Help, I just told my very dear friend that I would make her daughter's graduation cake. Now, I'm petrified because I've never made a cake that size. I saw the pan in Michael's. Isn't there something that you need to do (a core) when baking? And, I'm planning to use Duncan Hines, but I have no idea how many boxes of cake mix I will need. I've gotten better at decorating borders, and making flowers, but I'm at a loss for baking the cake. I will be so grateful for help. Julia
I usually put about 3 flower nails in the pan to distribute heat. Spray them with whatever you coat your pan with. Take them out when you are finished baking the cake. I usually use 3 to 3 1/2 mixes for that size pan.
Julia,
Stop...don't panic. It will be okay! I use 4 mixes for that size pan. I do not use a "heating core" persay, but I use 2 flower nails (like you make roses on) upside down and greased. They work as heating cores while your cake is baking. I bake mine at 325 and it takes about an hour or so to bake. I always set for 50 minutes first, look at it. If it is way jiggly in the center, set for 15 minutes and check again.
I have a LARGE nonstick cooling rack that I use-that is the only thing to worry about for a very large cake. If you don't have one, you can cover your boards (I use 3 taped or glued together and then covered with my paper or contact paper) and place the board over your pan, then flip right onto your board to cool. Don't rush it-that thing will hold heat for a long time!
You will be just fine!!
Don't panic you can do it. I use flowernails instead of a heating core. Just coat them with whatever you coat your pan with, cake release, crisco and flour or Pam spray. Place them inthe batter flat side down a few inches apart near the center of the pan. It will take 3 cake mixes, but I always measure. The pan instructions will tell you how many cups of batter you need and how long to bake. I usually check for doneness after about 35 minutes.
I agree don't stress - I just did 3 for a wedding this weekend. I don't use a heating core and have never had a problem. I have been doing cakes for 15 years. I also only use 3 BC cake mixes. I don't add anything special to them just follow the directions.
Hope this helps! Please post pictures after your done & have fun doing the cake.
I don't use a heating core either but I bake at 325 degrees so it will not get too done on the edges. I agree with Granpam--measure. Each brand of mix produces different amounts. Also different flavors vary in the amount of batter.
Diane
I put mine in a 14x19 inch box. They should sell these at a paper supply place.
Oh, thanks to all of you. I am so, so, so grateful for your responses. I just feel better having printed these answers and knowing that you've done this over and over without disasters. I'm thinking of making a diploma (fondant), but I may use chiffon ribbon to "tie" it together. I'm thinking of alternating the shell border in two colors to match the college colors. A few flowers diagonal from each other should do it. I'm also thinking of using her initials (three) rather than her name. I promise you that I will post a photo. I feel now that I can do this.
Thank you also for the tips on cooling the cake. I really was so upset when I realized that I agreed to make the cake. Julia
I did my first cake this size last weekend and I was given a link by someone here, and it turned out perfect. www.recipezarr.com/69630 It is for a white almond sour cream wedding cake but the directions are exact for a 12x18 and it has many different variation. chocolate, liqueur, berry flavors, lemon and white chocolate. I swear by this recipe as mine turned out so well without a heating core.
I agree don't stress - I just did 3 for a wedding this weekend. I don't use a heating core and have never had a problem. I have been doing cakes for 15 years. I also only use 3 BC cake mixes. I don't add anything special to them just follow the directions.
Hope this helps! Please post pictures after your done & have fun doing the cake.
Ditto. 25 years..... 3 BC mixes .... no heating cores.... .no rose nails. I do use the baking strips and reduce the heat to 325. I grease only .... no flour in my pans at all .... cakes rise higher when the pan is not floured.
If there is any doming, I trim the cake while still in the pan, using the pan sides as a guide for my wilton leveler. This also makes it easier when you flip it out as it will be laying on a flat surface (the trimmed side) and not on a rounded surface, where gravity will pulll the unsupported corners down and increase the chances of the cake breaking before you can flip it back on the flat (bottom) side.
I just did my first 12x18x2 cake last week and it took 3 boxes of cake mix (I measured) and I also cut the domed top off while it was still in the pan. It did stick to the pan a little but after I got the icing al on you would never tell that the cake had cracked while getting it out of the pan. I also did not use a heating core or rose nail, I just baked @325 for almost an hour. Good Luck. Don't stress about it you can do it!
I do the 12x18 sheet cakes all the time. I use 3 Betty Crocker mixes and 2 flower nails. I grease my pans using the cake release recipe found here on CC( use equal parts oil, shortening, and oil). Bake at 350 for 40-45 minutes. I cool all my cakes using the 15x20 cooling racks you can find at Michael's for $7.99( I think). They have always come out perfect for me.
Good luck! You can do this!
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