AI am making a cake in the shape of a 70 out of a sheet cake and need some help. I've done this before and it turned out great but I used a different recipe this time which didn't rise to two inches. I would say the cake is just about (under) 1 1/2 inches. My concern is with how it will look once it is finished because it is not so high and if I should even tort tort it because the layers will be so thin. I can make another cake for a second layer but its not ideal. What you all think?
since you used a different recipe, maybe it didn't yield enough cups of batter for the sheet cake, so you think it didn't rise enough. I wouldn't tort it sounds to thin. You said you could back another cake, maybe double the recipe and fill the sheet pan accordingly, and make cup cakes out of the remaining batter. just a thought...
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since you used a different recipe, maybe it didn't yield enough cups of batter for the sheet cake, so you think it didn't rise enough. I wouldn't tort it sounds to thin. You said you could back another cake, maybe double the recipe and fill the sheet pan accordingly, and make cup cakes out of the remaining batter. just a thought...
Thanks RibinaD. The pan was full enough - maybe the cake just rise as much as my other recipe - ugh! The recipe I was using yields two 9 inch rounds so I actually tripled the recipe! I am going to have to make another sheet cake. So frustrating because I don't even need it for the servings - I just want it toook look good!
AWas it really necessary to bake a full sheet just to cut out the numbers? There are a ton of tutorials online that show how you can make numbers without cutting it out in one single piece.
what about using what you have --
cut your existing cake in half and stack the 2-layers to get the height you want and cut the 70 out of that? maybe?
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