Square Wedding Cakes Question
Square Wedding Cake
I'm doing a 4 tiered square cake in a few months and I don't know what size pans I should use. Any suggestions?
Have you ever frozen the 14 or 16' sizes before? I just think they would be hard to wrap and freeze.
Also I'm worried about stacking them...I've stacked lots of round layers before but never square ones. Hi, Square wedding cakes are slightly more of a challenge, but not much different than preparing a round one. They are a little more difficult to frost because of the squared off edges.
The picture above is a four tiered square wedding cake that I made a few years ago. It was very heavy because of the fondant. Use extra dowels in a case like this and double up on the cardboard underneath each tier.
You didn't say how many people you will be serving, just that you want four tiers. Determine what size pans will fit into your oven, freezer and refrigerator and take it from there.
Pictured above is a 16, 12, 8 and 6. I was working in a commercial kitchen at the time with large ovens and a walk in freezer and refrigerator.
If you are making this from home you may have to make it smaller and have an extra sheet for the bride and groom. You can try a 14, 10, 6 and 4. This should serve at least 150.
Freezing and stacking is exactly the same as a round cake. You can use a clean kitchen garbage bag as a wrapper or a commercial size Saran wrap.
Here is a good post about the process of putting the tiers together. There is a section on 3 tiered cakes and bit about freezing