Sheet Cakes.. Can I Use A Regular Mix?
Decorating By newbysara Updated 9 Apr 2010 , 7:39pm by kakeladi
Hi i've heard that you are supposed to use a different type of batter for sheet cakes.. is this true? Or can i use a regular white cake mix?
You do not have to use any special batter for a sheetcake. I always use mix for any cake that I make, I find they are more reliable and moist vs. scratch. It will take more than 1 mix for a 1/4 sheetcake-to get a 2" high cake after leveling (and to get enough batter in the pan to fill 2/3).
Good luck!
been using mixes for 30 years, just like my mom and my aunts did. Even my gramma used mixes.
For a 12X18 pan, I used 3 boxes of mix and 2 boxes of instant pudding and it filled great. Baked with bake even strips and 2 flower nails and it was just right.
I also use 3 cake mixes and 2 flower nails. For white cake, I have not used the pudding, but I have for some of my flavored cakes. I back my oven down to 325 degrees (from 350) and add a little to the baking time. For white cakes, I also parchment my pan to prevent them from getting too dark.
I also use 3 cake mixes and 2 flower nails. For white cake, I have not used the pudding, but I have for some of my flavored cakes. I back my oven down to 325 degrees (from 350) and add a little to the baking time. For white cakes, I also parchment my pan to prevent them from getting too dark.
Why do you use the flower nails?
The flower nail conducts the heat and helps the cake to bake evenly. I use Reynods Freezer paper, cut to the size of the pan in the bottom of all my sheetcakes. Place the shiny side of the paper up-or touching the cake batter. When you flip the cake out of the pan, just slowly peel off the paper-No sticking!!
I'm not totally against using flower nails but I baked my 12x18x2 sheets without any for sooooo many years and no trouble.
I used 2 batches of my *origianl* WASC cake recipe in that size.
And for baker even strips I used well soaked paper towels at the corners
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