I have a customer who wants a 4 tier topsy turvy cake to serve 75-100 (I know, big range, so I'm going with the 100). What pan sizes would you suggest? Usually I do 3 to 4 inches difference per tier with my topsy turvys, and the ways I have figured it are yielding too much or too little. What sizes would you use?
post #1 of 4
6/19/12 at 11:52am