I'm making an offset wedding cake to feed 150 people. I bought the wilton square pans set at hobby lobby, but i'm not sure if the big pan will be too much cake? (The smallest pan is 8x8, next size is 16x16 and then 32x32? ) Should I just use the medium size, small size and then cut out a smaller size on top of that? (Is that even possible to do?) Also, do you make one pan size 2 times and just frost inbetween the layers before offsetting the next 2 same size pans? The pans are 2 inch depth... so would 4 inch depth be too thick or is that the norm? I've never made a wedding cake before so i'm full of questions! Also, does buttercream taste good with carrot cake? I guess i've only had creamcheese frosting with carrot cake, i can't imagine buttercream tasting bad with carrot cake. Any flavor ideas for this cake? Thanks for your help!
Everything you ever wanted to know about making your 1st tiered cake:
Updated link to Wilton's cake making & decorating help:
(Servings by pan sizes are found here.)
Illustrated guide to cutting neat slices of tiered cake:
P.S. You can flavor your favorite b/c with either cream cheese or cheese cake flavoring to complement your carrot cake.