I have seen this topic before and just want a little advice. I read that some people back cakes in a sheet pan and then cut the cake to size, My question is... what type of sheet pan are you using, and how deep is it? I am assuming it is not a 2" deep pan because the other oists I read said it made torting easier since you did not have to cut the cake into smaller layers. Any help would be appreciated
I'm going to start baking my sheet cakes in some new sheet pans because the pans are only about 1" deep. That way I can bake two full sheet cakes and stack them as is instead of having to cut a 2" or 3" thick cake in half lengthwise to fill.
I would guess that's what most people do who use sheet pans for multi-layer sheet cakes.