Does anyone know where I can buy a 18X 26 cake pan in Canada.
I have had a request for a slab cake thant feeds 80-100.
I would talk the customer into getting a double layer 1/2 sheet-it will serve the same amount. I've made PLENTY of full sheets in my earlier years at the bakery. Now, I absolutely refuse...it's next to impossible to make a full sheet look pretty. You can probably order one on-line from a supplier- but would you really use it often enough to justify the expense? Plus then there's the headache of finding a full sheet cake board and the boxes too... I can tell you I've never made a full sheet that I was ever happy with the end result.
Hi Madame, I was actually thinking of this, do you mean a two tier?? My oven is not big enough to hold a full sheet cake.
I'm sorry, but I was under the impression that a half sheet will only serve up to 64???
I'm sorry, but I was under the impression that a half sheet will only serve up to 64???
http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm
I'm sorry, but I was under the impression that a half sheet will only serve up to 64???
hmmm not sure about that amount...typically a 1/2 sheet serves about 45-50...as in a 2" tall regular 1/2 sheet....making it a 2 layer (not tier) makes that sheet 4"tall and double the cake=double the servings, which brings you to around 100 servings.
If you layer it, to the 4 inches high, you can cut 1 inch wide slices so they are the 1x2x4 instead of 2x2x2. Same amount of cake, it's just stacked on top of each other. So a double layer 1/2 sheet should give you the same number of servings as a single layer full sheet. They are just tall and thin slices instead of squares.
Plus then you can put yummy filling in there! 
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