OK, I am working up a price for my first sheet cake. I've scoured the internet for advice and just can't find what I'm looking for!
When making a sheet cake do you use 2 separate layers or 1 layer and tort? I am sure some do it differently but majority rules in my book!
I feel like the ones I have had from the grocery store are one layer.... HELP!!
I am definitely not the last word on this but I can't imagine the degree of difficulty in torting a sheet cake evenly, without breaking and/or cursing! I'd go with 2 layers myself! It would also take me less time to bake a second cake and layer it than torte it! Also depending on the servings you need, a 1 layer sheet cake makes for quite a measly serving or less servings for the sheet cake! Good luck!
I feel like the ones I have had from the grocery store are one layer.
They typically are one layer. (cut into 2x2x2 slices for 8 cu. in. servings.)
Kitchen cakes are two layers. (cut into 1x2x4 slices for 8 cu. in. servings.)
When I first started doing cakes for people I would do two layers and then after a while I figured out I was making way too much cake and not charging for it. I then began doing one layer sheet cakes and that seems to be the norm around my area. If you need to do a sheet cake for a wedding as extra cake then you would do a two layer cake (referred to as a kitchen cake).
A 'sheet cake' is generally one 2" layer withOUT filling.
They certainly can be torted and filled w/o problems
Just chill the cake well, torte w/a good cake saw; slip a cake board between the two pieces and lift off; fill and replace the piece by placing about 2" of it on the filling topped bottom piece and pull the board out - not fast or super slow. You have to lift the board up at an angle to keep from scraping the filling off.
Thanks Everyone!! I was using the pricing matrix and using 2 layers seemed very expensive for a sheet cake!! I'll go with one layer.
OK, I am working up a price for my first sheet cake. I've scoured the internet for advice and just can't find what I'm looking for!
When making a sheet cake do you use 2 separate layers or 1 layer and tort? I am sure some do it differently but majority rules in my book!
I feel like the ones I have had from the grocery store are one layer.... HELP!!
Too funny. I was just researching this earlier this week since my first sheet cake order is March 15th!
I'm 99% sure that the "norm" is to bake one 2" half sheet (12x18 or 13x18 -- or 24x18 for full) tort it and fill. So it ends up being 2 layers with 1 filling. A kitchen cake is 2 layers, both torted and filled (I believe).
The only sheet cake I've ever had was from Costco and theirs are one 2" layer, torted and filled.
HTH
Sometimes I torte, sometimes I make two layers. It depends on the recipe. But all of mine are tall, 3 1/2 inches, some 4. Obvoiusly, all are filled. If they want the flat, grocery store style cake, they probably don't want my cake. I price by the amount of batter used to make the cake so all of mine are different.
A 'sheet cake' is generally one 2" layer withOUT filling.
They certainly can be torted and filled w/o problems
Exactly. Torting and fillings are optional.
When i make a sheet cake, i torte it and fill it(if that is what they want). If not, i just ice it and make the decorations. If they want two layers, then it would cost them more. I am not making 2 layers ,without getting more money. If they got the money, honey, then i got the time. lol!!
Quote by @%username% on %date%
%body%