I've been looking at adding hexagon pans to the pantry and basically find 2 sets available. Wilton's seem to be in increments of 3" and FD's available in increments of 2". I am wondering, when stacked, which offers the best "look"? Anyone willing to give your opinion? Can't really get both at this timeÂ -Thanks!
I now have the 6/9/12/15 combo and the 6/8/10/12 combo.Â Â Personally, I like the 3"difference in between layers so it doesn't look so columny...that's not a word but towerly...that isn't either.Â Â I want both combos for the different serving options.Â It's all about what you like.Â Â I change a lot more per serving for hex designs since they are such a PITA to ice.Â
This was a 8/10/12 and i don't normally like an 8 as the top tier..but it was all I had at the time.Â You can see what little "shelf" space I have.Â That's why I like the 6/9/12/15 combo.
I like that combo much better Yortma.Â Â Awesome cake!Â (Where's the 18?)
Thanks! Â bottom tier is 18" hex.
I see 4 tiers...you said it was a 6/9/12/15/18?Â I'm confused..as usual.
The 6" top tier is the little green short layer under the Emerald City!
Thanks ladies! The difference was much easier to see between your pictures-and I'd have to say, it's the 3" difference I was definitely looking for!
I see now Yortma...such a cute cake!
Yortma & Ddaigle;Â you've made very nice cakes!Â
You guys are good at that stacking.Â Straight as a ruler and no bulging.
The hexagon shape looks like it would be easier to cover inÂ fondant' as the corners are less sharply angled.Â Â But harder to cover in BC.
Agreed that the 3" pan gives a larger shelf & more definition in the tiers.
Thanks MB...but your fondanting is only as good as your iced cake underneath.Â Â Fondanting a hex is a double whammy....you have to ice 5 sides of the cake to perfection...then after you fondant it..you have to try to maintain your sharp corners/edges with the fondant.Â Double PITA.