homemade?
if you’re not, you can simply buy 3 boxes of regular cake mix and bake 3 seperate cakes and trim them when they are done baking.
you could really and truely make one for less than $40

Q: questions on a three tier cake for wedding?
Ok so I have a few questions and would really appreciate it if everyone could help answer all of them… I am making my own wedding cake so this is important!

1. How many days in advance can I make my wedding cake if I plan on using Fondant?

2. What are the typical cake pan sizes needed for a three tier cake?

3. Is each tier made up of two cakes put together with frosting in between, equaling out to a total of 6 cakes put together…or is each tier just made up of one cake..or a total of three baked cakes together?

4. when stacking the tiers..after I put the dowels in, does the cardboard under the 2 and 3rd tear go on the cake as well…or do I stack the cakes ( using the dowels) without any cardboard at all..just all on top of each other.

5. Do i need to cover the cardboard with anything before I put the cakes on it?

6. Can I color fondant with just plain food coloring?

7. Were do I get the dowels ( grocery store etc.) and the cardboard base for the bottom tear?
I cannot afford to get a cake, making one is way cheaper, so If asomeone could judt help me out that would be great!

A: seeing as you have so many questions i can assume you are not a pastry chef. so i would advise purchasing a wedding cake. it will probably look and taste better then what you plan on making (no offense). or if you must make ur own cake find a cake companie and ask for advice there. chefs are generally fine to give advice. (although they might advise yuo to buy a cake) good luck and congrats on your wedding

Q: Should I have fruitcake as the top tier of the wedding cake or not?
I don’t know whether to have fruitcake as the top tier of my wedding cake or not. I was all set to do it before because I wanted to keep it. But we tasted some samples today (mud, white choc and marble as well as fruit) and I really want to have all 3 yummy flavours now. We are having a 3 tier cake, the top one was going to be fruit so we could keep it for later and definitely have mud and choose one other flavour for the third tier but I like both the white choc and marble and am wondering if I should scrap the fruit cake and have the 3 good ones? Even if it didn’t all get eaten we could give some to family. We are not considering a 4 tier cake because it would be too big and too expensive. So should I stick with fruit as the top, have mud and then choose one of the other two options, or have all 3 good flavours and get rid of the fruit cake?

How important is it to you to have a tier to keep and how many people are doing this with their wedding cake? Thanks!
This is my cake except with only 3 tiers and dark brown ribbon instead of black:

http://www.cakesofyourdreams.com.au/openimage.php?id=199
Ok now I am thinking I will not have the fruit cake since it will probably go to waste and not be good enough to eat later anyway, I would rather eat it when it’s good and if we have to give some away then that is better than wasting a whole tier. I think we will have choc mud on the bottom, white choc in the middle then marble on top. Thanks everyone, really great advice!
Just to clarify, I was only going to have the fruit cake as top tier so we could freeze it and save it for later, it’s not my favourite flavour, and my fiance doesn’t really like it much. So I don’t think we will bother, maybe we will just look at our wedding video on our first anniversary instead :)

A: the fruit cake only keeps realistically about 3 months in the freezer and even then it can get freezer burn. YUK! The keeping of the wedding cake was a very old tradition and I think that the older style cakes made with unprocessed ingredients perhaps did freeze better than todays processed ingredients… If you really want “wedding” cake for your first anniversary, or birth of your first child.. go back to the baker and have a reproduction smaller cake made especially for that occasion. Take plenty of detailed photos so you can get the same type of cake. I went with chocolate and coffee intertwined hearts and the lot got eaten as part of dessert… much less wasteful to incorporate the cake as dessert. Good luck with the wedding!

Q: Need a picture of a wedding cake?
I am looking for a picture of simple 2 tier wedding cake with red and white roses as the topper. If you know where I can get one,please let me know. Thanks!

A: Here are some similar:
http://images.della.com/images/pg/6_fp_0554.jpg
http://images.della.com/images/lbd/slide/cakes/floral_2.jpg
http://images.della.com/images/lbd/slide/cakes/floral_3.jpg
http://images.della.com/images/lbd/slide/cakes/floral_6.jpg
http://images.della.com/images/pg/11_tag_cake3.jpg

http://images.della.com/images/pg/9_il_redroses.jpg

None of them are perfect– sorry.

Good Luck!

Q: Wedding cake?
What’s the best way to go about making a wedding cake when the wife prefers vanilla and the husband prefers chocolate?

I’m making a small one for my best friends friends who are renuing their wedding vows. It is going to be a surprise.

I was thinking of doing a small three tier cake but making it to where one side was chocolate and the other vanilla. I am also thinking of doing a butter cream frosting but it might be too rich.
I would like to do two small 2 tier wedding cakes but I on a budget.

Any suggetions?

A: My fiance is also making our wedding cake. But she’s going to make wedding cupcakes and decorate them all nicely. That way you can have either flavour also. Good luck with making the cake.

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