I have this cake pan. The directions says it can feed 108. 12 rows across on the 12in side and 9 rows on the 18 in. side. I think this makes for small pieces even if the cake is 2 layers. How many servings do you think this makes. I was thinking more like 80.

I am making a 2 layer cake. Well, it is one layer that I am going to torte and fill.

Thanks

I was thinking about 60-65. Maybe try marking on the back of the pan using a dry erase marker. Then you can make the servings the size you want and figure the number.

Wow Lisa that is a good idea thanks! glad I read this one

I guess it all depends on how big I need the cake servings to be. I just thought a sliver of cake does not make much a serving. Thanks.

I found a guide and it says to cut cake piece 1 1/2inches by 2 inches for a party. So I can get 72 slices out of my 12/18 2 layer cake. These slices are much more reasonable than what the paper insert said. The 108 slices would be cake cutting for a wedding. That would be 1x2 inch slices.

I use that size pan for all my 1/2 sheet and get beween 75 and 100 servings out of it. I wouldn't torte if I were you. I always make 2 and just level each and stack... you are going to face as much risk with breakage that way, Plus you'll be sure to have a nice high cake that will give more servings. Mine end up being about 5 - 5 1/2 inches high when I do it this way. Then if the cake slices are cut slightly thin, the guest is still sure to get a good amount of cake.
Tara

In regard to torting, if you felt the need & had the freezer space, you could freeze before torting. Because it's how I 1st started, I've typically done triple layer cakes, including 12x18s. I was getting away from it & doing 16" rounds instead, simply because that pan of mine was 3" tall vs. my 2" 12x18. But now that I remembered I could collar the shorter pans, I've gone back a bit to the rectangular ones. Once frozen & somewhat thawed, they're not that tough to torte & the layers themselves aren't as thin as when I did them without collaring the 2' 12x18.

I agree, Lisa, about making two layers and stacking them, rather than trust myself with a knife to tort one layer!

I've also stopped making the 12" x 18" in two-flavors, I make two 9" x 13" instead and put them together as a half-sheet. I find the half sheet one very hard to handle! veejay

my cake fed about 70 people. I was going to make the same size slices but people (especially older) kept requesting smaller slices and people with kids. I also had a 6" round and 9x13 so I had plenty of cake to go around.

I have never had any trouble torting the 12x8. I have a friend who always uses a pound cake recipe and it helps with torting. I also use a string or the wilton torting knife when I could use my neighbors.

I do think that next time I will make 2 layers and not just torte the one layer.

Thanks ladies,
mami2sweeties