I'm making my first HUGH sheet cake to feed 100. I'm doing 1/2 carrot cake and the other 1/2 red velvet. How large of pan do I need to feed this many? I have both 11x15 and 12x18 pans but not sure which to use since I'm making both flavors. Do I need to make 4 cakes so I can layer them for a 4in high cake or just two and cut and layer them this way? Or just don't layer at all? It's for my Pepa's 80th Birthday party so the deciding is up to me. Please help!!! 
So does this mean that I can just torte the 12x18s for a double layer, or does it need to be the 4" cake?
Do two 12x18s put together for a large sheetcake to feed 100. You don't need to make a layer cake unless the customer specifically asked for a layer cake. You'll break it torting a cake that large.
Two 12x18s takes a pretty large cake board and box. I have mine covered with contact paper and I ask for them back each time.
Another suggestion, I have recently done this twice ... Make two separate 12x18 cakes. Decorate one really special as the "centerpiece" and decorate the second one with something quick. They cut up the simple cake first while the other cake stays out longer for everybody to see.
In your situation where they want two flavors, make each cake a half & half cake.
Do two 12x18s put together for a large sheetcake to feed 100. You don't need to make a layer cake unless the customer specifically asked for a layer cake. You'll break it torting a cake that large.
Two 12x18s takes a pretty large cake board and box. I have mine covered with contact paper and I ask for them back each time.
Another suggestion, I have recently done this twice ... Make two separate 12x18 cakes. Decorate one really special as the "centerpiece" and decorate the second one with something quick. They cut up the simple cake first while the other cake stays out longer for everybody to see.
In your situation where they want two flavors, make each cake a half & half cake.
I definitely agree with two separate half-sheets (12x1
. I have done plenty of full-sheet cakes, but they are so much harder to deal with, in my opinion (especially the smoothing oout the icing part!).
Also, you do not need to stack them double-high. Two stacked 12x18 cakes serve the same as two that are side-by-side.
If you want to torte them...for half-sheets, I use my large cake leveler, torte it (just once!), and either lift the whole upper piece off by sliding a half-sheet board in between (or sliding one of those thin plastic bendable cutting board sheets in between, then the board under that), or I will cut the upper layer in half cross-wise, and remove the two smaller pieces (sometimes makes it easier than lifting off the whole half all at once!).
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