I invested in some Fat Daddio's sheet pans! Yay! I am so excited! If they work as well as I have been told then I want to start phasing out all my crappy old Wilton pans for the better ones.
Anyway, since sheet cakes are single layers and therefore seem kind of flat to me, I invested in 3" deep pans instead of 2". I got a 7" x 11" and a 9" x 13" to test out. Does anyone know how many cups of batter to put in these? I always use the Wilton guide for batter then add a titch more just to make them nice and full. Can anyone suggest an amount for me?? It's greatly appreciated! I can always 'wing' it and figure it out through trial and error, but asking you guys is so much more fun!!
Gee, Mel, I never use those sizes, but I can tell you that I use 3 batters for my 3" 12X18, so I guess it would be 1-1/2 batters for the 9X13. But I collar all my pans so they rise up over the top, too. Then, after I remove the parchment (while cake is still in pan) I level it after 15 minutes. I use the edge of the pan as my guide.
PM me if you have any ???s
Thanks Theresa!! It's greatly appreciated. I do have a few q's so I think I will PM you right now!!
According to wilton.com, a 9 x 13 pan that is 3" tall should have 11 1/2 cups of batter. Couldn't find the 7 x 11 pan. HTH
Yes it does, thank you!! I can just go down a little from there for that smaller pan. It looks like T(h)eresas to the rescue this time!!