Layers for a 4 tier cake?

by Becky


I am making my first wedding cake for my son and his fiance for their July wedding near Dallas TX. and I really want to get this right. The cake will need to serve about 150 guests.

The cake is a 4 tier stacked round cake. It will be white fondant with a strip of purple fondant at the base of each tier. I have included a picture that she sent me of what she wants except that it will be round.

Also the white fondant sections will not have any pattern to it as shown in the picture because she is planning on getting some real flowers to put on the cake.

But I still have a few questions.
The cake itself is going to consist of a Butter cake with almond flavoring recipe; I am using 3” deep pans and the sizes of each tier are 8”, 10”, 12” and 14”. Now do I need to make 2 layers of cake and cut them in half or will just 1 layer of cake cut in half be enough to feed 150?

Hi Becky, The Answer to the first question: For each tier bake two layers. The layers should be about 2 inches high each when baked off. You then fill between the two layers. Some cake decorators cut the layers and make 4 thinner layers. I don't recommend that, especially for a first time wedding cake. You are safer with the two layers of cake and one layer of filling in between for each tier. The cakes would not be high enough if you only baked one 3 inch layer cut in half and filled.

Next, I am planning on making the royal icing and the fondant but I am not sure how much I will need to make. I do not want to make too much but I am afraid I will not make enough. So how much should I make?

For that size wedding cake you will need about 11 1/2 lbs of fondant. You would need to times this fondant recipe by six.
The royal icing I am not so sure about. Are you covering your cake with it before you put the fondant on? I use buttercream for that but you could use royal icing. I need to know what you are planning to do with it first before I can answer that question. I suppose though that it would be similar to the amount of buttercream I would use for that sized cake which would be ( 4 lbs of butter-I use unsalted-confectioners sugar to taste and vanilla to taste.)Good Luck and please send in a picture of the finished cake. We would love to see it and hear all about it. Thanks

Thanks for all your help and this is a really great site.

You are welcome and than you for visiting and asking a great question on layers for a 4 tier cake.

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May 05, 2011
What I was using the royal icing for
by: Becky

Thanks for replying so quickly to my questions. You are so great!! The answers you gave are really helpful.
I had planned on using the royal icing as the crumb icing (??) not sure if that is the right term or not; but to make sure none of the crumbs stand out when I put the fondant on the cake. Oh and to give the fondant something to adhere to as well.
But after reading your comments I think I will go with your Buttercream icing instead. One last question how thick should this be? I read several other sites that said it should be about 1/8" or so. Is this enough or too much?
I will most definitely post a picture of the final product and let you know what everyone thought.
And again thanks for being there for us beginners. :)

Hi Becky, I do a crumb coat and then I do an actual finish coat before putting the fondant on the cake. Just the same as I would if I was not using fondant. You are better off with buttercream versus royal in this case. I am happy to help and I thank you for such such nice comments. Looking forward to the pictures of your cake.

Apr 04, 2015
4 tier round cake
by: Anonymous

Hello, This is my first time making a wedding cake ,the bride asked me to, make a 4 tier round cake for 200 people. I am not sure what size of cake pans to use? 18, 16,14 8 or what do you sugguest? Also is it possible to double a recipe for the sizes on these large cake pans I would use? and will I be needing a a cake core for these cakes because the cake sizes are big? thank you sooo much!!!!!!!

Apr 04, 2015
First timer
by: Lorelie

Hi If this is your first time making a wedding cake I would highly recommend you take a look at my book. It has all the answers for you and more, plus the recipes are figured out for you. Here is the link. It's inexpensive and all that you will need to make the BEST.

Apr 04, 2015
Wedding Cakes With Lorelie Step-by-Step
by: Lorelie

You will see the book is on the nav bar on the left. Click on it and it will take you to all the reviews and details of the contents. Thanks so much :-)

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