With square cakes, it's easy to do the math. A double-layer is cut 1x2x4, so a 10" square would be cut in 10 rows by 5 columns = 50 servings, etc.
8 = 32
12= 72 ...... = 104
14= 98 ...... = 202
6/8/10/14 = 18+32+50+98=198
An 8/12/16 will serve 252.
I'd MUCH rather do a 4 tier, grand centerpiece for an event, than I would a dinky tiered cake with secret sheet cakes hidden away in the back. And yes, see what the CUSTOMER wants, which is much more important than what you want to work on.
Thank you so much for your insight! It helps clarify things a lot. I'm leaning toward the 8, 12 and 16. It seems easier to handle than a four teir and it will feed at least 200. They also want the silver stand, which I will have to rent, that will add to the height.
I have never used the wilton core in a 2 inch deep sqaure pan so I am not sure on that.
You may want to use sharp edge pans like magic line as they are easier to put together. I bought the Wilton pans when I first started doing cakes and realized they don't go together too well because the corners have a more round edge.
What kind of topper are you using? You want to make sure it does not look too small on the 8 inch top.
you can use the flower nail greased and flowered turned upside down in your pans. for anything larger than a 10" I would use more than one....probably 3 or 4 in the 16"..and then you just pull them out with a minimum hole in your cake.
I would go with what Indydebi said though...a 4 tier to feed 200 is going to be much easier to handle than that large 16" on the bottom...you have to think about the fact that you might need some help moving it, oven space, fridge space, and car space, and also the weight.
Good luck!
Well suprise suprise! My oven won't hold a 16"! Not in the magic line pans anyway!
I found a 18" magic line at a local garage sale the other day for $3.00!!! I knew it wouldn't fit in my oven but a magic line in perfect condition for 3 bucks, who cared! I can just ebay it maybe!
But anyway, I considered the lip on the magic line pans and the 16" pan would actually be 17" wide. Im almost positive the door would not shut all the way with a 16".
Looks like I'll be buying the 14" instead! Thanks for the heads up jammjenks. You saved me another headache.
Maybe I can trade a local bakery for my 18", ha!
If you really really want a 16" base, you can do four 8" square cakes and push them together.
In some of the older Wilton books, they have 20" and 24" base cakes, which are made with 10" and 12" squares this way.
My personal preference would be just one big cake but I know you have oven restrictions.
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