Help With Pan Sizes!!!!

Decorating By carmenid Updated 15 Aug 2008 , 12:05pm by karateka

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carmenid Posted 15 Jul 2008 , 4:31am
post #1 of 9

4 tiered Round Wedding cake for 260 guests. The top tier they are keeping for their anniversary. What size pans would you use? I have the Wilton's serving chart in front of me and I just can't figure out what pans to use without going too big or too small!! and they also have to look good and proportioned... help please!

8 replies
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karateka Posted 15 Jul 2008 , 8:03am
post #2 of 9

Here's what I do.

I can do this, for x servings. Or I can do that, for y servings. Then I let her pick.

Rarely will you get an exact number of servings. You need to tell her what's possible in order to get the look and close to the # of servings she needs, then let her make the command decision.

Or that's my $0.02

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CakeDiva73 Posted 15 Jul 2008 , 8:23am
post #3 of 9

Whenever I am faced with this, I consult Earlene's chart:

http://www.earlenescakes.com/ckserchart.htm

Her servings are sometimes a bit larger then normal but if you look at the far right column, it gives different round combo's properly spaced to give you a set amount of servings, not including the top tier.......looks like if you are sticking to 4 layers, you are looking at an 18, 15, 12, 8 to serve 260 exactly. HTH

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carmenid Posted 15 Jul 2008 , 11:50am
post #4 of 9

This is very helpful, Thank you ladies!

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carmenid Posted 13 Aug 2008 , 12:34am
post #5 of 9

The number was reduced to 160 guests. I used Earlene's Chart to determine the pan sizes and ordered sizes 16 - 13 - 10 - 7...the pans are HUGE...I am afraid that the cake is going to be massive, wide and bulky looking.

Any tips when working with pans this big?

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karateka Posted 13 Aug 2008 , 1:58am
post #6 of 9

I think those pan sizes are fine. Yes, it's a big cake, but the proportions are good and I don't think it will be bulky at all. Check out this cake in my portfolio. It's about the same size.

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=537273

Be careful when flipping the big layers over or putting on the top layer. Use a rimless cookie sheet to help you. You might consider using a flower nail in the 16in round to help the center bake. I don't usually need one, but some people swear by them.

Good luck and don't forget to post pics... thumbs_up.gif

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carmenid Posted 13 Aug 2008 , 2:20am
post #7 of 9

Nice cake and thanks for the tip.

This is my second wedding cake, guess I am just a little paranoid.

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carmenid Posted 15 Aug 2008 , 2:05am
post #8 of 9

how tall should the cake layers be? 4 inches?? what is the rule?

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karateka Posted 15 Aug 2008 , 12:05pm
post #9 of 9

There is no "rule". When I bake, my layers are around 1 1/2 in or so tall. Once I fill and ice the cake, each tier is about 4 inches. Depending on your recipes or how you prefer to do it, yours may be different.

Some bakers bake in 3in cake pans and torte.

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