How to calculate the weight of a cake for a wedding for 50, 60 and 100 people?

How to correctly calculate the weight of the cake for the number of guests?

Of course, when we are talking about a small family celebration with 5-10 people, there will be no question of correctly calculating the amount of cake. In this case, most often you buy 1 cake weighing 0.5-1 kg and, in principle, this amount of sweets will be quite enough for the celebration. But if we talk about a big holiday with a large number of people, for example, a wedding, anniversary, etc., then this question is very relevant.

Cake for guests

The quantity of cake is always determined based on the number of invited guests, as well as their preferences:

• Consider the fact that not all guests who will be at your party will eat sweets. Such conclusions can be made, of course, only if you know exactly about the guest’s preferences or, for example, a health condition that does not allow you to eat sweets, flour, etc. For such people you need to calculate 50-100 g of cake and then , only if there is an assumption that they will still enjoy the deliciousness out of respect for you.
• You also need to consider whether the cake will be distributed to guests after the party. Most often, leftover sweets are distributed, however, some prefer to do this without fail. In this case, you will need to increase the amount of sweetness.
• Another important point is whether you want to leave the sweet treat for the 2nd day of the celebration or take some home. This question is especially relevant for those who order a cake for a wedding.
• In general, it is customary to calculate the weight of the cake in this way: for 1 adult guest 150-200 g of delicacy, for 1 child - 100-150 g of delicacy.

We calculate
Also, when determining the amount of cake, take into account the calorie content of the general menu of the celebration:

• If the holiday is not very long and the table is not too high in calories, then you can take more sweet treats.
• If the celebration will be celebrated for a long time, and there will be a large amount of different food on the table, then there is no need to increase the amount of cake. In this case, it is recommended to adhere to the calculations described above.

Other nuances when choosing a wedding cake

What else should be taken into account when calculating the weight of the cake ordered for a wedding:

• Always round up the resulting weight: 18 people * 150 g = 2,700 g. This means that the cake should be three kilograms.
• Before you calculate the weight of your wedding cake, remember that buttercream is heavier than buttercream or beaten egg, and buttercream flowers are heavier than meringue decorations. Therefore, it is best to start from the weight of the cake layers themselves with the layer.
• If you decide to choose the option with portioned desserts, then their weight should also be determined at the rate of 150 g per person. But their number should not be exactly equal to the number of guests. Order a little with a reserve, 15-20 percent. For example, for 30 people, order 40-45 portioned desserts weighing 75-100 g. This way you can treat not only guests, but also the host, photographer or children with a sweet tooth.

The portal svadbagolik.ru told you how to calculate a wedding cake for the number of guests. If you have not yet decided on the design of the main treat and its flavor “content,” on our portal you can find out how to choose a wedding cake based on a number of important points.

Dependence of cake size and weight

Often people, when choosing a cake for their celebration, ask for it to be 3-tiered, but at the same time indicate the desired weight of 2-3 kg. Unfortunately, the size of the cake directly depends on the weight of the treat. It is impossible to make a cake weighing 1 kg, but at the same time decorate it in 2 tiers and decorate it with 2 kg of fruit.

• When calculating the weight of the cake, take into account your wishes for its design and filling, as these factors directly affect the weight of the finished product.
• If your cake is soaked in an airy, not very heavy filling like a soufflé, its weight will increase slightly. If you choose heavy cream as a filling and want to decorate the cake with fresh berries or mastic, then the weight of the finished product will increase by 1-3 kg.

Direct dependence of weight on the size of the cake
Now a few words about how many tiers can be made from a certain weight of the product:

• A delicacy weighing 1-4 kg can be arranged in only 1 tier. The weight of the cake does not allow making 2 tiers.
• If the cake weighs at least 5 kg, then you can easily arrange it in 2 tiers.
• A 3-tier cake can be made from a delicacy weighing 9-10 kg.
• Well, a 4-tier cake can only be made from delicacies whose weight will exceed 12-13 kg.
• It is also worth mentioning the false tier, which is necessary if a person wants 2 tiers, but the weight of the ordered product allows the cake to be made in only 1 tier. This tier is a dummy that is beautifully decorated under the edible tiers of the cake and is used to increase the height of the delicacy.

As you can see, the number of tiers directly depends on the weight of the cake, and it in turn depends on the number of invited guests.

Recommendations for choosing filling:

* Most importantly, everything in the wedding cake should be made from high-quality and fresh ingredients;

* As a rule, the choice of filling for a birthday cake is one of the most controversial issues. Here everything depends on the taste wishes of the newlyweds - of course, you shouldn’t forget about the guests (it’s unlikely that most of them will like something too exotic). It’s impossible to please everyone, but there is a list of the most popular fillings that are worth using. The main thing is to avoid too bold combinations of products. Be careful about the presence of nuts and kiwi in the recipe - many people are allergic to these products.

* If you want a cake with several fillings, please note that they must be combined with each other. This point can be clarified with the pastry chef, but to be more confident, we recommend that you order a tasting set with the selected flavors. He will dispel all doubts.

*Particular attention should be paid to the cream - it should not be too fatty and rich. Wedding cake is the lightest dessert possible. It is recommended to use whipped cream, parfait, yogurt, berry or lemon cream as a filling - all this will help avoid the “overload” of the dessert.

* Even if you have chosen one filling, order a small cake to try. Make sure your expectations match reality.

* To make it convenient to cut your dessert in front of guests, it is better to choose fillings that can simply be cut with a special cake knife. It is not too spicy, so cutting some of the fillings risks ruining the whole cake.

Choosing a cake by weight: tips

To correctly determine the weight of the cake, you need to follow certain recommendations. By sticking to them, you will not find yourself in an awkward situation when there is either not enough cake, or there is so much left that you have to give it to strangers.

• So, you need to calculate the weight and size of the cake only based on the number of guests. It is from this figure that you need to build, and then you can increase or decrease the amount of delicacy based on the preferences of the guests and your own.
• For example, if there are 10 children and 15 adults at the party, then we will count the amount of cake in this way: 10 * 0.100 (or 0.150 if the children have a sweet tooth), 15 * 0.150 (or 0.200 if the guests are predominantly men) and add the resulting result – 10*0.100 = 1 kg, 15*0.150 = 2.25 kg; 1 kg + 2.25 kg = 3.25 kg of finished product.

Perfect choice of cake

• However, we do not recommend ordering the exact quantity that was calculated. For example, in the above case, it is advisable to order 3.5 kg or 4 kg of cake.
• Next, think about whether you will be serving treats to guests at home. If so, then you need to add another 100 g of goodies for each guest.
• We recommend adding another 1 kg to the calculated amount of cake, so that there is enough delicacy and so that if necessary, it remains the next day after the celebration.
• When choosing a filling for a cake, remember that a sweet with an air layer and filling looks more fluffy and larger than with a heavy filling.
• Fresh flowers and berries also add volume to the cake; however, berries, unlike flowers, also add extra weight, which, by the way, is considered the weight of the cake, and this is an additional cost.

If this is your first time choosing a cake and its weight for a celebration, it is best to take professional help. The people who will prepare and decorate your sweets will tell you how much cake to buy for how many guests, and will tell you what and how best to decorate the sweets.

Wedding cake weight calculation

How many grams of cake does one person need for a wedding? After all, someone may eat more, while others will not touch the treat at all. Of course, you don’t need to check this information with each guest. We will simply find the average figure and, based on it, calculate the weight of the wedding cake.

If, for example, there are 20 adults and 3 children at the wedding. Presumably 15 of them will eat the full portion - 200 g, the rest will refuse. Children usually love sweets very much, so 150 grams per child should definitely be planned. As a result, it turns out that a cake for 23 people should weigh 2,700-3,450 g. Naturally, it is better to make more, because if suddenly there is not enough for someone, it will be very awkward.

Thus, you can calculate the wedding cake as follows: for each guest you should order 150 g of dessert. As a result: 23 * 150 g turns out to be exactly 3,450 g.

Some practical tips when choosing a wedding cake

The selection of wedding cakes in our online confectionery is rich and varied. If you, like all our clients, are blindsided by the assortment of sweets, we will help you make a choice.

• A couple's wedding, organized during the hot months, can become a real test of strength not only for the newlyweds, but also for everyone present at the celebration. An original wedding ice cream cake or a refreshing mint-lemon pie can reduce the temperature of the scorching sun.
• When choosing your cake filling, don't get too creative. Especially if many guests are invited to your celebration, including elderly people. The conservatism of previous generations may not accept your exotic delights. Thus, there is a high risk that the cake will not make a completely favorable impression. In the case of a wedding menu, including the dessert menu, it is better to give preference to classics and well-tested recipes.
• Sponge dough for a wedding cake is considered the most win-win option. It's fluffy, light and melts in your mouth. In addition, sponge cake is an excellent and very rewarding base, both for all kinds of fillings and for impregnations.
• A multi-tiered cake, each floor of which is filled with different layers and fillings, is an interesting option. However, at a wedding, guests do not always have the opportunity to find out what each of the tiers consists of and independently choose the piece they like.
• Choose a wedding cake that won't be too heavy to digest. Feasts, where the calorie content of each dish literally goes off scale, remind you of themselves the next day with serious consequences for the body. Therefore, give preference to dessert, not with butter, but with yogurt cream and fruit. Also avoid cakes based on meringue, puff pastry and shortbread. Firstly, these are the hardest cakes for the stomach, and secondly, they all crumble very quickly and the likelihood that the dessert will lose its appearance is very high.

By cooperating with us, each client receives all the benefits that are the key to the success of a holiday dessert.

• We provide a wide selection of variations and recipes for wedding cakes, which can be combined and also pre-tasted;
• Our confectioners work at the highest level, observing the highest requirements of world standards;
• The products on which the confectionery products are prepared are carefully checked by our specialists for freshness, and the production process is strictly regulated. This guarantees complete product safety in terms of sanitary standards. Therefore, you can safely order our cakes for children’s parties;
• Gifts, discounts, promotions and offers that help our customers save. When ordering a wedding cake, our confectionery will present newlyweds with a fragrant loaf;
• Comfortable conditions for cooperation, in particular, the opportunity to deliver the cake to the venue of the celebration.

Once you order a cake from us, you will no longer want to buy desserts anywhere else. Place your order today and see for yourself!

How to assemble a multi-tiered cake?

A multi-story cake is always elegant and impressive! Now we’ll explain how to assemble it.

When preparing a multi-tier sponge cake, give preference to the densest textures and stable creams so that your product retains its appearance by the time it is served. If the cake has three or more tiers, then it is better to use denser cake layers as the base, and make the upper “floors” from lighter biscuits. The same applies to the filling: the lightest ones are preferred for the upper tiers, the denser ones for the lower ones.

What is needed to assemble the cake:

• cakes of different diameters, assembled and coated with cream
• parchment paper
• wooden skewers, plastic tubes or special rods and supports for multi-tiered cakes

First you need to assemble the levels separately on substrates and cover them with cream.

We place the lower level on a base on which the cake will be assembled and served (it is better to choose a reinforced base that will support the weight of the cake). Each subsequent level must be assembled on a substrate equal to the diameter of the level. It is necessary to first make an axial hole in the substrate, which will pass through the entire height of the cake. (Important: use laminated substrates).

In each level, except the top one, you need to insert supports that will be equal to the height of the level. They will protect our cake from subsidence, maintaining level after level. Thick plastic tubes or thick wooden skewers can serve as supports. It is important that they are strong. We place the same, but long skewer in the center of the base.

We cut off the protruding ends of the skewers (leave the central rod long!).

Cover the marks left by the inserted skewers with cream.

We cut out circles from parchment paper along the diameter of the upper levels and make a hole in the center. This will protect the cream underneath the levels from damage.

After this, install the top tier of the cake. We cut the axial one to the height we need.

If necessary, cover the cake with cream a second time, level the surface and decorate the dessert.

This is the cake I got

Schematically, the cake assembly looks like this:

This design is reliable and protects the dessert from subsidence and distortion.

When transporting multi-level heavy cakes, you must be careful. The smooth movement of the vehicle minimizes the likelihood of deformation of the confectionery product. However, if you are expected to be transported on bad roads, or the cake turns out to be tall and heavy and may simply fall askew during transportation, it is much safer to assemble the dessert on the spot (in a restaurant/banquet hall).

Food allowance per person

The final yield of dishes per guest depends on the duration of the event:

• For business banquets, the duration of which does not exceed 1-2 hours, the weight of food should not exceed 400 grams. per person.
• If the event lasts from 2-4 hours - 600 gr. products per guest.
• For graduation and anniversary banquets, which last 4-6 hours, the yield of dishes should be from 600 to 1200 g.
• For weddings and celebrations that last more than 6 hours, the amount of food per guest should not be less than 1200 grams. Usually it is 1500 gr. including the birthday cake.

The food allowance per person for wedding banquets and long events is:

• Cold appetizers. These include meat, cheese and vegetable slices, stuffed mushrooms, canapés, bruschettas and more. Their weight should be approximately 350-400 g.
• Salads. It can be Olivier, Greek, seafood variations. Their weight is 200-250 g.
• Hot appetizers. Fricassee, pancakes, and rolls filled with meat and vegetables are popular. The norm per person is 100 grams.
• Main dishes. Meat and fish should weigh about 250 grams, and side dish - 150 grams.
• Fruit slices - 200 gr.
• Cake or dessert - 150-200 gr.

Total quantity: 1400-1500 gr. per person.

Banquet calculator

i We work in Moscow and within a radius of 200 km from Moscow

Table for calculating the weight of the product by number of people

So, now you have before your eyes certain information regarding the banquet. This is the number of people who will eat the delicious sweet.

This is the variety of menu provided at the banquet. Having two accurate data, using the table, you can easily independently calculate the size and dimensions of the main confectionery product of the wedding banquet.

It is customary to expect an average of 100-150 grams per person. At the same time, be sure to make additional pieces. They can be either 1 or 2 kilograms. The weight of the additional pieces of cake will depend on whether you want to keep the sweetness for yourself afterwards to try in the morning.

Believe me, it's very convenient. Firstly, there is no need to think about what to cook on your first morning together. Secondly, your stomach will already be light and empty, so there will be a completely unusual opportunity to try sweetness on an empty stomach and appreciate its taste.

Bottom line

A wedding cake is a special type of culinary creativity. Not only children, but also adults eat it with joy. If you have the financial means, then you can certainly order a much larger product.

Brides often like to show off their cake, showing how big, beautiful and delicious it is. In addition, not everyone is invited to a celebration these days, but if you give each guest a piece, you can please absolutely everyone present.

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