cake confusion

We had fruit, chocolate and sponge - it was delicious.

Re the numbers it feeds - it's not really the tiers that's the issue, it's how big and how deep they are? The cake maker would be best to tell you this. If you only want to tiers, then a cutting cake (kept in the kitchen) might be a good (and cost effective) idea.

ETA: I can't tell from your post whether your making it yourself? If so, then I'd suggest a trial run - lots of cake to eat to see.

As for preparation time - your right sponge would need to be made last minute wheras I know for example you can freeze fruit cake and take it out the day before.

Hi

We are having 3 tiers. Bottom tier - chocolate. Middle tier - victoria sponge, Top tier - Lemon sponge.

I think it depends on the size/shape of the cake but 2 tiers sounds plenty for 45 people to me. ? x

Hi..we are having lemon cake as the bottom two tiers and this is being served as dessert with strawberries and cream for the wedding breakfast! x

Wedding cake portions are always smaller than the cake we'd choose if we were cutting it ourselves, but if you take a 2" x 1" slice as one portion, a 10" x 10" square cake will give you 50 portions. Obviously a round cake will be a bit less.

We're having a two tier fruitcake and single tier sponge for 120 people - we'll have loads left

We had a tower of 80 cupcakes (chocolate and vanilla). These were all pretty much eaten by our night guests.

We also had a three tier cake, fruit, chocolate and vanilla. Just because I think they're pretty look at! We didn't cut it on the day. I took a tier to work as a thank you for our gift and then us and family ate the rest over the next few weeks!

We're having a fruitcake cutting layer and a mix of chocolate and vanilla cupcakes - easier to judge portions with cupcakes! I think we're having about 80-100 cupcakes and a 6" fruitcake for 100 people - there will be loads of leftovers.

We're having cupcakes but as other people have said it's really the depth and such of the cake that matters rather than the amount of tiers though. A little tip if you are making the cake yourself. Sponge cake can be freezed ahead of time so it's perfectly possible to make the cake a few weeks in advanced and then freeze the completely un-iced cakes and let them defrost for a day before you decorate. You'll also want to make sure it's completely defrosted before you ice as the extra moisture can make the fondant go a bit weird.

If you are making the cake yourself this cake shows how many portions you get. http://www.novelty-cakes.net/wedding-cake-prices.php

We can advise you on size and number of cakes required to feed your guests but this table will help you estimate the number of portions cakes will yield.

The following gives an approximate number of portions

(portions)

(portions)

Sponge cake can be frozen, its what i do when ive got alot of orders on, make a batch at the weekend and take the out during the week to ice....they are perfectly fine and taste just as good!!!!

We had four layers - fruit, chocolate sponge, plain sponge and lemon sponge. You can freeze the sponge cake - thats what my friend who made our cakes did and they were fantastic

We are having 4 tiers consisting of vanilla, lemon, chocolate and a small vanilla for the top for me!!

We are also having a seperate Jamaican fruit cake.

We had three layers of fruit cake, made by our mums and decorated by one of my mum's friends. They were 12, 10 and 8 inches square. We saved the top tier (not quite sure what for yet!) and got through less than half of the rest with about 90 guests. Fruit cake portions do tend to be cut smaller than sponges (2x1" of fruit cake is really quite large!) but for only 45 guests I would definitely say that two reasonable sized tiers would be fine. Don't forget that sponge cake will not keep as well as fruit, and may not be suitable for posting out to people who couldn't come, so I'd aim to get as much of it eaten on the day as possible!

Two tiers will be more than enough, not all your guests will eat cake anyway. I would say that out of 10 wedding cakes I make only two of them will have a tier of fruit, Sponges are much more popular.

hi , suggest you choose fruit sponge cake , yummy, I'm afraid 2 tiers may not enough for 45 guests, you could choose 3 tiers .

We had a 3 tier wedding cake consisting of:

12" bottom layer of Moist Carrot cake filled with juicy plump brandy-soaked raisins

10" middle layer of Sumptuous chocolate with a cherry compote, chocolate and Jamaican Rum buttercream

8" top layer of Moist lemon drizzle with limoncello buttercream and optional organic lemon curd

And this was the finished product: