I am making my first big sheet cake for my husband's promotion on Monday. I am doing a 2 layer 11 x 15 times 2 - one side chocolate - one side golden butter cake. I am putting a bavarian cream filling inside. I am assuming that the cake will need refridgeration because of this. I am baking the cakes today and I plan to decorate tomorow. What is the best way to keep the cakes moist overnight? Do you have any tips on making it fit together?
I am going to frost with buttercream any ideas on how much I will need?
Hey jeannieinnc...welcome to Cakecentral!
According to Wilton..you will need 6-1/2 cups of icing for an 11 x 15, so if you are putting one on top of the other and then repeating that for the other flavor, my best guess is that you would need about 15 -16 cups of icing. You can glue the two together with buttercream icing and then give it a good crumb coat..this is the only time I do a crumb coat. Depending on what bavarian creme you are using, you may or may not have to keep it cold. I use the CK brand and it does not have to be refrigerated. HTH!
i use that kind too! I love that it doesn't have to go in the fridge!!! I use all their diffrent flavors. Have you ever tried the chocolate bavarian cream?
..no, haven't tried that one yet. Which kind of cake do you use it with?
Not sure. I bought some because it sounded yummy... but I haven't had a chance to use it yet.
ok, thanks! If you come up with anything let me know, kay? Thanks
jeannienc....I am ready to try this feat too. Since you've opened the subject of layered sheetcakes, I'm wanting to know how to level these larger layers. I am disappointed with the leveling of even my small laters. There always seems to be a slumping side. Any answers??????
Here's what you do...
When you fill your cake and put the second layer back on, let the cake settle for a good 20 minutes or so, that way the extra icing from the icing dam will ooze out of the cake and you can manipulate the cake by placing a bit of pressure on the part that you are not happy with.
Debbi~ Thanks! I have never let the layers sit that 20 minutes. I'll try that. Also.....what's the story behind your avatar and slogan at the bottom? I'm curious because I have a couple of tenors that I'm attached to!!!! They're also brass players...and the youngest (my son) just purchased a new tux for his college choir!!!! LOL I think we could talk!!!!! Off in the tulips------SORRY!!! My other question on the cake leveling involves just the layer before it's torted and filled.....too many times there will be a corner that is low...just slightly. I try to compensate with border icing...but I see such nice cakes with no top border and nice crisip edges. I usually overfill my pans and then cut off the tops with my wilton leveler......so there should be no accounting for an unlevel oven...........back to the drawing board! LOL
..I put a little blob of icing under each corner of my sheet cakes to "prop" them up!
.....hmmmmm...a blob....thanks, I'll try that too!!!
LOL....blob...for lack of a better term!!
That's OK MM....I can tell that we speak the same language!!! LOLOL
I have the same problem with just one corner...it is thin and dry looking, the other three corners are alright...can't figure it out.