I have an order for a sheet cake for 50 servings. What size pan would you use for that. Will the 12 X 18 serve that many? I usually only make one layer on my sheet cakes. I am sure the 12 X 18 would serve that many with two layers but she wants a half choc half white so I don't know how I would do that with two layers. Any help is appreciated.

you could bake one 12 X 18 of each flavor, cut in half & stack the white on one side & the chocolate on another. That way it could be 2 layers but still 1/2 & 1/2.

ge978, that's a pretty good idea?

toddsgirl: If there are going to be other desserts at the party, I think you could get away with making a 12x18 single layer. If there are other desserts, people cut the cake smaller ... and not everybody takes a piece of cake. As the customer. A layered 12x18 would feed 72 generous slices. It might be too much cake. A layered 11x15 would feed 56 generous slices.

Thanks for the info.

I have several customers who get the 12x18 1/2 & 1/2 - I will make the white first and pour it into one side of the 12x18 & tilt the pan to keep it from spreading to the other side. I usually put a small bowl or something under the pan until I can get the other flavor made and poured ito the pan. Then I smooth both of them out on their side of the pan. Doed this make sense?

I usually say a 12x18 single layer is big enough for 48-50 pieces. However, the pieces are smaller, so if the cake is the only thing they are serving you might want to go with a double layer 11x15.