So as I am watching Cake Boss I notice for his sheet cakes they are really thin and he just flips them around to get them all filled and stacked. How the heck does he do that without them breaking? Then he fills them so much! How the heck does he not have side bulges!? I do the dam and don't put it close to the edge. I just am venting mostly but if anyone has an idea that would be awesome.
If only I could shadow Buddy for a day and be his apprentice to learn the tricks of his trade. lol 
He uses an old family recipe for sponge cake....I'd like to get it too...
I think thats the way most large bakeries do it rather than trying to split a thick cake into layers. That's how we did it when I worked in a bakery. The trick usually is to bake it on a sheet of parchment which will hold it together while you flip them, then you peel the parchment off when your ready to add another layer of filling or ice the cake. We never really had a problem with the bump in the middle when baking them that thin--we just had to be sure to bake them at a lower temperature, and watch them so they didn't burn. We did it with all types of cakes and it worked great!
I think thats the way most large bakeries do it rather than trying to split a thick cake into layers. That's how we did it when I worked in a bakery. The trick usually is to bake it on a sheet of parchment which will hold it together while you flip them, then you peel the parchment off when your ready to add another layer of filling or ice the cake. We never really had a problem with the bump in the middle when baking them that thin--we just had to be sure to bake them at a lower temperature, and watch them so they didn't burn. We did it with all types of cakes and it worked great!
How low is it baked at then?
He uses an old family recipe for sponge cake....I'd like to get it too...
My basic vanilla cake is a derivation of a sponge that is very moist and can be handled like that pretty much without breakage.
If you'd like the recipe, drop me an email at [email protected].
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