Sheet Cake

Decorating By michelle0328 Updated 30 Oct 2006 , 11:10pm by indydebi

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michelle0328 Posted 30 Oct 2006 , 3:00pm
post #1 of 8

I am making a sheet cake for the first time-the pan directions say it takes 14 cups of batter-is it OK to just double/triple the cake recipe accordingly to get enough batter?

Also, I have always made a cake the day before or the day of-but I may be pressed for time-how much earlier is it ok to frost a cake?

Thanks for the tips!

7 replies
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kjgjam22 Posted 30 Oct 2006 , 5:52pm
post #2 of 8

what size is the pan? if it is 12by18 i tripple my recipe. you will need to line the sides of the pan to make it taller so the cake doesnt spill over the side of the cake.

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gretch77 Posted 30 Oct 2006 , 6:58pm
post #3 of 8

Here is a link to baking911.com to answer your questions about increasing the size of batter. http://www.baking911.com/howto/recipes_doubletriplecut.htm[/code]

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indydebi Posted 30 Oct 2006 , 10:20pm
post #4 of 8

I use the equivalent of 3 mixes in a 12x18 pan. I haven't had any spillover problems. I use the pan strips and I grease only (no flour). The cake rises straight up about 1/4" to 3/8" above the top of the pan. No overflow ..... just a wall of cake going straight up.

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elvisb Posted 30 Oct 2006 , 10:27pm
post #5 of 8

In a 12x18 pan, I use 4 boxed mixes. It comes out just above the top of the pan without spilling.

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homemaluhia Posted 30 Oct 2006 , 10:35pm
post #6 of 8

I've used the recipe here on CC for large quantity baking. It makes 15 cups of batter.

indydebi and elvisb, do you use heating cores?

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elvisb Posted 30 Oct 2006 , 10:53pm
post #7 of 8

I use the flower nail trick I learned here on CC. Works like a charm!

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indydebi Posted 30 Oct 2006 , 11:10pm
post #8 of 8

I use the pan strips only. No heating cores....no flower nails. I turn the oven down to about 325 instead of the standard 350.

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