PAN SHAPE
BUTTER
SIZE Servings CREAM FONDANT
Round
6 in. 12 30.00 36.00
8 in. 24 60.00 72.00
9 in. 32 80.00 96.00
10 in. 38 95.00 114.00
12 in. 56 140.00 168.00
14 in. 78 195.00 234.00
16 in. 100 250.00 300.00
Square
6 in. 18 45.00 54.00
8 in. 32 80.00 96.00
10 in. 50 125.00 150.00
12 in. 72 180.00 216.00
14 in. 98 245.00 294.00
16 in. 128 320.00 384.00
Heart
6 in. 14 35.00 42.00
8 in. 22 55.00 66.00
9 in. 28 70.00 84.00
10 in. 38 95.00 114.00
12 in. 56 140.00 168.00
14 in. 72 180.00 216.00
15 in. 74 185.00 222.00
16 in. 94 235.00 282.00
Petal 6 in 8 20.00 24.00
9 in 18 45.00 54.00
12 in 40 100.00 120.00
15 in 64 160.00 192.00
Hexagon 6 in 12 30.00 36.00
9 in 26 65.00 78.00
12 in 40 100.00 120.00
15 in 70 175.00 210.00
Oval 7.74 x 5.5 in 1322.50
10.75 x 7.8 in 26
13.5 x 9.8 in 45
16.5 x 12.4 in 70
Sheet 7 x 11 in 32 80.00 96.00
9 x 13 in 50 125.00 150.00
11 x 15 in 74 185.00 222.00
12 x 18 in 98 245.00 294.00
Paisley Small 13 32.50 39.00
Medium 38 95.00 114.00
Large 56 140.00 168.00
Round Tiers:
Move in two inches from the tier's outer edge; cut a circle and then slice 1 in. pieces within the circle. Now move in
another 2 in., cut another circle, slice 1 in. pieces and so on until the tier is completely cut. The center core of each tier
and the small top tier can be cut into 3rds, 4ths, and 6ths, depending on size.
Move in two inches from the tier's outer edge; cut a circle and then slice 1 in. pieces within the circle. Now move in
another 2 in., cut another circle, slice 1 in. pieces and so on until the tier is completely cut. The center core of each tier
and the small top tier can be cut into 3rds, 4ths, and 6ths, depending on size.
Square Tiers:
Move in 2 in. from the outer edge and cut across. Then slice 1 in. pieces of cake. Now move in another 2 in. and slice
again until the entire tier is cut.
Move in 2 in. from the outer edge and cut across. Then slice 1 in. pieces of cake. Now move in another 2 in. and slice
again until the entire tier is cut.
Heart Tiers:
Divide the tiers vertically into 1/2ths, 4ths, 6ths and 8ths. Within rows, slice 1 in. pieces of cake.
Divide the tiers vertically into 1/2ths, 4ths, 6ths and 8ths. Within rows, slice 1 in. pieces of cake.
Petal Tiers:
Cut similar to round tiers as diagram shows.
Cut similar to round tiers as diagram shows.
Oval Tiers:
Move in 2 in. from the outer edge and cut across. Then slice 1 in. pieces of cake. Now move in another 2 in. and slice
again until the entire tier is cut.
Move in 2 in. from the outer edge and cut across. Then slice 1 in. pieces of cake. Now move in another 2 in. and slice
again until the entire tier is cut.
.Hexagon Tiers:
Move in 2 in. from the outer edge and cut across. Then slice 1 in. pieces of cake. Now move in another 2 in. and slice
again until the entire tier is cut.
Move in 2 in. from the outer edge and cut across. Then slice 1 in. pieces of cake. Now move in another 2 in. and slice
again until the entire tier is cut.
Paisley Tiers:
Move in 2 in. from the outer edge and cut across. Slice and serve 1 in. pieces of cake, similar to oval tiers as diagram
shows. Now move in another 2 in., repeat process until the entire tier is cut.
Move in 2 in. from the outer edge and cut across. Slice and serve 1 in. pieces of cake, similar to oval tiers as diagram
shows. Now move in another 2 in., repeat process until the entire tier is cut.
| CUTTING GUIDE FROM WILTON |
| SERVING, PRICING and CUTTING GUIDE |
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| CAKES I MAKE |
440-246-4417
440-541-7050
440-541-7050
