I have a retirement cake to do next weekend. They have requested a sheet cake.
I have the 12x18 pan, but according to the chart it only serves 78 (75) people, if cut properly.
I thought about making that and including a serve only cake. Enough to make up the difference. What do you think?
Or, should I put the two together and make one huge cake?
In most cases, not everyone eats cake. Plus, there is going to be an open bar, so I'm sure most people will not want all that sweet stuff to go with their drinks.
If you use your 12 x 18 pan and make the cake two layers you can cut the pieces 1 x 2 x 4 and get 108 servings.
By my chart if you make it one layer and cut them 2 x 2 you get only 54 servings.
I don't use Wilton's serving charts I find they are not realistic, I use Earlene's
Yes, I just made some call to a bakery and got the same answer. It will take a full sheet cake to serve 100 people...
I have never put 2 halves together and make a full sheet. Can you tell thru the icing that it is 2 halves or is there a trick to it... or do you just load it up with icing where the 2 halves meet???
This is a very important party for a co-worker and possibly a door opening for me. These are high positioned people in the company... I definately want to leave an impression 
I also, have to quote a price, which I haven't done yet...I called Winn Dixie and they charge $45. for full sheet..that sounds awful cheep to me...
I have never done it side by side. I meant to layer them one on top of each other with filling in between like a regular cake. I wouldn't be able to do them side by side because it wouldn't fit in a regular fridge and my cakes must go in the fridge. If you are worried about the seam showing why don't you just make 2 separate 12 x 18 cakes that way they will have the 100 servings, easier to transport etc. I don't do a lot of sheet cakes, the only time I have done it was for picture cakes for a large group. I make my cakes from scratch and use Swiss meringue buttercream. I would not do it for less than $3 to $4 a slice depending on the decoration. I don't know if you use mixes or regular buttercream but you can't compare home made with fresh ingreadients to a grocery store cake. If your clients like your cake and the quality of your work they will not mind paying to get a better cake.
Thanks for the info. I have never done a full sheet cake either, this will be my first.
Has anyone out there done a full sheet cake by putting them side by side?? This is how Winn Dixie said the make their full sheet cakes. My Aunt works in the bakery, so I was able to get the info..
Then again, I may make 2 seperate cakes, one decorated fully and one for serving...
What would YA'LL do???
I have done side by side 1/2 sheets. Cut the outside edge off of each one where they join. Make sure you level each one the same and you really can't tell. Of course it helps to put any decoration requested over it also!
Thanks, I would not even thought of trimming the sides that meet..
Also, I asked my DH to get me a piece of plywood cut to present it on. Sure done want anything that may fold in the middle.. that would not be too funny. 
And yes, the Ford Oval logo will be pretty large, so it should over it pretty well....
I really appreciate your help...that has eased my mind.
I have done side by side, and like AlamoSweets says cut the sides to be sure to get a tight fit. One problem with this large of a cake is the board to support it. If your board is not strong enough it will crack at the join. Aditionally transporting that large of a sturdy board is difficult because of the size and weight. I would recommend doing the 12x18 with two layers. A 12x18 still gives you a lot of space to decorate, it will be just be higher. Because it is smaller that a single layer side by side, the board doesn't need to be as big, but it will be really heavy so you will still need a sturdy board to hold it.
If you do make them side by side I would use a very sturdy cake board like mdf or something similar. If the cake board isn't sturdy the weakest part of the cake (the seam between the two) will show up when moving the cake.
For instance when I make a picture cake I always use an MDF board because if you don't the picture will crack. The cardboard cakeboards are not sturdy enough they have some movement and the slightest movement shows up in the weakest areas.
Good luck with your cake or cakes
OUpps! I guess Novice and I where posting at the same time, sorry 
( Didn't mean to repeat the same thing. I guess great minds think alike 
I do this size cake all the time. Make sure the two cakes are level, and put icing between them to secure them together. I use a piece of foil covered plywood (the home store will cut it to size for you). The cardboard you can buy for the full sheet is not strong enough to transport such a large cake and if it bends the crack will be right at the seam. I charge $50 for a full sheet. Put your name and phone on the underside of the plywood and have them return it to you.
I've done side by side sheet cakes....... but jut like the others said.... support it well.... they are pretty impressive when you put it on the table.... Oh, and for transport, I used one of those plastic boxes that fit under your bed for storage.... just make sure you measure so it is wide enough....... GOOD LUCK !!
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