Hi all, I’ve been asked to make an 11x15 sheet cake with lemon filling; should I make two 1” cakes and put the filling between? It’s to feed 35-ish people. I’m kind of stuck as far as the best method to use. I’m just going to make a white cake for the cake. They want fairly simple.
Sure, you could bake two 1" layers, fill and stack or you can bake one 2" layer and split it, fill and stack. Whichever you prefer.