Ok, I need to make a full sheet cake for my nephew's birthday at the end of this month. I have never done one before so I went online and found size of cake pans and serving sizes (now I cant remember the site 
) and here is what I got:
9x12 Quarter Sheet 15-20 people
11x15 Half Sheet 30-40 people
18x24 Full Sheet 70-80 people
Is this correct? If so then why doesn't Wilton have an 18x24 pan and why the heck can't I find any other pan that big? The biggest one that I found was 12x18 (Wilton) How many will that feed? Also will it fit in my oven? As you can see I really need some help 
from experienced bakers!!!!
A 12x18 half sheet cake will feed a little more than an 11x15. The reason you can't buy ax 18x24 is that most home ovens can't accomodate a pan that big. Most people bake two 12x18 cakes and then use frosting to "glue" them side by side on the cake board. That's about all the help I can offer - I've never done a full sheet cake.
~Chelle
I have a 18x20 pan. I dont think it will feed 70 to 80 people. those would have to be small slices and my family they like to go back for seconds. So if you want to feed 70-80 than make extra for just in case. If you have lets say 40 to feed than that pan will be fine
I've done full sheets before, sorry no pics was before I started taking pics.... One thing I can say is this... use a 12x18 or 11x15 and make two of them. Place them side by side and trim the tops to make them level or just press down to level IN the pan while still hot using a clean kitchen towel. Once cooled off completely place side by side so that they sit like this || not -- know what I mean? So that they are long ways up and down instead of long ways side to side....
Now cut a small portion from the edges that meet in the middle. Brush the crumbs loose gently then spackle some icing in there and smoosh them together. Let it set for a bit to adjust and then ice them as one complete cake. You make need to build up the center seam with more icing so that it's all level and you can do that easily with a piping bag with just a coupler in place, no tip needed. 
Good luck and feel free to PM me any more questions
Becky
Forgot to mention above.... I normally use approx 5 cake mixes to make the two 12x18's but I would suggest since this is your first go at it to read the back of the paper that comes with the pan it'll tell you exactly how much batter needs to go in the pan, I believe it's 11 cups, and measure each cup you put into the pans and make sure you use either a heating core (leaves a huge hole that you need to fill with the cake placed inside the heating core) or use 3-5 flower nails as heat conductors
O hun 18x24 would never fit into your home oven. They do have 18x24 sheet pans but those are mainly only about n inch thick you have to have extenders for the sides and mainly they are only available to fit into professional ovens. So don't worry hun. Just take two 11x15's and stick em together longsides and you will have your "full sheet" cake. (much easier to handle that size than a full full sheet) It's easier to torte that way if you have to do that and less worry bout the cake falling apart. Just remember to glue it really well down the seam with your frosting. Another benefit of doing it that way is you can make one side one flavor and or filling and the other side a different flavor/filling.
Well, I guess doing 2 12x18 is the way to go.... I have a friend that is the packaging business and he is going to help me out with the container.
Luckily I do plan on doing a practice cake first.
Thank you all very much for all your help, I really do appreciate it....
I was about to freak out 
Quote by @%username% on %date%
%body%