Am making a 1/2 sheet cake. It is currently 1 3/4 inch high but I plan to torte and fill with a mousse (have already leveled it). Once I frost it will this be high enough? What height should I be aiming for in a sheet cake?

with the filling, you should be just right, my sheets are typically 2" tall

sheet cakes are about 2" tall, kitchen cakes are about 4" tall.

leily is spot on. sheet cake = 2".

I know they are two inches tall - but mine are all 4" tall - I double stack. Just looks better and not so grocery store-ish. No matter how well they are decorated, a two inch tall cake looks screams grocery store to me.

So, mine are always 4" tall.

Duh!!! Wait a moment...my brain just kicked in. "Kitchen Cake"...probably like the cake the event holder cuts in the "kitchen" when the viewed wedding, etc., cake is a dummy cake or one not to be cut. DUH!!! Right???

Yes, I began my post with I saying I know that. But I still sell them at 4" high when customers ask for a sheet cake. Most customers don't know the difference between the two. It's not an important enough issue for me to "educate" them over. They ask for a sheet - they get a 4" high cake - it just looks better - and they all agree. And when they ask for what we would call kitchen cakes - they word they still use is sheets. I'm not going to argue semantics with a customer. Or anyone for that matter.

I do both 2" and 4" sheet cakes because that's what my competitors do. I do however charge double for the 4" sheet cakes because it is at least double the materials. I find that some customers want the taller cake either for personal preference or for the design element. I don't mind makig it as long as they don't mind paying.