, but I don't know how big the whole it supposed to be.....can anyone enlighten me?
here is some information I collected over a year ago.
1/2 sheet to be 12 x 18 and you can get 40 - 48 pieces.
Full sheet pan Standard 24x16x2
3/4 sheet pan- 18X12X2
Half sheet pan Standard 16x12x2
Quarter sheet pan Standard 13x9
Quarter Sheets, Half Sheets, and Full Sheets Explained
The retail baking industry developed standard sizes for rectangular sheet cakes, beginning with their standard sheet pan size of 16 by 24 and dividing it into halves (half-sheet) or quarters (quarter-sheet). The manufacturers who supply paper and plastic items to the baking industry use these standard sizes to create a variety of cake boards, boxes, and domes.
In an effort to develop a unique market share, some manufacturers began promoting pans of slightly different sizes, selling mainly to home bakers through hobby and specialty stores. Since home bakers do not have the volume purchasing power of retail bakers, most of the paper and plastics manufacturers have not created boards or boxes to accommodate these sizes.
The bottom line: Boards and containers for sheet cakes will always be easier to find if you use the retail baking industry's standard size pans. You will save yourself a lot of frustration by sticking with the standards.
Baking and Paper Industry Standards; The sizes below are recognized as industry standards.
Quarter Sheet Cakes: 8 x 12 pan, 10 x 14 cardboard
Half Sheet Cakes: 12 x 16 pan, 13.5 to 14 x 18.5 cardboard
Full Sheet Cakes: 16 x 24 pan, 19 x 27 cardboard
Non-standard Sizes. These sizes are not standard sizes. Suitable boards and containers can be very difficult to find.
9 x 13 pan: We call it the large quarter size. Very few of the paper suppliers carry the boards (11 x 15) and boxes (12 x 16) for cakes made in 9 x 13 pans.
10 x 15 pan: Use the standard half sheet boards and boxes
11 x 15 pan: Use the standard half sheet boards and boxes
12 x 18 pan: We call it the large half size. This size pan will not fit in most home ovens. Wilton sells a set of 14 x 20 boards that can be used with this pan, but they sell no boxes. If you cannot locate a large half board (14 x 20) and box (14.5 x 20.5), you will have to use full sheet boards and boxes.
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SHAPE SIZE NUMBER OF SERVINGS (2"X2"X2") NUMBER OF SERVINGS (1"X2"X4")
ROUND 6" 6 12
8" 10 24
9" 12 32
10" 18 38
12" 25 56
14" 37 78
16" 47 100
18" 62 127
SHEET PANS 7"x11" (1/4) 15 33
9"x13" 24 52
11"x15" 35 75
12"x18" (1/2) 54 108
18"x26" (Full) 117 N/A
SQUARE 6" 6 18
8" 16 32
10" 25 50
12" 36 72
14" 49 98
16" 64 128
18" 81 162
1/4 sheet - 9X13
1/3 sheet - 11x15
1/2 sheet - 12X18
Full sheet - 2 1/2 sheets side by side
You can go to www.wilton.com and there is a chart that will explain how much batter to use, cooking time, servings per, etc.
Just use a board that is larger than your cake. And chances are if you can find a board....you can find the box in the same store. You might try Michaels, Hobby Lobby, or AC Moore (don't have AC Moore here in texas, but I've heard good things about them). You can also go to decopac.com or pak-man.com.
Hope this helps.
I also have been confused on the pan sizes and number of people they feed. Most people I have made cakes for don't really know the sizes or what whey want either. This has really helped. All this time I was thinking my 11 by 15 wilton pan was a "half sheet". Thanks for the info.
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