I was just wondering what the opinion was on baking an 18 inch tier base from a solid cake pan or one of those 1/2 moon pans where you match the 2 halves to make a complete 18" cake. I have a wedding cake due in Aug. and I am not sure which I should purchase. Any suggestions?
If it were me...I would probably go with the 1/2 moon. I think they sell a 2" and a 3" deep.
Most ovens will not accomodate an 18" pan... it's just too large for most ovens; therefore, most people, when doing a cake of this size, will use the half moon pans and put them together to make the 18" circle. I don't have this pan as I've never had a cake of that size to make, but I'd like to have the pan
I've made two wedding cakes with the 1/2 moon. It was easy to put together and level it. After the cake was iced, you couldn't tell the difference. I would go with the 1/2 moon.
A lot of ovens will not fit even a 16 inch pan, you need to measure the depth of your oven along with the width. Usually it is the depth that is the problem.
Hugs Squirrelly Cakes
I have the 18" pan... it was the bottom cake for my daughter's wedding cake... I have a super capacity sized oven...it fit perfectly with room to spare...I got the pan at a yard sale pretty cheap...and it was in very good condition......"BUT" I think I will purchase the 1/2 moon pan.... the full 18" cake is sooooo heavy...and flipping it over to get it out of the pan took 2 people... and then placing the second layer on top took 2 people too... they are very hard to manuver...
I'm sold - the 1/2 moon it is. Thank you all for taking the time to reply...it is truly appreciated.