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The first thing you need to do is measure your oven!! Make sure and add on about a 1/2" or so for the lip around the top edge. I used to bake 16" rounds in my regular oven, but I now have a convection oven. The fan in the back takes up room. A 16" round will barely fit in there (almost hits the door), I haven't tried it out yet (note: need to do that!). But I will probably purchase 1/2 rounds, just because they are easier to handle.
I prefer the half pans on the bigger tiers than a full round (even when it fits the oven). Half cakes make work easier when turning over on cooling racks and during torting. Just make sure you turn the join in the middle on your layers so the tier is more stable.
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