I have a question. i got a possible order for a 1/2 sheet cake. filled. so i bake my 11x15.. and then tort it for the filling. it just seems soooo much easier to just bake 2 of the 11x15 and put the filling between the 2 cakes??? dont u think so? lol... im just curious
I take the easy way...........bake two and fill.
It depends on how much cake you are wanting to provide ..... one 11x15 (torted) or two 11x15's, layered. If you do the 2nd choice, you should be charging twice as much for twice as much cake (and twice as much work).
I find torting pretty simple.....slide the wilton leveler down the length of the cake, slide a cardboard under the top layer to remove it, fill it, replace the top layer.
If you're using 2" pans, they're easy to stack with filling in between.
If you're using a 3" pan, I'd torte as that would be just too much cake stacked....
And not to start anything, but an 11x15 isn't a half sheet. It might be easier to determine what size pan you need by how many servings are required.
Sheet Cake Sizing:
Ohh my goodness. what is an 11x15 then? Someone told me that that was 1/2 sheet? darn... that is what i was selling for 1/2 sheets!!! how many does the 11x15 feed!! I guess ill have to buy a new pan then. thanks for letting me kno w!!
Here are all four Wilton cake preparation/serving guides:
Note: The Wilton sheet pan guides give serving yields based on stacked layers for 2" pans and a single layer for a 3" pan.
You might want to check with the customer and confirm if single or double layers were preferred. (The single layers can be perceived as easier to cut and serve.)
Single Layer Serving Chart:
(See kelleym's post.)
(See indydebi's post.)
Sheet Cake Pricing: