At The Risk Of Sounding Stupid..
Decorating By katies_cakes Updated 21 Feb 2010 , 7:33am by kiwigal81
at the risk of sounding nerdy...
In my spare time at work, I'm making a web page that can calculate this kind of info for us. Right now it's ugly, but it's using all the data from the Wilton chart for "Party Cake Baking Time and Batter Amounts - 2 in. Deep Pans". I hope to incorporate more functionality and optionally use Earlene's chart too.
http://shinymetalobjects.net/cake/cake_calculator.cgi
Awesome!
indydebi, I have asked this in a prior forum, but I'll ask again here to get your opinion. I saw the pics of your cut cakes, when do you decide to torte and not torte your cakes? is it a cake size matter,price matter, or wedding/party cake matter? Just curious 
New and improved page is up. This is now at a different address (the old one will forward you to the new one).
http://shinymetalobjects.net/cake/calculator/cake_calculator.cgi
I've included Wilton's charts for 2" & 3" party and 2" & 3" wedding pans.
Enjoy!
I have a question..... So for my fondant cakes, I like to put a full frosting coating on with a thin (1/8") fondant covering. So I find when I go to cut the cake, the edge pieces have so much frosting and fondant and not much cake that I don't even serve it. Should I just cut further in so it will get that 1x2x4 size of cake, but just have a lot of frosting and fondant on the outside pieces?
I just wanted to pass on a tip I read many years ago. Take a piece of styrofoam that's cut the size of a serving (1 X 2 X 4) and cover it with material. This is easy to carry around for consultations or have handy at a counter.
This is how one smart member here created cake serving size examples:
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=88648
I did a similar thing, but with servings cut from a giant yellow sponge, and craft paint to simulate frosting. Very effective!
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