I did a cake last week. It was 12x9 since I didn't have that size pan, I also didn't want to make a 12x18 cake. Those are a pain to torte. What I did was take some regular 1/2 sheet pans, and bake a layer in those. The corners were a bit rounded I will tell ya though. They only took about 15 min to bake. I think I will do all 12x18s this way. Just basically square up the sides, and corners, and start stacking.
Mike
A 12x9 is an odd size 
My pan was 12x8 which fits perfectly on a '1/4 sheet' board.
......What I did was take some regular 1/2 sheet pans, and bake a layer in those.......
What are you calling a 'regular 1/2 sheet'? Anything w/rounded corners isn't a regular sheet cake 
Glad you found something that works for you.
I did a cake last week. It was 12x9 since I didn't have that size pan, I also didn't want to make a 12x18 cake. Those are a pain to torte. What I did was take some regular 1/2 sheet pans, and bake a layer in those. The corners were a bit rounded I will tell ya though. They only took about 15 min to bake. I think I will do all 12x18s this way. Just basically square up the sides, and corners, and start stacking.
Mike
huh If you needed a 12 x 9, wouldn't a 12 x 18 cut in half than placed on top of each other have given you a 2 layer 12 x 9? I am totally not following what you are talking about 
I didn't get a notice there were any responses In my feebleness I forgot about it LOL 
A 12x18 is a 1/2 sheet. By baking thin layers. I saved on torting, and baking time. You could cut the layers into any size you want. Yes, you will lose some cake. The saving is time. Time costs more than cake. I didn't have the issue of trying to torte a 12x18 cake, and trying to keep it even.
12x9 is just the size I started with that's how I got that size.
Mike
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