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Posts by CWR41

14" square x 10"r x 6"r = 148
Dowel all tiers that have something above to be supported.  (Not needed for top tiers, nor inside dummies.)
Dollar tree!  Red plastic bottom half, clear top, a snap on each of 4 sides with a handle on top, indents in base to hold 9... they're more than great for only $1.00 and reusable (rather than Hefty foil containers).
It's enough, yet perhaps one more would be better.http://www.wilton.com/cakes/tiered-cakes/stacked-tiered-cake-construction.cfm
More info about full sheets (I wrote this in another thread):   A commercial Bun pan is 18" x 26" (outside measurement), and because they are tapered for nesting or making them stackable, the inside measurement is 16.5" x 24.5".   A commercial full sheet is 16" x 24". They are baked in 16" x 24" bakeable cardboard trays that fit into the Bun pans (flat surface portion) which are used during baking for support and handling purposes. A true commercial full sheet (16" x...
Picture two half sheet cakes side by side... the 12" side is doubled to 24, but the 16" side remains the same.
Similarly, this is also more common with chocolate flavor which calls for more oil than white cake recipes.
three 2" high layers? (two 2" high layers serves 24 by itself.)  If it's 6" high, it should have a cake board in the middle at 3", doweled and served as two separate cakes (which slices will also fit on a plate).  I'd plan on using a central dowel if transporting it any farther than out the front door.
I see you have your own thread elsewhere... view replies here:http://cakecentral.com/t/769164/not-sure-what-to-charge-for-an-18-inch-cake
No, an 18" one layer serves only 63.5 (double layer serves 127) and it will look horribly short and squatty.  An 18" is so huge it looks best 6" tall (254 servings).  I'd go with sheet cakes.
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