I'm making a cake this week for a 50th wedding anniversary. The order is for 100 people. I keep going back and forth on 14"/10"/8" rounds or 16"/10"/8" rounds. What advice do you have? A lot of my baker friends say they go by Earlene's size chart while a lot of CC people are saying Wilton's. Should I go with the 14 or 16 for the bottom tier? I must admit, I'm a little intimidated by the 16"
TIA
If you don't already have the 16" pan, you might consider buying a 16" half-pan. It's a half circle. You'd bake 4 of them for a two layer cake, and layer them so the division is like a + (--- on one layer, and | on the other). Much easier to handle and takes some of the scariness away.
That's what I did for my brothers wedding. A 6,9,12. I like to make a small six inch cake for the cutting cake on the side. Or they can keep it for their first anniversary and serve the top.
[quote="Bskinne"]Ok, maybe I'm having a blond moment, but 6/9/12 is no where near 100 servings - 6" is 12, 9" is 24, 12" is 46, and if I can add, that's 82....[/quote]
6 round = 12
9 round = 32
12 round = 56
EXACTLY 100 servings
http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm
Ok, maybe I'm having a blond moment, but 6/9/12 is no where near 100 servings - 6" is 12, 9" is 24, 12" is 46, and if I can add, that's 82....
6" is 12, 9" is 32, 12" is 56 = 100.
(edited: I see you already got an answer)
If you don't own a 9" pan, you could use 12x10x6 for 106 servings.
Hmmm, I don't use the Wilton chart, I use CK's, and that's where my numbers come from. I'd still go with a 8/10/12.
http://www.countrykitchensa.com/wedding/cakechart.aspx
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