Sheet Cake Pan Help...my Fiance Is Nuts.
Decorating By evesloven Updated 22 Jan 2007 , 9:34pm by evesloven
Okay, I need your expertise. I'm may have to make a sheet cake in 3 weeks to feed 20-30 people. I have no idea what size to make, I also don't have any sheet cake pans. I was going to go to Hobby Lobby or Michaels and use my coupons (when I get them) to get a sheet cake set. But, my fiance said any type of sheet pan his aunt has tried has always gone to crap. Sheet cake pans she's bought from walmart (do they have them there?), pans from cake specialty stores etc... (I'm thinking he's over exaggerating). Anyway, he says I could just use my cookie sheets to make a sheet cake. I was like, nope..they are only 1/2" deep, that wouldn't work at all. And he proceeded to tell me how his aunt would just cook a cake in a large cookie sheet, let it cool, cut it in half and then stack it. Oh yay...now the cake is an inch deep, I'd have to make two of those. Not to mention it sounds like more work than necessary and my stove cooks totally uneven. We recently moved into a new house, I've now got awesome counter space, but ended up sacrificing a decent stove. The house came with the appliances...so my cakes always end up 1 inch on one side and 1 1/2 inches on the other side...it sucks. Anyway, back to the problem at hand..my fiance is just trying to save a buck and there is no way I'm going to mess around with cookie sheets.....or should I? Have any of you heard of this before? Is it even possible? Is it worth the trouble? How have all of your sheet cake pans held up? Is there any certain brand I should look at getting for a decent price.. (I don't have hundreds to spend on cake pans.)....help would be greatly appreciated!!! Thank you thank you!!
Oh, and if you are in the mood for being mucho helpful.....I need ideas on a fantastical cake for a 17 year old girl. The cake is going to be white cake covered in chocolate bc. I'm going to do a regular shell border (although now that she's mentioned she wants a sheet cake instead of the original plan...I might do reverse shells.) Anyway, I was planning on doing a round cake with mmf stars (different sizes) in pink and purple, some with luster dust some with sparkle dust...on wires so they look like shooting stars and then having some on the sides of the cake with the usual "Happy 17th Birthday Kelci" on the top.....how would I incorporate all that into a sheet cake? I've got an idea in my head and am totally not happy with it......hrmm.....my imaginitive train has a broken track and is in the process of repair....
First I would find a way to even up you stove. That would drive me nuts.
I have never tried cooking one in a cookie sheet. Not sure why his aunt had problems with sheet cakes but I use them. Maybe she didn't grease them well or something.
Here's a bump for others to help you out.
My instructer uses cookie sheets and produces world class cakes. BUT she does stack them. They're beautiful-many layers no torting required. Tell your fiance that my sheet cake pans are 5 years old-well used and in like new condition. They're plain old Wilton pans.
If you cant level your oven, you may want to try turning your pans during the baking process. It worked for me when we lived in an apartment and had a terrible stove.
Can you put somethng under one side of your stove to even it up? I use sheet pans all the time and never have a problem. My first choice is magic line but they are a little more expensive. 2nd choice would be wilton and you should be able to get those at Wal Mart, Michaels or Hobby Lobby. Just be sure to coat them well so your cakes don't stick.
Do you own a lasagna pan? I read on here today as a matter of fact, that as a rule, one box cake equals 15 servings. I think a 9" x 13" x 2" would be 2 mixes? I've been pleased with cake pans that I've ordered from bakingtools.com (prices/shipping pretty good). You'll receive a lot of opinions from others here on where to look I'm sure.
Girl, get your oven leveled! 
I too would see even I could get my oven level. As far as the sheet cake pans go, I have had my pans for 20 years and there is nothing wrong with them!! I have some Wilton pans which I have had forever, and I am now starting to get some Magic Line pans which I prefer over Wilton, however the Wilton work fine. You can purchase Wilton pans at Hobby Lobby or Michaels and Magic Line can be purchased here on CC.
A nice size pan to start out with is the 11 x 15 pan. It serves 35. I have used mine alot, however I have a couple of 12 x 18 pans and my newest pan is 14 x 22.
Hope this helps!!
~luraleigh~
Okay before I eveb really got into this whole cake thing, I did my sons bday cake in my photos, with my cookie sheet. I had already spent enough money on the party so I cheated and used my big cookie sheet. One cake mix per pan and bam you have some of your sheet cake. I did two for the cake I told you about. It really is great if your doing filling you dont have to tort your cake just level it and your good to go. I would really try to get your stove level if not rotate your cake 15 mins into baking and than 10 later. Can you tell I have expirence on that part. Good Luck
I think he's bonkers! Or his aunt is? The only reason you might have a problem is not greasing/lining the pans properly. Also, larger pans might take longer. 
For your oven, I'd turn the pans about every 10 mins. until it sets, then let it go.
The good pans at Walmart are in the craft dept. There is usually a section of Wilton stuff there.
Does she really want a sheet cake or is she trying to be helpful? I have gotten to where lately I'd rather do anything BUT a sheet cake. It may be easier in some ways, but 
I don't know. Is she into shoes, purses, music, anything? You can get loads of ideas by searching the galleries.
Good luck!
Have I mention that you all are life savers? The butter-rum kind since those are my favorite. 
I love the quick replies, thank you so much. So the cookie sheet method is well....a method. Crazy, I would have never thought. Well, there's a new idea to try. 
I do turn my cakes, but I can't tell if the oven its self is not level or if it doesn't bake evenly. I've put a leveler on the top of it and it comes out perfect...now I'm thinking I should put the leveler inside (with the stove off of course. ) and see what it says when it rests on the racks. I'm going to be getting a new stove (wheather the fiance wants one or not) since this one is way smaller....I can't even put a pyrex 9x13 in it long ways and close the door....that really stinks. Again, thanks for the replies, and if any of you can think of a cool 17 year old cake idea...I'd love you forever.
She's thinking she might want a sheet cake now since the party might be bigger than she thought and she's trying to keep her cost within 30 bucks. I told her I could do quite a bit with $30 since I'm still "practicing"...but she's kind of old fashioned. Stuck in her ways and all that. She's a sweety, so ...... you know, she could be trying to be nice...I never thought of that..hrmm. I asked about her granddaughter and she said she likes pink and purple colors...so that will go good with the chocolate icing.....and that she is semi-sporty and semi-frufru (girlie)....like that helps. lol...so I'm still thinking...I'm going to need it by Feb. 9th.
Is his aunt a depression child (for you youngsters out there, this means were they born around the depression)? I know a number of older people who will "make do" with what they have rather than spend money to get what they need. They will also buy cheap (pans) rather than spend what is needed to get what they have to have.
If you're going to be a cake decorator, get the right equipment. I'm sure if your fiance was going to take up a hobby like woodworking, HE'D be spending the money on the right tools for the job!
Hate sheet cakes. Hate all square cakes. Only beacuse I too can never get all four corners to rise properly, even if I over-fill, use bake strips, etc... The corners always droop and I end up propping the up with cookies.
The 17 year only wants a sheet cake because she thinks she needs one to feed the number of people she is having - that's JMHO. It doesn't matter the shape, just the size. I guess people think they are easier to make. I'd rather do a 3 tiered fondant wrapped cake than a sheet cake! 
You can do the cookie sheet thing, but I'd really invest in a decent pan, they are not really that expensive and you really will have it for the rest of your life. Be very careful turning out and stacking the "cookie sheet" cake (I think cookie sheets that have 1/2 sides are technically jelly roll pans anyway - no matter how they are marketed to sell) because they are large and thin they break very easily. I would freeze them before stacking if you could.
17yr old - maybe an iPod? Have you seen the fancy shoe and purse cakes? You could find a cool picture on Google of shoes and purses and make a FBCT instead of the whole 3D purse cake. Do you have access to edible images? Do you know her well, could you get some cool pictures of her and her friends and make a scrapbook page style cake?
indydebi: I don't think she's a depression era baby...lol..but her mother is and they make do with some of the craziest things I've ever seen..so that could be it. And I totally agree that I shouldn't have to make do with whatever. He just started a new hobby.... (don't laugh)...he builds Star Wars lightsabers...(yup, Star Wars)...they are actually pretty neat, but he doesn't just make do...he gets what he needs...good point.
SweetResults: Those are some really good ideas...I never thought of doing an iPod cake...that's actually a GREAT idea...hrrmm....I don't know her very well, just the grandmother...that's because we work together, but I'll have her grams get some pictures from her and see if I can get some ideas from that. Thank you for the great advice!
Thanks everyone for the great advice. I will definitely invest in a sheet cake pan set.....he'll just have to live with it. lol...
1. if you are baking the cake, tell your fiance to keep out of it. You use what pans you want to use, and if you need to buy them, then buy them
2. The concept of using a rimmed cookie shet isn't out of this world, but YOU (note the emphasis) have to be comfortable doing so.
3. Cheaply made pans will turn crappy. Well made ones will last forever. I think it is better to invest in good pans (straight sides (no sloping edges), sharp edges, heavy duty).
As previously posted, you can use cookie sheets for the cakes and VOILA!! a "torted cake" that YOU didn't have to torte! LOLL I actually REALLY like that look!
I too have had my Wilton Performance Sheet Cake Pans for several years and they look brand new and I use them ALL the time! So far, I have had NO problems with sticking cake.
Good Luck! I'm sure you will do a great job!
Beth in KY
So now I have another question, I've seen different sheet cake pans, some that have completely smooth bottoms and some that have a slightly raised design in the middle...I think it's the Wilton brand ones...what's up with that? If I get those pans and bake my cake with them....will that design show in the top of my cake when I go to ice it? That's pretty much the reason why I haven't bought those cake pans yet.....if that's so, I may invest in the Magic Line ones from here...
when I was woriking in the bakery all our cakes were made in sheet pans just have to collar them to get it higher than 1/2 " and fill and stack with another one needs less baking time.
Hmmm, that's an interesting concept -- using cookie sheets to make a cake. I would think that the corners wouldn't be sharp since cookie sheets have rounded corners.
I would go ahead and invest in a 1/4 sheet pan (9 x 13). You'll use it more than you think. I use a flower nail (or heating core) when baking to speed up the baking time and to even out the batter. I works great. I also line the bottom of the pan with wax paper (and grease the sides) so there's no unnecessary worrying about whether or not the cake will come out cleanly from the pan.
Hope this helps.
Yeah, I've noticed most sheet cake pans have rounded endges...for some reason, I can ice a round cake pretty well, get me trying to ice a square cake and it all goes downhill from there. I seem to be able to get the sides and everything fine...just not the corners. I think I'm going to invest in a a magic line pan and see how I like it. I like how they have the straight edge corners...and we'll go from there. Thanks all for your great advice...what would I do without you?
I hope he is selling this star wars stuff to make lots of money, because if you keep it up, you cakes someday may. At the very least, they will save you a bunch, by making all your own proffesional quality cakes. I have a full time job and two small children, I have made all their own cakes, and save a ton of money doing it. I have only ever sold two, but I trade cakes to the Beauticians, at the shop I go to for free hair cuts, and color. I really don't have time to do much more than that. With your 40% Micheals coupon, you should be able to get a 12X18 wilton cake pan for under $9. That isn't very much at all. I've had mine for about 5 years, and it is still in great condition. I even let my neighbor borrow it to cook a turkey in. As for your oven, I would do as someone else suggested, and turn the cake every 10 minutes.
cookie sheet pans, or 1/2 pans are used for torting, jelly-rolls, petifors with much success. I use them alot. Years ago, when they made sponge cakes alot this way this is the pan they used. If you are concerned about the corners being round, torte the layers, freeze and then trim for clean sharp edges. Years ago, people improvised to save money, and still got great results. Today, people are into convience and really do not know how to use the "survival techniques", they would rather spend the money then save. God-forbid we should ever go into another depression, we would have alot of people that would just crumble and die.
I am going to be buying the cookie sheet pans when I get the money. I never thought about using them so you don't have to torte. I haven't done the torting cause I think it would be a hassle. And this would be so much easier way to do it. Thanks for the great tip. 
I find it really neat the different ideas everyone has...we all have methods that work for us the best. I can't really knock the cookie sheet method since I've never tried it. But, to me it seems a big pain in the arse....of course I'll never know until I try it and I may end up hating the use of an actual sheet cake pan. I'll have to try both methods. My co-workers are going into cake withdrawals anyway.
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