Hi.. Thank u for posting these helpful tips on cutting cake. I recently agreed to make my sister's sweet 16 cake for 150 people. It will be my first time making such a big cake.. I would like to know what pan sizes to use and how tall should each tier be to feed 150 people. Can you advice on that?
Hi AC I would recommend either a 14 inch 10 inch or a 6 inch. That size will feed between 125 -150 people. (throw in an extra 8-10 inch cake for cutting in the kitchen) to be sure. You could also opt to make a slightly smaller cake. (much easier handling) 12 inch a 9 inch and a 6 inch. Then make a 12-inch cake for cutting in the kitchen. This all depends on how large the pieces will be. If they are typical wedding cake size pieces these sizes will work.
+Patricia Herrera It is Graham Cracker Crumbs. I use them to prevent the tiers from sticking to each other. It works really well and it tastes good when combined with the buttercream. I have also used coconut in the past but allergies are a concern so I stopped using it. I have never once had a complaint about the coconut though or the graham cracker crumbs.
Why do some people split the 2" layers into 4? Would you recommend this for wedding cakes and or all other layer cakes? I like the look of the 4 layers. Please let me know what you think about the split layers or just the 2 layers. Thank You
Hi Karen, It's a personal preference. I tend to like to stick to two solid layers and a generous filling for my wedding cakes. It's more stable and easier to work with. Having said that, I understand the 4 layer preference. No reason why you can't split your layers and do thinner filling. I do so with some of my cakes. It depends on the type of filling being used and other factors, like how high you like your tiers to be etc.
HI LORELIE :) I HOPE YOU ARE DOING GREAT AS YOU ARE READING THIS EMAIL. I JUST HAVE A QUESTION ABOUT THE AMERICAN BUTTERCREAM (THIS IS A DUMB QUESTION :)). ON THE INGREDIENTS , IT INCLUDED MILK, BUT ON THE PROCEDURE I DON'T KNOW EXACTLY WHERE TO PLACE THE MILK. I TRIED IT ONCE ADDED IT ONCE ALL THE 10X SUGAR IS COMBINED. DO YOU JUST USE IT TO MAKE THE ICING NOT SO STIFF? YOUR REPLY WOULD BE APPRECIATED. THANKS LORELIE. WARMEST REGARDS, M. CADALIN 😘
+santanic adaya Good question. Personally I would opt to dowel the cakes no matter what. The only way that I would possibly consider not using the center dowel is if I was setting it up at the venue itself and I knew that they were not going to move the cake or the table.But that is risky.
The weight of stacked cakes demands that there be some center support in there. Otherwise, one side will settle and it will topple. I know because the tiered cake for my tenth birthday (back in 1982) did that! Also, the cardboard separators help distribute the weight of the upper layers and keep it from sinking in areas.
If they're just put in a box, it'll be garbage in a year. Wrap the cake top in plastic wrap, then in a layer of tin foil. Freeze the cake while it's still fresh. Insure the wrap is snug enough to prevent freezer burn. Don't thaw it until you intend to eat it. I can't vouch for the taste, but it should be safe.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
The way you cut the cake made more pieces. Awesome!!
You're welcome 💕
Thanks for posting such a helpful tutorial
+santanic adaya Thanks
+santanic adaya Thank you so much Santanic!!!!! You are so sweet!
Another great video Lorelie!!
Thank you Michele :-) Very much!!!
Thank you officially LOL from my wedding cakes for you channel. xo Michele
You are so welcome as always!!
Good explanation and demo! Thank you
Thanks
Hi.. Thank u for posting these helpful tips on cutting cake. I recently agreed to make my sister's sweet 16 cake for 150 people. It will be my first time making such a big cake.. I would like to know what pan sizes to use and how tall should each tier be to feed 150 people. Can you advice on that?
Hi AC I would recommend either a 14 inch 10 inch or a 6 inch. That size will feed between 125 -150 people. (throw in an extra 8-10 inch cake for cutting in the kitchen) to be sure. You could also opt to make a slightly smaller cake. (much easier handling) 12 inch a 9 inch and a 6 inch. Then make a 12-inch cake for cutting in the kitchen. This all depends on how large the pieces will be. If they are typical wedding cake size pieces these sizes will work.
I subbed! Thank u so much for the tip and for sharing ur talent with us! 😀
Thank you and You're welcome :-) So happy to have you as a subscriber. Lots more videos will be coming your way.
Hello I love your video. I'm interested in knowing what is the brown sprinkled under each cake to prevent icing from sticking to board? Thank you
+Patricia Herrera It is Graham Cracker Crumbs. I use them to prevent the tiers from sticking to each other. It works really well and it tastes good when combined with the buttercream. I have also used coconut in the past but allergies are a concern so I stopped using it. I have never once had a complaint about the coconut though or the graham cracker crumbs.
Could you use parchment paper under the cake boards so you wouldn’t have to use cookie crumbs to prevent sticking? What else could you use?
Hi Julie, yes you can do that as well. I recently did start doing that for some of my cakes. 👌
Why do some people split the 2" layers into 4? Would you recommend this for wedding cakes and or all other layer cakes? I like the look of the 4 layers. Please let me know what you think about the split layers or just the 2 layers. Thank You
Hi Karen, It's a personal preference. I tend to like to stick to two solid layers and a generous filling for my wedding cakes. It's more stable and easier to work with. Having said that, I understand the 4 layer preference. No reason why you can't split your layers and do thinner filling. I do so with some of my cakes. It depends on the type of filling being used and other factors, like how high you like your tiers to be etc.
Thank You!!
HI LORELIE :)
I HOPE YOU ARE DOING GREAT AS YOU ARE READING THIS EMAIL. I JUST HAVE A
QUESTION ABOUT THE AMERICAN BUTTERCREAM (THIS IS A DUMB QUESTION :)). ON
THE INGREDIENTS , IT INCLUDED MILK, BUT ON THE PROCEDURE I DON'T KNOW
EXACTLY WHERE TO PLACE THE MILK. I TRIED IT ONCE ADDED IT ONCE ALL THE 10X
SUGAR IS COMBINED. DO YOU JUST USE IT TO MAKE THE ICING NOT SO STIFF?
YOUR REPLY WOULD BE APPRECIATED. THANKS LORELIE.
WARMEST REGARDS,
M. CADALIN 😘
Yes you use it to make the icing creamier. I don't usually add milk. I would add it at the end. Just a little bit at a time and mix it in.
THANK YOU LORELIE :)
You're welcome :-)
Um you don’t have to caps
is the center wooden stick essential to the cake?can we stack the cake without?
+santanic adaya Good question. Personally I would opt to dowel the cakes no matter what. The only way that I would possibly consider not using the center dowel is if I was setting it up at the venue itself and I knew that they were not going to move the cake or the table.But that is risky.
The weight of stacked cakes demands that there be some center support in there. Otherwise, one side will settle and it will topple. I know because the tiered cake for my tenth birthday (back in 1982) did that! Also, the cardboard separators help distribute the weight of the upper layers and keep it from sinking in areas.
hello Lorelie
I forgot to ask the size of the pans you use.
thanks
+santanic adaya For this cake it was 12 - 8 - 6 :-)
Thanks Lorelie
cool you showed us 2 ways to cute
Put graham crackers is a big no no
Hi Loulou. Can you tell me why you think graham crackers are a big no no?
I prefer using gloves
I prefer washing my hands often :-)
You preference doesn’t comply with safety .
too thin slices
You would be surprised LOL
If they're just put in a box, it'll be garbage in a year. Wrap the cake top in plastic wrap, then in a layer of tin foil. Freeze the cake while it's still fresh. Insure the wrap is snug enough to prevent freezer burn. Don't thaw it until you intend to eat it. I can't vouch for the taste, but it should be safe.