Would I be able to utilize 6, 8 and 10 inch tiers if I made them 4 inches tall? Or do I need to go out and buy a 12 in pan?
TIA
6/8/10, per the wilton chart, will serve 12/24/38 = 74 servings.
6/8/12 serves 12/24/56 = 92
6/10/12 serves 12/38/56 = 104
Here's my website page to show how to cut the cake to achieve these servings: http://cateritsimple.com/_wsn/page10.html
You could use the 3 pans you have if you make two 10"ers (side by side) then stack/tier the other two on top. OR you can make just the 3 tiers then have a satalite cake (10") OR have a kitchen cake.
If you can afford to get another pan I think you would be happier and make use of it many times in the future.
You can also double stack cakes and frost them as one tier.
You can come up with various heights: One baked 2" cake torted in half with one layer of filling would give you a 3" tall cake. If you made two of those and stacked one directly on top of the other one (each on it's own cake board), then frosted the whole thing as one tier, you would have a 6" tall tier that is actually two 10" cakes.
If the customer wants two layers of filling: For a 4" tall cake, I torte two 2" cakes in half but only use three of the four cake layers. The unused cake layer gets smashed up with a little BC for my dam. So you could stack two of those on top of each other and get a very tall 8" tier.
PinkCakeBox has lots of versions with tall tiers:
I was thinking along the same lines as Macsmom with the tall tiers. If you have 2" deep pans and you make each tier 3 layers 6/8/10, you'll get 111 servings according to Indydebi's chart. My math might be off, so someone correct me if I am wrong!
Thanks so much for all the suggestions. I hadn't even thought about going taller with the cakes. Duh! I'm meeting with the anniversary couple this afternoon so now I'll have a better reference of possibilities.
I ended up buying the 12 in pan because that's what the couple wanted and the customer is always right.
Question: When baking a 12 in. can you use greased flower nails in place of a heating core? If so, would one do it or do I need several.
Thanks.
duncanhinesgirl, I always use a flower nail in cakes that are 10 in or larger. I spray mine really good with pam cooking spray and just put it in the center. I've never had to use more than one, that little nail seems to do the trick. Just be careful when you flip it onto the cooling rack. I've had my nail get into one of the little squares and then I moved the cake and made a hole in my cake (nothing that couldnt' be repaired, but just an FYI!) Good luck!
so forgive me of my ignorance , but how would you go about cutting an 8" tier cake for serving? would you slice that tier across the belly and then cut normal serving sizes from the halves? I'd like to make one of these just unsure how to elegantly cut it for serving
indydebi - do you use Wilton's wedding serving chart for all of your wedding cakes?
Yes.
I've never tried the nail in the cake before and my 10 inchers seem to come out fine. I'm trying a 12 incher for the first time this week, should I go for the nail inside?
Kristin,
I used the flower nail in my 12 in cake over the weekend and it worked really well. I'd recommend using one to ensure heat gets directed to the center so the cake is not uncooked in the middle and done on the edges.
Good luck with your cake this week.
Thanks Marie! It wouldn't be good to have a soggy cake in the center! I will definitely put the flower nail in there to make my 12 incher!!
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