I never do sheet cakes, but I have a request for one so I'm going to get the nice Magic Line pan(s). My question is, for a 1/4 sheet cake, do you usually bake one cake and torte it, or do you usually make a 2-layer cake? If I would be doing 2 separate layers then I would buy the 2" deep pans, but if I could get away with making a 3" deep cake and torting it then I would go that way.
What do you think?
A true sheet cake is not usually torted from what I understand. Its just a 2" high cake and iced.
i bake my sheet cakes in 3" pans, they bake up at about 2.25", then i torte and fill. unless the customer does not want a fillings. but i prefer to fill. adds height and it makes for a nicer looking cut.
I have not did a 1/4 sheet in along time. But, I think I used to make it 2 inches tall and torte and fill. It will give it a good height...
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