A sheet cake is no difference than any other cake. Not sure what you want to kn ow.
Make sure your board is big enough for the cake. What size are you making?
What recipe do you use for your white/vanilla b'cream? Most people just add about 1/2 cup UNsweetened cocoa powder to that.
Thanks so much!
I'm using i believe the 12 x 18 wilton pan.
I've only used the Wilton buttercream recipe for class before, but definitely don't like it.
I was thinking of useing the Buttercream dream recipe that I found on here but not sure if that's a crusting buttercream.
Thanks so much!
Sorry I didn't get b ack to you sooner. I was decorating a cake
I can't remember if I have ever used that recipe so I can't say if it crusts or not.
Using your Wilton recipe - use 1/2 butter & 1/2 Crisco; double the vanilla; a generous dash of salt; and use cream for the liquid - it helps a lots
That size cake *just* fits on what is sold as a 1/2 sheet board. You will have very little room for borders 
........have you used the WASC for a sheet cake? What filling do you use? ...
Hehehe....I was the one who came up with the WASC recipe
Typically, a sheet cake is 2" deep and you don't use filling but nothing says you can't. JUst torte (slice into 2 pieces); make a dam of icing (a line w/tip 12) and put the filling on....not too thick - don't go above the dam line. As for what to use....depends on the flavor of the cake and/or yuour likings I have used: bavarian creme; jams; puddings; fresh fruit; and so much more.
As for the sheet board, I use a sm aller size pan
You will just barely have room to make a small border....make it more on the side of the cake than on the board.
Unfortunately, I bought the same size sheet cake pan from Michael's years ago, and it doesn't fit that cake board. I go to a local cake supply store and they have full sheet cake boards that I just trim down in size. I usually double or triple the boards to support the cake. Then, I just foil wrap the boards to make it look nice.
Just like any cake, you can use any filling. I personally love to do sheet cakes because they are less time consuming and stressful! Just do a nice big border around the cake and center your wording/design. Good luck and have fun!
Unfortunately, I bought the same size sheet cake pan from Michael's years ago, and it doesn't fit that cake board. I go to a local cake supply store and they have full sheet cake boards that I just trim down in size. I usually double or triple the boards to support the cake. Then, I just foil wrap the boards to make it look nice.
Just like any cake, you can use any filling. I personally love to do sheet cakes because they are less time consuming and stressful! Just do a nice big border around the cake and center your wording/design. Good luck and have fun!
Oh awesome! I cannot wait to try out the recipe. The hubby has requested a raspberry filling, so I'm debating between raspberry cream cheese with a chocolate buttercream, or a raspberry cream frosting with the buttercream- or maybe even ganache? Any ideas would help!
Also, I was under the impression that the 12 x 18 was a half sheet. Is it a full sheet then?? Hmmm... maybe I'll look for another cake board and return the one I have over at Michael's. I hope I kept the receipt. Oh- I have another question. For sheet cakes- is there usually no filling, and instead of torting- do I make 2 sheet cakes??
I would not even know the first thing to do about torting this as I only have the small Wilton leveler with the wire.
Thanks again everyone!!
You guys are great!!
There are some 3 or 4 sizes of pans that people call a 1/2 sheet Same w/1/4s.
Raspeberry goes very well w/WASC cake
I use it straight....don't mix w/icing or cream; but you can if you like it that way.
Since you don';t know how to torte, if you want to fill the cake, you can use the injection method.
Using a large round tip (#6 or bigger), fill a bag w/the raspberry; stick the tip into the cake amd squeeze some. Do this about every 2". That's better than trying to torte it this time. You can learn that later
I hope by now you have obtained a lg'r board.....cutting down a full sheet is great. It just will not fit into a box.
OR you can go to Michael's and get a sheet of foamcore board (it's w/the poster board & other art stuff) Find the thickest one they have (I think it's 1/2"), and cut it down. Always cover your boards w/freezer paper or foil.
I always bake 2 sheet cakes so I can have filling w/out torting. I also like having a 4" tall cake. For my choc buttercream, I add 3 squares of unsweetened bakers chocolate per batch of my reg buttercream. It's a little more costly, but delicious!
Hi there.
Invest in Core-plast. Plastic Cardboard. You can get it at the hardware store in a HUGE sheet. You can cut it with an exacto-knife to any size you want. Fairly sturdy stuff. cover it in whatever. I make boxes with it and all. The other thing you can do is get a 1/2" thick piece of foam board at Michael's. More expensive, but worth it.
I HATE the Wilton recipe. More butter is better. All butter is the best, but it is expensive, compared to Crisco. If I am making a 3 cup recipe of buttercream, I substitute out 1/2 cup of PS for cocoa.
The MOST important thing is to have the VERY large cooling rack that entirely fits your 12 x 18. I learned that the hard way. Oh, and use baking strips. No core needed, just the baking strips.
Good luck.
HTH
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