I feel like I should know this, but I don't have a clue about sheet cakes!
My mom asked me to make a cake for her for this Friday. I assumed she just wanted a 9" round...and I found out yesterday that she wanted a sheet cake!
I told her I don't have a sheet cake pan, and she said she thought they were baked in cookie sheets?!?! How could that even happen? I told her all I had was a 9x13 - apparently that's what she meant. Now that is all sorted out...do I make 1 layer or 2? I would prefer two layers, but does that mean I will have to make two cakes? I don't have the large leveler, and I live 1 1/2 away from the closest place that sells them. 
My mom works at a school and will be bringing the cake for "snack day" so she wants to feed a decent amount of people (I am assuming around 30). My Colette Peters book says a 10" round would feed 30, but I can only imagine they are tiny pieces.
My cake pans are limited 6", 8", 9" round, 8" and 9" square, 9x13.
Any suggestions on what to do? Would a two layer 9x13 feed 30?
You can do it one of two ways:
You can either just bake a 9x13, in one layer and decorate it. (For some reason, most people saying "sheet cake" mean this type of cake.) [???]
However, I've found my best results come from baking two of these cakes, leveling them both with dental floss, freezing, filling and frosting them as I would a round/square or otherwise shaped two layer.
Dental floss is what I use to cut and serve with, too. Makes the slices absolutely flawless, no icing/crumbs transfer between slices, and it's disposable!
Hope this helps!
A 9x13 in my area is a 1/4 sheet cake. It typically serves 24.
You can bake two and put bc or filling in between or you can tort the one or you can simply just make a 9x13 and decorate it. It's really up to what the customer wants.
I put two 9x13's beside each other to make 1/2 sheet cake....is that an option you'd be willing to do? It would definitely take the worry out of "am I going to have enough cake?"
good luck!!
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