I’m using a texas sheet cake recipe in the sheet pan that they reconvened I’m cutting the cake in half but making two Texas cakes so it would essentially be 4 layers would that still need a dowl or would i be better off not cutting them in half and just stacking both cakes together with filling
How tall would you expect your final cake to be? Also, I would take into account the possible "slipperiness" of the layers when you add in the pastry cream filling. If your cake is going to be on the taller side, or once you layer/fill your cake you feel like you need a bit more stability then throw in two dowels just to keep everything straight and sturdy. In the end you need to just use your best judgement when you put the cake together as to whether you need a few dowels or not. So just have a couple on hand just in case.
For me, I would rather be overly cautious and just use two dowel to hold things together then to get the entire thing done only to watch it slowly turn into the Leaning Tower of Pisa.
A Texas sheet cake is more like a giant brownie - usually no more than 1" tall. Stacking two of them shouldn't need dowels unless, as Freckles said, the "slipperiness" of the filling becomes a factor. Fun fact - - when I first started making cakes back when the Dead Sea was just sick, it was normal practice to put in toothpicks to keep the layers from moving. As a matter of practice now, I don't use dowels unless the cake is over 4" tall.
yes what cakefan said --
hahaha "when the deadsea was just sick" good one
i'm curious -- will each sheet cake be iced with the texas sc icing, aka ganache as well as the pastry cream filling? --
Why not make it easier on yourself and bake the cakes in square pans to start with, instead of baking them in sheet pans and cutting in half? I love cakefan02's "when the Dead Sea was just sick", too! Haha!
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