I would like to know would a 16" and 12" size cakes will look good together? I am doing a two tiered cake to feed 150 people

Depends what is going on top of that 12. Personally, I would not recommend that combo. I think they are 2 big to be only a 2 tier. If someone wnated to serve 150, I would recommend a 1/2 stacked on a full, or a 8/10/12 square or a 4 tier. Not sure what your event is or what the customer is requesting.

First thought when I hear 16x12 -blah. Truly, though, it does depend on what the decoration will be.

IMO, no.

Depending on the occasion, I'd think an approximate 100 serving single-layer full sheet cake (16x24) with an approximate 50 serving single-layer half sheet cake (12x1 would do the job and look better.

Or, a 14" square double layer with a 10" square double layer.

Or, a 16" square double layer with an 8" square double layer offset.

I'm gonna do a 16 round how many batches of batter should I make? the recipe I'm using doesn't say the amount

So does that mean its 15 batches of batter? (just wanna make sure)

[quote="Cupcakeboy85"]So does that mean its 15 batches of batter? (just wanna make sure)[/quote]

The heading of the column specifics CUPS.

You'll need to figure out how many cups of batter your recipe makes and then figure out how many batches you will need to make to get 15 cups of batter. For example, if your recipe states that it makes enough for two 8 inch round pans then you look on the chart and see that one 8 inch round pan takes 3 and 1/2 cups so that means your recipe makes about 7 cups of batter. So to get 15 cups of batter you would need to make a little over 2 batches of the recipe. I would probably just make 3 batches to be safe, measure 15 cups to put into the 16 inch pan, and then use the rest to make cupcakes or a smaller cake (because I like to eat cake and so does my family lol). HTH

Michelle thank u sooooooooooooooooooo much for breaking it down for me I reallly appreciate it!