I need to make a half sheet cake for Friday (my first) and I always use the Cake MIx doctor for Recipes. When I make a sheet cake, do I make two layers using a single "cake box" recipe or do I do two in the pan and torte it? Is a single cake box enough for a 1/2 sheet or do I need to use two per layer? I don't want a high cake... just about 3 inches high...
Any help would be appreciated!
I always like to use Alice's cake pricing matrix. It's an Excel spreadsheet that lists how many cups of batter you need for each type of pan and how many cups a box mix will yield.
I just searched for it, though, and I believe the thread I discovered it on was lost in the crash. Perhaps someone here knows where to find the file or how to contact Alice?
A standard commercial 1/2 sheet 2" high pan (12 x 18") holds 14 cups of batter, according to the Wilton chart. I believe a cake mix undoctored yields about 4 -6 cups of batter, so you would need at least 2 mixes, maybe 3 if you want to just bake 1 layer and torte. If you do just decide to bake 1 layer I recommend turning your oven down 25 degrees and use bake even strips so that the cake bakes slowly and more evenly. You can also place a couple of flower nails in as a heating core, but I don't usually with this size pan.
I love those cake strips! I forgot to put them on my "leftover" cake mix cakes and ugh... I forgot what cakes look like without them!
Alright... I will put at least two mixes in the half sheet and see how thick it is. I would rather bake two layers than torte a half sheet (Imagining the cake in about 30 pieces....).
It helps to freeze the half sheet cake before trying to torte it. I have a very thin and flat cookie sheet that I use to slide the top layer off with and then back on.
I use about 2 1/2 mixes to get a good heigth on my half sheet cakes.
I agree with JanH. WASC recipe yields a half sheet easy (with DH box mixes). Use cake pan strips as well.
Okay, stupid question, what are cake pan strips?
They are a Wilton product that you soak in water and wrap around the pan. They make the cake bake more evenly. They are worth the small investment.
Oh, okay I've seen those before but didn't know if that's what you were talking about. I thought about getting some but didn't know if they were really worth it. Nice to know thank you!
I was just wondering on the 11X15 pan (Half Sheet I think), is it necessary to torte if you do two cake mixes in one pan? Just curious. Want to make sure I do it right and no mess ups. making 1st baby shower cake for Saturday.
I can't really answer your question, Scrapper42, but I will say that I used a double Cake Mix doctor cake recipe for one layer in an 11x15x2 and it came out to be a two inch tall layer! I baked two layers and the cake looked huge! I would rather not torte a big cake like that, especially considering I am just learning, so next time, I think I will make three mixes at once and divide it in half.