I've never baked in this big of a pan. Do I need to do something special to make sure it bakes evenly all the way threw? It's 12x 18 2in deep. Also, are these sizes usually stacked or just sliced and filled? I hope this makes sence! I'm planning on putting the wiltons cross pan cake on top. Thanks.
Shelleylynn
I never have trouble with this size pan cooking thoroughly. I just bake at 325 degrees and bake a little longer. I never torte mine. I think putting the cross on top would be enough without torting.
diane
I use two rose nails and I do torte and fill. I just can not serve a cake that is not filled, plus they look to little(thin), even iced! The torting can be a bit tricky if you do not have a large flat cookie sheet to lift the top off. I bought one for this purpose, it has a lip only on one side so I can lift it easily. Good luck!
Tracy
ahmommy--Do you mean a flower nail that you use for roses?? I'm sorry to sound so dumb about this, still need to learn ALOT!!!
diane--Would you torte the cross cake? Also, is just one 12x18x2 pan look deep/high enough to look normal alone??
Thank you both for your responces!!!
Thank you Tracy!!!
Do you put the rose nails in the middle by each other??
I wouldn't torte the cross cake but then I'm not into torting everything. I use two mixes and an extender in the 12 x 18 so it raising to the top of the pan is plenty deep enough to suit me.
I have never used the rose nails but I know they do work. I have never had trouble with this size cake getting done when I bake it at 325 degrees.
Diane
Thanks you very much Diane. Do you get your cake extender from this site?
Shelleylynn
Sorry for the delay in responding, I use 2 flower nails greased and about 2 inches away from each other in the middle. I grease my pan and nails, then put the nails down and the parchment on top of that.
Also, I have not made the cross pan but if I torted it would really depend on servings needed.
Thanks!
Tracy
I have this pan. I actually forgot to use my flower nails this last time and it baked up perfect. I'm too afraid to torte it but I do bake up two seperate cakes and fill and stack that way, makes for a nice tall cake. But that like doubles your servings. Also, just a tip I've found useful for this size if you do layer it, freeze the top layer until almost solid. Much easier to manuever and position.
Good luck
Sorry in taking so long to answer. We went out for Easter Dinner and just got back. Yes, I always use the extender recipe on here and get great raves for my cakes! I usually use it when I do character cakes or even the cross cake probably. I like them a little taller than 1 cake mix makes them.
Diane
I use my 12x18 pan quite often. I use two and a half cake mixes and it doesn't come out thin. I don't use any kind of heating core; but I do always use baking strips.
For the extra half cake, use 1 1/2 cups of mix.
If the mix calls for three eggs, use one for a half cake.
If it calls for 1/3 C of oil, use 1 fluid oz.
If it calls for 1 1/4 C of water, you 5 fluid oz. of water.
All the other fractions, you can probably figure out!
I don't use any kind of heating core; but I do always use baking strips.
I have never had any luck with the baking strips. Those, to me, are the hardest darn things to put on. I threw mine in the yard sale box! 
Diane
I can not thank you ALL enough!!!! I can always count on my fellow C.C.ers!!!!
Have a great Easter!!!!!!
Shelleylynn
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I have never had any luck with the baking strips. Those, to me, are the hardest darn things to put on. I threw mine in the yard sale box!
Diane[/quote]
I hold mine on with binder clips. Pins absolutely don't work.
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