Baking A Grand Wedding Cake: Serving 100 Guests

Baking a wedding cake for 100 people is no small feat, but with the right tools, planning, and practice, it can be done. The first step is to decide on the flavours and recipes, and whether the cake will be tiered or not. It's a good idea to do a trial run of the cake to ensure the flavours are to your liking and to practice your decorating skills. Once the cake design is decided, it's time to gather the necessary equipment, such as cake pans, a stand mixer, and a cake turntable. The cake layers can be baked and frozen ahead of time, and the day before the wedding, they can be assembled and decorated. It's important to transport the cake carefully and to store it in a cool place until it's time to cut the cake.

Choose your cake flavours and practice the recipe

Choosing the flavours for your wedding cake is an important step in the cake-making process. It is a personal decision that should be made by you and your partner. If you both love a particular flavour, you can make your life easier by making the whole cake that flavour. However, if you can't agree, you can make half the cake your favourite flavour and the other half your partner's.

To make this decision, you can test out different recipes. If you are not familiar with the recipes, it is a good idea to test them out first. You can also do a trial run of the cake to ensure you like the flavours and think about any logistical challenges. For instance, how much time do you need to set aside to bake? Do you need to scale up your recipe? How much fridge space will you need?

It is also important to consider the number of guests you are expecting and how many tiers and what size of tiers you will need to make sure every guest gets a slice. You can use online calculators to determine how much cake you need. For example, a two-tier cake and a sheet cake can feed 100 guests.

Additionally, consider the dietary restrictions of your guests. You may need to make gluten-free tiers or a separate gluten-free cake.

Once you have chosen your flavours and practiced the recipe, you can move on to the next steps of baking and assembling your wedding cake.

Calculate how much cake you need and how many tiers you want

The first step in planning a wedding cake is to calculate how much cake you need. This will depend on the number of guests you are expecting. A good rule of thumb is to plan for one slice of cake per guest. However, you may want to consider making a slightly larger cake if you anticipate that some guests may want seconds. Additionally, it is worth considering whether any other desserts will be served and if the couple would like to save the top tier of the cake for their first anniversary.

Once you have determined the total number of slices you need, you can start thinking about the number of tiers you want. A tiered cake typically has two or three layers per tier, and each tier can be a different size. Common tier sizes include 6-inch, 8-inch, 10-inch, and 12-inch. To calculate the number of servings per tier, you can use one of the many online calculators available.

For example, let's say you are expecting 100 guests and want a three-tiered cake with two layers per tier. In this case, you would need a total of 200 slices of cake. You could have a 10-inch tier, an 8-inch tier, and a 6-inch tier, with each tier providing approximately 40, 25, and 15 slices, respectively. This would give you a total of 80 slices from the two larger tiers and 20 slices from the smallest tier, for a total of 100 slices.

It is important to consider the look you are going for when deciding on the number of tiers and their sizes. Some designs may require extra space between each tier for decorations. Additionally, if you are planning to transport the cake, you will need to ensure that it can fit in your vehicle.

Make sure you have the right equipment, including cake boards, a cake turntable, and a good oven thermometer

To bake a wedding cake for 100, you'll need to make sure you have the right equipment. This includes cake boards, a cake turntable, and a good oven thermometer. Here are some detailed instructions on how to use these tools and why they are essential for creating a beautiful and delicious wedding cake.

Cake boards are essential for assembling and transporting your cake. They provide a stable base for each tier of the cake and make it easy to move the cake around. When placing the cake layers on the boards, be sure to use a dab of buttercream to help them stay in place. You can also cut out circles of parchment paper or plastic wrap to place between the cake boards and the cake layers to prevent the cardboard from touching the cake.

A cake turntable, or lazy Susan, is another crucial tool for assembling your wedding cake. It allows you to easily spin the cake as you frost and decorate it, ensuring a smooth and even finish. To prevent the cake from sliding around as you work, you can cut up some shelf liner or use a non-slip mat underneath the turntable.

A good oven thermometer is important for accurate temperature readings, especially if you are using someone else's oven or a different oven than you are used to. This will ensure that your cake layers bake evenly and come out perfectly.

In addition to these tools, you will also need baking pans in various sizes, such as 6-inch, 8-inch, and 10-inch pans, to create a tiered cake. Other equipment that will be useful includes offset spatulas for frosting, mixing bowls, a stand mixer or hand mixer, cooling racks, and piping bags and tips for adding decorative touches.

By gathering all the necessary equipment and familiarizing yourself with their uses, you'll be well on your way to creating a beautiful and delicious wedding cake for 100 guests.

Bake and assemble the cake tiers, allowing them to chill and firm up before adding the final layer of buttercream

To bake and assemble a wedding cake for 100 people, you'll need to start with a recipe that yields enough cake batter for a large crowd. You may need to bake multiple cakes, depending on the size and number of tiers you plan to create.

Baking the Cake Tiers:

• Use quality aluminium pans in the sizes you need for your tiers. For a wedding cake serving 100, you'll likely need multiple tiers, with the bottom tier being the largest.
• Parchment paper is recommended for easy removal of the cake from the pans. Pre-cut rounds in the size of your pans can save time.
• Allow your cakes to cool completely before attempting to assemble or decorate them.

Assembling the Cake Tiers:

• Start with your top tiers so they have time to set before stacking them onto the larger tiers.
• Use cake boards as a base for each tier. The cake board should be the same size as the cake tier. For example, a 6" cake would sit on a 6" cake board.
• Pipe or spread a dollop of frosting onto the cake board to attach the first layer of cake.
• Pipe or spread filling onto the cake layer, then press the next cake layer on top. Repeat this process, alternating cake layers and filling.
• Ensure that the layers are level by trimming the tops with a serrated knife before assembly.
• Check that the sides of the cake are straight and not leaning to one side. As you add each layer, spin the cake on a turntable to view it from different angles.
• Press down on the cake after adding each layer to push out any filling that might ooze out later.
• Chill the assembled tiers in the fridge for an hour or the freezer for half an hour while you work on the next tier.

Creating a Sturdy Base for the Bottom Tier:

• The bottom tier will need a sturdy base to support the weight of the entire cake. Use a cake drum, which is thicker and stronger than standard cake boards.
• The cake drum should be at least 4 inches bigger than the bottom cake tier. For example, an 8-inch cake would sit on a 12" cake drum.

Adding Support Structures:

• To stack the tiers securely, you'll need to create a support structure using dowel rods or straws.
• Insert the dowel rods into the bottom tier, spacing them about 1.5 inches from the edge. For larger cakes, add at least three additional dowels towards the centre.
• Cut the dowels to the same height as the cake tier. Repeat this process for each tier, ensuring the supports are cut to the appropriate height.
• For added stability, you can sharpen one end of a bamboo dowel rod and insert it through the centre of all cake tiers and cake boards.

Frosting the Cake Tiers:

• Apply a crumb coat, a thin layer of frosting, to each tier. This helps to trap crumbs and create a smooth surface for the final coat of frosting.
• It is easier to frost a cold cake, as the filling will be set, and the cake will be firmer and less crumbly.
• Chill the cake tiers after applying the crumb coat.

Now, your cake tiers are ready for the final layer of buttercream! Remember to allow the buttercream to settle at room temperature before serving to avoid buttercream bulges and icing ridges.

Transport and set up the cake safely, ideally in an air-conditioned vehicle and room

Transporting a wedding cake is a complex process that requires careful planning and execution. Here are some detailed tips to transport and set up the cake safely, preferably in an air-conditioned vehicle and room:

Packaging and Preparation:

Firstly, select suitable packaging for the cake. Place the cake, whether assembled or in separate tiers, in sturdy cake boxes designed for travel. Each tier should be packed separately in boxes that match the size of each tier to prevent movement inside the box. Chill the cake thoroughly before placing it in the box, as a cold cake is firmer and less prone to damage.

Optimising Vehicle Conditions:

The choice of vehicle is crucial. Opt for a car with a spacious and flat loading area, such as an SUV or a van. Ensure the vehicle is pre-cooled with air conditioning to maintain a cool environment, especially during warm weather, to prevent icing from melting. Direct sunlight can also soften the cake, so shield the cake from direct sunlight by using sun shields or positioning it in a shaded area of the vehicle.

Transporting the Cake:

When placing the cake in the vehicle, ensure it rests on a flat surface. If the surface is not naturally flat, create a level base using firm materials to maintain the cake's balance. Position the cake in the centre of the vehicle to minimise movement and place it in the trunk or on the floor in front of the passenger seat if travelling alone. Drive smoothly, avoiding sudden accelerations or brakes, to reduce the risk of cake damage.

Venue Setup:

Prioritise a smooth and obstacle-free path when transferring the cake from the vehicle to the display area at the venue. Use a wheeled cart to minimise handling and shaking during transportation to the setup area. Ensure the display table is stable and away from high-traffic areas to prevent accidental bumps. Avoid placing the cake in direct sunlight or near windows, as heat or humidity can affect its structure and appearance.

Final Assembly:

If the cake has been transported in separate tiers, assemble it with precision at the venue. Start with the largest tier at the base and work up to the smallest tier at the top, checking alignment and stability as you go. Apply any final decorations that were too delicate to transport, such as fresh flowers, intricate icing details, or delicate figurines.

Troubleshooting:

Even with careful planning, minor issues may occur. Here are some quick fixes:

• Smudges or fingerprints on the icing: Gently smooth out with fondant or an icing smoother.
• Slight displacements of decorations: Reattach using a dab of icing or edible glue.
• Minor cracks or bulges in icing: Cover with strategically placed decorations or piping.

Frequently asked questions