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Is There a Trick to Flip Out a Sheet Cake?

post #1 of 17
Thread Starter 
So I'm making my first ever sheet cake in a few days. It's with the gold pan from Wilton, 11x15 inches. I'm concerned that when I flip it out of the pan it's going to break because my cooling racks aren't that big. Is there a trick that makes it easier?

I was also wondering since I always use my baking strips when using the round pans what can I use on this bigger pan? I was thinking of pinning the two strips together, but my concern is because the pan is NOT straight edged that it will not stay on. So should I do something else to help it to come out flat on top while baking?
post #2 of 17
You might have to buy a larger cooling rack. Wilton makes one that is roughly 14X18 inches and I use it for larger sheet cakes. I just place it on top of the pan then flip. As far as baking the cake goes.....I don't use the bake even strips with sheet cakes. I use several flower nails instead and my cakes bake up flat with no need to level them off.

HTH
Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
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Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
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post #3 of 17
I use the large cooling rack, you can also flip it out on a board or put a towel over it, hold the towel tight and it will help to break its fall.
post #4 of 17
Thread Starter 
Thanks everyone!
post #5 of 17
I pin two baking strips together to get the length I need. I get it as tight as I can and sometimes it stays in the center and sometimes it slips to the bottom of the pan. As long as it's on the pan it should still work.
post #6 of 17
I usually flip it out on a cooling rack or large cookie sheet. I put it in the freezer after that.....they are easier to handle when frozen. I don't use the baking strips on the sheets, I just space a couple of rose nails out in the bottom of the pan and it cooks nice and even. Hope this helps!
Splat E. Kake
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Splat E. Kake
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post #7 of 17
Pinning two strips together will work fine. I did that to most of my strips due to the size of pans I always used.

Buy a bigger cooling rack. As you progress in this craft, you'll need them anyway. Even if you end up only making 8" rounds for the rest of your life, you can put 2 or 3 on one rack and save couner space.

To safely flip a cake out, start with a cake in the pan that is somewhat level. Either use the push-down method to get rid of most of the dome, or take a knife and trim the dome off, using the edge of the cake pan as a guide.

Lay the larger-than-the-pan cooling rack on top of the pan. Holding the pan and the cooling rack together, flip both and set on counter. Gently lift the cake pan off of the cake.

What I then do, is take a 2nd cooling rack (yes, buy 2 large cooling racks) lay it on top of the cake. You now have a cooling rack sandwich with the cake in the middle. Pick up both cooling racks, with the cake in the middle and flip it again. The cake is now sitting on the perfectly flat side (the bottom of the cake).
post #8 of 17
Thread Starter 
Thanks so much! icon_smile.gif
post #9 of 17
I do the same as indydebi on the cooling rack flip. On large sheets I also put parchment on the bottom of the pan when baking to ensure a stick-free release.
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AKA- Frostine on my blog
That Really Frosts Me.com
Cake decorating and other sweet adventures.
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post #10 of 17
Thread Starter 
Hmm, never used parchment paper before. Does it have to be wet first?
post #11 of 17
I always use the cake board (or a plain cake board if it's fancy) to fit that size cake when they're large, just put it over the cake in the pan, then flip. If you need to flip back to the flat side, use a 2nd cake board.
post #12 of 17
Quote:
Originally Posted by Spectra

Hmm, never used parchment paper before. Does it have to be wet first?



Parchment paper works wonders to keep cakes from sticking. Don't wet it. Just cut to fit the pan and place in the bottom of the pan. Grease and flour the sides of the pan as usual (I do this before putting in the parchment "bottom").
Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
Reply
Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
Reply
post #13 of 17
Thread Starter 
Awesome! Thank you so much! That was my biggest fear, that it would stick to the bottom.
post #14 of 17
I just made this size of sheet cake the other day. I let the cake cool in the pan for 10min. Then I lined the kitchen counter with a large enough piece of plastic wrap. I flip the cake quickly out onto the counter and wrap the plastic wrap up the side and over the top of the cake. I lifted the entire cake onto a wooden cakeboard which is usually around 11x15 so it works great. Then into the freezer it goes for a couple hours and voila, you will be able to work with it much easier now since its frozen. Its easier to place where you want it on the board and easier to level as well. Good Luck!
post #15 of 17
I need help with getting the top portion onto the iced one.... my biggest fear/stress is always getting that top layer on. Yesterday i was placing a half sheet onto the iced cake and it ended up off sided and was a nightmare to try to move!! my cake is already in the top up position and I try to line it up and shake it off the board which never is easy because its moist and sticky and this method causes crumbs to fall everywhere. I know ive seen cake shows where they lay it across their arm line it up at the top and slide arm out....its got to be frozen???? theres no way i could do this . should i freeze the cakes first? Ive never put a cake in the freezer so any help there i would appreciate too!...wrapping it etc. I

might add this half sheet i did yesterday was red velvet icon_evil.gif a crumbly nightmare. Are there certain cakes you WOULDNT do in a sheet?? Does anyone tweek recipes to make them firmer?? thanks!
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