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18 inch cake

post #1 of 7
Thread Starter 
I was just wondering what the opinion was on baking an 18 inch tier base from a solid cake pan or one of those 1/2 moon pans where you match the 2 halves to make a complete 18" cake. I have a wedding cake due in Aug. and I am not sure which I should purchase. Any suggestions?
post #2 of 7
If it were me...I would probably go with the 1/2 moon. I think they sell a 2" and a 3" deep.
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post #3 of 7
Most ovens will not accomodate an 18" pan... it's just too large for most ovens; therefore, most people, when doing a cake of this size, will use the half moon pans and put them together to make the 18" circle. I don't have this pan as I've never had a cake of that size to make, but I'd like to have the pan icon_biggrin.gif
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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post #4 of 7
I've made two wedding cakes with the 1/2 moon. It was easy to put together and level it. After the cake was iced, you couldn't tell the difference. I would go with the 1/2 moon.
post #5 of 7
A lot of ovens will not fit even a 16 inch pan, you need to measure the depth of your oven along with the width. Usually it is the depth that is the problem.
Hugs Squirrelly Cakes
post #6 of 7
I have the 18" pan... it was the bottom cake for my daughter's wedding cake... I have a super capacity sized oven...it fit perfectly with room to spare...I got the pan at a yard sale pretty cheap...and it was in very good condition......"BUT" I think I will purchase the 1/2 moon pan.... the full 18" cake is sooooo heavy...and flipping it over to get it out of the pan took 2 people... and then placing the second layer on top took 2 people too... they are very hard to manuver...
Happy baking,
cakegal
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post #7 of 7
Thread Starter 
I'm sold - the 1/2 moon it is. Thank you all for taking the time to reply...it is truly appreciated.
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