Just in case you were ever wondering why wedding and celebration cakes are so expensive…
I’m prepping for a 3-tier, 80-person wedding cake and single-tier 25-person birthday cake in two weeks’ time, and drawing up the shopping list. I’m going to need 4.5 batches of cake in total, 2 batches of icing for the covering, and 2 batches of icing plus dark and white ganache for the fillings. I’m skipping things I know I already have, but adding things I need to check quantities of on the panty, but here’s the shopping list…
- 3.5kg butter
- 1.1kg white chocolate
- 1kg plain flour
- 635g self-raising flour
- 2kg caster sugar
- 1.8kg regular sugar
- 16 eggs
- 1.5c apple sauce
- 2kg dark chocolate
- 2 cartons of egg whites (16 whites per carton)
- 600mL pure cream.
That’s nearly 4kg sugar total (8.4 US pounds) and 3.5kg of butter (7.7lb). Another 3+kg of chocolate (6.6lb). 48 eggs, if I was using whole eggs.
Forget the time requirement – wedding cakes are freaking expensive!! 😀 :’D
(For reference, I’ll do both birthday & wedding cakes at once, and I expect 10 – 15 hours of active time for both together, plus 3 or 4 hours of baking and chill times in amongst all that.)