I am making a full sheet cake next month and I was wondering what's the easiest way to transport it? I can never find big enough cake boards for them and if I put two boards together for a half sheet, then it becomes easily flimsy. Any suggestions.
I'm not a sheet cake person, but I'd get a big sheet of plywood from a home improvement store like Home Depot or Lowes. They'll cut it to the size you need, then you can make it food safe from there by covering it.
You can get regular cake boxes and put them together to make the big box for it.
I do have a cake supplies store out here. And I realized my cake will actually be a bit bigger than a full sheet. I think I'll go with the board idea. Thanks.
I use a 20"x30" 1/2" thick foam core board that I get at craft stores. It easily holds a double layer with filling 16"x24" sheet cake.
Okay, so the pan I have is an 11x15. I thought that was a half sheet. Am I right? And what size is a full sheet considered?
Okay, so the pan I have is an 11x15. I thought that was a half sheet. Am I right? And what size is a full sheet considered?
1/4 Sheet = 9x13
1/3 Sheet = 11x15
1/2 Sheet = 12x18
Full Sheet = 16x24 (baked in 18x26 Bun pan with bakeable cardboard tray).
Additional full sheet info:
A commercial Bun pan is 18" x 26" (outside measurement), and because they are tapered for nesting or making them stackable, the inside measurement is 16.5" x 24.5".
A commercial full sheet is 16" x 24". They are baked in 16" x 24" bakeable cardboard trays that fit into the Bun pans (flat surface portion) which are used during baking for support and handling purposes.
A true commercial full sheet (16" x 24") serves 96 (unit wt. 106-124 oz.).
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