I am baking my first cake in a pan this large and I have just a few questions for you veterans....
1. Since this is a really large cake, should I use a couple of rose nails instead of just one in the center?
2. Can I collar the pan and make one three inch cake instead of two- two inch cakes and layering them?
Any other advice would be greatly appreciated!
Thanks,
Tammy
I use 3 nails and always use parchment paper I made the mistake the first time and used pam and flour and the whole cake stuck and broke apart. Can't see why you couldn't collar might want to use 4 nails though.
I've never used any type of heating core in any cake & have never had any problems. I just did 10- 12x18 sheet cakes last weekend with no problems. I use either parchment paper or waxed paper on the bottom and grease the sides. I use BC mixes and use 3 mixes per 12x18 so that they are nice & tall.
Hope this helps.
I forgot to add that I've been baking/decorating for over 20 years.
I just made two 12x18 cakes this past weekend(this was my first time ever making such big cakes as well), and I just used one nail and they came out fine. I used three DH mixes for each one and they came out nice and tall...probably close to three inches. I didn't have parchment so I just liberally coated it with crisco and then flour and they both came out fine..after letting them sit for just 10 minutes. I hope this helps
Same here! I've baked a lot of this size and never used a nail. I always just use Crisco and flour in my pans, and I use 3 mixes to get the tall effect. Never a problem! Good luck!
I have made many, many this size and before CC, had never used a flower nail. Although I don't find much difference in the "crown" of the cake when using a flower nail, it does seem to bake faster for me. I bake at 325 and it takes about 10 minutes less than it used to.
If you have a flower nail--go ahead and use it. if not, I don't think it's a big deal.
Just make sure you cool it in the pan for 10-15 minutes or so before you turn it out.
Good Luck
Lisa
When I make a cake, I always doctor it up (1 cake mix with eggs, water, and oil as directed, PLUS 1 cup each flour, granulated sugar, and sour cream). This definately increases the batter. I was wondering since I doctor up my cake mixes, would I still need 3 cake mixes when baking in a 12x18x2 pan?
And while we are at it, how many cake mixes do you use in a 11x15x2 and 11x15x3 pan? Should I adjust the number of cake mixes I use if I doctor them up?
Puzzlegut,
I just took an 11x15 out of the oven. I used 2 mixes and the Cake Extender recipe and baked at 325. It turn out beautiful and tall, even had enough batter left to make a 6" layer to snack on.
I'll be baking my first cake this size tomorrow for a Friday order.
Those of you who are using 3 cake mixes (or 2 mixes plus the extender) for the taller cake, is your pan the standard 2 inch depth or do you have a deeper pan? This order is for someone who I'm hoping will be bringing more business my way, so I want it to be the best I can do, and would love to have it be that tall without doing 2 cakes and layering . . .
Thanks!
Laura.
I wanted to thank everyone who posted suggestions. My cakes turned out beautifully. I used the parchment on the bottom of the pan and the collar, two rose nails, the cake extender batter and I wrapped the cake in saran wrap while it was warm to hold the moisture.
They were absolutely perfect and I received rave reviews from everyone (including my grandma- and she's the best baker I know).
Thanks so much for all the help! 
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