A wedding cake is an accent dish that emphasizes the importance of a special occasion. At a wedding feast, this is the apotheosis of a festive treat. So that there are no guests deprived of this sweet dessert at the table, you need to accurately calculate the amount of confectionery and know how much each of the pieces weighs.

To order a treat from a pastry chef, you need to know the number of guests. The weight of one portion may fluctuate depending on the type of event (banquet, buffet, competition-sale). Calculation of the weight of the cake is one of the most important details of the entire organizational complex of the holiday.

The specialists of the confectionery department have extensive experience in determining the size and weight of the sweet product. It is advisable to indicate in the order the number of invited people belonging to different age categories (children, adults, elderly guests).

It is also important to know the time of serving the wedding dessert on the table. This can happen in the middle of a celebration or before the end of it.

In the first case, portions can be 50% more than when serving a treat at the end of the event.

How many grams of cake do you need per person for a wedding?

As a rule, men and elderly people have a rather cool attitude towards sweet dishes. For lovers of sweets, you can safely rank female guests and children.

Based on these conditions, portions of treats can be divided into two weight categories. The first category includes sweet pieces weighing 100 grams. For those with a sweet tooth, they plan to cut the cake into pieces weighing 150 grams. These averaged portions are established based on many years of pastry chefs' practice in preparing wedding desserts.

Perhaps there may be people among the guests who do not eat pastries. It is not worthwhile to specifically identify this contingent. This can be taken into account in the event that guests inform in advance themselves.

Calculating the weight of a wedding cake

In this video, you will be shown a program that will help you calculate the number of cake for a wedding:

You can use a table that determines the proportional dependence of the mass of the dessert in kg on the number of guests and the number of tiers of the product body. Many tables on this topic are published on the net.

How much cake do you need for a wedding

On the mass media network, you can find a number of online calculators to calculate not only the weight of a dish, but also to determine the amount of ingredients needed to make it, and you can find out its recipe from our next one.

This allows you to quickly get the initial data on the minimum costs for the preparation of a holiday dessert.

The calculator's interface allows you to enter in the appropriate lines the estimated number of invited people and how many of them do not eat sweets. The calculator can take into account the holding of various competitions and events, for example, the sale of portions of dessert.

After entering the required data on the interface, "press" the "Calculate" button. The display will instantly show the optimal weight of the wedding dessert, for example, the norm is 35 kg.

There you will also see how many grams of cake per person you need to have for the wedding table, as well as how much this or that type of treat costs.

The optimal weight of a festive treat must necessarily take into account the arrival of unexpected guests, overlooked. Possible unforeseen product losses should be borne in mind. It would also not hurt to take care to save part of the dish for the 2nd day of the celebration in a narrow circle of close relatives.

In addition to the long-awaited culmination of the gala evening, the wedding cake is also a symbol of the sweet family life of the newlyweds. Naturally, almost every guest will want to taste a piece of this happiness. How to calculate a wedding cake for the number of guests and not miscalculate with the desired delicacy? Our article will help you understand this issue.

How to calculate a cake for a wedding: important nuances

In addition to worries that the main wedding dessert may not be enough for all guests, there is another problem - the cake is likely to remain in large quantities. And if for your own peace of mind it is always better to take with a margin, then there is definitely no need to throw a lot of money down the drain. Remember the main rule for calculating a cake for a wedding - 100-150 grams per person. However, in addition to this figure, there are many more nuances. Pay attention to the following 5 recommendations from the portal Svadebka.ws for calculating weight, which will help you choose a cake for a wedding:

1. List of invitees. Ordering a cake with the final weight is based on the exact number of guests.
2. Exceptions. Not all invitees will necessarily eat the cake. Some are not allowed for health reasons, so they can be ignored.
3. Wedding auction. If you plan to sell the first few pieces of cake at auction, make sure there is enough for this action.
4. Distribution with you. Think about whether you will be giving out cake to guests at home? If so, order a little more. A stock of about one kilogram of cake for ten people will give you the opportunity to distribute a treat with you to everyone.
5. A treat for yourself... The morning after the wedding, you will probably want to remember yesterday's moments of happiness and taste a few pieces of the wedding cake.

Having paid attention to important nuances, you can successfully calculate the number of cake for a wedding yourself. Experienced confectioners who specialize in baking wedding cakes will also do this task perfectly. There are also online calculators for calculating sweet products for celebrations. There is already a standard template for a wedding cake, which allows you to think over and calculate the almost exact weight to the smallest detail, as well as determine its approximate cost.

Festive menu and wedding cake

The choice and calculation of the main wedding dessert essentially depends on what the festive menu will be.

• The wedding buffet requires the presence of several pieces per person on the tables, because in fact, the cake will become the main treat of the celebration.
• With a wide menu that includes a change of dishes and a lengthy celebration, there is no need to order a huge wedding cake. Pieces of 100 grams per person will be more than enough.

Important: If the wedding dessert is more airy, you can take a little more of it and vice versa, a heavy and high-calorie cake will save you a little.

Calculating the weight of a wedding cake for the number of guests

Taking into account the main rule for calculating the weight of a wedding cake, we can easily determine how much of it is needed for the number of guests. Let's look at a few examples:

• for 20 people you will need 2-3 kg of cake;
• for 30 invited people, 3-4 kg of a wedding cake is quite enough;
• wedding cake for 40 people - 4-5 kg;
• wedding cake for 50 people - 6-7 kg.

If the number of guests is not fully determined, it is most reasonable to round up the weight a little.

Decoration and filling of a wedding cake

The decor and filling of the cake significantly affects its weight, so consider how your wedding dessert will look, taking into account the following points:

• Fondant-free cakes, for example, with an open design (ideal for a rustic wedding), are covered with light cream, flowers or berries. The weight of the berries is included in the total weight of the cake.
• The mastic decoration will easily add to your cake from 0.5 to 3 kg, given its complexity and size.
• Decorating a cake with your own hands also affects the final weight of the product, however, it is very difficult to predict in advance how much the weight will increase.
• The creamy coating and filling of the wedding dessert usually add slightly to the weight (around 600g).
• Cakes with light airy fillings visually look more than cakes with heavy fillings. The lungs include soufflés, cheesecakes, biscuit cakes with yoghurt filling. Classic cakes - Medovik, as well as Napoleon and Prague, respectively, are heavy.

Hello. Today I want to continue the "useful" rubric. I know that this question is the most burning among my subscribers. How much cream is needed for this or that diameter of the cake ?! And how much is needed for alignment? I will give all the answers today!

When you just start baking, you have no idea how much cream you need to put in the interlayer of the cake. And it's good if this amount is clearly spelled out in the recipe, but if not? And if you want to take the cream from a completely different recipe? Then how to be?

And the alignment? How much cream should be left for this, so that it is enough, and not smear a drop of this very cream on the protruding sides of the biscuit.

It's not for nothing that I usually write creams and biscuits separately in articles, and if I describe the whole cake, then I indicate which cream can replace the existing one. After all, everyone has different tastes, and the ingredients are sometimes difficult to find suitable or the budget does not allow preparing expensive creams.

So, in order to understand how much cream to prepare for a given mold diameter, I will describe an approximate calculation.

All the numbers given by me below are my experience and my calculations. For some, they may not coincide with mine. But after talking with many girls, I found out that the discrepancies are insignificant. Therefore, beginners can safely take my calculations as a basis. And then over time, slightly adjust them for yourself.

So. I suggest you take a sponge cake with a diameter of 18 cm and a height of 10 cm as a reporting point. This is most often my most popular diameter. Why?

It's just that almost all recipes are designed specifically for this mold diameter.

My cakes almost always go in 3 layers of biscuit, therefore, there are 2 layers of cream between them.

So, this very cream for the layer takes me about 300 grams for each layer, in some cakes and more (in the same cream it takes 330 grams). And if you want a nice, beautiful cut with a normal layer of cream, then take these numbers as a basis.

Can I add more cream? Sure! But I do not recommend less, because the cream affects not only the beautiful appearance of the cut, but also the taste of the cake itself and the saturation of the cakes.

There are, of course, cases when customers ask for a cake where there is a lot of biscuit and little cream, but these are very few. And they most often immediately warn about their addictions. The rest of the majority of the population loves equal amounts of cream and biscuit.

I also want to make a reservation that my biscuit is not American, 4 centimeters thick, usually a layer of 1.5-2 cm. And, in my opinion, this is ideal.

Here it is also necessary, of course, to take into account the density of the cream. For example, whipped cream cream will be larger in volume than the same or. Well, if you take, for example, vegetable cream, then they will be the most voluminous. It is not for nothing that all store-bought cakes are so large in size with the same weight as homemade ones. After all, they are made from vegetable cream, which is rightfully called the lightest filling. As I like to say - a glass of cream is whipped from a spoon of such cream.

So, we figured out the layer. Now let's start understanding alignment.

Again, the cake is 18 in diameter and 10 cm in height. I will now describe a situation with a full cake coating, not a naked cake, where the sponge cake should be visible.

How much cream to take for such parameters?

Personally, I have at least 400 grams of cream for the finishing layer. If you are aligning for the first time, then I advise you to take all 500 grams in general. The smoother the cake initially, the less cream you need, and with experience this number will decrease.

Does this cream make a thick layer? No.

Here's an example, this is from the last cakes. I used 400 grams of cream to cover the cake (how I hate this word, but the text needs to be diluted)). And, you know, I would add a little more cream, so 50-70 grams.

Honestly, I'm generally a fan of more cream. And when I cook for myself, I use a larger amount of cream to cover.

Thus, the total amount of cake cream in 18 diameters I have is at least 1 kg. 600 filling +400 coating. In total, cakes in this diameter come out to me about 2 kg, and Snickers and all 2.5.

This is the minimum minimum, more often I take more than a kilogram of cream.

For comparison, here's my own Red Velvet cake, where I "regretted" the cream. This was at the very beginning of my journey.

The difference, I think, is visible to the naked eye. Then it seemed to me that for a diameter of 22 centimeters and 3 cakes, 3-4 servings of cream is just an unrealistic amount. Oh, how wrong I was.

Now let's figure out how much cream is needed for cakes with other diameters?

Everything is very simple.

In my previous helpful article, I talked about how to recalculate the amount of dough for different forms. So, you can count the cream according to the same principle. I advise you to look at the page, there is very useful information, follow the link -.

For example, we want to make a cake 24 centimeters in diameter. So how much cream should we take?

It was not for nothing that I mentioned that we take a cake in 18 in diameter as a basis, and we will build on this in the future.

We will carry out the calculation by the coefficient (K).

In order to find out how much cream we need, we need to square the diameter of our cake and divide it by the square of the shape of 18 cm. For those who have forgotten: to square a number is to multiply this number by yourself.

So, we count.

In such a simple way, we learned that the coefficient is 1.8 for a given diameter.

And now we just need to multiply our creams used for the 18 cm standard cake by this factor.

That is, for the layer we need 600 grams * 1.8 = 1080 grams of cream.

For the top coat we need 400 grams * 1.8 = 720 grams of cream

The total amount of cream is 1800.

Is it really not that complicated?

Well, now, you just need to cook any cake of 18 cm in diameter, and write down how much cream you needed for filling and leveling.

In fact, you understand that the standard cake may not be 18 in diameter at all. For example, you already know exactly how much cream you usually use on a 20 cm cake. Then we replace 18 in terms of 20, and then we substitute the amount of cream you use for a given diameter.

I hope that after reading this article, all questions about the amount of cream will disappear.

If, nevertheless, they arise, then write in the comments.

The choice of a wedding cake is not only the selection of the filling and decoration, but also the calculation of the optimal weight. It is necessary to make sure that at least a piece is enough for all guests, and at the same time there is a minimum of surplus, so that the bride and groom do not have to overpay. It is impossible to do this with absolute precision. However, there are several ways to calculate your wedding cake more accurately.

We will tell you how to find out the required amount of kilograms on your own.

What is dessert for?

At a wedding banquet, the dessert served for tea is considered the highlight of the evening. It completes the banquet part of the event, and it is the end of the holiday that is best remembered. Many couples strive to make the cake unusual and reflecting their personality, so they turn to experienced pastry chefs.

Tea drinking usually takes place when the main thing has already exhausted itself, but the guests have not yet been escorted home. They can relax, take a break from contests and entertainment while enjoying a delicious dessert.

On the wedding day, the newlyweds are a kind of talisman for everyone else, radiating good luck and happiness. This does not mean that their luck will diminish from this - on the contrary, the guests, trying the dessert, symbolically wish the newly formed couple more positive events in their lives.

Wedding planner

It is believed that by treating friends and relatives with a birthday cake, the bride and groom share their warm feelings and well-being.

Elena Sokolova

Host of events

Even those who do not like sweets usually do not refuse a wedding cake, because it has a symbolic meaning.

Alina Kurkina

The cake is selected in such a way that it not only emphasizes the festive atmosphere, but also fits into the overall concept of the wedding. If the celebration takes shape in a certain way, then the tea drinking should correspond to it. For this, decorations and characteristic for the chosen theme are used.

Determining the required amount of kilograms

There are two options for how to calculate the weight of a wedding cake - either trust the professionals, or do everything yourself. In the first case, you just need to consult with a pastry chef, who, based on his experience, will tell you what weight will be suitable for a particular wedding.

Important nuances

This option is only suitable if the master does not seek to make the cake larger for his own benefit. If the future newlyweds do not trust the pastry chef, but at the same time professional organizers are engaged in their wedding, it is better for them to understand themselves how to calculate the kg of cake for the wedding.

Determining the optimal amount of kilograms on your own will take more time. First of all, it is worth determining how satisfying the main menu will be. If there are a lot of snacks and salads on the tables, while there are several hot dishes, then by the end of the banquet, guests are unlikely to want to eat a large piece of cake. In this case, you will need to reduce the serving size.

Another important point is the way the dessert is decorated and its filling. For example, a soufflé between the cakes will create volume, but it will be much lighter than boiled condensed milk cream. If you use an airy filling, then you should focus not on the weight of the cake, but on its size. , used to decorate the dessert, has a denser structure than, therefore, weighs more. In this case, the satiety of the cake in both cases will be approximately the same.

Landmarks

First, let's take a look at how to calculate a wedding cake for the number of guests. It is believed that for one invitee, from 100 to 200 g is enough, depending on the filling and design.

If the main menu is not too satisfying, then it is better to focus on the figure of 250 g per person. Most often, this is not necessary, so they choose the best option - 150 g per guest. By simple calculations, this number is multiplied by the number of guests, and the optimal value for the weight of the wedding cake is obtained.

• If you plan to organize a modest buffet or buffet at the wedding, there should be at least two standard pieces per person.
• If the menu is wide, containing a lot of meat, then one piece will be enough, which, moreover, should be small.
• If the menu is wide, but not high in calories, then the portion of the dessert increases.

When the weight of the cake is determined, you need to add a kind of stock to this number - 1 kg for every 10 people. This will avoid incidents with a lack of dessert, in addition, guests will be grateful if they can take a piece home for their children.

Before calculating a wedding cake, you need to consider that it is better to order with a margin, rather than end-to-end. Even if a certain amount of cake remains, it can be postponed until the second day of the wedding or distributed to those friends or relatives who could not come to the wedding. You should also consider the following nuances.

• There may be people with allergies or diabetes at the wedding - these must be subtracted from the total when calculating weight. However, they may ask for a piece to take with them for their relatives, so this point should be decided in advance.
• If the cake is multi-tiered, then sometimes the upper part weighing about 0.5 kg is left for the newlyweds so that they can enjoy the sweet in a relaxed atmosphere after the banquet. In this case, the weight of the remaining tiers is calculated.
• It is worth determining how many men, women and children will be at the celebration. Despite the fact that many people think that girls eat little, they still have a sweet tooth, so you should not reduce their portion.
• Children usually gorge themselves on the main menu, but may ask for a piece of cake to go home, but for men, you can reduce the portion if they are indifferent to sweets.

Summary

The bride and groom know their friends and relatives better than any pastry chef or wedding organizer, so it is advisable to decide on the optimal amount of cake yourself. If you take into account all the nuances and do not forget about the "safety stock", everyone will be happy with the cake, and there will be no large surpluses.

One of the most frequently asked questions at master classes when we make cakes is as follows: And the weight of the cake! What is the weight of the cake ?!

That is why I began to include information about the weight of the cake that we are preparing in the recipes.

But you're wondering (I'm sure you're wondering) how to calculate advance cake weight based on recipe?

Let's first figure out how to do this for biscuit cakes... And if you like it, then we will go further and I will tell you how I plan the weight and volume of mousse cakes.

So, you have a recipe, which indicates the amount of products, and you need to understand how much the cake will weigh at the exit according to this recipe.

Let's count!

First, let's define what ingredients are in the cake: biscuit, cream, impregnation, interlayers such as jelly, berries, ganache, nuts, caramel, etc.

For each such component there will be own calculation rules.

Biscuit

In order to determine the weight of the biscuit, all components of the dough must be converted into grams.

Quantity eggs, in recipes it is usually indicated in pieces, with the exception of technical cards of desserts for professional pastry chefs. It will be useful to remember here that producers label eggs depending on their weight into 3 categories: C2 - small, the weight of one such egg without shell is 40-45 g, C1 - medium, weight of an egg without shell: 45-50 g, С0 - large, egg weight without shell: 50-57 g.

Based on this, we translate the number of eggs per recipe from pieces to grams.

To do this, it is convenient to use the comparative table of product measures in grams.

Now add the weight of all ingredients in grams and get the weight of the biscuit dough.

During the baking process, moisture will evaporate from the dough and the weight of the finished biscuit will be less than the weight of the dough that we prepared.

The degree of "shrinkage" will depend on several factors:

1. The longer the biscuit is baked, the more such shrinkage will be.
2. The less fatty components and sugar in the biscuit and the more moisture (proteins, liquid), the more shrinkage will also be.

That is, cake-type biscuits with a large amount of butter and sugar will have less shrinkage than Dacquoise biscuits.

Usually this shrinkage is 20-30%, that is, if the dough was 500 g, then the biscuit will be 350 - 400 g.

The most calculations were made with biscuits, it will be easier later)))

Cream

If this is not some kind of custard, but a cream obtained by whipping and / or mixing the ingredients, then its weight is very easy to calculate - just add up the weight of all the ingredients that make up the cream.

If the cream is custard, then the finished cream will weigh a little less than all its ingredients, since some of the liquid evaporates during the brewing process. A factor of 90% can be applied here. For example, if the weight of all the components of the custard is 500 g, then the prepared cream itself will weigh 450 g.

Impregnation for biscuit

To determine the weight of the impregnation in the cake, you can simply add all the ingredients. But taking into account the fact that part of the impregnation remains unused, a coefficient of 50 - 90% can be applied (depending on how much impregnation was used).

Caramel, ganache, berry layers

The coefficient of 90-95% can also be used for such leaving cakes as: caramel, ganache, berry layers. Following the example of the custard above.

All other components(nuts, waffle crumbs, etc.), not subjected to heat treatment, are included in the weight of the cake by the weight of the ingredients from the recipe.

And now, to make it clearer, for example, let's calculate the weight of the "Bounty-Lime" cake, which we prepared during the series of free master classes "CANDY MOOD-2.0"

Thus, the future cake (excluding decorations) will weigh about 1.6 kg.

Really easy?)))

Still have questions? Write in the comments - I will answer with pleasure!