I have my first order for a sheet cake and am wondering about filling--the cake is for 40 people...should I torte one sheet cake and fill it (and if so, what size should I make?) or should I make two cakes with filling in between (and if so, what size should I make?).
This is my first paid order so I really want it to be great. I've done a number of other cakes but they've always been tiered, so I'm not sure about what to do for a sheet cake.
Thanks for your help! I've really enjoyed reading the posts and looking at pictures.
Becky
I have my first sheet cake order as well (for Thursday). I am doing an 11 x 15 for 45 people. This was the size this group has always ordered before (not from me of course) and they said it was just enough with a few leftover pieces. I too am wondering how to fill it because they want filling also. I hope someone answers.
If this is your first time, I wouldn't recommend torting a sheet cake...it's not that easy. I would make two, maybe slightly shorter layers than normal and stack them. A half sheet should be more than enough servings, especially if it's stacked.
If I have to fill a sheet cake, I only put in half the batter to cook at a time. Or if it's a 9x13 I have two pans that I can use. Just makes it easier for me.
I agree with mendhigurl and Zamode: bake two shallow sheet cakes instead of attempting to torte.
Thanks for the advice...now, will a half sheet size be enough for 40 people if I bake two shallow layers with filling?
Sure, a filled half sheet will easily serve 40. A half sheet will serve 54 (2"x2") servings, cutting 6 pieces down the short side, and 9 pieces along the long side. You will get bigger pieces for 40, cutting 5 pices on the short side and 8 pieces on the long side.
To fill a single layer sheet cake without torting, take your filling and put it in a pastry bag fitted with a #5 tube. Poke the tube into your cake and squeeze filling into your cake. Do this every inch or two in a grid pattern. The holes left by the tube become invisible after the cake is iced.
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