Sheet Cake Layers--Need Advise, Please

Decorating By apclassicwed Updated 25 Jun 2007 , 10:45pm by jennifer7777

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apclassicwed Posted 25 Jun 2007 , 12:46am
post #1 of 14

I'm wondering how many people do 2 layer sheet cakes? I do them all the time, but am wondering if I'm doing too much since a lot of people are comparing costs to the big box stores. I'm thinking seriously of doing sheets in 1 layer only. For a 1 layer sheet do you use a 3" deep pan? my pans are 2" deep
thanks in advance for your help

13 replies
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wgoat5 Posted 25 Jun 2007 , 1:06am
post #2 of 14

I use the 3 inch magic line pans, and only if they request two full layers do I make them. And my 3 inch sheet cakes fill all the way up to the top so my layer is tall. I like the looks of the taller cakes, the last cake I bought was a sheet and it was so thin it was awful.

HTH

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indydebi Posted 25 Jun 2007 , 2:23am
post #3 of 14

one layer, 2" pan.

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JanH Posted 25 Jun 2007 , 7:48am
post #4 of 14

I'm a fool for layer cakes, so all I've ever done are layered sheet cakes (for family and friends).

If price is a consideration for your customers, by all means use either the 2 or 3" single layers as your standard (just like the mass merchandisers).

(But offer a layered sheet for those with different tastes and budgets.)

Here's Indydebi's chart for cutting nice 2x2" squares from single layer sheet cakes:

http://forum.cakecentral.com/cake-decorating-ftopict-302303-.html

HTH

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q2wheels Posted 25 Jun 2007 , 12:29pm
post #5 of 14

I have done both, but I really like the look of a higher sheet cake. I generally fill the pans a bit more, bake at 325 for a bit longer, then, when cool, torte them.

Toni Ann

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klesyd Posted 25 Jun 2007 , 12:40pm
post #6 of 14

I've never done a 2 layer sheet. Mine are 2 inch also.

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Diesel Posted 25 Jun 2007 , 12:47pm
post #7 of 14

I use a 2" pan and just use a little more batter to give it more height. I have torted mine before when requested so that will give it a bit more height, plus, with the icing it ends up being around 3-4"

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jackfrost Posted 25 Jun 2007 , 12:50pm
post #8 of 14

I use 2" and fill pan a little extra, if requested I will do sheet layers.

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debster Posted 25 Jun 2007 , 1:02pm
post #9 of 14

I also use a 2" pan seems to be the going thing here, but I do fill with batter over half way and bake at 325 it rises a little over the top then I take a towel as soon as it comes out of the oven and press and level it out. HTH

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goof9j Posted 25 Jun 2007 , 1:34pm
post #10 of 14

on the 2 layer sheet cake, do you bake to sheet cakes or do you split the one sheet cake icon_cool.gif

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diane Posted 25 Jun 2007 , 1:52pm
post #11 of 14

i do sheet cakes every week and i use 2" deep. that should be fine. if you're using double that, then you should charge accordingly.

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wgoat5 Posted 25 Jun 2007 , 4:42pm
post #12 of 14

I have torted and filled my sheetcakes which most people who LOVE icing will request this, I have also put fruit filling in them making them incredibly moist, I use a homemade pear honey, well it's like a jelly but a little more liquidy then honey but it makes the cakes so moist (you can't taste the pear btw), I always have this in my canning pantry. I just love the look of the higher sheetcakes whether they are filled or not. They are getting to be my new fav!!!

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apclassicwed Posted 25 Jun 2007 , 10:24pm
post #13 of 14

Thanks to all who responded--- I think I will try the 1 layer sheet and use the suggestions posted here (filling the pan a bit more & torting). I do charge double for the 2 layer sheet, but lately have been questioned by customers, so I wanted to give a lesser cost option

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jennifer7777 Posted 25 Jun 2007 , 10:45pm
post #14 of 14

Sometimes I find that the 2"-single sheet cake doesn't seem high enough, even if torted and filled, and I hate torting sheet cakes for some reason. So, what I have decided to do is have one price for a 1-layer sheet cake, and another price for 2-layer (which is 2-2" cakes, filled). The customer has the option of choosing. It can be tedious making 2 sheet cakes, but it makes for a nice high cake that you don't have to worry about torting.

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