I'm doing my first 1/2 sheet cake for a friend. The only 1/2 sheet pan I have is a jelly roll pan (basically a cookie sheet with sides). What does everyone normally use for 1/2 sheet cakes and full sheet cakes? This isn't something I plan on doing a lot so don't want to invest in expensive pans. I was hoping I could use the jelly roll pan. I seems like that is what they use on Cake Boss? Any help is appreciated! Thanks.
When I need to make an 18x12 rectangular cake ("half" sheet), I bake two 9x13's and "glue" the long edges together using frosting and then frost together as one cake.
I make 1/2 sheets all the time. I bought a 12x18 from my local party store. It has sharp edges that I really like. I don't have the room to bake or store full sheets at home, so I don't intende on investing in that size or offering it so I'm not sure of the size. I noticed the layers on cake boss are very thin but I've never seen the cakes in the pans...only getting tossed around like a pizza.
A "full" sheet is 24x18. HUGE and a PAIN to ice.
ddaigle is that 2 or 3" deep? and how many cups of batter does it take?
I like the idea of baking two 9x13 and gluing them together also......