i just made a half sheet for a birthday party tomorrow and it measures 11x15
Some of you will know where I'm going already because you've heard it before ......
I refuse to use the term "half" and "full" sheet cake. Most consumers don't know what they are either .... they're just using the lingo. They ask you how much a half sheet cake is THEN they ask you "and how big is that?" or "How many does that serve?" 
When someone asks me how much is a half or full sheet cake, I ask them "How many people do you need it to serve?" Then *I* tell THEM what size cake they need.
Dont' get hung up on labels....find out how many servings they need and take it from there.
I also do not like to hear technical terms used when dealing with the customer. Most people just know a basic 9x13 and that is it. Not to belittle anyone, the fact remains that's just the "common" sheet cake that people make at home.
In taking orders my first question is "How many people are you going to feed?".
Sheet Cakes:
http://forum.cakecentral.com/cake-decorating-ftopict-3010773-.html
Above contains baking retailers sheet cake sizing, how to cut sheet cakes (single or stacked layers), seving guides, pricing and more.
HTH
JanH ... that link didn't work for me ... would you mind reposting it? 
P.S. - My 1/2 sheet pans are 12x18.
I was wondering what the best size pan to buy is. I have the Magic Line 9 X 13, but I think I want a bigger pan for special occasions. I am a hobby baker, so I am not sure what the best pan to buy is. I also want to be able to find cake boards and boxes to easily accomodate the pan I buy. Magic Line has two pans I am considering and I am wondering which pan would be my best purchase in your opinion.
10 x 15 or 12 X 16 Magic Line Pan
Thanks!
darkchocolate
Oh, so sorry about that. 
Here's a working link:
http://forum.cakecentral.com/cake-decorating-ftopicp-3010773-.html
i just call my 11x15 my half sheet, then a quarter sheet and full sheet go from there. never had a problem calling them that. most people know quarter sheet, half sheet and full sheet, not dimensions.
and no one has ever said, 'hey, your half sheet is bigger/smaller than x's half sheet.' that's what mine are.
darkchocolate ... I would go with the 12x16 over the 10x15 ... just my opinion.
JanH ... thanks for the link!
Here you go: http://bakerstools.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=POB12182&Category_Code=BAKESHPANS&Product_Count=5
This link will not only tell you 1/4, 1/2, full sheet pan sizes but will also show you the pan.
CarolAnn - Is there any special trick to putting the torted top back on the cake when you tort and fill your 11x15 cakes? I am going to be making an 11x15 and I want to tort and fill. I don't think I'll have much problem torting and then sliding the top half onto a board and then filling but I'm a bit concerned how to get that top part of the cake back on there without it falling apart. Any advice would surely be appreciated. Thanks so much.
Hi Butternut - I hope this all makes sense. I have my doubts...lol.
After I tort my sheet cake I slide a sheet of parchment paper between the layers I cover and chill if I have time or wrap and freeze if I need to because of time schedule. Leave the parchment long enough on both ends to lift or pull it onto a cookie sheet.
I lift the top layer off and set aside then move the bottom to the cake board and fill. To put the top layer back on I remove the parchment then using the back of my hand and wrist I slide the layer just past the edge of the cookie sheet, holding the cookie sheet at an angle so it doesn't touch the lower layer.
I ease the top onto the bottom layer more or less by pulling the cookie sheet from under the top cake layer. After you do it once you'll get the feel of it and it'll be easy. I spackle my cakes now so I fill in any uneveness or cracks. Then I add a thin coating of bc befopre I ice my cakes. I really like torting the sheets, as I can get 20 more servings this way. I'm talking an 11x15. I think that'd be 39 out of a 9x13. Not bad.
Hope this wasn't confusing.
Carol
i toreted a half sheet (11x15) last night. i used a piece of parchment and a flexible cutting board and it worked wonders!
i just call my 11x15 my half sheet, then a quarter sheet and full sheet go from there. never had a problem calling them that. most people know quarter sheet, half sheet and full sheet, not dimensions.
and no one has ever said, 'hey, your half sheet is bigger/smaller than x's half sheet.' that's what mine are.
What I run into is when they ask for a half sheet, then I ask "how many people do you need to serve?", I get answers ranging from 15 to 75. They have no idea what size cake they are asking for, which I find odd ... don't you think you should know how much you are ordering before you ask how much a "half" sheet is? That's why I always go with the number of servings and not the industry lingo .... to make sure they are ordering the cake the actually need.
I think that people are just asking for what they know from the store bakery. Sheet cake is a sheet cake. They haven't a real clue, as we well know, about many things relating to cakes other than when they want one now.
I always ask how many they need to feed too. I'd always rather someone say they had too much left over than not enough. Although I don't really understand "too much cake". That is foreign to my family and friends.
CarolAnn - Is there any special trick to putting the torted top back on the cake when you tort and fill your 11x15 cakes? I am going to be making an 11x15 and I want to tort and fill. I don't think I'll have much problem torting and then sliding the top half onto a board and then filling but I'm a bit concerned how to get that top part of the cake back on there without it falling apart. Any advice would surely be appreciated. Thanks so much.
I fill all of my sheet cakes. Just did another one today, it's in my photos already. Anyway, I use a jelly roll pan to slide my top layer on and then to put it back on I just hover the pan over the filled layer and gently slide the top layer back on being careful not to drag the pan in the filling. For me, it works like a charm. You could also just use a cake cardboard as well.
Amy
Some of you will know where I'm going already because you've heard it before ......
I refuse to use the term "half" and "full" sheet cake. Most consumers don't know what they are either .... they're just using the lingo. They ask you how much a half sheet cake is THEN they ask you "and how big is that?" or "How many does that serve?"
When someone asks me how much is a half or full sheet cake, I ask them "How many people do you need it to serve?" Then *I* tell THEM what size cake they need.
Dont' get hung up on labels....find out how many servings they need and take it from there.
I totally agree! I am always asked for a half sheet or full sheet. I know they aren't totally sure of those sizes so I ask for how many people and they usually end up over estimating the size of the cake according to the amount of people.
Amy
If I know I am going to torte a sheet cake, I bake it with the parchment on the bottom (when you turn over the cake the parchment is then on the top.) I wait to peel off the parchment til after I have cut and filled the cake. That way the top layer with the parchment stays in one piece and it holds together fine. Replace the top lining it up and then peel off the parchment paper. Frost as usual.
Much of time when people talk about sheet cakes they're really just thinking of a 9x13. They just know the flat rectangular ones are sheet cakes.
I line all my cake pans, no matter what size, with parchment. My jelly roll pan isn't big enough for anything bigger than a 9x13, and then there's that lip. I use my air bake cookie sheet to transfer the torted layers, but I'm thinking of looking for one of those think cutting boards.
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