I have 5 from pampered chef and my 12x18 is only about 1" to wide for it, but I center my rack so there is only 1/2" of cake on each side and never have problems.
I have heard of others that use a rack out of their oven for a cooling rack, but with mine I would be afraid that the cake would fall through.
The big Wilton cooling rack measures 14.5"x 20" and is available at Michael's: http://www.wilton.com/store/site/product.cfm?id=3E31510D-475A-BAC0-5C225A06A823BF35
Do you need something bigger than that?
Wow I was told just to let the cake cool in the pan. I have never used one.
Does it make a difference?
I always cool the cake in the pan for 10 minutes then turn out into a cooling rack. When it's not cooled on a rack, you can get a soggy exterior on the cake because steam released from the warm cake gets trapped by the pan's walls. The cake can also get stuck to the bottom of the pan when cooled this way.
http://www.equippers.com/
I get a LOT of my catering stuff from here. The shipping costs are minimal. I just bought 2 cooling racks big enough to hold my 14x22 cakes with room to spare. Their quarterly sale catalog is downloadable or free in the mail.
I have a ton, included regular and stackable racks. The one I use most often though is one I bought online at Amazon.com. It is larger in size than a normal cooling rack but has a small grid, so it's perfect for petit fours and delicate cookies. I think it was a Wilton.
i hve yet to buy a cooling rack... believe ot or not icool things on an unused oven rack... not the best thing because its not designed for that but it works ok for now... i don't bake to often anymore so i will wait till i start again to buy one..
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