I friend of mine asked me to bake a cake for her....she supplied the ingredients....cake mixes and eggs.... and a giant cake pan..


It is 18 " across.... I have never backed one that big before.....so how do I keep it from burning at the edges while the middle is cooking? Rose nails, bake even strips, baking cones..? which ones...or all of the above?

It is bad enough I have to borrow someone elses oven since the darn pan wont fit into my oven.

Plus how many mixes will it take....and should I make two layers....?

I would definately use a flower nail and I would cook it at 325 - cook it slow.

Man I'd bake it no higher than 300. For an 18" round I use half pans.

its not my pan....she brought it over for me to use..... its for my friends parents wedding anniversary...she was going to make it herself but doesnt have the time.... I had no idea how LARGE the pan was until she brought it over.

Update....I borrowed an oven......bought a baking cone...... used 3 rose nails and one baking cone.....3 boxes of cake mix (that is what they wanted)....chocolate cake mixes too...... 300 degrees...and just over an hour...and it came out perfectly..... I am sooooooo shocked...... and happy too.

That cake plus my half sheet cake (takes 2 mixes)...they are going to be eating cakes for a while I think....lol


I took the advantage and made the sheet cake a rainbow cake....looked good...will have to wait until they cut it to see how well I did..... plus I dirty iced for the first time both cakes...

I did pretty well today.....didnt stress out or anything.....

Now I just have to wait to see what my daughter will want for her birthday in July...

How would you know how much mix when making a pound cake from scratch for a large pan.

you would need to know how many cups of batter your recipe makes first off. I believe there is a chart here on cc for how many cups for each pan size. if you can't find it here - the wilton website has it too.

I am also having to bake an 18" cake (and find an oven to fit the pan!) so I'm taking notes on what you've done for the perfect cake. :o)  However, I've never heard of a baking cone..... what is it?

like costumeczar mentioned get a half 18" pan -- that would be a lot easier on several levels but cut the size out and see if it fits in your oven -- i've baked them in my home ovens before --

http://www.globalsugarart.com/cake-pan-half-round-18-inches-by-fat-daddio-39-p-21931.html?gclid=CjwKEAjw7YWrBRCThIyogcGymQsSJAAmz_ndwZXJBeEA_Q9Ez3VMuFoYQZduB52rSijLlkeyTjyiZBoCmbPw_wcB&gdftrk=gdfV25706_a_7c2149_a_7c8856_a_7c21931

and it's the "wilton wedding cake data chart"

http://www.wilton.com/wedding/wedding-cakes/wedding-cake-data.cfm

 and fwiw -- don't use the google images for this ^^^ only go to the wilton site because some of these images are jacked up 

here is a baking core:

http://www.bakedeco.com/detail.asp?id=8976&trng=fgle&gclid=CjwKEAjw7YWrBRCThIyogcGymQsSJAAmz_ndF-3tUK_h5mcQxvfSg6aOWgovkS-wFclTl5STNUr-kRoCnt_w_wcB#.VWIYYk9Viko

and for free here i will throw in the cakulator -- it's just mostly a blank page with a couple columns of numbers -- just check off your cake sizes and it will cakulate how many servings in varying choices

http://capitalconfectioners.com/cakulator/cakulator.html

best baking to y'all of big poppa bear cakes

and when you check to see if the 18" half pan will fit -- watch out where your oven racks curve up & stuff -- needs to sit flat on the rack somehow -- at an angle of course but just saying -- the template will fit in the standard 30" home oven but it needs to sit flat on the rack before you shell out for it --

best baking and best everything else too