All,

I could use some advice. I am trying to figure out how high to make my sheet cakes. I am primarily talking about 12x18x2. Do you make 1 layer and then torte it? Do you make 2 layers? I like them having filling, because people feel like they are getting more for their money.

I have a cake due on Friday and made it yesterday. I usually make only 1 layer, but this was bananna and didn't rise as much (I guess) so 1 layer - even torted - looked skimpy to me. So I made another layer, and now it looks monstrous! What would be the happy medium? Make two smaller layers, or collar the pan and make one deeper layer? This cake is done, but I was wondering for next time.

Two cakes is a really large cake! I only do that for specialty cakes and extra wedding cake servings. Some people do it diffrently, but most customers would be very suprised to get a really tall cake as a sheet cake.

Hi CakesByEllen,

I use to do 1 large layer but always had trouble with them coming out uneven. Switched to doing 2 layers and have no problems with the height or unevenness now.

I fill the pan about 1/2 full and do the push down method after taking it out of the oven.

The buttercream filling will bring it up with some height.

while we are on the topic of sheet cakes...is a full sheet cake 2- 12X18X2 pans or 2 - 11X15X2 pans??
I have to make a request for a sheet cake for a welcome and just wonder what everone does for a full sheet cake?

I only do 1 layer for my 12x18 sheet. I fill my cake pan about 2/3 full and saw off any extra with the large leveler. It works great everytime!
traci

cakecre8tor, usually it's two 12x18s. That's pretty much the standard.

Thanks Peacock! That is what I shall do then!

cakecre8tor - it has always been my understanding that a full sheet is 2 12x18 cakes.

stephanie214 - Do you use mixes? If so, then about how much would you use for 1 layer?

I use 2 11x15...that is the size that the bakeries use in my area.

I'm confused myself because some say 12x18 and some say 11x15.

What to do???

Cakes by Ellen: I usually fill sheet cake pans 2/3 full or a little more. I want people to get a good sized piece of cake! Recently I filled my pan and used the Wilton bake even strips. I had a nice 2 + high cake that I didn't have to level and it certainly provided a nice size serving. I too have found that some flavored cakes (mixes) don't rise as well and I have had to bake additional ones to make up for it. I was told that you can add meringue powder to your batter and that will provide more of a rise.

I am going to be totally different I am sure. I use sizing of small medium and large. a 9x13 is my small sheet cake, an 11x15 my medium, and a 12x18 is the large. I do two layers with a filling for all cakes including sheet cakes.

CakesByEllen,

I use mixes and fill 1/2 full.

When I did the Batman with 2 11x15 pushed together, everyone was saying that it was a hugh cake...wow, can't imagine 2 12x18.

for my 1/4 sheet cakes, i normally make 2 mixes, I per pan then torte them both and I get 4 layers of cake and 3 layers of cream...but now i'm thinking that's wayy tooo much...i think i'm just goingto use an extender mix and make 3 layers of cake, 2 of cream..

would you all suggest making the extender in one pan, or using the extender and still making 2 pans??

if i do it in two pans i'll still have 4 layers right??

i need help

I would say that my one layer sheet cakes are about 3 to 3-1/2" high, with icing!