I am trying to make a 2 layer 11x15 cake for my son's birthday. So.....
I made the first layer this morning. 2 cake mixes in the pan (using the pudding, extra egg recipe). Was a bit concerned about the baking time but went with 40 mins. The cake came out of the pan very well.
Here is the disaster...I went to wrap the cake before sticking it in the freezer and as I tried to move it, the cake just split in the middle! AARRGH!!
Ok, so I am chalking this up to a practice cake as I have never done a sheet cake before. I will say it was extremely moist and tasted great! So at least I know it was cooked thoroughly.
How can I get this thing in the freezer and out again without breaking? I am making 2 layers.
Lisa
Can you flip it onto a cake board or the back of a cookie sheet pan that you have covered in waxed paper so it doesn't stick? Then wrap the entire thing in plastic wrap and freeze as you wanted?
HTH. Good luck!
I will just tell you what i do for my 11x15's and rarely have a problem.. I take a cake board and lay my tin foil on it, then on top of that i lay my seran wrap and lay the board, seran wrap side down on the cake and flip the cake over onto the board.. Then I already have my seran wrap and tin foil on the bottom part and just wrap it up tight and stick board and all in the freezer. I do let the cake cool for a good 10 minutes before flipping it also. HTH, good luck!
Can you flip it onto a cake board or the back of a cookie sheet pan that you have covered in waxed paper so it doesn't stick? Then wrap the entire thing in plastic wrap and freeze as you wanted?
HTH. Good luck!
I would say the same thing. I freeze on a board.
I do all my flipping with either cake boards or cookie sheets. After you break a few into pieces, it gets aggravating! 
I actually freeze it in the pan for about an hour or so unwrapped then if I am going to wrap for freezing I take it out and wrap it good with plastic wrap and tin foil. I have never broke a cake. Though the cookie board sounds like a great idea too...may have to give that a try 
Thanks, I will give that a try.
Also, would it be ok to use only one cake mix in the 11x15 pan instead of two? I'm wondering if it would be easier to handle since the cake wouldn't be so thick.
Lisa
Also, would it be ok to use only one cake mix in the 11x15 pan instead of two? I'm wondering if it would be easier to handle since the cake wouldn't be so thick.
I wouldn't recommend only using one cake mix - the cake will be way too thin IMO
You shouldn't have any trouble if you use a cake board like has been suggested you shouldn't have any more problems. Another thing is to make sure your cake is cool before trying to wrap it and put in freezer - most cakes are less likely to break when they are cool.
I will just tell you what i do for my 11x15's and rarely have a problem.. I take a cake board and lay my tin foil on it, then on top of that i lay my seran wrap and lay the board, seran wrap side down on the cake and flip the cake over onto the board.. Then I already have my seran wrap and tin foil on the bottom part and just wrap it up tight and stick board and all in the freezer. I do let the cake cool for a good 10 minutes before flipping it also. HTH, good luck!
And I thought I was being so smart when I did this with my last sheet cake. Should have known it was an old standby for someone already.
As far as the cake mix thing. I use the WASC recipe but switch up the flavor cake mix, etc. One recipe fills the entire pan and it seems to be a bit sturdier cake so flipping is a little easier.
Just my two cents. 
Try placing parchment paper that is trimmed to the size of the bottom of your pan. spray the sides or grease the sides and then bake as usual. When you take the cake out of the oven let it sit for a few minutes so that it will be eaiser to handle (not so hot) then flip the cake over onto your cooling rack or whatever you are using WITH the parchment paper still intact on the cake itself. Don't remove the parchment until you are ready to frost the cake. It also helps to keep the top together (or bottom) when you torte a cake. Makes it less likely to fall apart on you. Reassemble the cake after filling. THEN peel off the parchment n frost as usual.
Thanks for all of your help! I decided to do only one cake mix in the pan and when it was done cooling, I used the cookie sheet/saran wrap trick and it came out fine! I am going to do two more cakes the same way and in the middle of each I will put a chocolate pudding/crushed cookie filling. Should be good!
Thanks again!
Lisa
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