I would like to make (4) 2" 12x18 sheet cake, put them together and stack (2) to make one large double layer cake torted and cover with fondant. I have an event that this cake is for and on top will some gum paste trees and other objects.
I have not tried a scratch cake yet and have been experimenting with doctored mixes. I find that one box, with pudding mix added, 3 eggs, 1 cup of milk, etc. barely gives me (2) 2" x 8" cakes with each pan barely half full. I was wondering if anyone could help me figure out what I would need to make a the large cake I described?
1. How long does it take to cook this? If I put two of these on each rack in home oven wouldn't that slow down the cooking time? Good idea or not?
2. Do they sell the baking strips to wrap a pan this size?
3. How much batter would I need? Also, do I up the amount of baking powder because it in such a big pan??
4. Last, should I use dowels when stacking this cake?
Any help, tips, advice or recipes would be hugely welcomed!!
Thank you in advance,
Everything you ever wanted to know about making your first tiered cake:
All of your questions are answered in the above thread.
The bake even strips can be pinned together to fit this size...
P.S. Unless you have a huge oven you won't be able to bake more than one 12x18x2 pan on each rack. However, with that size, I usually only bake one at a time.
When ever I make a 12 x 18, I use 3 box mixes.
However, if you need to layer it, I would put 1 1/2 boxes in the pan, bake that one. Then put another 1 1/2 boxes in the pan to bake the second layer.
I can usually torte a 12 x 18 cake, but it is tricky.
You should only bake one at a time.
When I make my first batch, I leave the "1/2" batter right in the bowl on the counter until the first cake is done. It will be fine.