Hi I just made the wasc cake from the recipes. I made it in a sheet pan 12/18 It was bigger than my pan when it was done cooking. My question is this, when I make the chocolate cake from confetti cakes in my sheet pan, I get a cake about an inch thick, Which cake is normal for a sheet pan, one that is 2 inches or one that is 1 inch? or are they both right? Here I was expecting the wasc cake to be an inch thick/????
I hope my question is clear and not too confusing...
Here are all four Wilton cake preparation and serving charts:
http://www.wilton.com/cake/cakeprep/baking/times/index.cfm
The above charts give batter requirement by pan size (2 or 3" deep), tell how long to bake and at what temp. and more. Also give party and wedding cake serving yields by pan size.
Here's the expanded flavors WASC cake recipe:
http://tinyurl.com/2cu8s4
Using DH white cake mix, this recipe yields a tad over 14 cups - the perfect amount (according to Wilton) to make a 12x18x2 inch sheet cake layer.
If the chocolate cake recipe from Confetti Cakes doesn't yield 14 cups of batter; your cake will not be 2" tall. To make a 2" tall cake, you will have to make more batter to equal 14 cups.
If you want your WASC to be 1" tall, you will need to use (jelly roll) sheet pans that are 12x18x1.*
Guide to Baking Pans (and more):
http://tinyurl.com/2cl2ds
(From Sarah Phillips of baking911.com.)
HTH
If you want your WASC to be 1" tall, you will need to use (jelly roll) sheet pans that are 12x18x1.*
I think the full batch of WASC would make two cakes that size, right? (Or one 12 X 18 X 1 layer and a huge mess in the oven.)
If you want your WASC to be 1" tall, you will need to use (jelly roll) sheet pans that are 12x18x1.*
I think the full batch of WASC would make two cakes that size, right? (Or one 12 X 18 X 1 layer and a huge mess in the oven.)
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