This is probably a dumb question but Here it is
I'm making a wedding cake for a friend for jan 1st. It was going to be a 6- 10- 14 square tiered cake but she decided she needed more servings so I was thinking of doing a 16 inch base instead. The problem is I only bake for friends and fam, so I don't have a pan that large and don't think I would use it much in the future.
Do I need to hurry up and order one right away or can I make a 16" by combining some of my smaller pans like my 8" or 10" and 6" pans. Would this work or would it compromise the structure of the cake?
Or should I just add an 8' tier instead? I've never done a 4 tier before.
You can do 4 8" squares for the base it will be fine, as long as you use a really good support system. I like the SPS, that way there isn't weight on the bottom tier. Good Luck!
You can bake eight 8" square cakes to make a two-layer 16" square.
ditto on using the 8" pans and SPS.
A 16 square will give you 30 more servings than a 14 inch so I assume you are trying to gain 30 servings. If you wanted to keep your same sizes you have been planning around and a consistent 4 inch difference between tiers, you could ice an extra 8 inch square kitchen cake for the extra servings.
Thanks so much,I'll use the 8" pans to make a 16" Thanks for suggesting SPS too! I used it for the first time on my last tiered cake and fell in love! That reminds me I need to order more legs!
oi I hate it when people change servings last minute Good luck with the cake!
sometimes you can rent pans...a friend of mine rents her pans out for $2, so if you wanted that 16 inch, you could do that without having to peice it all together... just an idea..