Lyla Dejesus
Baking a wedding cake for 100 people is no mean feat, but it can be done with careful planning and preparation. You'll need to think about the size of the cake, the ingredients, the baking and assembly process, and the decoration. It's also important to consider the practicalities, such as having enough oven and refrigerator/freezer space, and making sure the cake is easy for staff to cut and serve.
Baking a wedding cake for 100 people
| Characteristics | Values |
|---|---|
| Number of servings | 100-120 |
| Cake layers | 3 |
| Top layer | 6" |
| Centre layer | 9" |
| Bottom layer | 12" |
| Ingredients | Sugar, cake flour, egg(s), extra egg whites, sour cream, whole milk, room temperature butter, vanilla buttercream, lemon curd |
| Refrigerator/freezer space | Lots of shelves to accommodate five cake layers of varying sizes |
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What You'll Learn
Ingredients: sugar, cake flour, eggs, sour cream, whole milk, and room temperature butter
To make a wedding cake for 100 people, you'll need to make sure you have enough ingredients. The ingredients you'll need are sugar, cake flour, eggs, sour cream, whole milk, and room temperature butter. You'll also need vanilla buttercream for the frosting.
To make the cake, you'll need to make each layer separately. Make sure you have enough oven space, as you'll need to bake the layers one at a time. Allow the cakes to cool completely before assembling and decorating.
If you're making a cake with a 6" top, 9" centre, and 12" bottom layer, you'll also need to make a half-sheet cake of the same flavour to cover 100 people. This will make it easier for the banquet staff to cut and serve the cake.
You can use lemon curd as a filling between the cake layers. This recipe uses egg yolks, so it's a great way to use up any leftover yolks from the cake batter.
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Flavours: chocolate, coconut, lemon curd, vanilla buttercream
When baking a wedding cake for 100 people, it's important to consider the size of the cake and the number of layers. A cake with a 6-inch top, 9-inch centre, and 12-inch bottom layer can serve around 100-120 guests. However, it's worth noting that not everyone may eat cake, especially if dinner and drinks are also being served.
For the flavours requested, you could consider a chocolate cake with coconut buttercream and chocolate plastic triangles for the base. Alternatively, you could use a vanilla buttercream instead of traditional fondant for a simpler, yet still delicious, option.
To add a tangy twist, you could include lemon curd as a filling between the cake layers. This would also use up any leftover egg yolks from the cake batter, which typically includes sugar, cake flour, eggs, extra egg whites, sour cream, whole milk, and room temperature butter.
Remember to make each cake and batch of frosting separately to avoid overwhelming your mixer and to ensure even mixing. Cool the cakes completely before assembling and decorating.
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Cake layers: 6, 9, 12
Wedding cakes are often made up of several layers of cake, with different flavours and fillings. For a wedding of 100 people, a cake with a 6-inch top, 9-inch centre, and 12-inch bottom layer is a good option. This will give you a total of six layers of cake, which can be filled and decorated as desired.
To make a cake of this size, you will need a large quantity of batter and frosting. It is important to make each cake separately to avoid overwhelming your mixer and to ensure even mixing. You will also need enough oven space to bake the cakes, as they should be baked one at a time.
The cake layers can be made with a variety of ingredients, such as sugar, cake flour, eggs, extra egg whites, sour cream, whole milk, and room temperature butter. For a unique twist, you could try using lemon curd made from leftover egg yolks as a filling between the layers.
Once the cakes are baked and cooled, they can be assembled and decorated. It is important to cool the cakes completely before assembling to ensure the best results. The final cake can be decorated with traditional fondant or with a vanilla buttercream frosting.
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Refrigerator/freezer space: make sure you have enough
Refrigerator/freezer space is one of the most important things to consider when baking a wedding cake for 100 people. It's easy to forget about this until you're well into the process, but it's crucial to have enough space to store your cake layers and frosting.
The amount of space you'll need depends on the size and number of your cake layers. If you're making a cake with multiple layers of varying sizes, you'll need a freezer with plenty of shelves that can be rearranged to accommodate them. A two-door freezer with adjustable shelves is ideal, as it offers the most flexibility.
To save time and hassle, it's recommended to make a half-sheet cake of the same flavour as your main cake. This will be easier for the banquet staff to cut and serve, and it will take up less space in your refrigerator or freezer.
It's also important to consider the amount of oven space you have. Unless you have multiple ovens, it's best to prepare and bake each cake layer separately to avoid overwhelming your oven and mixer. This means you'll need enough refrigerator or freezer space to store each layer as it cools before assembling and decorating your cake.
Overall, when it comes to refrigerator/freezer space, it's better to have more than you need. This will ensure that you have room for all your cake layers, frosting, and any extra components, such as decorations or fillings. By planning ahead and making sure you have enough space, you can avoid last-minute stress and create a beautiful and delicious wedding cake for 100 people.
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Make each cake separately to avoid overwhelming your mixer
To make a wedding cake for 100 people, you'll need to make a lot of batter and have enough oven space. Make each cake separately to avoid overwhelming your mixer with excess batter. This will also prevent over-mixing or under-mixing. Make each batch of frosting separately, too. Unless you have extra ovens or oven space, prepare the cake batters and bake the layer cakes one at a time.
The ingredients you'll need include sugar, cake flour, eggs, extra egg whites, sour cream, whole milk, and room temperature butter. You can also use lemon curd as a filling between the cake layers. If you're making a chocolate cake, you can use coconut buttercream and chocolate plastic triangles for the base.
To save time and effort, it's a good idea to make a half-sheet cake of all the same flavours to have in the kitchen. This will make it easier for the banquet staff to cut and serve the cake. Make sure you have enough refrigerator or freezer space to store the cake layers before assembling and decorating.
Cool the cakes completely before assembling and decorating. Both cakes should use the same ingredients, so don't make any substitutions.
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Frequently asked questions
You will need a cake with a 6" top, 9" centre, and 12" bottom layer. You could also make a half-sheet cake of the same flavour to serve in the kitchen, which is easier for the banquet staff to cut.
You will need sugar, cake flour, eggs, extra egg whites, sour cream, whole milk, and room temperature butter. You will also need a filling, such as lemon curd or coconut buttercream, and a frosting, such as vanilla buttercream.
Make each cake separately to avoid overwhelming your mixer with excess batter. Make each batch of frosting separately, too. Cool the cakes completely before assembling and decorating.
You will need enough space to accommodate five cake layers of varying sizes.
