Double Or Single Layer Sheet Cake?

Decorating By morphis1208 Updated 8 Oct 2006 , 8:28pm by morphis1208

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morphis1208 Posted 8 Oct 2006 , 5:08pm
post #1 of 5

I have a cake to make for next Saturday it needs to feed about 30 adults and children. I have the wilton 11x15x2 pan that I am thinking about using. The only problem is it doesn't come out very thick. Last cake I made I used 2 cakes mixes and it only came out about 1" and 3/4 or so. Should I do a double layer or just invest in a new pan? Or should I abort all together and use a different pan?

4 replies
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cmcgarr Posted 8 Oct 2006 , 5:12pm
post #2 of 5

You could use an extender recipe to make more batter (thus, more height of your cake).
Torting and filling the cake will also give it some added height!

Hope this helps!
Crystal

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elvis Posted 8 Oct 2006 , 5:19pm
post #3 of 5

i would vote for double layer-- then you can put a filling. it would be enough to serve 30. good luck!

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Narie Posted 8 Oct 2006 , 5:26pm
post #4 of 5

I checked baking 911 and they said it would take 11 cups of batter for a 11x15 x2 inch pan. That would be about two mixes. Did you use two heating cores or flower nails so that it would heat and rise evenly?

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morphis1208 Posted 8 Oct 2006 , 8:28pm
post #5 of 5

I used 2 full batters which was about 12 cups but used no heating core or flower nail. It looked fine in the oven but then kind of flattened out after cooling. I guess a double layer is the best. Thanks for all the info.

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