Cake For 100?

Decorating By DuncanHinesgirl Updated 10 Nov 2008 , 9:26pm by kandu001

DuncanHinesgirl Posted 4 Nov 2008 , 10:08pm
post #1 of 17

Would I be able to utilize 6, 8 and 10 inch tiers if I made them 4 inches tall? Or do I need to go out and buy a 12 in pan?

16 replies
indydebi Posted 4 Nov 2008 , 10:40pm
post #2 of 17

6/8/10, per the wilton chart, will serve 12/24/38 = 74 servings.

6/8/12 serves 12/24/56 = 92

6/10/12 serves 12/38/56 = 104

Here's my website page to show how to cut the cake to achieve these servings:

kakeladi Posted 5 Nov 2008 , 3:59am
post #3 of 17

You could use the 3 pans you have if you make two 10"ers (side by side) then stack/tier the other two on top. OR you can make just the 3 tiers then have a satalite cake (10") OR have a kitchen cake.
If you can afford to get another pan I think you would be happier and make use of it many times in the future.

MacsMom Posted 5 Nov 2008 , 4:39am
post #4 of 17

You can also double stack cakes and frost them as one tier.

You can come up with various heights: One baked 2" cake torted in half with one layer of filling would give you a 3" tall cake. If you made two of those and stacked one directly on top of the other one (each on it's own cake board), then frosted the whole thing as one tier, you would have a 6" tall tier that is actually two 10" cakes.

If the customer wants two layers of filling: For a 4" tall cake, I torte two 2" cakes in half but only use three of the four cake layers. The unused cake layer gets smashed up with a little BC for my dam. So you could stack two of those on top of each other and get a very tall 8" tier.

PinkCakeBox has lots of versions with tall tiers:

tonia3604 Posted 5 Nov 2008 , 5:11am
post #5 of 17

I was thinking along the same lines as Macsmom with the tall tiers. If you have 2" deep pans and you make each tier 3 layers 6/8/10, you'll get 111 servings according to Indydebi's chart. My math might be off, so someone correct me if I am wrong!

DuncanHinesgirl Posted 5 Nov 2008 , 2:58pm
post #6 of 17

Thanks so much for all the suggestions. I hadn't even thought about going taller with the cakes. Duh! I'm meeting with the anniversary couple this afternoon so now I'll have a better reference of possibilities.

Kay_NL Posted 5 Nov 2008 , 3:06pm
post #7 of 17

Or you could supplement with cupcakes! Or use a square with a round on top.

DuncanHinesgirl Posted 7 Nov 2008 , 2:36pm
post #8 of 17

I ended up buying the 12 in pan because that's what the couple wanted and the customer is always right.

Question: When baking a 12 in. can you use greased flower nails in place of a heating core? If so, would one do it or do I need several.

BCo Posted 7 Nov 2008 , 3:57pm
post #9 of 17

indydebi - do you use Wilton's wedding serving chart for all of your wedding cakes?

keyshia Posted 7 Nov 2008 , 4:03pm
post #10 of 17

duncanhinesgirl, I always use a flower nail in cakes that are 10 in or larger. I spray mine really good with pam cooking spray and just put it in the center. I've never had to use more than one, that little nail seems to do the trick. Just be careful when you flip it onto the cooling rack. I've had my nail get into one of the little squares and then I moved the cake and made a hole in my cake (nothing that couldnt' be repaired, but just an FYI!) icon_smile.gif Good luck!

BCo Posted 7 Nov 2008 , 4:05pm
post #11 of 17

indydebi - do you use Wilton's wedding serving chart for all of your wedding cakes?

BCo Posted 7 Nov 2008 , 4:31pm
post #12 of 17

sorry- don't know why that posted twice icon_smile.gif

goldenegg Posted 7 Nov 2008 , 6:19pm
post #13 of 17

so forgive me of my ignorance icon_redface.gif , but how would you go about cutting an 8" tier cake for serving? would you slice that tier across the belly and then cut normal serving sizes from the halves? I'd like to make one of these just unsure how to elegantly cut it for serving icon_smile.gif

indydebi Posted 7 Nov 2008 , 10:03pm
post #14 of 17
Originally Posted by Bturpin

indydebi - do you use Wilton's wedding serving chart for all of your wedding cakes?


kandu001 Posted 8 Nov 2008 , 2:13am
post #15 of 17

I've never tried the nail in the cake before and my 10 inchers seem to come out fine. I'm trying a 12 incher for the first time this week, should I go for the nail inside?

DuncanHinesgirl Posted 10 Nov 2008 , 2:20pm
post #16 of 17


I used the flower nail in my 12 in cake over the weekend and it worked really well. I'd recommend using one to ensure heat gets directed to the center so the cake is not uncooked in the middle and done on the edges.

Good luck with your cake this week.

kandu001 Posted 10 Nov 2008 , 9:26pm
post #17 of 17

Thanks Marie! It wouldn't be good to have a soggy cake in the center! I will definitely put the flower nail in there to make my 12 incher!!

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