I am making a 14", 10" and 6" round cake as well as a large sheet cake for the kitchen. How much BC do I need?
Are those good pan sizes or would 14, 10, 8, 6 look better... any advice appreciated!
With a 14, 10, and 6 your cake will look uniform. Each tier will have 2 inches all the way around each base. If you throw the 8 in the mix you will have 2 inches on bottom and 1 inch on the top. Does the three tier give you enough servings? The amount of icing will depend on how you fill and how thick you ice, but wilton has a basic chart on their website that will help you with and estimate. Its always best to have more .
Thank you! Just found the chart It will not make enough, they have 240 people so I planned to make 12x18 kitchen sheet cake and even that probably won't be enough. I am very new to this, only my 3rd cake and I have never done 4 tiers so it terrifies me!! So I feel safer making up in the kitchen cake. I am filling them with Lemon Curd, was going to make from scratch but the general word on the forum is that is not the best idea because no preservatives. Any more advice? I'll take it!
It will not make enough, they have 240 people so I planned to make 12x18 kitchen sheet cake and even that probably won't be enough.
I'd say 236 servings is pretty darn close to 240. Also, I'd use about 25 lbs. of icing for the sizes you're making (or at least have that much on hand as to not run out, with some left over). Good luck!
I use the lemon curd sleeve fillings. Its delicious and doesnt require refridgeration. Country kitchen sweet art has the best price that I have found.