I have an order for a sheet cake. I've never done one before.
Should I just make the standard 2" cake?
Do I need to torte it?
Thanks,
Jamie
I'm doing a sheet cake for a party next week and it's a 2" and I'm out East.
90% of what I do is sheet cakes. I do two layers with filling in between. Most of the grocery stores, Sam's Club, etc. around here do a 2" unfilled. I think that's what most people expect, and I think that they like getting cakes from my bakery because we're different. I'd double check with the customer to be sure.
I do both, but confess: I hate torting a sheet cake. That's assuming you are talking about a full sheet. The half and quarter are not an issue. Some people just make two layers of 2" cake which is a lot of cake. When I torte, I do add a little extra charge on the sheet-style. The amt. charged depends on the size of the cake, but does not exceed $4.00. It's about half and half in terms of who requests it and who does not...
robinscakes wrote:
I think that they like getting cakes from my bakery because we're different.
indydebi wrote:
Excellent marketing point! I may have to reconsider how I offer sheet cakes and go this route!
I LOVE this idea, thank you!
I live in Central Florida and I either torte or I make two 2" layers (which IS alot of cake), but there's always a filling! I'll admit that I'm not fond of the torting process, but I prefer it to making two 2" layers.
I've never had a customer who only requested a single layer sheet cake; and it seems that most grocery store (like Publix) cakes have a filling too (at least for the quarter and half sheet sizes)
Of course I don't make anything larger than a half sheet cake; if I made a bigger one, then I'd probably be more apt to do a single layer...I imagine that torting doesn't get easier the bigger the cake! 
I've seen the single layer large sheet cakes at Sam's Club.
As for consuming the cake, I personally prefer having a filling! If it's a store-bought cake, the filling helps alleviate the dryness of the cake, and if it's my cake, well, I think I make good homemade filling that compliments and enhances the cake and frosting flavors! 
I don't torte my layers. I use a jellyroll style pan for all my sheet cakes (1/4, 1/2, 3/4 and full sheet). I can't imagine torting a full sheet! I use two pans, spread my filling on one, and then sandwich the two together in their pans. Then I remove one pan, place my cake board on top and then flip it and remove the other pan. Make sense? Then I just trim up the sides so all my sides are square. I think the filling really helps prevent dryness, and as I said before, it's something the other places don't do so it sets us apart. It also gives you the opportunity to add some fun flavors of fillings!
When I split my cake I use fishing line wrapped around and pull it all the way through to cut it in half, then I use a tuff board to split the cake. I just shove the tuff board in between the layers fill my layer and slide the other half of the cake back on. Tuff boards are great they are reusable and slidey!!!!
When I split my cake I use fishing line wrapped around and pull it all the way through to cut it in half, then I use a tuff board to split the cake. I just shove the tuff board in between the layers fill my layer and slide the other half of the cake back on. Tuff boards are great they are reusable and slidey!!!!
What is a tuff board?
It's a white plastic cake board that has little scallops on the edges. It's not hard plastic though it's flexible. I've seen them in a lot of bakeries. They are great because they come in every cake size so I have one of each cake I make. I wish I could draw you a picture.
LaLa
It's a white plastic cake board that has little scallops on the edges. It's not hard plastic though it's flexible. I've seen them in a lot of bakeries. They are great because they come in every cake size so I have one of each cake I make. I wish I could draw you a picture.
LaLa
Where do you buy it? I am going to be making a wedding cake with the bottom teir 16x16. And I have NO IDEA how i'm gonna put it on top of the other!
Thanks for your response, MessyBaker
Thanks for all the help.
I guess I should have actually said, it's a half-sheet cake. And, it's just for my neighbor. Is it hard to torte the half sheet? She's not expecting me to but if it's not too difficult, I might like to try it. I know how much I like icing! 
I don't torte my layers. I use a jellyroll style pan for all my sheet cakes (1/4, 1/2, 3/4 and full sheet). I can't imagine torting a full sheet! I use two pans, spread my filling on one, and then sandwich the two together in their pans. Then I remove one pan, place my cake board on top and then flip it and remove the other pan. Make sense? Then I just trim up the sides so all my sides are square. I think the filling really helps prevent dryness, and as I said before, it's something the other places don't do so it sets us apart. It also gives you the opportunity to add some fun flavors of fillings!
I am baking my first sheet cake this week-end and could not figure out how to flip this cake. Thank you for the information, will let you know how it turns out.
Is it hard to torte the half sheet?
No, a half sheet isn't too difficult. I use a big serrated knife, but you have to pay very close attention to make sure you cut straight through the middle. You can also use the fishing line method one of the other posts suggested...or plain waxed dental floss. Once cut in half, use another cake board to slide in between the two halves and remove the top half. Fill the bottom half, and then slide the top half back on to the cake. At that point, let the cake rest for a while (few hours to overnight) for settling before frosting it!
Oh, and make sure you use a very very sturdy board for transporting the whole cake. Otherwise, once you start moving it, if it flexes, it creates the opportunity for your frosting to crack! Might get one of those tuff boards they were talking about.
Messybaker! Sorry had a really big weekend and didn't get to get on the site at all! I get them from a party supply in Riverside Ca. My boss also keeps them in stock for us. I'll ask him if he can tell me where in NC you might be able to find them. Talk to you soon!
LaLa
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