Calculation of products for the cake. How to calculate the weight of a wedding cake? Determining the weight of the wedding cake based on the number of guests. How to calculate a cake for a wedding: important nuances

Cake is an obligatory attribute of a wedding celebration, the culmination of a banquet, always a welcome and expected delicacy that 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 gorge themselves. If there is too much cake, then this can lead to unnecessary waste, to spoilage of 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 techniques for this.

What should be considered when calculating the weight of the cake?

The size of the cake can be calculated in different ways:

1. Experienced pastry shops can calculate the desired size of the product themselves, based on the number of guests and your wishes.
2. Professionally hired wedding planners can orientate the proportions of the treat to the number of guests.
3. You can calculate the weight yourself.

In the first two cases, you should trust the specialists who really understand this issue. If you are not sure of them, then it is better to rely on yourself, because you know the invited guests better, your material capabilities. From the chefs, it is worth clarifying the ratio of the volume of the cake to its weight, calorie content and composition. Organizers can help estimate the demand for dessert at the time of serving, which also affects the amount required. The rest of the calculations will help to make special tables and calculators for calculating the weight of a wedding confectioner.

Number of people invited

The cake is ordered based on the number of guests. However, there are some nuances that need to be considered:

• Not all invitees eat sweets for health reasons. Do not take them into account when determining the desired weight.
• Cake auction. Tradition at weddings is an auction, where a portion of the wedding cake is a lot. If you sell portions of dessert to guests without fail, then those who do not consume sweets will receive it equally (respecting the young with money for the auction lot). If there is a sale of the whole cake, it will be difficult to regulate how many pieces will go away, because the guests may not buy a single one or buy up everything to help the newlyweds financially.
• Personal stock. You should not order a cake only for a wedding celebration, let it remain a little the next day, when desserts are especially in demand and the newlyweds want to eat a few pieces in a relaxed atmosphere.
• Distribution to the house. The newlyweds can distribute part of the cake to the guests to take away. If it is provided, then it is worth ordering a product weighing a little more than necessary.

Calorie content of cooked dishes

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 not much dessert, even 100 g per person will be 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 sweets can 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 in calories, then the pieces may be smaller or one standard cake will be enough.

Table for calculating the weight of the cake for the number of people

After you consider the number of guests and other important organizational issues, using the table below, you can calculate the number 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 of average density, not very airy. An airy cake can have 1.5-2 times more tiers, there will also be more output for each guest, but it will be more difficult to get enough of such a treat.

If there are more guests, then the dessert should be proportionally larger, with the calculation of 1 kilogram (one piece per 100 grams) for ten guests, plus 1-2 kg additionally. The more people there are, the more there should be a "flap" - these are supplements to guests, which in the remainder can be sold in the lottery or left by the newlyweds for themselves.

A 1 kg "pad" for 10 people will allow you to distribute a delicacy to guests at home after the wedding, which will certainly delight them. If the pieces are planned for 150 g, then such calculations will not take into account additives and extra portions. To learn more about the rules for calculating a wedding dessert, the video will help:

Wedding cake weight calculator

A handy tool for calculating the number of cake for a wedding is an online calculator. It is easy to use and can handle nuances such as cake sales 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 taking into account the other factors listed above. To correctly calculate the ideal dessert weight, do the following:

1. Enter the number of banquet participants.
2. Enter the number of people who do not eat sweets below.
3. Evaluate the guests' love for sweets (this parameter can be influenced by the calorie content of food, cake, the character of the guests, their tendency to eat sweets, the form of the banquet and other nuances listed above). Choose from the offered options ("Moderately", "Strongly", "Dislike") suitable.
4. Check if a cake auction is planned.
5. Click Calculate.

As a result, you will receive not only the approximate suitable weight of the wedding treat, but also the approximate amount that such a treat will cost. The amount is based on the averages of the popular wedding cake firms and only shows the price bracket for a dessert of this size. This function is very useful, because it will help to determine how expensive the cake will turn out 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 remain for the newlyweds, it is worth using special means of 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.

In addition to the long-awaited culmination of the gala evening, the wedding cake is also a symbol of sweet family life 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 Svadebka.ws portal 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 serving 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 next 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 pastry chefs who specialize in baking wedding cakes will also do the job perfectly. There are also online calculators for calculating sweet products for celebrations. There is already a standard template for a wedding cake that 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 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 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:

• Cakes without mastic, 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 from 0.5 to 3 kg to your cake, 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 everyone. An unusual article without a prescription today. But informative. Many people ask me how to correctly calculate the amount of dough for one form or another. So, today I am sharing this important information with you.

On this moment I actively publish posts on Instagram. And, having arranged the interactive, 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 blog post recently, but it will certainly not be the last.

So, many are faced at the beginning of their confectionery path with the problem of recalculating ingredients for different forms.

And, I will tell you frankly, most often an ordinary housewife, who does not make cakes to order, has a shape of 24-26 in diameter. It concerned me too. I baked classic biscuit and did not understand why he was so small in height.

Most often, all recipes are designed for a size 18-20 mold. The biscuit then comes out in a height of 6-8 centimeters, how can you understand how much dough you need to put in a mold of a larger or smaller diameter?

Everything is very simple.

K = the diameter of the desired shape in the square / diameter in the square of the shape according to the original recipe

So, I will give an example for clarity.

Let's say that according to the recipe we have ingredients for a 18-inch mold, but we only have a 22-centimeter mold. How to count from eighteen to twenty-two centimeters?

Thus, we have calculated the coefficient. How to proceed further?

We simply multiply all the ingredients given to us in the recipe by this factor.

Let's say, according to the recipe for the 18th form, we need to use 300 grams of flour.

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

And thus we calculate all the ingredients.

Let me give you one more example.

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

So, we calculate the coefficient again.

Therefore, we multiply all the components we need by this coefficient 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 everyone required forms... Thus, you will not need to waste your time on this later.

You, of course, immediately ask about eggs. After all, there is no way to add 1.75 from the egg.

So, if the eggs according to the recipe are indicated not in grams, but in pieces, then I round in this way: everything that is more than 0.5 I round up, everything that is less than 0.5 - down. That is, if, when recalculating, I get 3, 25 eggs, then I will add 3 pieces. And if it's 5.7, then I'll take 6 eggs.

With these quick calculations, you can now easily calculate the ingredients you need for all your shapes.

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 high, and you have a shape 5-6 centimeters high, then you need to bake this biscuit in two passes, if you need it of exactly that height.

I hope that my article will shed light on these mathematical calculations and you will not have any 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 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 competitions 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 married 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.

One more important point- a way of decorating a dessert 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 an air filling is used, 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 wedding day or given to friends or relatives who could not attend 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 the 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 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 believe that girls eat little, they still have a sweet tooth, so their portion should not be reduced.
• Children usually gorge themselves on the main menu, but they can 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 we 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 in 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 on 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 output 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 the components of the dough need to be converted into grams.

Quantity eggs, in recipes it is usually indicated in pieces, with the exception of technical cards for desserts for professional pastry chefs. It will be useful to remember here that producers mark 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 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 considered very easy - we simply summarize 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

You can simply add all the ingredients to determine the weight of the impregnation in the cake. 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!