apclassicwed Posted 17 Mar 2008 , 6:37pm
post #1 of

Has anyone ever used a 12x18x3 pan for a sheet cake? I wanted to have the option of making a 1 layer sheet cake and thought a 3inch depth would be good. Making a 1 layer 2inch seems a little skimpy to me (that's what I'm doing now).
TIA!

10 replies
apclassicwed Posted 18 Mar 2008 , 6:18pm
post #2 of

any suggestions or advise? any body???

beachcakes Posted 18 Mar 2008 , 6:38pm
post #3 of

I don't have one. Sheet cakes around here are 2 layers and filled.

Having a 3" sheet would probably set you apart from the competition - just make sure you charge accordingly. icon_smile.gif

plbennett_8 Posted 19 Mar 2008 , 6:02am
post #4 of

See me... I would torte and fill the 3" icon_smile.gif In fact, thinking about buying one this week for that purpose.

beachcakes Posted 19 Mar 2008 , 11:41am
post #5 of

LOL I thought of that, but can't torte a 12x18 and keep it in one piece! icon_sad.gif

plbennett_8 Posted 19 Mar 2008 , 11:43am
post #6 of

Torte, freeze, use cookie sheet to take off the top, fill and slide it back on? Haven't tried it with a 12x18, but have done it with other large cakes...

fiddlesticks Posted 19 Mar 2008 , 11:52am
post #7 of

Where can you find a 12x18x3 pan?? Please ! Thanks !

anne4588 Posted 19 Mar 2008 , 12:17pm
post #8 of

For any of my 12x13 sheets that I need to torte , I use the flat airbake cookie sheet to lift off the layers, works like a dream. As for a 12x13x3 would also love to know where to get one. The 2's always look a little flat.Even torted.

apclassicwed Posted 19 Mar 2008 , 3:37pm
post #9 of

Global sugar has the Fat Daddio's brand pan (I think it's around $25-30); and if you Google "12x18x3 cake pan" you will get lots of sites to visit!
I want to tort them like plbennett does. It just seems that the 2" is a bit skimpy, especially for the 1 layer sheet cakes
Thanks for everyone's input

sweetcakes Posted 19 Mar 2008 , 5:47pm

all my sheet pans are 3". sometimes i torte and fill, sometimes not, depends on if the customer wants it filled. I have no problem cutting ( i have the agbay leveller) or removing and replacing the top peice. sometimes i use the large wilton cookie sheet that has on one egde on it, and i also have double thickness cake boards that i have covered with contact to remove the top piece with too. It certainly looks like a generous size cake once filled and iced.

AuntAndrea Posted 19 Mar 2008 , 9:28pm

I use either my 12 x 18 or my 12 x 16 3inch pans all the time -- and most of the time I leave them as one layer. It depends on who I'm doing the cake for -- in my office, where I've given them a huge discount on monthly group birthday cakes, I generally keep the cakes one layer. Everyone still loves them. icon_smile.gif

I have also made layers out of these sheet cakes, using the cookie sheet lift-off suggestion someone else made... just depends on the situation.

I got my pans at a local supply store, but I'm sure you can find them online, too.

Have fun baking!!! icon_smile.gif
...Andrea

Quote by @%username% on %date%

%body%