Guide To Baking A 3-Tier Wedding Cake For 100 Guests

Making a wedding cake for 100 people is a challenging but rewarding endeavour. Wedding cakes are often expensive, so baking your own can be a great way to save money. The first step is to choose a recipe and practice making it. It's important to start early, so you have time to buy equipment and refine your baking and decorating skills. You'll also need to decide on the size and shape of your cake. A 4-tier cake with tiers of 12, 8, 6, and 4 is a popular choice for serving 100 guests, but there are alternative options such as a 3-tier or 5-tier cake. Once you've chosen a recipe and design, you can bake and decorate your cake, taking care to allow enough time for each step and anticipating any challenges you may encounter along the way.

Choosing the right cake size

Number of Servings

It is generally recommended to have at least one serving of cake per guest. This guideline is especially important if the cake is being served individually by waiters. If you expect to have slightly fewer than 100 guests, you can consider providing half portions to small children. However, if you are having a dessert table where guests will serve themselves, you may need less cake. In this case, wedding planners suggest catering to about 80-90% of your guests. For 100 guests, this would translate to approximately 80-90 servings of cake.

Cake Tiers and Sizes

To serve 100 guests, you can opt for a 4-tier cake with tiers measuring 12", 8", 6", and 4". This combination offers 112 servings, providing ample cake for your guests. Alternatively, you can choose a 3-tier cake with tiers measuring 12", 9", and 6", which yields 106 servings. Another option is a 5-tier cake with tiers measuring 12", 10", 8", 6", and 4", resulting in 99 servings. These suggestions ensure that you have enough cake to accommodate your guest count, with some extra servings to spare.

Cake Shape and Portion Size

The shape of the cake tiers can also impact the number of servings. Round cakes tend to yield more servings than square cakes of the same size. Additionally, the size of the cake portions will affect the overall number of servings. A typical wedding serving is considered to be 1" x 2" x 4". However, the actual cuts may vary depending on who is cutting the cake and how closely they adhere to a cutting guide.

Allergies and Special Diets

It is important to consider any dietary restrictions or allergies among your guests. In the United States, it is estimated that about 10% of people have food allergies, with the most common ones being cow's milk, eggs, tree nuts, and peanuts. If you are inviting 100 guests, you can expect that approximately 10 guests may have food allergies. Therefore, you may want to prepare one of the tiers, especially the second tier from the top, to accommodate guests with these common allergies.

Anniversary Tradition

Another factor to consider is the tradition of saving the top tier of the wedding cake for your first anniversary. The top tier of a 4-tier cake, typically measuring 4", is an ideal size for this purpose as it is perfect for boxing and freezing without taking up too much space. This tradition adds a special touch to your first anniversary celebration.

Presentation and Aesthetics

The presentation and visual appeal of the wedding cake play a significant role in your decision. A taller cake with multiple tiers can create a more impressive display and draw more attention, making it a focal point at the reception. The number of tiers and their arrangement can contribute to the overall symmetry and aesthetics of the cake. Additionally, you can enhance the presentation by adding decorations such as a small wedding couple figurine, cake sparklers, satin ribbons, or edible flowers.

In summary, when choosing the right cake size for 100 guests, consider the number of servings needed, the combination of tiers and their sizes, the shape of the cake and portion sizes, any dietary restrictions, the anniversary tradition, and the overall presentation and aesthetics of the cake. By taking these factors into account, you can ensure that your wedding cake is not only sufficient for your guest count but also visually appealing and accommodating of any special considerations.

Picking a flavour

When choosing a flavour, it is essential to consider the preferences of your guests. You want to select a flavour that will please all 100 guests, so everyone can enjoy the cake. It is worth noting that not everyone may eat cake, especially if there are other dessert options available.

Additionally, consider any dietary restrictions or allergies your guests may have. For example, common food allergies include cow's milk, eggs, tree nuts, and peanuts. By choosing a flavour that accommodates these restrictions, you can ensure that all your guests can safely enjoy the cake.

Another factor to keep in mind is the time of year and the weather. Certain flavours or types of frosting may be more suitable for different seasons. For instance, opting for a quick-melting frosting may not be the best choice for an outdoor summer wedding.

If you want to add a personal touch, you can even convert a beloved family recipe into a tiered wedding cake! Just remember to do the necessary calculations to adjust the recipe for a larger yield.

• Vanilla cake with buttercream filling
• Yellow cake with chocolate ganache filling
• White almond sour cream cake with almond and vanilla extract
• Chocolate cake with chocolate ganache or buttercream filling
• Lemon cake with a light, citrusy frosting
• Red velvet cake with cream cheese frosting
• Carrot cake with cream cheese frosting

Don't be afraid to get creative and experiment with different flavours and fillings. Ultimately, the choice of flavour depends on your personal preferences and the tastes of your guests.

Timing and presentation

When making a wedding cake for 100 people, timing is key. It is recommended to start early, giving you enough time to get your equipment, find a good recipe, bake test cakes, and practice your frosting skills. You should also consider the time it will take to assemble and decorate the cake, as this can be a time-consuming process. Ideally, the cake should be assembled and decorated the day before the wedding to reduce stress.

If you are baking the cake yourself, it is important to plan ahead and allow enough time for baking and cooling. The cakes can be baked and frozen up to a month in advance, and the buttercream can be made and refrigerated up to a week in advance. This will help reduce stress in the days leading up to the wedding.

When it comes to presentation, a wedding cake for 100 people should be a show-stopping centerpiece. Consider a 4-tier cake with tiers measuring 12", 8", 6", and 4". This will not only provide enough servings for your guests but will also create a tall and impressive display.

To enhance the presentation, consider adding decorations such as a small wedding couple figurine, cake sparklers, satin ribbons, or fresh or sugar flowers. The cake table can also be decorated with flowers, ribbons, candles, champagne, glasses, plates, plants, and cutlery.

If you are transporting the cake to the wedding venue, it is recommended to transport it as separate tiers to prevent any damage. Final decorations, such as fresh flowers or berries, can be added at the venue by a friend or family member with a good aesthetic eye.

Overall, timing and presentation are crucial when creating a wedding cake for 100 people. By planning ahead, practicing your baking and decorating skills, and paying attention to the visual impact of the cake, you can create a stunning and delicious centerpiece for your special day.

Equipment and ingredients

Making a wedding cake for 100 people is no small feat, but with the right equipment and ingredients, it can be done. Here is a list of what you will need:

Equipment:

• Stand mixer or hand mixer
• Quality aluminium pans (sheet & rounds) in various sizes, depending on your desired cake shape and size. For a 4-tier cake serving 100 people, you will likely need 12", 8", 6" and 4" pans.
• Parchment paper (pre-cut rounds are recommended)
• Cake boards for storage
• Industrial-sized plastic wrap
• Cake decorating stand
• Frosting bags and tips
• Cake turntable or Lazy Susan
• Plastic dowels for structural support (if making a tiered cake)
• Bench scraper
• Offset spatula
• Cake rounds (cardboard rounds to hold each cake tier)

Ingredients:

The ingredients you will need will depend on the recipe you choose. Here is an example of a basic vanilla-almond cake with buttercream frosting:

• All-purpose flour
• Granulated sugar
• Baking powder
• Kosher salt
• Butter (unsalted or regular)
• Heavy cream or whipping cream
• Vanilla and almond extracts
• Egg whites
• Sour cream or full-fat Greek yoghurt
• Powdered sugar
• Vegetable oil (neutral-flavoured)

Assembly and decoration

Now that you've baked your cakes, it's time to assemble and decorate! Here is a step-by-step guide to help you create a beautiful and stable wedding cake for 100 people:

Step 1: Prepare the Cake Layers

Before you begin stacking, ensure your cakes are completely cooled. You can even wrap them in plastic wrap and freeze them until you're ready to assemble. This will make the layers easier to handle and reduce crumbs. If necessary, use a serrated knife to level the tops of the cakes to create a flat surface for stacking.

Step 2: Create a Stable Base

Place the largest tier (usually 12" or 14") on a sturdy cake board. This will serve as the base of your wedding cake. It's important to use a cake board that is at least 2 inches larger than your cake to provide stability and a nice presentation.

Step 3: Add a Layer of Frosting

Spread a generous amount of frosting onto the first layer. You can use a piping bag or an offset spatula to apply the frosting evenly. The frosting will act as a glue to hold the layers together and create a smooth surface.

Step 4: Stack the Second Layer

Carefully place the second-largest tier (usually 10" or 9") on top of the frosted first layer. Ensure that the layers are centred and aligned properly. Gently press down to secure the second layer in place.

Step 5: Repeat Frosting and Stacking

Continue the process of frosting and stacking with the remaining layers, moving from largest to smallest. Take your time and work carefully to avoid messing up the layers. The smallest tier, usually 4" or 6", will be the top of your wedding cake.

Step 6: Insert Dowels for Support

To provide stability and prevent the cake from collapsing, you'll need to insert plastic dowels. Measure the height of the cake and cut the dowels accordingly. Place a 6" round (or use the pan as a guide) in the centre of the top tier and press down slightly to create an indent. Space the dowels roughly 2 inches apart within this circle and press them firmly into the cake. The dowels should be flush with the cake's surface.

Step 7: Stack the Final Tier

Using an offset spatula for balance, carefully place the smallest tier on top of the dowels. Ensure that it is centred and secure.

Step 8: Frost the Entire Cake

Apply a thin layer of frosting to the outside of the cake, using an offset spatula or bench scraper to smooth it out. This is your crumb coat, which will lock in crumbs and create a smooth base for the final decoration. Allow the crumb coat to set before proceeding.

Step 9: Final Decorations

Now comes the fun part! Use fresh flowers, berries, sprinkles, or a cake topper to decorate your wedding cake. For a semi-naked cake, keep the decorations minimal and elegant. If you prefer a fully frosted look, pipe on additional frosting designs, such as swoops, swirls, dots, or petals. You can also add drips, fresh fruit, or edible flowers for a more elaborate design.

Step 10: Transport and Storage

If you need to transport your cake, do so carefully and preferably in a cool environment. Store the cake in a refrigerator until it's time to serve. Enjoy your beautiful and delicious creation!

Frequently asked questions