for most recipes it says to fill pan half full. I find if i fill it half full that i usually use 2 pans and stack them. For wedding cakes how do u make a 2layer? I am using the 3'' DEEP pans. Do u usually cut the cake in half and then fill? I baked so much extra in case something messes up!!
Thanks
Stef
what do u do for the sheet cakes that will be in the back? 2 full cakes seems thick....but 1 seems too thin. Do u make doubles for the 1/2 sheet cakes??
TIA
Stef
I dont' do cakes "for the back". It's not cheaper...it's actually more work.
For cake for 150, it is less work for me to do a 16/12/8 than it is to do a 14/10/6 AND a sheet.
**IF** someone ever twisted my arm for cakes for the back, they would be 2-layer and they would be the same price as the wedding cake (so why bother with the extra work involved in sheet cakes?).
Anytime I've ever done a catering where they've gotten the cake from someone else, and they've had the extra sheet cakes in the back .... those cakes in the back have NEVER been cut and they've ALWAYS had leftover cake from the tiered cake.
What a waste ... waste of money....wast
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