Would You Rather....

Decorating By VanillaCoke Updated 31 Mar 2011 , 1:11pm by zoraya

VanillaCoke Posted 30 Mar 2011 , 8:38pm
post #1 of 10

Make 30 6" cakes, or one big fat stacked cake, with kitchen cakes?

9 replies
CWR41 Posted 30 Mar 2011 , 11:48pm
post #2 of 10

One big tall cake (fewer cakes to handle)!

sweetaudrey Posted 31 Mar 2011 , 9:38am
post #3 of 10

diddo ^^

Dayti Posted 31 Mar 2011 , 10:17am
post #4 of 10

I would also prefer 1 big one and kitchen cakes.
Less pans to grease and fill, less cakes to level and fill. Less cake boards and boxes. I couldn't fit all those 6" pans in my oven in one or two goes, but I could maybe do it with fewer larger pans.

BrindysBackyard Posted 31 Mar 2011 , 11:13am
post #5 of 10

30 6" cakes is alot!! I would go with the 1 big stacked cake and the kitchen cakes... less work in the end.

Cake_Karen Posted 31 Mar 2011 , 11:14am
post #6 of 10

one big fat stacked cake, with kitchen cakes

leah_s Posted 31 Mar 2011 , 11:21am
post #7 of 10

Odd girl out - I'll take the 30 6" (round) cakes. I can bang those out fast.

VanillaCoke Posted 31 Mar 2011 , 12:57pm
post #8 of 10

ya, I'm thinking 30 6" cakes seems easier...the big cakes are more stressful for me. I'm seeing a lot more 'cake centerpiece' customers, and I'm enjoying it!

cakification Posted 31 Mar 2011 , 12:59pm
post #9 of 10
Quote:
Originally Posted by leah_s

Odd girl out - I'll take the 30 6" (round) cakes. I can bang those out fast.




I'm no expert, but I agree... 6" rounds can be whipped out no problem.

zoraya Posted 31 Mar 2011 , 1:11pm
post #10 of 10

30 6" cakes. Get in production mode and once you get in "the zone" they go by quick.

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