Hello,
I'm new to this site, and pretty new to baking. I'm looking for some advice on how to make a half sheet cake. I've perfected my own recipe in a small batch (kind of reinventing the wheel due to dietary restrictions), but I'm pretty intimidated by the logistics of making a half sheet cake - as far as not breaking it after it's out of the oven...
I ordered a 16.38 x 11.38 x 2 cake pan, a 16.9 x 11.4 x 0.6 cooling rack and 13 x 19 cake boards
My embarrassing newbie questions:
1. I'll butter the pan, but should I also line with parchment paper (and if so, do I try to line up the sides at all, or just bottom)?
2. When I take the pan out of the oven, approx how long should I let cool in the pan before taking it out?
3. When I take cake out of the pan (eek!), place cake board over top, flip out, and immediately another cake board on bottom to flip right side up? Can I place cake on cake board on top of wire cooling rack or do I have to transfer bare cake onto rack?
Thanks for any advice!
Hey, don't be embarrassed by 'newbie' ?s. We all had to start somewhere :)
1. I'll butter the pan, but should I also line with parchment paper (and if so, do I try to line up the sides at all, or just bottom)?
Just line the bottom. You mention buttering the pan, but then you need to dust it w/flour. Do that to the sides along w/the bottom......yes, even if you line w/parchment.
2. When I take the pan out of the oven, approx how long should I let cool in the pan before taking it out? I usually let it cool about 10 minutes. Everyone is different:) Much longer and it can become almost impossible to get the cake to come out w/o breaking.
3. When I take cake out of the pan (eek!), place cake board over top, flip out, and immediately another cake board on bottom to flip right side up? Can I place cake on cake board on top of wire cooling rack or do I have to transfer bare cake onto rack?
You can leave the hot cake on the board it is flipped onto (the 2nd one). It should be prepared/covered as it will be where the cake will be served on.
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