I am curious about cake layers I saw on the Wedding cake show on WE the other day. They were stacking the sand castle cake and the layers were all about 1 inch thick. Does any one use layers like this and if you do what do you use to bake them in and what is the advantage? They were cooked both top and bottom so I know they were not other cakes cut in to layers.They appeared to be very even in height like maybe they were done in a jelly roll pan or something like that. Just curious why this is done. Thanks Donna
Yeah I saw that too. I think they baked those in jelly roll pans. Maybe because then they didn't have to tort them, but I'm not sure. Weird.
Because it's faster. You can also get a more consistant product. You'll have more waste, but cake is cheap compared to labor, and utility costs. You bake a couple of full sheet trays. Then you cut out what you need. A few months back I did a cake like this. I poured the batter in a 1/2 sheet tray, and baked. It took 15-20 mins ( I think), cut out what I needed, and done.
Here's a similar thread on Ace of Cake layers: