Hello. I’m doing my first “real” wedding cake in a little over a month. I think I’ll be doing 12-9-6 layers plus a sheet cake to make up the difference (need 160 servings). I am considering going to 16-12-8 (and possibly 4) layers…any thoughts on this?
But that’s not my real question (!). I need some new cake pans so I’m looking for advice as to the best pans and source—nice solid pans with straight sides, not angled at all, etc. What’s a good online source?
Second—I know a woman who bakes a LOT of cakes (but not using Rose’s recipes) and she swears by her 4” deep cake pans. When she bakes a recipe that’s for two 9” layers, she bakes it all in the 9"x4” pan and then just tortes the finished cake. She does this for other sizes as well. Does anyone else work like this? If so, what would happen to Rose’s recipes if they were baked in a single pan? I’m guessing the calculations for baking powder, etc. would be messed up?
It’s definitely appealing to just dump the entire recipe into a single pan for a single giant layer, but not sure it’s a great idea.