Can someone help me figure out which pans to use?
Round cakes to feed 160-170 ppl. I'm thinking 3 tier, but maybe it's 4... they won't be keeping the top tier. I keep coming up short on numbers when I add pans together, and I don't want the cake sizes not to look right together, if that makes sense.
Thanks ~
Hi! Here's a chart that should be helpful.
http://www.earlenescakes.com/ckserchart.htm
Wilton's chart is good. Earlene discards anything that is not exactly the right size and gives more generous pieces........thus you must charge higher prices to cover the costs.
There are times when you cannot come up with the 'perfect' # they want so you have to ask if they want extra or plan on some people not showing up &/or not eating cake......let the customer make that decision.
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