I am making a 11x13 sheet cake for the first time as I am new to baking. Are these larger cakes normally layered/torted? If so what is the easiest way to do this with it being so large? I also plan on using the WASC mix for the first time. How many cups would I need for this? Lastly, any other helpful tips for baking this size cake? Thanks so much!
Whether you make an 11x13 single layer cake or traditional two layer cake depends on how many servings you need.
When I make layer cakes, I generally use filling between the layers. But you can certainly torte and fill both layers while using frosting between the layers.
To make working with larger layers a bit easier, try freezing to firm them up for torting or stacking. (Use a cake board or cookie sheet to manipulate them without breaking.)
Everything you need to know to make, decorate and assemble stacked/tiered/layer cakes:
Above superthread contains popular CC recipes for crusting American b/c's, several types of fondant and doctored cake mix (WASC with flavor variations) - and so much more!
Still confused, sorry. lol The 11X15 I baked..would I split that and fill? If so each layer would be 1 1/2 inches correct?
If you wish to torte your single layer, you may certainly do so!
Since you think each torted layer will be 1-1/2", I'm assuming you started with an 11/13x15x3 layer.
If you are going to cut the sheet cake in half you can use a flat cookie pan to slide under top cut to remove it from bottom half. I usually do not split a sheet cake, but you can.
Splitting something that big is just asking for trouble. If you really want a torted cake, then I'd bake a 2nd one and put that on top. I would use a large cake board to slide the top onto the bottom.