For sheet cakes I'm going to torte I don't even bother with a 2" pan anymore. I'll bake them in a sheet tray, and use the whole layer, or cut it up. They bake faster, and more even than baking a 2" cake. The time saved is unbelieveable. It takes about twenty minutes to bake in a sheet pan. For the cake it takes over an hour in a 2"pan.
Mike
You mean like a jelly-roll pan? Not sure what a sheet tray is. This sounds promising...thanks for the info!
I use a 1/2 sheet 12x18. You could use a jelly roll pan
Mike
Okay, so now I'm confused
What's a jelly-roll pan and why should I be using one to make sheet cakes? 
In my understanding a jelly roll pan and a sheet pan are the same thing. I think that Jelly roll pan is just the term more likely used in homes. Sheet pan is the term more likely used by professionals or more serious home bakers. Anyone who has ever worked in a kitchen probably calls them sheet pans.
I use the push down method. I just recently started this and boy oh boy, is it ever easier.
Once I figured out the flower nail 'trick', I stopped leveling my cakes. BUT, now I'm trying to figure out how to get the right sized teirs for SPS and I'm all screwed up!
Does anyone know if I can buy a BIG leveler at HobbyLobby or Michaels? (Sorry to be a thread hijacker) 
Yes you can buy a Wilton large leveler at Michael's, Jobby Lobby or JoAnn's. If I use the bake even strips, my cakes don't require leveling. But I defintely use a leveler otherwise.
Just my 2 cents, wilton's large leveler is awful, don't even think of buying it! The blade is thin and easily bends and warps. I wouldn't even sell it in my garage sale.
Until I got my agbay (thanks DH) I used the wilton small cheapie one, and it worked decently. It's small though.
Quote by @%username% on %date%
%body%