Cake - required attribute wedding celebration, the culmination of the banquet, always desired and expected delicacy, which the invited guests are waiting for and will definitely want to try. And since there are many guests at weddings, it is difficult to guess with the right size so that everyone has enough not only to try, but also to eat. If there is too much cake, then this can lead to unnecessary spending, to damage to the product, which after the wedding will have nowhere to store for a long time. Therefore, it is important to correctly calculate the size of the cake. Fortunately, there are many methods for this.
What should be considered when calculating the weight of a cake?
The size of the cake can be calculated in different ways:
- Experienced confectioners can calculate the desired size of the product themselves, based on the number of guests and your wishes.
- Professionally hired wedding organizers can be guided in the proportions of treats by the number of guests.
- You can calculate the weight yourself.
In the first two cases, you should trust the experts who really understand this issue. If you are not sure about them, then it is better to rely on yourself, because you know the invited guests better, your material capabilities. Cooks should clarify the ratio of the volume of the cake and its weight, calorie content and composition. Organizers can help estimate the demand for dessert at the time it is served, which also affects the amount required. The rest of the calculations will help to make special tables and calculators for calculating the weight of the wedding confectionery.
Number of invited people
The cake is ordered based on the number of guests. However, there are some nuances that need to be taken into account:
- Not all invitees eat sweets for health reasons. Do not take them into account when determining the desired weight.
- Cake auction. A tradition at weddings is an auction, where the lot is a portion of the wedding cake. If you sell servings of dessert to guests without fail, then those who do not eat sweets will still get it (respecting the young with money for the auction lot). If there is a sale of the entire cake, it will be difficult to regulate how many pieces will go, because guests can either buy none or buy everything to help the newlyweds financially.
- Personal stock. Don't order the cake just for the wedding, leave some for the next day when desserts are in high demand and the newlyweds will want to eat a few slices in a relaxed atmosphere.
- Distribution at home. Newlyweds can distribute part of the cake to guests with them. If this is provided, then it is worth ordering a product weighing a little more than necessary.
Calorie content of cooked meals
When determining the size and calorie content of the dessert, the nature of the festive menu also matters:
- If the table event is small (wedding buffet), there should be more than 1 piece of dessert, because the cake itself will be the main treat of the sweet table.
- If the event provides for a wide menu with a change of dishes and a long celebration, then there may be little dessert, 100 g per person is enough, since the guests will already be full by the time it is served.
- If the menu is wide, but not high in calories, then there may be more than 1 piece per person.
- If the cake is airy, but not heavy, then it may be more than normal.
- If the cakes are heavy and high-calorie, then the pieces may be smaller or one standard cake will suffice.
Table for calculating the weight of the cake for the number of people
After you take into account the number of guests and other important organizational issues, using the table below, you can calculate the amount of cake by weight and determine the approximate number of tiers. Please note that the number of tiers is indicated based on the fact that the cakes will be average in density, not very airy. An airy cake can have 1.5-2 times more tiers, its output for each guest will also be larger, but it will be more difficult to get enough of such a treat.
If there are more guests, then the dessert should be proportionately larger, with the calculation of 1 kilogram (100 grams per piece) for ten guests, plus 1-2 kg additionally. How more people, the more there should be a “overlap” - these are additives to guests, which in the remainder can be sold in the lottery or left by the newlyweds for themselves.
A "blow" of 1 kg for 10 people will allow you to distribute a delicacy after the wedding to guests at home, which will surely please them. If the pieces are planned for 150 g, then such calculations will not take into account additives and extra portions. The video will help you learn more about the rules for calculating a wedding dessert:
wedding cake weight calculator
A convenient tool for calculating the number of wedding cakes is an online calculator. It's easy to use, and it also takes into account things like the cake sale and the number of people who don't eat sweets. However, it should be understood that the results of such a calculation are approximate and require consideration of other factors listed above. To correctly calculate the ideal dessert weight, do the following:
- Enter the number of participants in the banquet.
- Below, enter the number of people who do not eat sweets.
- Assess the guests' love for sweets (this parameter can be affected by the calorie content of food, cake, the nature of the guests, their tendency to eat sweets, the shape of the banquet, and other nuances listed above). Choose from the proposed options ("Moderately", "Strongly", "Dislike") the appropriate one.
- Check if a cake auction is planned.
- Click Calculate.
As a result, you will receive not only an approximate suitable weight wedding treats, but also the approximate amount that such a treat would cost. The amount is based on the average of offers among popular wedding cake companies and only shows the price category that a dessert of this size belongs to. This function very useful, because it will help determine how costly the cake will be for young people.
A wedding cake is a special treat that brings joy and a sense of celebration. If material possibilities allow, it is better that it be calculated with a margin in order to be able to enjoy it after the celebration. To determine how much food will be in demand at the wedding, and how much will be left for the newlyweds, you should use by special means calculation. Taking into account the obtained indicators and additional factors, you can order the desired amount of dessert, thereby reducing costs and avoiding unpleasant situations at the celebration.
Treating guests wedding cake- required wedding ritual which we have been following for centuries. Also in Ancient Rome sweet cakes were baked for the wedding, and the newlyweds treated them to the guests. And among the ancient Slavs, the so-called "bride's pie" is known, which the young wife had to bake herself, showing herself to be a good housewife. They baked it necessarily in a round shape, at the wedding they broke it and distributed it to the guests.
The wedding cake has always been considered a symbol of family happiness which must be shared. A sweet delicacy should be tried by every guest who came to the wedding.
By tradition, the newlyweds cut the cake together - this is their first joint business. Also, the custom requires guests to purchase each portion, but compliance with this rule is not mandatory now. You can sell only the first piece, or even refuse the "torto-money" exchange.
When preparing a celebration, you need to know how to calculate the wedding cake correctly so that all guests get a dessert, but at the same time there is no excess left. Making a cake to order is not a cheap pleasure. Confectioners create real masterpieces from biscuit, mastic and delicious toppings, so the cake becomes a significant cost item in the preparation of the wedding.
To make a calculation, you need to know the exact number of guests. If you want to treat the organizers (presenter, DJ, artists, etc.), then count them too. The size of the cake also depends on the entire banquet menu. If you have arranged a small wedding reception, then it is better to order a large cake, guests will quite master 200-250 grams. If there was a full-fledged banquet with an abundance of dishes, then few people will eat a piece of cake weighing more than 100 grams.
It is customary to order a cake at the rate of at least 150 grams per person. However, if your wedding has more than 70 people, you need to understand that it is difficult to bake more than 10 kg of cake. Then you have to limit yourself to a smaller serving weight.
To determine how many cakes to order, use the table of averages below.
However, if you contact a specialized pastry shop, then you just need to name the number of guests and designate the main menu. Specialists themselves will calculate the weight of the cake and the number of tiers. They will also correlate the calorie content and composition of the dessert with the appetite of the guests after the feast.
The optimal size of the cake is three tiers, it is convenient to cook and cut it. Depending on the diameter of the tiers, such a cake can weigh both 10 kg and 3 kg. The composition of the filling and decor significantly affects the weight. If you order an airy biscuit with whipped cream, you will get a voluminous, but light-weight cake at the end.
Most cakes are now made with fondant. It has a plastic consistency and easily takes any shape, so it is very popular with confectioners. Mastic is a fairly dense and heavy coating, it is used only in the manufacture of dense cakes from several layers of cake layers. Add nuts or dried fruits to the filling, saturated oil cream- and now a compact 10 kg cake is ready.
In addition to cakes and coating, cake decoration affects weight. Flowers, lace, ribbons, doves and swans, butterflies and hearts, figurines of the bride and groom - the fantasy of sweet masters is limitless. Therefore, the weight of the decor can be a significant proportion of the total weight. At the same time, not all decor is edible, which again leads to an unnecessary increase in the cost of the wedding cake.
The upper tier, the most beautiful, is usually made weighing up to 0.5 kg. It is carefully cut off and set aside - for the newlyweds the next day. The next tier is carefully cut, and the largest pieces are either sold at auction, or the young treat their parents with them.
A good solution is to make ready-made portions instead of a whole cake. For this, a special multi-tiered stand is used. A small beautiful cake is placed on the upper tier, and neat cakes on the rest. This greatly simplifies the process of treats, and at the end of the tea party there is no feeling of ruin on the table.
Be sure to take into account all the described nuances and recommendations so that such a joyful day is not overshadowed by anything. However, do not worry if the ritual of treating the wedding cake was not perfect. Any incidents at the wedding are perceived with a smile, turning over time into pleasant memories.
Video on the topic of the article
This is a wonderful dish that completes birthdays, weddings and other events.
Which cake is better
They are jelly, fruit, sand, butter, with cream. It is better to buy light cakes, without fatty creams.
if the cake is served at the end of the feast, it should be light.
- it is not desirable that the cream on it be greasy.
- meringue, waffles - this is the base that is not cut into even pieces, crumbles.
- It is desirable that there be as few dyes as possible.
Calculation of the amount of cake per person
Everything will depend on how many guests you have, the type of cake, the amount of food, the season. Sometimes it is calculated that the average man will eat 100 g, and a woman 50-150 g. But very often these figures are equalized and taken at the rate of 100 g for any person, regardless of gender.
If a dessert light, fruity, then you need to add somewhere 0.5 - 1 kg to the suggested amount. Also, the amount of cake needs to be increased if there was not a lot of food and a lot of moving competitions. If the cream is oily, then you will need less dessert.
If your banquet is held in the summer, then you need to carefully select cakes with ice cream and jelly, because they will not be able to stand on the tables for a long time. Well, in winter, when it’s cold, you don’t eat a lot of such a dessert.
Especially carefully you need to choose a wedding cake
- it should be beautifully decorated and much tastier than all other cakes;
- to be easily divided into portions;
- was convenient for serving and consumption.
If the wedding is small, 30 people, there will be a very hearty banquet, not very mobile competitive program, then you can order a cake at the rate of 100 g for a man and 150 for a woman. If you have an equal number of both, then you need 3,750 kg.
With a fat cream, the amount of cake can be reduced at the rate of 100 g per guest, that is, up to 3 kg.
A number of cake manufacturers have special calculation tables. So for 15 people you will need a cake in one tier weighing two kilos, for 20 - one or two tiers in 3 kg. For 30 guests you will need 3-4 kg in two or three tiers. Already for forty guests you will be offered 4-5 kg in 2-3 tiers. For 50 people - 6-7 kilograms per three tiers. And if more than 50 people participate in the banquet, then the weight of the cake should be 8 kg.
Cake Weight Calculation
Calculation of the number of products for biscuits of different diameters
In order to be able to draw up proportions and find out the number of products you need, there must be initial data.
For us, this is the measurement of products during baking and what is obtained from them. You need to know from how many products, in what form (diameter, height) this or that biscuit is obtained. How much it turns out by weight after baking, what height.
Quote: mistressI from 29 Sep. 2011, 12:25
We make a proportion
diameter 24cm is 4 eggs
diameter 26cm is it? eggs
Using the rule of proportion, we make an equation
? = 26cm times 4 divided by 24cm
we get 4.33 eggs
we find the coefficient so 1 divided by 4 eggs and multiplied by 4.33 We get 1.0825
Quote from: chiran-n on 30 Sep. 2011, 08:12
We make a recalculation through the area of a circle (or square, rectangle - depending on the size of the form) to count
24cm - 3.14*12*12=452
26cm - 3.14*13*13=531
Proportion:
452 -4 eggs
531's
531*4/452=4.7 eggs
coefficient 1.175- multiply by it
or 17.5% - add them.
I’m counting on all the multi-tiered ones so that they are the same in height ...
The ratio of biscuit to impregnation and cream
Three different forms. (round diameter 24cm, heart, rectangular 28X20) cake weight is 1.5-1.8kg.
BISCUIT. When baking, it loses an average of 15%. After baking, the biscuit is 500-515 gr.
Meringue loses 30% during drying. After drying, the meringue is 146-150g.
CREAM for the cake comes from 0.9-1.1kg.
If the cream "Charlotte" is made according to the recipe that I gave, then it turns out that the cream must be made from 4.5 eggs.
The cream is used twice for layering the cake, coating and decorating with flowers.
If the cake is soaked, then + 200-250g of syrup is added.
WE RECEIVE:
The ratio of biscuit + meringue: impregnation: cream \u003d 1: 0.3: 1.4
Cake calculation example
question
Girls, help, we need a cake 2 tiers for 5 kg.
output of biscuits 1kg 800 gr
The cream will be Charlotte, nuts, a few small bezes, and under the mastic, now I will show a photo from the customer
Only two tiers.
ANSWER
ilkva, let's try to calculate your cake weight based on the amount of biscuit.
We take as a basis the ratio of biscuit: cream: impregnation = 1: 1.4: 0.3
The biscuit in the cream ratio is on average 1:1.4. (if you make two layers of cream in each tier + coating) You have a cake without cream decoration. Can be taken from the calculation 1:1.3
So your biscuit weight 1.8x1.3=2.3kg cream will go to the cake. The weight of the cake without mastic will be 1.8+2.3=4.1kg
Mastics, according to my calculations, are about 150-200g per 1kg of cake. We multiply 4.1 kg by 200 g \u003d 828 g. Total we get approximately 4.9kg. But this is without nuts, meringue and impregnation.
Again, this is an estimate. But it might give you some hint.
Thank you all so much girls for your help. It all turned out tutilka in tutilku. Only the cream was one layer at a time, but good.
Here is an example of calculating a 3kg cake:
In general, I start the calculation from the top - that is, from jewelry)))
Tight mastic (1 tier/2 tier) - 200/150
Under mastic - 200/150
hearts - 50
Total:750
Remains for cake: 2250
Tiers 20cm and 14cm
Circle area: 3.14*10*10=314 and 3.14*7*7=154
Bottom 67% and top 33% of the total weight
Those. 1500g and 750g
It can be a biscuit with soufflé, with meringue, a bird ... Charlotte ... There are many options: definitely not classic honey cake (you can have a honey biscuit), Napoleon and chocolate ...
But everyone has their own preferences for toppings ...
Conversion in % of the required amount of products when changing the diameter of the form:
Increase:
from Diameter 22 cm - 24 cm +20%
22 cm -26 cm +40%
22 cm -28 cm +60%
Decrease:
from diameter 26 cm -24 cm -15%
26 cm-22 cm -30%
28 cm -22 cm -40%
source buxgalter_sofi http://buxgalter-sofi.livejournal.com/234672.html