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Posts by CWR41

Ever seen this?  http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm
If all servings aren't required from those sizes, I'd carve down the 10" square to a 9" and carve the 8" square down to a 6"... a 12x9x6 square will serve 130 and you'll gain more of a ledge you're looking for with a more eye-appealing gradual stack rather than a short, squatty look with all large tiers.
Also, streusal is spelled streusel.
http://www.wilton.com/cakes/tiered-cakes/stacked-tiered-cake-construction.cfm
http://www.wilton.com/cakes/tiered-cakes/stacked-tiered-cake-construction.cfm
Basic rule is to use a support system for every 4" of cake height, so yes.
Before you sell cakes, you should be aware that two 11x15 1/3 sheets never equal a true full sheet. I wrote this in another thread... hope it helps: 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...
My current opinion is still the same as the old industry standard...http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm
  As long as it's iced, the icing will prevent the cake from drying out.
I believe the pricing link in Jason's signature line was removed by moderators possibly having something to do with the reason he was banned.
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