How to calculate the desired weight of the cake. How to calculate wedding cake

Hello. Today is an unusual article without a prescription. But informative. Many people ask me how to correctly calculate the amount of dough for a particular form. So, today I am sharing this important information with you.

On the this moment I actively post on Instagram. And, having arranged an interactive session, I found out that in addition to recipes, you, my readers, are also interested in knowing information on various topics related to baking and ingredients.

This will be my first such useful post recently on the blog, but definitely not the last.

So, at the beginning of their confectionery journey, many people face the problem of recalculating ingredients for different forms.

And, I’ll tell you frankly, most often an ordinary housewife who is not engaged in making cakes to order has a shape of 24–26 diameters. This also applied to me. I baked a classic biscuit and did not understand why it was so small in height.

Most often, all recipes are designed for a form of 18-20 sizes. The biscuit then comes out to a height of 6-8 centimeters, how to understand how much dough should be put in a form of a larger or smaller diameter?

Everything is very simple.

K \u003d the diameter of the shape we need squared / the diameter squared of the shape according to the original recipe

So, I will give an example for clarity.

Suppose that according to the recipe we have ingredients for an 18 cm diameter form, and we only have a 22 cm form. How to count from eighteen to twenty-two centimeters?

Thus, we calculated the coefficient. How to proceed?

We simply multiply all the ingredients given to us according to the recipe by this coefficient.

Suppose, according to the recipe for 18 forms, we need to use 300 grams of flour.

We multiply these 300 grams by our factor of 1.5 and get 450 grams.

And so we calculate all the ingredients.

Let me give you one more example.

Let's say we have a biscuit recipe for 20 molds. And we want to make a trial version in 16 cm in diameter.

So, we calculate the coefficient again.

Therefore, we multiply all the components we need by this coefficient of 0.64.

The whole calculation will take you no more than 5 minutes. And if you bake to order, then I advise you to calculate in advance all the necessary ingredients for your working biscuit recipes for all the necessary forms. Thus, you do not need to waste your time on this later.

Of course, you will immediately ask about eggs. After all, there is no way to add 1.75 from an egg.

So, if the eggs according to the recipe are indicated not in grams, but in pieces, then I round off in this way: everything that is more than 0.5 I round up, everything that is less than 0.5 is rounded down. That is, if during recalculation I get 3.25 eggs, then I will add 3 pieces. And if 5.7, then I'll take 6 eggs.

With these quick calculations, you can now easily figure out the ingredients you need for all your molds.

I just want to draw your attention to the fact that it is always necessary to take into account the height of the finished biscuit. And if, according to the recipe, it should turn out to be 7 centimeters in height, and your form is 5-6 centimeters high, then you need to bake this biscuit in two runs, if you need it just that height.

I hope that my article will shed light on these mathematical calculations and you will not have problems with this later.

In the near future I will write another useful article about how to correctly calculate the required amount of cream for a particular form.

The choice of a wedding cake is not only the selection of 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 accuracy. However, there are several ways to calculate the wedding cake more accurately.

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

What is dessert for?

At a wedding banquet, the dessert served with tea is considered the highlight of the evening. It completes the banquet part of the event, namely the end of the holiday is best remembered. Many couples strive to make the cake unusual and reflect their personality, so they turn to experienced confectioners.

Tea drinking usually takes place when the main has already exhausted itself, but the guests are not yet escorted home. They can relax, take a break from competitions and entertainment, 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 at all that their luck will decrease from this - on the contrary, the guests, tasting the dessert, symbolically wish the newly formed married couple more positive events in life.

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

Event host

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 is made out in a certain way, then the tea party should correspond to it. For this, decorations characteristic of the chosen theme and are used.

Determination of the required number 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 a larger cake for his own benefit. If the future newlyweds do not trust the confectioner, but at the same time professional organizers are involved in their wedding, it is better for them to understand for themselves how to calculate kg of cake for the wedding.

Independent determination of the optimal number of kilograms 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, and there will be 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 portion size.

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

Landmarks

First, let's look at how to calculate a wedding cake for the number of guests. It is believed that from 100 to 200 g is enough for one guest, 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 weight of the wedding cake is obtained.

• If you plan to organize a modest buffet or buffet at the wedding, then 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-calorie, then the serving of dessert increases.

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

Before you calculate a wedding cake, you need to consider that it is better to order with a margin than back to back. Even if there is some cake left, it can be set aside until the second day of the wedding or distributed to those friends or relatives who were unable to attend the wedding. You should also take into account the following nuances.

• There may be people with allergies or diabetes at the wedding - these must be subtracted from the total when calculating the weight. However, they may also ask for a piece to take with them for their relatives, so this moment 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 sweets 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 are still those sweet teeth, so their portion should not be reduced.
• Children usually fill up on the main menu, but they can ask for a piece of cake to take 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 confectioner 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 "reserve stock", everyone will be satisfied with the cake, and at the same time there will be no large surpluses.

A welcome treat at any wedding is a cake. Everyone wants to try it without exception: both adults and children. There are usually many guests at wedding celebrations, so it is difficult to decide on the size of the main dessert. If it is not enough, there will not be enough for everyone, and if it is too much, it will incur waste. There is a technique that will allow you to calculate the size and quantity of the wedding cake as accurately as possible.

Medium size wedding cake

Tea at a wedding usually begins after the end of the entertainment program. Guests can take a break from dancing and competitions and enjoy a delicious cake. Even those who are indifferent to sweets will not miss the opportunity to taste a festive dessert.

To calculate for yourself how many kg of cake you need for a wedding, you need to start from the main menu. If there are a lot of hearty dishes, salads and snacks at the banquet, then by the end of the evening it is unlikely that guests will be able to eat a large piece of cake. In this case, the portion may be somewhat smaller.

Another nuance is dessert filling. A soufflé layer between the cakes will give it a large volume, but in terms of weight it will be much lighter than a cake with boiled condensed milk cream.

When the dessert is from air stuffing, you need to focus on its size, and not on weight. Cakes wrapped with fondant will be heavier than cream cakes, but they are about the same in satiety.

It is important to take into account the weight of inedible parts: figurines or initials of the newlyweds. These additions should be subtracted when calculating the total weight of the cake.

How to calculate a cake for a wedding - first of all, you need to know exact number of guests who come to the feast. On average, one guest needs to allocate from 100 to 200-250 gr. dessert, depending on its composition.

How many grams of cake do you need for 1 person, if the main menu consists of light dishes - the amount of dessert in this case is 250 gr. for a guest. But most often at weddings, the table is bursting with various dishes, so the optimal weight is 150 grams. per person.

Portion of wedding cake per person

Additional ways to calculate a cake for a wedding

There are several other ways and nuances that you should pay attention to when choosing the amount of cake for a wedding. If you plan to organize small buffet or a buffet, then one guest relies not one, but two standard pieces of dessert.

If there are a lot of meat or fish dishes on the menu, then one piece will be enough for a guest, which should not be too large. If the menu is large, but low-calorie, then in this case the portion increases again.

When the exact number of guests is calculated and the weight of the cake is determined, then a margin must be added to this value: for every 10 guests, 500 g of dessert

It is possible that some of the guests wish to eat more than one serving, or take a treat home to treat the children.

A few more nuances to be taken into account:

1. The celebration may be attended by people who can't eat sweets on medical grounds. It is necessary to clarify whether to subtract their portions when calculating the cake, or leave it for the opportunity to take a piece for them to treat at home.
2. If the wedding treat consists of several tiers, then the upper part will weigh about 500 grams, it is usually left for the newlyweds, so for guests, the weight without the top is calculated.
3. In addition to the cake, you can make small cupcakes. They will become both an additional decoration and a spare amount of dessert. Children will especially like these cakes - this is worth considering if there are many kids at the wedding.

Berry wedding cake and cupcakes

There are auxiliary ready-made calculations for the weight of the cake by the number of guests. You can rely on them when choosing a dessert, but you need to remember that these are averages. A cake can vary in weight due to its filling and decoration method.

The weight of the cake, if the portion for one guest is 150 gr.:

1. For a small company of 20 people, a 2-3 kg wedding cake is enough. But if the main menu is not too satisfying, then you can play it safe and take a 4 kg cake with a margin.
2. When the number of guests reaches 30 people, the best option would be a wedding cake weighing 5 kg. In this case, only 1 tier is not always done.
3. You need to calculate the budget for a cake weighing 6 kg for a wedding if 30-40 people are invited. In this case, it is recommended to make a dessert in 2-3 floors: it will look more beautiful and spectacular.
4. A cake of three tiers weighing an average of 6.5 to 8.5 kg is suitable if there are no more than 50 guests at the wedding. For 50-60 people, you will need from 9 kg of cake. The number of tiers, respectively, increases to 4 pcs.
5. A wedding cake weighing 10 kg or more should not be too high, otherwise the top tier will break through the lower layers. It is reasonable to install each tier on a separate stand. Or make the lower cakes more durable: honey, nut;
6. A large wedding for 100 people will require a large dessert. A cake weighing 17-17.5 kg will be enough.

Visual hint for cake weight calculation

Calculating the weight of a wedding cake using a calculator

The online calculator for calculating the optimal weight of the cake by the number of guests is a handy tool that is very easy to use

With it, you can take into account such things as the cake auction and the number of people who will not eat sweets.

Certainly, online calculator calculations will only be approximate, so you need to take into account other factors on how to calculate the weight of a cake for a wedding:

• enter the number of guests invited to the banquet;
• then enter the number of those who will definitely refuse dessert for any reason;
• roughly estimate how much guests generally like sweets (this parameter also depends on the calorie content of the main menu, so 3 answers are usually offered: strong, medium, low);
• note whether there will be an auction when each piece of the cake is sold;
• press the "calculate" button.

As a result, the calculator will output approximate weight of the wedding cake, as well as the average cost. It is calculated according to the average indicators of the most popular confectionery companies.

Photo of a wedding cake for 3 kg

Photo of a 5 kg wedding cake

Photo of a wedding cake for 6 kg

What is the price of a wedding cake?

When choosing a cake for a wedding, you can see that the prices for them vary greatly. There is a certain average cost, which some confectioners noticeably increase, while others, on the contrary, decrease.

For a cake with an ordinary wedding decoration without any frills, you will need to pay about 600-1000 rubles. per kg. The more interesting and complex the decor, the higher the cost will be.

The most expensive cake decor:

• paints for gold and silver;
• marzipan coating (their sugared almonds);
• flowers of complex technique;
• figurines of newlyweds hand-sculpted.

When you need a cake of light weight, but at the same time it looks like a real masterpiece, you can use cardboard frame. This technology allows even a small dessert to look very impressive.

The frame is able to shape the cake and decorate it with intricate decorations that are impossible for a small cake. In this way, can save money without spending them on those extra pounds of dessert.

The cost also depends on what filling is chosen:

• creamy butter-based filling will be the most inexpensive, but the heaviest food to end a hearty evening;
• cake based on a light soufflé - medium in cost, withstands different dessert decorations;
• a yogurt or marzipan cake will cost more than everyone else, its main advantage is that such a dessert is both beautiful in appearance and very tasty.

4 tier wedding cake with 9 kg ribbon

If you take into account the nuances of choosing a wedding cake and follow all the recommendations, then the unpleasant situation with the lack of dessert for guests will be excluded. The desired delicacy is enough for all the invited people and for the newlyweds themselves. A wedding cake is a delicious tradition at every such celebration. Traditions need to be upheld!

Hello. Today I want to continue the “useful” section. I know that this question is the most burning among my subscribers. How much cream is needed for one or another diameter of the cake?! How much for alignment? I'll give you all the answers today!

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

What about alignment? How much cream should be left for this, so much so that it is enough, and not to 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 sometimes it is difficult to find suitable ingredients or the budget does not allow preparing expensive creams.

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

All the figures given by me below are my experience and my calculations. For some, they may not match mine. But, having talked 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, adjust them a little for yourself.

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

Yes, just almost all recipes are designed specifically for this diameter of the form.

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

So, this same 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 good, beautiful cut with a normal layer of cream, then take these numbers as a basis.

Can I add more cream? Certainly! But I don’t advise less, because the cream affects not only the beautiful appearance of the cut, but also the taste of the cake itself and the impregnation of the cakes.

There are, of course, cases when customers ask for a cake with a lot of biscuit and little cream, but these are few. And they most often immediately warn about their addictions. The rest of the majority of the population likes an equal amount of cream and biscuit.

I also want to make a reservation that my biscuit is not an American thickness of 4 centimeters, usually it is 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 will be larger in volume than the same or. Well, if you take, for example, vegetable cream, then they will be the most voluminous. No wonder 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 spoonful of such cream.

So, we figured out the layer. Now let's get started with alignment.

Again, the cake is 18 in diameter and 10 cm high. I will now describe the situation with a full coverage of the cake, and not a naked cake (naked cake), where, according to the idea, the biscuit should be visible.

How much to take a cream for such parameters?

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

Is a thick layer obtained with such a cream? No.

Here's an example for you, this is from the latest cakes. I used 400 grams of cream for coating the cake (how I don’t like this word, but I need to dilute the text)). And, you know, I would add a little more cream, 50-70 grams.

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

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

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

For comparison, here is my own Red Velvet cake, where I “regretted” the cream. It 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 simply 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 useful 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 in vain that I mentioned that we take a cake with an 18 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 by the square of the form 18 cm. For those who forgot: squaring a number is multiplying this number by itself.

So, we consider.

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 will need 400 grams * 1.8 = 720 grams of cream

The total amount of cream is 1800.

After all, it's really not that hard, is it?

Well, now, you just need to prepare any cake 18 cm in diameter, and write down for yourself how much cream you needed for the filling and alignment.

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 for a cake of 20 centimeters. Then we replace 18 in the calculations with 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 from you.

If they still arise, then write in the comments.

The wedding cake, in addition to the long-awaited culmination of the gala evening, 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 wedding cake: important nuances

In addition to worries that the main wedding dessert may not be enough for all the guests, there is another problem - the cake will probably remain in in large numbers. And if for your own peace of mind it is always better to take with a margin, then throwing a lot of money down the drain is definitely useless. 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 Wedding.ws portal for calculating weight, which will help you choose a wedding cake:

1. List of invitees. Ordering a cake with a final weight is based on the exact number of guests.
2. Exceptions. Not all invitees will necessarily eat the cake. Some cannot be for health reasons, so they can not be taken into account.
3. wedding auction. If you're planning on auctioning off the first few pieces of cake, make sure there's enough for the event.
4. Distribution with you. Think about whether you will be handing out a cake to guests at home? If so, order a little more. A stock of about one kilogram of cake for ten people will enable you to distribute a treat with you to everyone.
5. Treat for yourself. The next morning after the wedding, you will probably want to remember yesterday's moments of happiness and taste a few pieces of wedding cake.

Paying attention to important nuances, you can successfully calculate the amount of cake for the wedding yourself. Experienced confectioners specializing in baking wedding cakes will also do an excellent job with this task. 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 significantly depends on what the festive menu will be.

• A 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 an extensive menu including changing courses and a lengthy celebration, there's no need to order a huge wedding cake. Pieces, 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 allow you to save a little.

Calculation of the weight of the wedding cake for the number of guests

Given the main rule for calculating the weight of a wedding cake, we can easily determine how much 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 wedding cake is 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 the weight up a little.

Decoration and filling of the wedding cake

The decor and filling of the cake greatly affect its weight, so consider how your wedding dessert will look like, considering the following points:

• Cakes without mastic, for example, open design ( perfect choice for a rustic wedding), covered with a light cream, flowers or berries. The weight of the berries is included in the total weight of the cake.
• Mastic decoration will easily add 0.5 to 3 kg to your cake, given its complexity and size.
• Decorating a cake with your own hands also affects the final mass of the product, however, it is very difficult to predict in advance how much the weight will increase.
• The cream coating and filling of the wedding dessert usually adds little to the weight (about 600 g).
• Cakes with light, airy fillings visually look larger than cakes with heavy fillings. The light ones include souffles, cheesecakes, biscuit cakes with yogurt filling. Classic cakes - Medovik, as well as Napoleon and Prague, respectively, are heavy.