I've never heard that doing a sheet cake can be so hard! I'm doing 1/2 sheet cake and I thought it was going to be a super easy cake to do. WRONG!
First the cake fell apart when I tried to tort it. Ok, so I patched it back and I think it will be fine. But then the 2nd layer broke to bits also. Great! But I did a crumb coat and I think it's ok.
But because it all fell apart it doesn't look really level. Even with my wonderful Agaby slicer.
It also didn't get on the board in the center. It's way off but I had to leave it as the more I touched it the more it fell apart.
So I figure I would just try to decorate the board with something so it looked like I meant to have it on the side.
This "easy" cake has turned out to be one of the hardest cakes and surely has caused the most problems. I'm not to the decorating part. Only up to the crumb coat.
My next problem is going to be getting it smooth. I was short on time so I bought the icing already made. There is a great cake supply/bakery by me and they make great tasting icing. But I don't think it's going to crust!
I'm NOT having fun today at all. I had to step away as I was getting to upset. I know my corners are going to be a mess too.
Just had to vent! I know I will look back on this cake and laugh one day....I hope.
When i make my 1/2 sheets they are in an 11 x 15 pan,, i use 3 ducan hines mixes.. this will fill the pan just a bit over half full, it will make for a thicker cake and easier to handle.. make sure that the cake has had plenty of time to really rest... if you bake a cake and handle the cake on the same day,, it is sooooooo fragile,, it is best to bake the day before or at least let the cake sit for 3 hours.. i don't tort sheet cakes.. i tell the customer that it is difficult to do, and i get away with it..eheheheh on the other hand, when i have filled a sheet cake,, i take a tip 10 and polk holes into and all around the top and put the filling in this way..then i ice the cake.. also make sure the icing does not stick to your hand when you touch the cake,, then you can smooth it out better wit a paper towel.. use a bowl scrapper to ice your cakes with too.. this is a easier way to do them,, and if you use the quick icer this helps wayyyyyyyyyy mucho mucho!!!!!!! then you can skip the crumb coating all together... hope this helps some,, sorry you had such a hard time with the cake from H__@@
I usually bake 2 layers when doing a sheet because torting a large cake is difficult. I have difficulty with the large icer tip when doing the sides my icing just slides right off. I read in one of Toba's books to use a large round or star tip to ice the sides. I did it this week and found to be a little more time consuming to apply but much easier to smooth. I used a tip 12 and piped straight lines on the sides around the whole cake, then smoothed with a large scraper. I was very happy with the result.
when using the cake icer do the sides first and use the side that has the teeth towards the cake, and must apply it to the cake meaning press it to the cake,, then go around the top edge, letting it hang over about a 1/4 inch then do the rest,, this will help icing to stay on.. not fall off.. it really is easy, just press it the cake like you are painting a wall with a roller.. push it on..
i do the same for cupcakes too.. polk into the top with the bag filled with filliing.. then ice.. or you can do from the bottom and if you are doing a cupcake cake..
If you tort a sheet cake, once you run the leveler thru it (or after you knife tort it), use a cake cardboard to remove the top layer. Just run the cardboard between the 2 torted layers of cake. Once the filling is on, having the top layer on a cake board makes it really easy to slide it back on top of the bottom layer. It's also easier if the cardboard is wax coated - easier for the cake to slide on and off.
I am new to this site but after reading your problem I had a thought that works well for me-freeze the sheet cakes if possible then they are easier to move when placing on top of each other when needing to torte. Works great for me and I do a lot of sheet cakes.
if i do tort large cakes.. yes!! a cardboard helps tremendously!! or however you spell that word hahah. but i cover mine with saran wrap.. this really helps ton's.. because you will notice the board gets a bit soft with shortening,, so i also double my board, because i have had one bend in half with the weight before!! and i screamed at it..ahahahh but double it then cover it.. works for me!!
Everything that has been written above is right-on. I think the #1 thing to do is to freeze the sheet cake first--easier to move the cake to the center of the board, easier to tort, easier to slide the cardboard in, easier to take off and put back the top portion. Every time I get an order for a full-sheet cake, I grimace. The next time will be easier!
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