How High Should Sheet Cakes Be?

Decorating By luelue1971 Updated 17 May 2008 , 10:07pm by luelue1971

luelue1971 Posted 16 May 2008 , 2:07pm
post #1 of 6

With or without frosting?

I am making 6 of these for this weekend and usually do stacked cakes so these look very, very flat.


5 replies
mbelgard Posted 16 May 2008 , 2:12pm
post #2 of 6

The standard is about 2" for a single layer, that would be without icing.

sweetcakes Posted 17 May 2008 , 3:29am
post #3 of 6

i always bake my sheets in 3 inch pans, so they are very close to 3" when iced and or filled.

joy5678 Posted 17 May 2008 , 3:44am
post #4 of 6

I was in a bakery the other day & when they made a full sheet, it was in one of the 1", possible 2" pans that I have usually seen used for cookie sheets. I was kinda shocked & asked if it was for a single sheet cake (thought maybe it was for 2 layers) & was told yes. I thought it was awful thin??? Wondered if this was standard??? Evidently it was for them!

sweetcakes Posted 17 May 2008 , 3:48am
post #5 of 6

bakeries use a pan extender, a frame that sits inside the pan so cakes bake a bit deeper , they may have used one or not.

luelue1971 Posted 17 May 2008 , 10:07pm
post #6 of 6

For somt reason my sheet cakes are doming up alot in the center. I have to trim alot off to get them level. I had 3 or 4 gallon size ziplocs full of cake scraps after making 6 9x13 sheet cakes.

None of them were 2 inches before the frosting. I put extra frosting on them and they looked ok.

Anyway to get the cakes to rise uniformly so I don't have so much waste. I used the heating core in all of them.

I don't seem to have the same problem with my round cakes.

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