This is my first try at cooking this large of a sheet cake. Any tips? How many boxes of cake mix does this take? How long to cook? I saw someone mentioned something about inserting metal flower holders into the cake -- does anyone know what that is for? All your comments and suggestions are much appreciated. Thanks. 
the pan take 14 cups of batter according to Wilton.
so, if one mix makes about 4.5 - 5 cups -- then 3 mixes.
can use extender recipe ( http://www.cakecentral.com/cake_recipe-3233-1-Extender-Cake-Recipe-2.html ) which turns one mix into 6.5 to 7 cups then only 2 mixes.
cook until done in 325 oven (springs back when pressed, smells "right", golden brown, and toothpick inserted comes out clean -- test several places)
flower nail (well greased -- flat head to bottom of pan) acts as a heating core to help center bake as fast as edges do so don't have done sides and undercooked middle. also helps to keep cake from getting a hump (dome). for this size use 2 nails.
HTH
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and if it hasn't been said before --> WELCOME!
I always wondered how to get the 12x18 to bake more evenly. I will have to try the flower nail trick next time.
I do this too. Imagine your pan is a foot ball field. Place one inverted flower nail at the 33 yard line and one at the 66 yard line. Works like a charm!
I do this too. Imagine your pan is a foot ball field. Place one inverted flower nail at the 33 yard line and one at the 66 yard line. Works like a charm!
Hi Trish! fancy seeing u here!
Hello,
You can't really use the wondermold core for a regular pan because there's no way to get it to stand-up. For 12x3 one nail is probably fine, but when in doubt add an extra nail, it won't hurt anything. Just remember, you can't level a cake while still in the pan if you are using a nail (I always forget that part because I don't level in the pan very often!).
Julie 
I was going to make the same inquiry for a cake that I'm doing this weekend? I swear you guys rock! Now, I'm thinking of filling mine. Is that a death sentence? Any suggestions of making a bit easier?
Hi Trish! fancy seeing u here!
Hi Samele,
I'm not around as much these days, but I try to drop in when I can. I'm very busy with filming these days, and also expecting our third and final baby in October 
I was going to make the same inquiry for a cake that I'm doing this weekend? I swear you guys rock! Now, I'm thinking of filling mine. Is that a death sentence? Any suggestions of making a bit easier?
I do it all the time (gotta have the extra icing fix!)
just use a large cookie sheet dusted w/ powdered sugar or a large cakeboard to slip between layers and lift off the top in one piece.
I use a little more than 3 DH mixes. After my disaster with this pan yesterday, I recommend using at least 3 flower nail to get the middle to cook...I ruined one yesterday b/c I only used 1 nail in the middle 
I've experimented w/ 3 mixes, but the corners do not rise up above the pan....so I mix 4 mixes and use most of them....and make cupcakes with the leftover! You could probably use 3 mixes and use the cake mix extender recipe!
I also use bake-even strips...have never used a flower nail in any of my larger cakes and they bake fine and rise very even!
hi everyone, I usually use 4 cake mixes.. 2 van and 2 choc. cause most people want 1/2 & 1/2. side by side. Ive never used a nail or bake strip. I bake at 350 for 1hour. comes out great every time.
hi everyone, I usually use 4 cake mixes.. 2 van and 2 choc. cause most people want 1/2 & 1/2. side by side. Ive never used a nail or bake strip. I bake at 350 for 1hour. comes out great every time.
Ditto exactly (except for the bake strips)!
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