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? on 1/4 sheet: do you split and fill one or bake two cakes

post #1 of 9
Thread Starter 
I am making a birthday for a friend's husband and she requested a quarter sheet cake. She does want it filled, but i'm not sure if I should bake a chocolate WASC extender (i like that texture the best) in one pan and then level and split it to fill, or should i bake two recipes then level and fill.

I don't want the cake crazy high, as it is only for 20~ people (and who ever then at the bar wants a piece. He's a musician and she's taking it there for a cake cutting between sets), but i think a single cake split will be a bit underwhelming.

The last time i've done a 9x13 it was a single box mix and left in the pan, so i'm not sure what results I will get with a WASC extender.

i'm planning on getting a fat daddio/magic line 9x13, or something straight sided in the 1/4 size at the cake store this afternoon.

thanks for any help on this!
post #2 of 9
For all my 1/4 sheets, I make a 1/2 sheet cake, level and split. I only use 2 boxes and its a perfect size. Oh and I use my cookie sheet as opposed to a cake pan.
Virginia 323.253.8213
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Virginia 323.253.8213
www.urbanainez.com
He is the man of my dreams, my prince; He gives me the desires of my heart, He completes me. His name is Jesus
Reply
post #3 of 9
You can do 1/2 of a WASC recipe in a 9 x 13 pan and get a nice 2 inch high cake. I used the bake even strips and a flower nail and the cake was tall and flat on top. Then you could torte it (cut that layer in half) and fill it. That way you don't have more cake, but she gets the filling. A 9 x 13 tier (two 9 x 13 layers) is going to be a LOT of cake if you bake two cakes.
post #4 of 9
For my 1/4 sheets, I bake 2 seperate cakes using 1 box in each. I like the height and my customers do too!
Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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post #5 of 9
Quote:
Originally Posted by doramoreno62

For my 1/4 sheets, I bake 2 seperate cakes using 1 box in each. I like the height and my customers do too!



Same here, except for the whole customers part, as I only bake for family (and increasingly, extended family). They just feel so small and wimpy with one..
post #6 of 9
A 2 layer 9 X 13 (quarter sheet cake) will give you 48 servings. Thats a lot of cake. If you use the WASC recipe, you'll get a nice tall cake that shouldn't be too hard to torte and fill.
post #7 of 9
I agree with DeeDelighful...bake a 9x13.. 2 inches high..Meaning fill the pan 2/3 full..I then torte the 2 inch layer and fill..The cake ends up being about 5 inches high.If you bake 2 cakes and stack them you are going to have enough cake for 60+ people.

Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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post #8 of 9
It's a sheet cake, it doesn't get filled. If I have to torte and fill it, it's a filled cake at my filled cake price. Sheet cake is a sheet cake, not filled.
post #9 of 9
Thread Starter 
thank you for the tips! I ended up getting the 9x13x3 Fat Daddio pan and a full WASC (2 chocolate mix) just put it baked a hair over the top, but there was about 1/4" of sinking in the center (used two flower nails). baked at 325 for 75 min. I think it will be fine to use; i can spackle up the sinkage and put it on the bottom.

thanks again for the help!
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