How Many Cake Mixes Do I Use For A 12X18X2 Pan?
Decorating By oliver30 Updated 12 Dec 2006 , 8:52pm by oliver30
I use 6 cake mixes. Once the cake comes out of the oven I let it sit for 5 minutes then I put my cooling rack directly over top the cake and carefully flip the cake over. If someone can assist you it's even better, if not you'll manage but just take your time and the cake will not split.
I use 3 cake mixes and that is a great plenty. You will waste a lot of cake if you use more.
Well I use three, and then I freeze it in the pan, not all the way hard but at least till it's good and firm. I always had problems with these cracking on me, then I started freezing 'em and it's all good. They're just so big, I find they're kinda hard to handle otherwise. Good luck!
Also, I forgot to add that I make sure I put waxed paper in the bottom of these to insure that it doesn't stick....yet another problem I was having that I finally got a little advice on....help from others is great isn't it!?!
Also, I forgot to add that I make sure I put waxed paper in the bottom of these to insure that it doesn't stick....yet another problem I was having that I finally got a little advice on....help from others is great isn't it!?!
Do I need to spray the wax paper with Pam and/or use flour so it doesn't stick to that?
You're right...it's so great getting advice from all of you experts
!
I use 4 white cake mixes ( 2 betty crocker and 2 duncan hines) but only about 3 1/2 chocolate because the chocolate seems to run over if I use all the batter. After cooling for 5-10 minutes, put my cooling rack on top of cake and turn it out, then put my cake board on top and flip it again. That way the bottom of the cake remains the bottom of the cake. If your cake mounds a lot, try squishing it down with your cooling rack.
I only use two cake mixes (since it's like taking two 9x13 pans and putting them side by side almost). I also line the bottom of the pan with parchment paper (and Crisco the sides) and just flip it out without any problem. I just cut a cowboy boot cake out of my 12x18 pan and didn't have any problems. I even had to cut on one board and then move it to another.
I use 4 cake mixes.
I have also found that the larger the cake the longer you can let it cool in the pan before flipping it over. I let this size sit for a good 20 - 30 minutes after coming out of the oven. Then I place a cooling rack on top and flip it over. I leave the pan on for another 15-20 minutes before taking the pan off the top.
This has worked great for me after I wrecked a few while trying to hurry the process. 
Cindy
I always use 3 cake mixes. It seems like if you would use any more than that, you would have cake batter running over the edge of the pan to the oven floor.
I tend to let my cakes cool in the pan, then I level it, while in the pan. Then I put the cake board on top, and flip the whole thing over. I also use wax paper to line my pan, so it will come out easily. I grease the sides of my pan, and then loosen the sides with a butter knife.
That is the size cake I make the most of. It would take 4 cake mixes to make it a "full" cake (I like mine to be tall ~ I do not torte this size cake, so I want it nice and tall) I bake it with ONE flower nail in the center (and I have forgotten that on occasions and it is still fine) I also bake it at 325.
I leave it in the pan to cool for about 20 minutes, then level the top and then I put it DIRECTLY on the board it is going on. The less you have to move that big bugger around the better off you are. Make sure you have a stiff board under it too, it will be very heavy. I use either 3/8 or 1/2 inch plywood boards for that size cake.
Wow, really? Some of you use 4-6 mixes for this size pan? For one layer??? How on earth do you get it not to overflow? And why so much batter?
I use 3 mixes and it's always tall and totally fine. I level it immediately after it comes out of the oven by gently rubbing a clean dish cloth over the top to level any dome. Then cool it in the pan for 10 min or so, then flip it directly onto the cake board so I don't have to move it again from the cooling rack. I do use wax paper to line the pan and spray both the pan and wax paper to help prevent it from sticking. Works just great everytime.
KimAZ
I use 1 1/2 - 2 mixes for a 9x13, 3 mixes for an 11x15, and 4 for the 12x18. I always have to level the cakes (but I like having that for cake balls!!) Using these amounts the cakes are always nice and full. (I do not see how 6 would fit though.....that would DEFINATELY be running over the pan here!)
oh yes, to prevent the cake from splitting, I use the wilton large rectangle cooling racks. After the cake is baked, Let it set for about 5 mins. Ten put the rack on top of the pan, turn it over on the rack , then take the other rack put it on top of the cakke and turn it over on thart rack, cool and then put a cake board over that then turn it over on the cake board. Oh , if there is a hump on the cake, level it before you put it on the board.
The pan takes approximately 14 cups of batter. The number of cake mixes you use will depend on the brand, as some make only 4 cups of batter, and others make 5. And for what it's worth, I flip the cake as soon as it comes out of the oven, and I've never had one crack. I just make sure I have the largest wire cooling rack to flip it on to! I also bake it at about 315 degrees, as this ensures the cake won't rise much in the middle, and I don't have to level.
Ditto Quadcrew....I use 1.5-2 for a 9x13x2, 3 for an 11x15x2 and 4 for the 12x18x2. I tried to use 3 in the 12x18x2, and although the center was level with the top of the pan, the corners did not rise at least 2 inches, so I had to trim it down....ALOT. I always use 4 (not quite using all of the batter) and have had MUCH success and a very nice, full 2" 1-layer cake! If I need to fill it, I just tort the layer!
I use 3 mixes with a box of pudding and one extra egg per cake mix for this size pan. It never overflows and I never have to level it. No cake wasted (unfortunately no cake balls - lol)
Do you use one box of pudding only? Or one box per cake mix? Also, do you use the small box of instant pudding?
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