So how do you bake them evenly? I use rose nails in my rounds but havent really tried a sheet cake yet. They have worked well so far....Will this work for sheets or do I have to buy some bake even strips (I have been waiting for a coupon for Michaels to come...lol)

I have an order for a sheet cake for 30 people ... half white half chocolate. I have a 9 inch square and was thinking of just using that to make two cakes side by side... she doesnt want any filling so a one layer would just be fine.

Any ideas and tips would be great... I am new to this and have mainly done rounds. I have taken Wiltons coarse 1,2 and 3.

TIA

Hi!
I don't personally use flower nails in my sheet cakes but you certainly could. It would work just fine. I don't use the bake even strips but again, they would work just fine. I might use an 11x15" sheet pan rather than putting two squares side by side. You can use a piece of parchment or foil as a divider. Pour one flavor of batter in, then the other, then lift out the divider.

Hope that helps!
KimAZ

I actually do more sheet cakes than round, so yes, flower nails will work great- I use them all the time... I also use bake even strips, but for the last cakes I used a different recipe and didn't need the strips....

As for the half/half cake...I did that one time and Cakery here on CC gave sent me a GREAT tutorial on how to do that in one pan...she is great at giving out tips and advice...and she does FABULOUS sheet cakes!!

Look up her user name on CC (go to member list and look it up from there) and look at all her great pics...send her a pm about that tutorial and I'm sure that she will get back to you in a flash!!

HTH!!

Thanks ladies...Cakery got back to me and sent that wonderful tutorial.

My cake is baking as we speak...crossing fingers...lol.

Now to download some maple leafs and the canadian flag and we are all set...

Thanks again everyone.

how many flower nails did you put in as heat cores? I've been using just one in my 8" round 3" deep pan along with my homemade bake even strips - but had no other pans until TODAY!! Now have a 10" round (3" deep) and a 12X18 half sheet (2" deep). Am thinking 2 or 3 for the half sheet - does that sound right?

My late grandmother baked cakes all her life, and she always used an old towel torn into strips, then soaked in water and wrung out, then safety-pinned them to the sides of her cake pans, and rarely did she have to trim a domed top! She grew up with the waste-not, want not generation and learned to make the best of things.

So, no need to wait on those fancy commercial bake strips - I'm sure you have an old towel and some large safety pins lying around! (The ones made for quilting are are super-easy to open and get thru the thick terry cloth).

Hope this helps!

tigerhawk83-I've done a few 12x18s and used 2 nails per pan with great results. They baked evenly with hardly any crowning. Enjoy the new pans--my collection keeps growing, but my cupboards don't keep up!

I use towels ALL the time, no humps! No flower nails here either.

Jen

As mentioned.....I do have a tutorial that I don't mind sharing with those who need it for doing 2 flavors in a sheet cake. Just drop me a note to my regular e-mail address: [email protected] Glad to help out.

Diane

I will have to try the towels..I am afraid of setting my oven on fire...

I had a 9x13 pan...is really isnt a baking pan....it is a heavy duty roasting pan...but it did the trick... I looked at the pans and was going to buy one into I realized that my brother had used it to make a cake and it turned out great.... and the bonus is the handles on the sides.... its a new pan that I have never used yet.

I will have to try the wet towel trick..

I used two nails... I did still get a hump, but I thought it was worth the try...plus it lets me taste the cake first.. which is a good thing b/c I read someplace else someone that didnt taste her cake and if it wasnt for a disaster with the cake she wouldnt have known a head of time that it tasted horrible, good thing b/c she had time to bake another.

for my rounds I use 1 unless it is my larger one then I use two.. I figure the more the merrier to get it to even out...probably should have done 3 in this one.

But the cake baked nice, and half and half thanks to Cakery.... I iced it with crusting buttercream and tomorrow I will do a buttercream transfer and some decorations and all should be set.

YAY!! Cakery is the BOMB!!

Jeep - let us know how it comes out! Good Luck and be sure to post some pics!!

Turned out great... customer picked it up today for her party tomorrow.

I will certainly post pictures of it... I am not sure 100% how to get it on the forum, but feel free to search me and look at my pictures... it will be the welcome to canada one.

http://www.cakecentral.com/cake-photo_1458875.html

Hope this works...here is the picture of the cake... the sprinkles are little maple leafs that I had.

Great work!! I will be doing a frozen transfer in a few weeks...can't wait! Looks like a lot of fun...i've done a transfer before, but it was all tracing on the cake and then piping it in...came out great (one of my favs) but I think the frozen transfer will be a little less work...(let's hope so!! )


Keep on cakin'!!