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Making my first 12x18 cake, tips/pointers needed.... - Page 2

post #16 of 21
Thread Starter 
I LOVE THIS WEBSITE!!! YOU ALL ARE SO HELPFUL.

I am going to bake tonight (using 3 mixes as you all suggested), and ice tomorrow.

I am still not sure if I am going to use the dowels for the smaller 'accent' cake on top. I was thinking if I don't use the dowels, I won't have to put the accent cake on its own board, right? Just lay it right on top of the 12x18 cake?
post #17 of 21
I would just put the smaller cake right on top of the larger, no board.
post #18 of 21
I bake all my cakes at 315 degrees, which really cuts down on the cakes forming a dome in the center. I also turn my sheet cakes out of the pans as soon as they come out of the oven, using a rack at least as big as the cake. If you press down gently on the rack, it will help flatten the cake and require little to no trimming. I bake cakes for a Saturday event on Wednesday night. Once iced, they are air-tight and will stay moist.
The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
Reply
The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
Reply
post #19 of 21
I have read on here before how to make your own baking strips instead of buying them, but I have never used the baking strips before, so I don't remember. Can anyone tell me how to make my own that work just as well?
post #20 of 21

i bought a $4-$5 thick silver cake board from bulk barn for my 12x18 (2 9x13'a side by side) that im baking tomorrow. do I need something else ??

post #21 of 21

@ GeminiRJ...you said you bake all your cakes at 315...how long would I bake this size cake?

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