I am doing a 2-layer 9X13 for about 20 people for a party at work tomorrow, and I think it isn't too skimpy. (My layers are pretty tall, though.) Each piece is about 2 1/4 X 2 1/2 (X 4 1/2 tall).
It seems like, if I try to serve bigger pieces than that to adults, especially women, they complain that they are too big.
RP
P.S. You'd think that I would have seen where you said "1 layer" in your original message! ;-P
Sounds like a 2 layer 11x13 would be the one to do. The 20 servings is primarily adults and a few children. The cake is for a child's birthday.
Yes you're right about the women not wanting too big a slice.
Do you use DH cake mix or scratch? I was just wondering how many cups I would need for each layer?
I sometimes use scratch, but the one for tomorrow is a DH coconut supreme with vanilla pudding mix, extra egg, and caramel vanilla creamer added.
For the 9 X 13, I used three mixes to fill two pans. I don't measure my batter any more, but Wilton says you need 7 cups of batter per layer, and I know I use closer to 8.
RP
Just to follow up on my last post. There were 19 people at the party, and I cut the cake into 6 pieces one way and 4 pieces the other way. There were 3 pieces left over (perfect to bring home for my family of 3!). Everyone had cake, and three people had seconds (one a whole piece and two split a piece). There was plenty of cake, and the piece size seemed to be perfect, or maybe even a little large.
The combination of flavors seemed quite popular. (DH Coconut Supreme with the added egg, caramel-vanilla creamer, and vanilla pudding mix, filled with a mixture of vanilla and caramel Snack Pack pudding, iced with crusting buttercream, decorated with chocolate transfers.)
RP
RP- Sounds as if everyone enjoyed your unique creation. Can you tell me more about the additiional ingredients to the DH coconut supreme mix-where did you get the idea for the added egg, caramel vanilla creamer and vanilla pudding mxi plus the pudding filling?
I'll be busy this weekend putting the final touches on my Angelina Ballerina cake.
Thanks again for all your input.
Hi Snookie;
I got the idea for the creamer from some of the threads on CC. I've been doing the extra egg and pudding mix for a while, as a result of noticing that many of the recipes in The Cake Doctor and Quick Fixes With Mixes do that.
The mixture of caramel and vanilla pudding came about because I tasted the caramel one, and it was too strong and sweet. I mixed in vanilla to tone it down. My Wilton Course 1 instructor suggested using the pudding cups as filling.
RP
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