Have To Make 30 6" Cakes For A Wedding
Decorating By LaBori Updated 27 Jun 2010 , 2:54am by annabanana183
That's a lot of cakes to make in pans, and you have to have the exact same amount in each pan. I guess it also depends on what you're doing with them afterwards. It may be better to make sheet cakes, torte and fill them, crumb coat them and then freeze them then you can cut them frozen or semi frozen? If you have a good 6" ring to cut with, that may be best. Then you're not torting and filling 30 individual cakes?
If you torte and then cut them won't the filling ooze out? ( This is assuming that you aren't filling with buttercream...)
Yeah, you're right. Forgot that part... But I'm thinking I might still lean towards sheet cakes, cut the circles then fill. I still think that will be faster than 30 individual cakes, especially if there are only have a couple of pans. You'd still have batter sitting around waiting for a cool pan to bake in.
Try so search on GOOGLE for an answer and for some ideas.
I did this once when I had to make 22 centerpiece cakes. I cut them out of sheet cakes and if I had to go back and do it again I would just bake a ton of 6"rounds. There were too many crumbs and while I did use the left over cake for cake bites it was just a pain to cut out the cakes.
Start baking now and freeze them.
This is a big job either way. But I'm with Cathy. Bake the rounds. Cutting is going to be a lot of waste and what do you gain? How many are you going to cut out of a sheet anyway. If you can fit a sheet pan, you can get as many rounds in there too. Then you don't have to cut. If you prepare your boards ahead of time, you can start to build your cakes and freeze.
I would just bite the bullet and start baking rounds.
Also, if you cut from a sheet cake, all your surfaces will be exposed to the air and you run the risk of the cakes drying out while you work on them. I'd invest in however many 6" pans you can comfortably fit into your oven at once and then bake an ovenful every so often (once a day, once a week or whatever, depending on how much time you have). Wrap them and freeze them just like you would any other cakes until you have all 60 of them done, then thaw and work on however many you can ice, cover (if you're using fondant) and decorate comfortably at one time. Best of luck!
Wow that is a LOT of cakes! I think I would just bake 6" rounds in the 6" pan and freeze. I have had cakes well wrapped in the freezer for 2 months and they tasted GREAT when taken out and served. 
Also, if you cut from a sheet cake, all your surfaces will be exposed to the air and you run the risk of the cakes drying out while you work on them. I'd invest in however many 6" pans you can comfortably fit into your oven at once and then bake an ovenful every so often (once a day, once a week or whatever, depending on how much time you have). Wrap them and freeze them just like you would any other cakes until you have all 60 of them done, then thaw and work on however many you can ice, cover (if you're using fondant) and decorate comfortably at one time. Best of luck!
I'm with Marianna46...I had to make 21 of these last summer. Of course I couldn't cut them out of sheet cakes because they were not iced; only filled. (here the pic: http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1401942&sub=1435162) I purchased 5 6" pans (enough to complete 1 turn of batter - Fresh Apple Cake) and started baking 4 days ahead and put them in the freezer. I got so many compliments from the guests at the wedding...cake must have tasted great
I'm with the ones that say you ought to just buy as many 6" pans as will fit in your oven at once.
I just baked 28 cakes and 24 cupcakes and 7 dozen cookies on Tuesday.......so if I can do them all in one day comfortably you can definitely do this with enough pans (12 of my cakes were 1/2 sheet cakes and I can only fit 2 in the oven at once)
I'll bet you can EASILY get 10 6" round pans into your oven at once on 2 shelves.
You might see if you have a place that will rent them to you, or even if you have family members that happen to own 6" pans...a lot of regular people have a 6" round cake pan in their house somewhere!
Honestly, you should be charging enough for all of these cakes to warrant the purchase of the pans and help ease some of the burden. You may be able to bake 5 cakes worth of cakes at ONCE but there is no way you can decorate 5 cakes all simulataneously with no extra effort lol...take the help where you can get it!
And very lovely your cakes were, too, jones5cm!
I made 20, 6" square cakes as birth announcements for a friends son, I baked sheets and cut them to size, the baking and cutting was easy but the crumb coat was a pain .. so I would vote for using separate pans, just use a measuring jug to make sure you use the same amount of mix for all cakes.
good luck and post pics : )
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