Pricing for tiered cakes starts at $140 for our smallest 5” + 7” cake and does not include flowers or any extra decoration.Īll tiered cakes are priced on final design and require a consultation. Tall cakes are difficult to cut into small wedges – using the coffee slice technique is a much simpler and neater way to cut your tall cake. Step three: Add eggs one at a time, beating for 10 seconds after each addition. Step two: In a large mixing bowl, using either electric beaters, beat together the butter and sugar for 2 minutes. TIERED CAKES consist of multiple layer cakes of different sizes stacked on top of each other like a traditional wedding cake.Ħ” single layer = 6-8 dessert slices / 10-12 coffee slicesĦ” double layer = 8-10 dessert slices / 12-20 coffee slicesĦ” triple layer = 10-14 dessert slices / 16-24 coffee slicesĩ” single layer = 12-16 dessert slices / 16-24 coffee slicesĩ” double layer = 16-20 dessert slices / 20-30 coffee slicesĩ” triple layer = 20-24 dessert slices / 30-48 coffee slicesġ1” single layer = 16-24 dessert slices / 24-30 coffee slicesġ1” double layer = 20-30 dessert slices / 28-44 coffee slicesġ1” triple layer = 26-34 dessert slices / 40-64 coffee slices Step one: Whisk together your flour, baking powder and the salt in a mixing bowl. LAYER CAKES are comprised of 2 or 3 layers of cake with our buttercream and fruit or fillings sandwiched between them. Our slicing guide will give you an idea on how to best cut your cake.Ĭoffee and tiered cake sizes are based on 1” square slices (If you'd prefer a larger slice you will need to decrease the number of servings. My concern is the larger the cake drum the more it will cover or shadow the. The 9 and 7' cakes will be displayed in the same fashion using the cylinder vases. The main cake will be displayed on a fountain stand. To choose the correct size cake for the number of guests you are feeding, see our guide below. The six 10' side cakes will be displayed on 12' boards sitting atop glass cylinder vases filled with led lights and pink water beads.
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