Need Help Baking My First 12X18 Cake
Decorating By puzzlegut Updated 18 Jul 2006 , 12:21pm by LittleLinda
I have a family reunion coming up. If I do go, I would like to do a cake to show off my cake skills. I've never baked anything larger then a 9x13 so I have a few questions.
I plan on baking the cake at 325 degrees and using the bake even strips. I also plan on using the cake mix extender or enhanced cake mix recipe from this site. Should I use the flower nail in addition to the bake even strips (and how many nails)? Also, how long does the cake usually bake?
If I bake two layers, is it generally okay to have each layer a different flavor? Could I do one flavor chocolate and the other flavor cherry chip? Think the two layered together will taste okay?
Also, does anyone have any suggestions of an easy and quick filling that could be used that would not require the cake to be refrigerated?
hiya puzzle,
If you want two different flavors you can take two 9x13's and lay them side by side to make your half n half, half sheet. that way if someone wants just one flavor they can or the other or they can get adventerous and get a slice of each.
For a heating core, I used a flower nail. I used 3 because I wanted to safe rather than sorry. I used a large one in the middle, then 2 smaller one on either side. Sort of in the middle of the other halves. Hope that makes sense. I didnt use the baking strips.
Anyways, worked great for me.
Cecilia
i do 350 degrees with baking strips and no nail. you can do the 2 flavors, i think they'd be great! I have a 2 layer 12x18 coming up and i was told to move the top layer on you can cut it down the middle so it's not so hard to handle (the cut will never show when it's stuck together and frosted)
I made 4 12x18 2 layer sheet cakes last weekend for my son's wedding.
I used the WASC cake extender recipe. 1 recipe per pan fits great, may have enough left over for a 6" round... It uses 2 mixes and the extender.
I baked the recommended amount of time, no heat core at 330 degrees.
It may have taken 50 - 60 minutes....make sure it is cooked through, test with a skewer or steak knife, make sure it comes out clean.
Easy fillings. If you have a cake store nearby you could get a sleeve of filling. It takes about 1 sleeve per layer....
I used store bought lemon curd and sliced fresh straberries and that was good.
You could use buttercream flavored with some jam or nutella mixed with the buttercream...
I do quite a few 12 x 18 cakes and have never used the baking strips or the flower nails and I've never had any problems. I say that to say"I am totally clueless on how this flower nail thing works. I know that it's used to create even baking, but how exactly do you use them in cake baking?" TIA ladies
Wow, you guys haven't found you need a baking core of some kind? Every SINGLE time I have made a cake this large without one, it has sunk in the middle. I don't know why.
The 12x18 pan requires 2 1/2 cake mixes. I only use Pillsbury, so here is the "recipe":
To get the amount of dry cake mix correct if you're not using Pillsbury, empty the package into a 4 C measuring cup and figure out what half the mix is. Store the other half of the mix back in the bag in the box for next time you make a 12x18.
(as in Pillsubry classic white) If your cake mix calls for 1 C water, 1/3 C oil, 3 eggs ... then to make a MIX-AND-A-HALF: Use 1 mix PLUS 1 1/2 C of mix, 1 1/2 C water, 3 fl. oz. of oil, and 4 eggs. Make your other cake mix as directed so you have two and a half mixes. If you have a tall mixing bowl, you can fit it all in at once.
(as in Pillsbury devisl food) If your cake mix calls for 1 1/4 C water, 1/2 C oil, 3 eggs ... then to make a MIX-AND-A-HALF: Use 1 mix PLUS 1 1/2 C of mix, 15 fl. oz. water, 3/4 C of oil, and 4 eggs. Make your other cake mix as directed so you have two and a half mixes. If you have a tall mixing bowl, you can fit it all in at once.
Me, I don't use a flower nail, I bake at 350 as directed on the box, and I always use bake-even strips.
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