I have a 9x13x2 inch sheet cake pan and was wondering what others do when making a sheet cake... one layer-2inches, or two layers-4 inches?
In general, I consider a sheet cake to be a single layer. 90% of the sheet cakes I make are single layer, whether it is a quarter sheet or a half sheet. But you can get twice as many servings from a 2 layer sheet cake.
My sheet cakes are always one 2-inch layer. I know some people do two 2-inch layers, though. My rounds are always two 2-inch layers. I can't explain why my sheet cakes are one layer and my rounds are two layers ... guess that's just the way I've always done it. 
I have done both and will stick with a torted 2" layer going forward. The 4" cakes just look like monsters ... a bit rediculous.
I just slide a flat cookie sheet under it when removing it. When putting it back, I try to line it up as best as possible, then remove the cookie sheet very slowly so the cake slides back onto the bottom.
I bake the cake at 2 inches and level it as soon as it comes out of the oven.I then torte it and add BC in the middle and replace the top.It ends up being about 4 1/2 inches-5 inches when finished!!
I usually do a full 2 inch sheet cake. Full meaning using the flower nails and filling the pan almost to the top to get 2 inches. I tried to tort a sheet cake one time without too much success.
Leslie
Steffla,
I use another slab cardboard to slip in between the layer and lift it off.When I go to replace the top after I have filled I get on a stool or chair...Because I am so short I have to get above of the cake..HA!HA! Anyway..I shake the board slightly to loosen the cake top and it begins to slide off the edge.. I go with the flow and slide it ontop.Works great and I never have had a craked cake top yet!!
I keep a cardboard covered in wax paper.. I use that ALL the time. I just slice cake with those darn stupid cake cutters. The wire ones. Then I slide my covered cake board under it and TADA. I add my filling and start to slide my cake off onto the top.. I keep wax paper on it cause sometimes I hit the filling with my board.. Good Luck!! Then wipe off the cake board or sometimes have to take off wax paper and add more..
I prefer tall cakes. To me the taller the better, regardless of size.
A Pastry Chef once told when I was going to California Culinary Academy that tall cakes look very professionally done. Not that 2 inch cakes are unprofessionally done, but according to him, it would just look better and would stand out more because of it's towering look. Just my preferrence.
i recently made my first sheet cake and i made it two layers...this this was crazy huge...it weighed every bit of 50 pounds and looked like it was an obsene amount of cake. going forward i will just do a single layer and torte it if i feel so inclined.
i recently made my first sheet cake and i made it two layers...this this was crazy huge...it weighed every bit of 50 pounds and looked like it was an obsene amount of cake. going forward i will just do a single layer and torte it if i feel so inclined.
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