Any Tips For Me As I Make My First Large Round Cake?

Decorating By bethallan Updated 18 Apr 2007 , 4:12pm by mixinvixen

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bethallan Posted 17 Apr 2007 , 7:57pm
post #1 of 10

Hi Everyone!

I'm going to be making my first big cake next week! I'm attempting to copy this cake that treenuge posted:

My dh's 30th birthday is next week -- he and his friends will love it! I've purchased a 16 inch round pan to bake the cakes. It's my first time making anything larger than a 10 inch round. I'm excited about the cake, but have some concerns, which I thought I'd tackle prior to baking the cake:

How do I make sure the cake is fully cooked in the center?
Can I bake two different cake flavors in one pan?
How can I torte a cake of this size to put in a filling?

Thanks for any tips or suggestions for me. I love the advice and info on here!!

9 replies
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melissablack Posted 17 Apr 2007 , 8:10pm
post #2 of 10

First of all, use a heating core in the center of the pan (a flower nail works well, coated with your cake release) to make sure it gets cooked evenly.

I would bake two layers and put the filling in the middle rather than try to torte it, personally. My 16" layers always crack when I am moving them around trying to put my cake together, I can't imagine trying to torte one. It always looks alright in the end, once I've got it covered with icing.

Maybe the experts have more advice for you, but HTH a little bit icon_smile.gif

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Renaejrk Posted 17 Apr 2007 , 8:50pm
post #3 of 10

The flower nail as a heating core like melissablack said is the best suggestion - you might even want to use two spaced apart from each other, not exactly in the middle - I have seen this suggested on another thread.

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yh9080 Posted 18 Apr 2007 , 2:47pm
post #4 of 10

I agree with MelissaBlack - bake two layers instead of trying to torte. A 16" round is awkward to handle. Also be sure to use the heating core or the upside down flower nail. I also like to have a helper when putting the second layer on a 16" cake. That extra pair of hands comes in handy.

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berryblondeboys Posted 18 Apr 2007 , 2:53pm
post #5 of 10

I too would use two to three flower nails as heating cores and I wouldn't tort it unless you partially freeze it first to firm it up so that it doesn't break as easily on you.

Also, make sure you have a surface to flip this out onto for it to cool. I found that if I put two racks together, it works fine, but I didn't think to think ahead until it was time to flip and then went, "oh.. this is only 10 inches wide! LOL"


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darlene_000 Posted 18 Apr 2007 , 3:23pm
post #6 of 10

I did a practice run through for a wedding I have in May, doing the 16" square because Ive never worked with a cake that big either.

The flower nail's worked well to make sure everything was cooked.

Because mine is for a wedding, I torted each layer. I had a big flat 16 x 16 cookie sheet with I used to move layers, just fine, no breaking (Brush the cookie sheet down with pwodered sugar first so the cake doesn't stick). I also purchased a 16 x 20" cooling rack to get the cake out.

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grama_j Posted 18 Apr 2007 , 3:38pm
post #7 of 10

WOW !! How many are you planning on feeding ?

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mixinvixen Posted 18 Apr 2007 , 3:50pm
post #8 of 10

i'm so glad you started this thread.

i'm in the process of planning for a 16"round also. the attendance for the party is approx 100, and since the 16" round served 90 according to earlene's link, that is what i chose to go with. i'm sure everyone will not be eating cake, and i am doing it free for a friend.

if you did do two layers, would you just underfill the pan each time so you don't end up with 180 servings? just checkin!?

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darlene_000 Posted 18 Apr 2007 , 3:57pm
post #9 of 10

Serving size is normally based on 2 layers... if you bake two 2" deep 16" rounds, that will feed the 90... not 180....

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mixinvixen Posted 18 Apr 2007 , 4:12pm
post #10 of 10

oh goodness, i did not realize that...thankyouthankyouthankyou

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