Even Baking Jelly Roll

Baking By SkisandBakes Updated 8 Jun 2012 , 8:35pm by SkisandBakes

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SkisandBakes Posted 7 Jun 2012 , 4:59pm
post #1 of 3

Hi all. First of all, I have been watching this forum and getting many fabulous ideas from you for the last few months. Thank you for being so open with your advise and the info you share.

I am hoping that some of you cake baking wizards might be able to help me with this challenge. I am making a multi-layer tuxedo cake for my husband for his birthday again this year. In an attempt to reduce waste last year I used an 11x15 jelly roll pan and sliced the thin cake into 3 pieces to make the three cake layers. I found that the edges got overly well done and the middle domed slightly which made for diffcult stacking with the mousse and cream cheese layers. I got it done to rave reviews but there has to be a better way.

I have been looking at the bake even strip and flower nail postings. Does anybody have experience using bake even strips - I am looking at buying the 2" Wilton strips - or flower nails in jelly roll pans? What do you do with the extra inch of bake even strip width? Leave it stick up over the top or fold it under the pan? Would the flower nail alone solve the problem?

Thank you in advance for your input.

2 replies
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BakingIrene Posted 7 Jun 2012 , 10:27pm
post #2 of 3

For a really thin cake you are better off just spreading the batter thicker in the ends and thinner in the middle. The cake will tend to flow to the middle as it bakes...and turn out more even than you had last time.

The cake strips are excellent for cake batter that bakes 1" deep or deeper. I don't use them for shallow layers like yours or for shallow pans.

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SkisandBakes Posted 8 Jun 2012 , 8:35pm
post #3 of 3

Thanks BakingIrene.

That is what I did last time but the edges still came out better done that the middle. Maybe I need to try a thicker cake batter - my go to chocolate cake batter tends to flow quite easily.

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