In 2022, the average wedding cake cost was $510, with the final price varying depending on factors such as the number of tiers needed, ingredients used, decorations, and location. The UK average cost is £400-£500, while the average cost in the US is around $500.
A single-tier wedding cake is an ideal solution for couples who want a beautiful cake without the formality of a traditional three-tiered cake. A single-tier cake can be an elegant and delicious option for your wedding celebration. For example, a one-tier cake can serve 10 servings, 8 inches = 20-25 servings, 10 inches = 30-40 servings, and 12 inches = 40-60 servings.
Third-tier wedding cakes typically cost between $7-10 per slice, but variation will take place depending on the design and the distance from the top tier. The average wedding guest count in the U.S. is about 167, so a typical wedding cake may cost from $208 to $2,171 and higher.
Wedding cake sizes and prices vary depending on factors like cake size, design, decorations, serving size, and sometimes, the occasion. Wedding cakes may cost more than birthday cakes or for other events, and it’s usually cheaper than other types of wedding cakes.
In Canada, the average cost of a wedding cake in 2021 is around $350-$550, with tiers ranging from 1-tier to 4-tier. The average price for tier cakes varies depending on the size, design, decorations, serving size, and occasion.
In conclusion, the average wedding cake cost in 2022 was $510, with the final price varying depending on factors such as the number of tiers needed, ingredients used, decorations, and location.
📹 I Ordered WEDDING Cakes from 1 vs. 5 STAR BAKERY!
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What size cake will feed 100 people?
Ready to make a choice? A three-tier cake with 12-inch, 10-inch, and 8-inch layers will serve all 100 guests with the standard portion size. Want to be generous? A four-tier cake with slightly smaller layers (10″, 8″, 6″, and 4″) offers bigger slices. Go for a classic sheet cake (24″ x 18″) for a simple, delicious option. Chat with your baker! They’re cake experts, not mind readers. Tell them what you want. They’ll make the perfect cake for you.
Conclusion. Ditch the stress and choose a size that tells your love story. Let the frosting flow like champagne. A wedding cake for 100 guests is an adventure, not a math problem! Cheers to sweet wedding days!
How many cake tiers for 50 guests?
For 50 guests, we recommend a three-tier wedding cake. Such a cake costs between $350 and $400.
How much should I spend on a wedding cake?
The cost of a wedding cake. The average U.S. wedding cake costs about $500, according to Zola. Couples spend about $300 on their cakes, while those spending more than $700 are not uncommon. Most wedding cakes are priced by the slice. They cost about $2.50 to $8 per slice in the U.S., but can be as high as $12 for more intricate designs. The more special the cake, the more it costs. Shapes, sugar flowers, and fondant frosting are more expensive because they take more time and use more expensive ingredients. At The Solvang Bakery, fondant designs cost about $10 per slice, while other frosting finishes cost about $6.
Factors That Impact Wedding Cake Costs. Wedding cake pricing depends on many factors. We’ll explain what affects the overall price.
Time; Ingredients (expensive ingredients will cost more.); Flavor; Size of the cake and number of tiers; Level of intricacy with designs, colors, and style (if the cake has special decorations, it may cost more).Type of frosting, delivery fees, setup, customization, cake tasting, design consultation, extra top tier, cake stands/toppers.
How many people does a 1 tier wedding cake serve?
Divide the number of cake layers by the number of servings to find the number of servings per layer. A 12-serving wedding cake serves 40-60 people. The 10-layer cake serves 30-40 people, and the 8-layer cake serves 20-25 people. A 3-tier cake with 12, 10, and 8 inch layers serves about 100 people. Narrower cakes are smaller, cheaper, and serve fewer people. Pillar cake tiers can be the same height as long as they have supports. You can also ask for different sizes, like a 9-inch cake.
Cost of your tiered cake. Pick a budget and stick to it. Tiered cakes can be hard to make. Extra tiers cost more. Why? That’s a lot of cake to bake, stack, and decorate! Each tier takes more time, more support, and more cake to complete. A tall tiered cake can cost a lot, but there are ways to make it look good without spending a lot.
Your cake dream. How many tiers do you need for your cake to feel right? A wedding cake is often a tiered cake. If you need a tall cake with many layers, but have a small guest list, consider a thinner cake on platform tiers. If you want decorations on the outside, choose a two-tiered cake with a cascade design. Do you want flowers or scenery in icing? Your cake vision will help you decide how many tiers to order.
How much cake for 100 guests?
Ready to make a choice? A three-tier cake with 12-inch, 10-inch, and 8-inch layers will serve all 100 guests with the standard portion size. Want to be generous? A four-tier cake with slightly smaller layers (10″, 8″, 6″, and 4″) offers bigger slices. Go for a classic sheet cake (24″ x 18″) for a simple, delicious option. Chat with your baker! They’re cake experts, not mind readers. Tell them what you want. They’ll make the perfect cake for you.
Conclusion. Ditch the stress and choose a size that tells your love story. Let the frosting flow like champagne. A wedding cake for 100 guests is an adventure, not a math problem! Cheers to sweet wedding days!
How many people can eat a 1 tier cake?
Round Cakes Standard – 5 inches (1 Tier) Size: Inches Price: Dessert Serves: 5 “$105 5-10 “$120 10-15 “$145 15-20 “$170 20+ “$180 Links: Round Cakes Tiered Round Cakes Square Cakes Tiered Square Cakes Sizing Guide Standard Prices These prices include a filling, a ganache, fondant, buttercream, decorations, a name and message, and a trim. This is a standard pricing guide for basic design work on your chosen cake. The portion guide is based on our standard 5-inch or taller 7.5-inch cakes.
Why are wedding cakes so expensive?
The Value of a Luxury Wedding Cake. A wedding cake costs more than just ingredients and labor. It’s about the craftsmanship and artistry that make it a special part of any wedding. These cakes are more than just food. They create lasting memories. These cakes are special because they are made by hand. Each detail is made by hand, adding both visual appeal and sentimental value. Wedding cakes symbolize luxury, experience, skill, time, artistry, and personalized details. Each cake is a masterpiece made by cake designers and bakers to make the wedding day extra special.
Who should pay for the wedding cake?
The bride’s parents usually pay for the wedding cake and other reception costs, but you don’t have to. Some couples pay for their own cake, or the two families split the cost. No matter how you pay for the wedding, it can add up. Choose a cake you can afford, or go with something else. Here’s how to decide who pays for the wedding cake.
How much is a cake for 50 people?
Servings Price 10-20 $45.99 12-30 $56.99 14-50 $69.99.
Specialty Flavors, Round and Square, Basic Decoration Devil’s Food Cake, Carrot Cake, Red Velvet, German Chocolate, Coconut, Strawberry Layer or Strawberry Supreme, Strawberry Dream, Raspberry Fudge, Caramel Cake, Caramel Turtle Cake.
How much wedding cake for 100 people?
For 100 guests, we suggest a 4-tier wedding cake (12″, 8″, 6″, and 4″). The average price is $500-$550.
📹 SINGLE TIER WEDDING CAKE IDEAS | PICTURESistic
Looking for a simple yet elegant wedding cakes ? Here are some single tier wedding cakes ideas for you. Pls. don’t forget to like …
I’m a home baker and I never take “give me this exact cake” orders as is, every cake is my own design. I will ask the client their favorite thing about the cake, offer a couple other inspo pics and then draw up a design which I will send to the client to guarantee satisfaction. Then execute it even better!
The first cake was beautiful. I always tell people that any cake I make will never be exactly like a picture and that I don’t want it to be. Cake decorating is art and everyone has a different style. I’m open to people sending me inspiration and will keep it as close as I can, but it’s also going to be different and in my style!
The gold tier on both cakes are not straight, its leaning to the side by like a lot. But this is why you always have a cake tasting at the place you are ordering your wedding cake at to make sure you like the flavors and textures of the cake. A new wedding cake trend is to do a fake cake out of foam for display and have sheet cake in the back of the hall for guests, its cheaper and easier. The problem with tiered cakes is the cake has to be strong enough to stand up and it can lose a lot of its flavor or have a strange texture.
I also actually think that it’s really smart to have a regular cake flavor to contrast a fancy cake flavor. As you mentioned, the cake is for everyone at the wedding to enjoy. You’re bound to have some important guests at the wedding who aren’t going to want hazelnut cream or Chile powdered bacon or what have you. So having some cake that is adventurous or interesting, and then having some for grandma who only likes the stuff she remembers, it’s probably smart for having a good party.
I interviewed and did tastings at 5 bakeries. Several were 5 star, a few were home bakers, and there was on 2 star. The 2 star had the best flavor but litteraly told me NO to everything I wanted. In the end my local grocery store made my cake and it was the BEST wedding cake I ever had, plus they met every request; right down to perfectly matching my color swatches.
I think the first cake looked amazing, and honestly I liked the pattern better than the image. I also think they came really close in shape and colors. Especially if you didn’t send them the image and just said you wanted it to look like that. I really think it looked like the picture. And this is a taste thing of course, but I would have pretty handpainted flowers over a printed picture any day!
We had a home bakery for our wedding and the day before our wedding were told by our venue that we couldn’t serve it because it wasn’t a “commercial bakery”. We frantically looked for a solution and called a local grocery store for a sheet cake (vanilla with strawberry filling). The grocery store came through at a low cost of $75 for a full sheet. Come the day of the wedding we sliced and fed each other the beautiful wedding cake which got wheeled out back and packaged to take home. Then they plated and served the grocery store cake which everyone was complimenting and LOVING! Lesson learned. Save money on your wedding cake and pay for a smaller cake or “dummy” cake for display and then do a sheet cake for way less. Edit: We wound up eating cake for many weeks later…lol.
I went to an upscale bakery in our town to get my MIL a 90th birthday cake. I asked for beautiful bright spring flowers all over it and when I went to pick it up, it looked like a Walmart cake with pastel flowers made with icing tips. It wasn’t a $100 cake (what I had paid for) but a $15 department store cake.
“Soap”! I would freak out at my wedding if we served soap-tasting cake! Of course, I would have been already upset enough with the patch job and the FAKE paper flowers!! I make cakes as well and I would NEVER send that cake out!!!! The other one, the taller one, was gorgeous. I haven’t made a GOLD cake yet, but it was stunning. I would definitely work on my vanilla cake there. I actually haven’t found a vanilla cake recipe that everyone loves. Please share if you have one!!
Really enjoyed this! I only just found your website but I’m loving the comparison articles. You do it in a way that’s interesting and explains the differences without being mean about their efforts, which makes it a lovely watch! Also, loved Doggo hanging around in the bottom right corner through your tasting – he’s just trying to see if you drop any crumbs! 😂😂
The image on the one-star cake looks like Grandma’s wallpaper. The flowers and their placement are artless. The seam would cause most brides to lose their minds. It would also be upsetting to see guests grimacing when they taste it and then perusal caterers taking away slices of cake with one bite out of them. Yikes.
The home based bakery cake was awesome. Most decorators don’t copy a inspiration image 100%. Not without getting decorators permission and crediting the decorator. I am surprised this home based decorator didn’t state the caveat that they won’t copy an image but do their own take on the image. Disappointed in the “professional” wedding cake. Wow, very sloppy edible image. Shouldn’t be seeing a prominent seam . And why are the tiers so small?? And ARTIFICIAL FLOWERS!!! Holy Moly…you totally got robbed. You asked and paid for gumpaste flowers. Strange that the home decorators vanilla/white cake would have such a crumbly texture?? Omg….Laurie you’re face on the green apple cinnamon 🤣🤣🤣….soap…too funny. Gotta say that’s a totally strange wedding cake flavour. Can’t imagine it being popular. All in all, still with the disappointment of the vanilla/white tier, I gotta go with the home based bakery. Definitely a 7/10.
Wow! How the hell did that 5 star baker get the fondant so smooth when it’s wrapped around!! I feel like they took the hard route and it still looks beautiful! I’m impressed. Also, that second cake is a mess- the top tier is sloped and looks too heavy, which you can barely see behind the huge tacky flowers. Wow I’m shook and in a bad way
I worked in a grocery store bakery not a high end store and we used pre baked vanilla or chocolate sheet cakes for birthday cakes etc. These came frozen and we would have to take them out and thaw them before icing. From baked to frozen to thawed it does something to the texture and overall flavor as opposed to fresh bake cooling and icing. It was done for convenience and expediency.
You are a ROCK STAR when it comes to cake decorating – never feel “less than” about your work, ever. About the cakes – it’s odd to me that anyone would offer a flavor that is so polarizing that they’d say people either love it or hate it. When it comes to wedding cakes, the couple wants everyone to love the look/taste of the wedding cake. I think that’s why people select flavors/flavor combos that most people like so everyone gets a bite of something enjoyable. No matter what, no cake – for any occasion – should look like it was pieced together. At the very least, the bakery should have reprinted the edible paper and had one inconspicuous seam.
You are not guilty of schadenfreude, you are not deriving pleasure at them failing. You fall into “misery likes company”, you are comforted that others had the same difficulties as you, not because you wish them to fail but because you recognize that your failing/difficulty is not unusual. Love you articles.
Honestly, if I gave a baker a picture and said ‘I want this’ and they went through the effort of hand painting the image onto a cake that’s worth more than 5 stars in my opinion. Just imagine how much time that must’ve cost them. And I kind of like it better than the original. The original looks like someone slapped a photo onto a cake and called it art.
First, I love your content! But it was really hard to follow what you were talking about at first because the image of the inspiration cake on the tablet was so zoomed out. It would have been easier to follow your critiques if you had inserted an image of the inspiration cake into the article instead of having it on the tablet next to you in the article.
Can we see you attempt this cake? I think you’d knock it out the park and be hilarious at the same time. I wanna see you do the sugar flowers. Not being mean but perusal you have freak outs is highly amusing. Its refreshing seeing the problems and mistakes made by a real person and seeing you work past them is great.
This illustrates exactly why I would NEVER do wedding cakes; or anything for a wedding. Nobody is ever happy. You simply can not expect to give someone a cake image and have them exactly duplicate it. It is their interpretation. Some of these bakers must feel miserable perusal these article or reading comments.
Now I’m curious about trying to make an apple cinnamon cake. I just made a vanilla strawberry cake so I’d probably do something similar. I’d make the cake a vanilla or caramel flavor, with the filling being cooked apples with cinnamon and sugar and either make the bits of apple really small, or puree it. So it would be more of a caramel apple or apple pie cake. Another flavor combo I love is a dark chocolate and orange. I make dark chocolate and orange brownies once and it was amazing.
Love the comparison. The only thing to point out is that one cannot assume a home owner have less experience/background as a store baker. I did more than 8 years of intensive baking training under a retired executive pastry chef and another pastry decorating school principal, zero involvement in the business (those icing lines are just a thing for me to de-stress from my actual work). I did it with two different masters because their school of thoughts are so different. One is like goodies in taste, bs the other is like eye candy. I also took different sugary craft classes from different guest instructors all over the world, each have their specialty and techniques. My PME master certifications are just pieces of paper for keepsake. In general the sugary craft side is less into favor but more into safety and presentation, especially if you work in different countries or regions (like imaging a wedding cake for a full day wedding in the dessert climate with a buttercream request!). I have to agreed both bakers should hide the seams, maybe a line of icing bead or at least brush the lines of the connection point. No ribbon on cake board is like such a no-no. It’s like one of the fun of completing the cake is like to pick a ribbon of color that match the design as each cake design is different. In general making a special cake (like a black and white handbag on a crystal jewelry box) takes a long time and also have to worry about fingerprint, color smudges or imperfections, or dust!
I used to make wedding cakes and I am here to say, the best vanilla cake base you can use is Aldi’s white cake mix. It lends itself to flavors like nobody’s business, it’s always moist, tender, and gorgeous. I’ve turned it into vanilla rum, french vanilla, and so many other flavors for cakes, and I have never had a complaint about it. It truly is a great base. Also, for my chocolate cake base, I used Wacky cake or what some call Depression chocolate cake, no eggs, milk, or butter in it but it is amazing.
Binge perusal all your articles and I feel like I wish we lived closer so we could be friends lol. If I got the second cake as my wedding cake after sending the image you sent, I would be hella mad. ESPECIALLY when you pointed out the flowers were fake. I make cakes from home and your articles give me a lot to think about so just wanted to say thank you!
That kitchen tool you used from Japan that sealed crisp bags that melted and burning I just saw this article where these girls bought a more expensive professional yet small looking one and it worked 100 no burning and it didn’t cut the bag making it smaller and smaller maybe you could do a article about cheaper versions vs there more expensive versions at the end you could rate them if you go for higher or lower seems fun 😀
We used a home baker for our wedding cake and she did an incredible job with the look and taste. The only issue we had was with the business side of things. It took a long time to get her to send us the invoice, we weren’t even sure if the cakes would arrive in time, and it took a lot to try to get her the money. Also, I got a grooms cake specially made and she did a great job with that. My husband was blown away. So home bakers can be great options for people who are looking to save some money (except in this case), but there are some trade offs.
My wedding cake was baked by one friend and decorated by another. So the answer to all of this is know your strength . My wedding cake was by far the best cake i have ever tasted. 15 years down the line i still thing it was the best cake i have ever tasted. I didn’t like either of these cakes. Not for a wedding. A birthday cake maybe at a push. Love your article. Xx
If you were in the UK I’m sure you would eventually be approached to be a judge on The Great British Bake Off or something, because you can be somewhat harsh but totally fair; and you are a ray of sunshine throughout. And you know what you are talking about, you’re never just mean, you can explain everything to your audience and that’s why I love your critique and this website <3
I’m new to this website so I don’t know if this is mentioned in one of the articles, but I’m wondering where she takes the score from when she’s talking about how many stars something has. The ratings on the bakery’s website? A scoring platform like Yelp, or something more specifically geared towards bakeries?
The “mysterious voice in the background” mentions at 11:30 that you might be enjoying another’s misfortune. That’s almost what schadenfreude means. That the gold tier isn’t visible from the front of the 2nd cake is just wrong, but that patch! Both that they did it and that they didn’t put it to the back. That shows a whole lot of “meh, what do I care?” from the makers.
I’d love to see a unicorn cake that isn’t a cylinder with the ears and horn on top and eyelashes on the side. Not super extraordinary like the ice cream day amazing unicorn striking a pose holding up the ice cream cone… totally amazing! I’d like to see something in the middle that can be done by the amateur talented or creative home baker/decorator (I used to decorate cakes but it’s been years and I’m disabled now but a chef friend of mine got me going on decorating again and I’m thrilled with the newer techniques and elements and really want to make an awesome unicorn cake for a friend who absolutely loves them but a sculptor I’m not lol). 🎉🎂🎊🎂🎊🎂🎉 I just started perusal your articles about a week ago and I love all I’ve seen so far, I’ll totally be perusal more, I love your style, personality and love that you have for decorating! A perfect recipe for a great article every time!!! Thank you!!! 🎉🎂🎊🎂🎊🎂🎉
Heeeey!!!! I know what you mean with the soap taste!!! I experienced this with Absolut Vodka (Apple flavour!!) It was many many many years ago (not sure still taste like soap) but I remember trying it, complaining about the flavour to a bartender, get a new one and had the same taste and I felt like I didn’t have idea about what I was ordering 😂
I did my oldest 3rd birthday cake with fondant first time ever using it & I done it at home because my bakery didn’t use fondant at the time. They do now but only embellishments you sick to the icing but I’m sure at some point they’ll full out do fondant though. It was not east to work with let me tell you😳😬. But I was able to hide what didn’t go to plan but all that work even though everyone loved the look of it was in vain. Most had tasted fondant before & didn’t like it. It just tasted like a gummy candy to me. On it’s on it is quite nasty but with a cake I I didn’t really notice it myself. I think most of my family & friends just couldn’t get past the texture of it. Party was still a success I just took most of the came home. Thank God I thought to do cupcakes on the side.
I’m a decorator not professional even though I worked in a bakery & sometimes I’d mess up, it happens. Usually it’s easy fixes but if it isn’t the bad side is the back. We done edible images & I tried my hardest to make them even as possible but if I couldn’t whatever side was uneven was the back not the front for everyone to see
I like baking. I actually loved it, but really, I had no motivation or time to do it (Due to a Hell known as Online Classes). And like it was 12-6 pm. LITERALLY DURING THE DAY. And baking is no fun at night and anyway I was busy at night. After the summer vacations I literally forgot about baking. But you got me in to it. I really need a proper and universally good, soft and moist cake recipe. But I whizzed through 3 in a week. I was going to do one everyday but I got busy with stuff. But That’s my new record in like 12 years, and I’m doing a cake bake week starting from Saturday (Tomorrow). So Thanks for the motivation. P.S. Also can you share a proper and universally good, soft and moist cake recipe. I really need it. (My Dad and Mom’s Birthday is coming and I wanna bake the cake for it. I got the skills but not the recipe.)
Im so shocked by some of the bad finish quality on these cakes. My Auntie used to make cakes for weddings, anniversaries, birthdays in the family and friends and later for friends of friends as more people were so delighted with what she made and told people who made it for them, but not as a formal business. She was entirely self taught and produced exquisite cakes using royal icing techniques. I watched her design and plan and produce flawless finishes, perfect piping and flowers and plaques, and the actual cake, usually traditional fruit but sometimes a sponge, tasted good. My cousin also took it up, and did actually go professional. Similalrly high quality beautiful cakes using multiple techniques and cake types and flavours and never would she send out a cake less than perfectly finished. Another cousin also makes sugar flowers, not professionally but for family, and they are so delicate and always arranged with such elegance and balance. So glad I can turn to family rather than risk the bakery!
I’d been pissed if I asked for sugar flowers & got synthetic ones. Reminds me of my wedding cake woes. I asked for a mainly white 3 tiered cake. The white portions were fine. It was the center focal point that irked me. The center was to have a Tiffany blue fondant bow & ribbon wrap. The seam was hidden by a beautiful emblem made of silver balls & detailing. What I got was a fabric ribbon & a Walmart brooch. I spent some coin on my cake. Had it been a discounted cake. I would’ve understood. I specifically asked her if she could make it as the picture. I got a yes. It was a much cheaper version of my pic. At least it tasted amazing.
Maybe the at home baker’s top gold cake was made differently on purpose. Are there tricks to preparing a wedding cake you know you won’t eat for a year? (1st anniversary). Maybe it crumbled cause they used something to help preserve it? I dont know … i dont know if people even keep cake and eat it a year later these days. It use to be a tradition.
Maybe go to one bakery and have them make you a “wedding cake” as well as a “party cake”. From knowing about the event business world, people tend to charge you more if you tell them its for a wedding because they know you’ll be willing to spend more, but that you are not obligated to tell them what the cake is for. See if the “wedding” cake is any different from the “party” cake. Get them in the same flavors, like common ones, or have them surprise you and then see what happens. It’ll probably take some more prep work cuz you don’t want them to know both cakes are for the same person but it’ll be neat to know.
We had a small wedding so our cake wasn’t fancy. It was actually a sheet cake from the local grocery store. It was delicious! Everyone said it was a really good cake. If I had a bigger wedding, I’d be so pissed if that crappy 2nd cake was my wedding cake! How?? How do they even let that leave the bakery and think it was a good effort? Those flowers were straight up from the dollar store. looks like they wanted to make as much profit as possible and cut corners right left and centre!