Making Your Own Wedding Cake

Cake Sizes and Portion Sizes

When making your own wedding cake, it could be rich in fruit, arranged in tiers and lavishly iced and decorated. Or it could be of another flavor, which can also be arranged and decorated in the traditional way or in a more modern style.


Making Your Own Wedding Cake


When making tiered cakes in any flavor it is essential to get the proportions of the tiers correct, to give the desired pyramid effect. Don’t try to make the bigger sizes (before you measure your oven space) you should have at least 2.5cm (1 inch) space between the oven walls and the tin.

You can hire different shape tins, stands, and other needed ingredients from a cake decorating supplier. For three-tiered cakes, bake the two smaller cakes together and the largest one on its own.

Traditional recipes require that the cakes be made two to three months before the wedding so that it can mature in wine and brandy. The icing acts as an airtight seal that can be decorated. These types of cakes can be stored for years if packed carefully.

Making smaller cup cakes can be easier than baking a tiered cake; these can be place on a cup cake stands which can be hired from a cake decorating supplier. If iced and decorated nicely this can look stunning.

If you decide to make cakes other than fruit cake, these can be baked well in advance and frozen un-iced, then thaw closer to the date and decorate.


When making your own cake(s) will need to work out the size and number of cakes that will be needed to serve all your wedding guests. Use the easy to follow chart below as a guide.

Approximate Wedding Cake Portions Servings Chart

 

Wedding Cake
Size

 

 

Round
Fruit
Serves

 

Round Sponge Serves

 

Square
Fruit
Serves

 

Square Sponge
Serves

 

Dessert Portions

 

13cm

5 inch

 

 

16

 

8

 

16

 

8

 

-

 

 

15cm

6 inch

 

 

28

 

11

 

36

 

17

 

-

 

18cm

7 inch

 

 

34

 

15

 

48

 

24

 

-

 

20cm

8 inch

 

 

40

 

20

 

54

 

27

 

-

 

23cm

9 inch

 

 

54

 

27

 

70

 

35

 

-

 

25cm

10 inch

 

 

68

 

35

 

90

 

45

 

-

 

27.5cm

11 inch

 

 

86

 

45

 

112

 

56

 

-

 

 

30cm

12 inch

 

 

100

 

50

 

134

 

67

 

 

-

 

35cm

14cm

 

 

115

 

64

 

196

 

98

 

-



Tiered Wedding Cakes

 

Wedding Cake
Size

 

 

Round
Fruit
Serves

 

Round Sponge Serves

 

Square
Fruit
Serves

 

Square Sponge
Serves

 

Dessert Portions

 

15, 20, 25 cm

6,  8,  10inch

 

 

136

 

66

 

80

 

89

 

50

 

20, 25, 30 cm

8, 10, 12 inch

 

 

208

 

105

 

278

 

139

 

70

 

15, 20, 25, 30 cm

6,  8, 10, 12 inch

 

 

236

 

116

 

314

 

156

 

80

 

20, 25, 30, 35 cm

8,  10, 12, 14 inch

 

 

323

 

169

 

474

 

237

 

120

 

15, 20, 25, 30, 35 cm

6,  8, 10, 12, 14 inch

 

 

351

 

180

 

510

 

254

 

130


How much you will get out of a cake will really depend on how large or small the pieces are cut. As a general rule:       

1.  Sponge and Chocolate Cake is cut at 10 x 2.5cm (2”x1”). 

2.  Fruit Cake is cut at 2.5cm (1") square.

3.   Dessert portions are larger and usual cut from the sponge type cakes.

The top tier, for wedding cakes, should not be included in the portion calculation if it is to be kept for the first Anniversary or Christening.

As a guide hexagonal, octagonal shapes yield similar portions to square, whereas heart, petal and oval yield similar portions as to round cakes.

The smallest base that should be used for a two-tiered cake should be 25.5cm (10 inch).

 



Download PDF Cake Portion Chart


You will need Adobe PDF Reader to read this chart if you don’t have the free Adobe PDF Reader you can get it here.

 

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