Help please-- I need a sheet cake to feed about 200 and the largest pan I can use is 11x15--small oven . If I put two side by side and torte and fill that doesn't quite get me there. How about a total of four two side by side and two on top? How many servings would that be and what size would the pieces be? I'd like to keep the cakes flat and not tiered. Any suggestions would be appreciated. Thanks

An 11x15 that is torted should give you about 60 servings (party sized - 1.5x2x4). You'll get a little extra if its wedding sized (not sure what your event is). So if you put the 4 cakes together, you should definitely have enough to feed 200 with extras...hope that helps!

BTW - here is one the go to guides I use when figuring out servings...I have it on my favourites - it's been a real help .

http://bakedecoratecelebrate.com/techniques/amountbakingguide.cfm

Wow! THat's a lot of sheet cake! Our (single) full sheets serve 100. A double full sheet will be HUGE and HEAVY. When we need that many servings we always do 2. Is this an option for you?

Thank you both. It's for a HS sports dinner and will be decorated like the field the boys play on so one cake is much better than two.

Cayman do you suggest torting both the bottom and top layers or just filling between the two layers?

Clarification: The cake that will serve 60 is two layers of 11x15 with filing and frosting(Frosting and filling could be the same. Each layer does not need to be torted for this event.)

That said, you would need four of these cakes to make your 200 mark. I would put two of these large (and heavy!) cakes together to make a football field. I would keep the other two in the background to cut ahead of time. 200 servings is a lot to prepare!

For a project like this, could the next size pan fit? It would save some work!

The serving sizes are based on 2, 2" tall cakes. I never torte cakes that large because I always end up with ripped cake LOL! I would just bake the two cakes and fill inbetween. There was another poster who recommended keeping two cakes in the back for serving...if this is an option for you - it is a GREAT idea That way you don't get stuck trying to lug a HUGE and heavy cake to the event .

Please let us know how it turns out! Hope that helps!

Whatever configuration you use, don't forget to plan for a really strong board to put under the cake. Maybe 1/4" plywood? Best of luck to you...I sure the team will love it!

Agrre with SugarFrosted. Go the heavy duty board.

My husbands cuts the plywood boards for me, and sands and rounds the edges slightly. I use white Contact which covers the whole board (top, bottom, edges) sealing the underside with heavy clear package mailing tape. This gives the board a wipe clean surface. Generally I cover the boards with carefully applied (read: NO wrinkles or marks) heavy duty foil which is taped to the underside of the board with painters tape. I also provide a cutter/server with a smooth edge, which will not cut or shred the foil, so it also won't cut into my board. My clients always return my boards and servers.

Some people complain about the "tackiness" of covering a board with foil. But in my opinion, when the board is neat, tidy, and tightly wrapped, the board itself becomes incidental to the presentation.... especially when the sheet cake on it is well iced and decorated.

Thanks CRW41 & Sugar Frosted! I'll be doing a double sheet cake for the holiday mixer that my son's fraternity hosts every December, and this will really make things easier for me.

I also use white Contact paper on plywood boards (like SugarFrosted) underneath the poly-foil. It makes it easier for anyone to dispose of the crumb-covered foil after serving, yet shows a nice clean washable surface for reuse rather than a porous icky hunk of wood. (Remember to write on the back with permanant marker "return to:" plus your phone number if you want your boards returned and charge a deposit.)

Also, the poly-foil doesn't rip or tear very easily and doesn't shred up with knife cuts either. It has a plastic layer in the middle of the two layers of foil... very durable.

Keep in mind, your cake should always be on its own corrugated cake board when using coverings that you aren't certain to be food-safe, like Contact paper.

I like to offer a refund if my clients choose to return the board, but its not compulsory. As the board cost is built into my quote, it is just an incentive really for them to return the board for some money back, rather than forcing them to return something they feel they have paid a special fee/deposit for.

I use MDF board covered in cake foil. Plus all my cakes sit on an additional silver cake cardboard.

Hi everyone thank you for your quick responses, ideas and advice. Much appreciated. I'll post a picture of the cake when I'm finished.