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Half Sheet Pan

post #1 of 7
Thread Starter 
I've only done square and round cakes. Never really had a desire to do sheet cakes until folks starting asking me for them recently. I used to send people to the grocery store when they requested a sheet cake. But now, I think it's about time that I give it a try.

What brand of sheet cake pan do you use?

Can you actually bake a cake in one of these? I think it's called a jelly roll pan:

Image

I'd like to bake two one inch sheets and then fill and stack them together. Will that work?
post #2 of 7
That is exactly how I make my sheet cakes. Make certain to line the pans with parchment to aid in releasing the cakes. You may still need to run your knife around the edge of the pan to release the cake. I flip mine out onto a half-sheet cardboard.

If your cakes are not very firm, use the cardboard to help slide the top layer on. I actually make my cakes 3 layers deep using this method. I make firmer scratch cakes, which does help me move the layers around without breakage. You will probably need to do some trimming to get nice square sides and corners. I do this after I have filled the layers.

Good luck! thumbs_up.gif
post #3 of 7
My sheet-type pans are 2" deep. I don't torte and fill them, but you certainly can and lots of people do. I fill them over half full and trim them even with the top of the pan. I also bake them at 325 and use a flower nail in the center as a heat conductor.
post #4 of 7
My sheet-type pans are 2" deep. I don't torte and fill them, but you certainly can and lots of people do. I fill them over half full and trim them even with the top of the pan. I also bake them at 325 and use a flower nail in the center as a heat conductor.
post #5 of 7
I cannot see how anyone can bake up a nice sheet cake in a jelly roll pan icon_sad.gif
Using a 2" deep pan makes it easy. No torting; no filling - that's what a sheet cake is - just a rectangle cake w/o filling icon_smile.gif Fill the pan w/batter at least 1/2 full - better if it's 2/3rds full. You will soon learn that a 12x8x2 pan uses one cake mix; a 12x16x2 needs 2 mixes.
Baking at 325 is right but I don't find any need for a flower nail in the center........won't hurt but isn't necessary icon_smile.gif
As for brand......I prefer Magic Line pans; have heard many say Fat Daddio is good too. And for size......match the size of the pan to the board and box sold as a '1/2 sheet' which means a 12x16x2 pan. For a 1/4 sheet pan size should be 12x8.
Get *OUT of the habit* of calling them '1/4' or '1/2' sheet cakes! icon_smile.gif When someone asks for a say '1/2 sheet' ask how many they need to serve. The general public has no idea about sizes icon_sad.gif I've had people ask for a 'full sheet' when they wanted to serve only 12-15 people!
post #6 of 7
I'm with kakeladi, I don't see how you can bake a cake in a jelly roll pan. My pans are 2 inches deep and If you want filling in the sheet cake, just torte it and fill. I use the flower nail and I think it makes a difference. Good luck
post #7 of 7
ditto word for word with kakeladi and pattycakes.

how big is your oven? If you can only fit one of these 'jelly roll' pans in your oven at once, then you're doing double baking time, which eats into your overhead, meaning you're not making as much money as you thought you'd be. With a 2" deep pan, you bake one cake, one time.
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