Hello!
I am making a wedding cake for my neice for about 35 people. I have a 6, 8 and 10 inch cake pans that are 3” deep aluminum made by Last confection. Sadly, I only have 1 of each size pan. I figure the bride and groom will keep the 6” cake section. I bought the cake side pans wraps and purchased a cake leveler. I have been reading everything on this wonderful web site.
Do I need to make 2 or 3 layers for each pan size?
Will the batter left from filling the first pan be okay waiting for the next (possibly 2) pans of the same size?
Will I need to cut the cakes in half (torte?)
The wedding will be 5 hours from home, so I’ll bake the cakes and make the frosting at home and assemble and frost at the location. The bride wants a vegetable shortening and butter mix frosting. This makes me more then a bit nervous because the wedding is at the beach in late May. Advice and thoughts please? Thank you for any info.
I am making a wedding cake for my neice for about 35 people. I have a 6, 8 and 10 inch cake pans that are 3” deep aluminum made by Last confection. Sadly, I only have 1 of each size pan. I figure the bride and groom will keep the 6” cake section. I bought the cake side pans wraps and purchased a cake leveler. I have been reading everything on this wonderful web site.
Do I need to make 2 or 3 layers for each pan size?
Will the batter left from filling the first pan be okay waiting for the next (possibly 2) pans of the same size?
Will I need to cut the cakes in half (torte?)
The wedding will be 5 hours from home, so I’ll bake the cakes and make the frosting at home and assemble and frost at the location. The bride wants a vegetable shortening and butter mix frosting. This makes me more then a bit nervous because the wedding is at the beach in late May. Advice and thoughts please? Thank you for any info.