I've been looking at adding hexagon pans to the pantry and basically find 2 sets available. Wilton's seem to be in increments of 3" and FD's available in increments of 2". I am wondering, when stacked, which offers the best "look"? Anyone willing to give your opinion? Can't really get both at this time -Thanks!

I now have the 6/9/12/15 combo and the 6/8/10/12 combo.   Personally, I like the 3"difference in between layers so it doesn't look so columny...that's not a word but towerly...that isn't either.   I want both combos for the different serving options.  It's all about what you like.   I change a lot more per serving for hex designs since they are such a PITA to ice. 

This was a 8/10/12 and i don't normally like an 8 as the top tier..but it was all I had at the time.  You can see what little "shelf" space I have.  That's why I like the 6/9/12/15 combo.

This is 18, 15, 12, 9 and 6 for comparison.

I like that combo much better Yortma.   Awesome cake!  (Where's the 18?)

Thanks!  bottom tier is 18" hex.

I see 4 tiers...you said it was a 6/9/12/15/18?  I'm confused..as usual.

The 6" top tier is the little green short layer under the Emerald City!

Thanks ladies! The difference was much easier to see between your pictures-and I'd have to say, it's the 3" difference I was definitely looking for!

I see now Yortma...such a cute cake!

Yortma & Ddaigle;  you've made very nice cakes! 

You guys are good at that stacking.  Straight as a ruler and no bulging.

The hexagon shape looks like it would be easier to cover in fondant' as the corners are less sharply angled.   But harder to cover in BC.

Agreed that the 3" pan gives a larger shelf & more definition in the tiers.

Thanks MB...but your fondanting is only as good as your iced cake underneath.   Fondanting a hex is a double whammy....you have to ice 5 sides of the cake to perfection...then after you fondant it..you have to try to maintain your sharp corners/edges with the fondant.  Double PITA.