So, I’ve always done two layer cakes (2” height) filled, unless someone requested otherwise.
at work, we make
6” 2 layer cakes
9” 3 layer
wedding cakes that are 8, 10, 12, & 14” are 2 layers (4” per layer). A LOT of cake.
Worth the tiered tree stump cake (12, 9 & 6”), I’m wondering if I should stick to my regular 2 layer, or perhaps make one of them a 3 layer to give some variety to the sizes. Thoughts?
Also, considering leaving a copy of a cutting chart with the cake. Anyone do that? I won’t be staying to cut it.
Thanks
I, too, am a little confused as to the described sizes. As to height variation, I really do like to see a cake with different size tiers. With your example of a 12", 9" and 6", I would make the middle tier a couple of inches taller than the other two. Yes, leaving a cutting guide is a smart idea. Most people have no idea how to cut a cake so as to get the specified number of servings.
I’ll do that, variety sounds good.
Ok, this is how it’s done at work:
6&9 inch layers are 2” pans. 2 layers for 6” and 3 for 9”
wedding cakes are usually one of two:
10, 8, 6”
9, 6”
Layers that are 14, 12, 10, & 8” are made in 4” pans. Two layers per size. The 14 & 12 are rarely requested, the exception more than the rule.
I hope that makes more sense!
Wow baking in 4” pans?? I guess when you have commercial ovens things can be very different though I have worked in a couple large bakeries and there weren’t such pans used There is a trick to baking in 3” deep pans I can’t imagine what baking 4” deep would be like:( I’d definitely stick to what you are used to doing and make 2”ers w/one 3layers as you suggested The cutting would not be any different If you want to leave a chart that’s fine /thoughtful
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