I have never made a sheet cake. If I make 1/2 sheet, do I use one layer of cake or two?? How many boxes will I need for the 1/2 sheet cake. I think 1 box would be enough??

What temp and time should I use for a convection oven??

Thank you in advance for your help, as you can see, I need lots of it!

PinkPreppy

I just made a two layer 1/2 sheet. each layer took 3 boxes my pan was 12x18"( about 15 cups give or take of batter)
that made a nice full cake. and I think the serving guide was 106 servings for the 2 layer ( small pieces )

if you dont need that many do a singlr layer
or do a double layer 9X13 if you want hieght.

and i did use flower nails (or heating core) in the 1/2 sheet that helped a lot
I can't speak to convection -no idea

I baked at 325degrees in a regular oven

Normally a 1/4 sheet cake takes a minimum of 1 mix but it is not very high. So a 1/2 sheet would take probably 3 mixes. Bake at 325 (reg oven)for at least 45 min or more. Make sure you use a heating core or flower nails in the center so that the middle of the cake gets done. Not sure about temp for convection oven or the time it would take to bake.

here is a bump

Here you go:

http://www.wilton.com/cake/cakeprep/baking/times/party_2inch.cfm

This will give you batter amounts but I'm not sure of baking time/temp for convection. Try a google search, might find it there!

A box of cake mix usually yields about 4-5 cups of batter (as a conservative estimate-this will vary based on the recipe you might use to doctor it up). I'd rather slightly overestimate and not have to run back out to the store for supplies! So you will need more than one box for a single layer.

What size pan are you using for a 1/2 sheet?

As far a 1 or two layers it really depends on the # of servings you need, the area you live in (in New Orleans Ifound alot of 1 layer sheet cakes but in Florida I see alot of 2 layers sheet cakes), if you are going to fill, etc.

Thank you Sweetviolent! I think I will do 1 layer 9x13. I do not know what you mean about using nails???? Does the center take a long time to bake?

Thank you again for your quick response to my message!

The flower nails are the metal thing you make buttercream roses on- if you grease them good and place them upside down in your pan 2-for a 12X18" it will help it bake evenly or you could use a heating core. I tried the flower nails this past weekend and they worked very well the heating core leaves a hole in the cake you have to plug.

I don't know if everyone uses a core or nails ina cake that size.

But i always use a core for my rounds that are 10: or bigger!!

Pinkpreppy,

When you have a cake as large as the half sheet it does take longer. I even put a flower nail in my 9x13 pans to be on the safe side. Flower nails look similar to umbrellas but they are used in cake decorating to make buttercream flowers on. You grease the whole nail ..under the top also and put it in the center of the pan. Then you pour your batter over it. When the nail gets hot from the oven it helps the center cook. You can get the flower nails at Hobby lobby, Michael or JoAnns. Any place cake stuff is sold should have the flower nails. There is also a heating core that Wilton makes with directions on it. Hth....

Thank you dodibug and sundine2! I visited the Wilton website and the info was just what i needed! I think it is going to be strange and hard to make a 2 layer sheet cake...like the cake will rip in half when I try to stack it on the bottom layer. Oh well, I will give it a try.

I'll also try the rose nail in the cake-makes sense!

Thank you all again for your speedy responses! I'll post the picture when I complete the cake.

PinkPreppy

When I have to flip a larger cake to make the second layer I use a cookie sheet without sides and dusted with powdered sugar and that way I can slide the second layer onto the first without breaking it.

A couple of questions. When using 3 cake mixes per 12x18 cake, do you just mix the cake per the box instructions or do you also use a cake mix extender and do you use the extender for all 3 mixes? How many flower nails do you use and in what positions do you use them? In addition to the flower nail, do you also use the bake even strips?

I have questions similar to puzzlegut's.....if using 3 doctored mixes for a 12x18, do you still need the extender? I'm guessing you don't, you just use the specified amount of cups of batter/pan. And if you use 2 flower nails with a 12x18, where do you position them? If one goes smackdab in the center of the pan, where does the other one go? thanks!

i made a 1/2 sheet cake today, it took 3 boxes, and i probably could have used 4 total to make it a full 2" 1 layer is what most stores sell. if u want a filling between layers either split the cake in half longways and ice or fill or make a 2nd cake adding the 2nd layer will give u more servings