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Italian cream cake

post #1 of 6
Thread Starter 
Every recipe I've seen for this cake they use either 3 8" or 3 9" cake pans. I would like to know if I could use a 11x15 sheet pan with this batter? I would appreciate some feed backicon_smile.gif
post #2 of 6
Thread Starter 
any body!icon_smile.gif
post #3 of 6
I don't think it would be a problem. I would just lower the temp to 325 and have at it.
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Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday.
See. There is no "Someday"!
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post #4 of 6
of course icon_smile.gif
post #5 of 6
I use all of my regular recipes. Some do need adjusting, so bake ahead in case you need to re-bake, take notes, and you have a record of how the recipe performs in larger pans and what you did to adjust.
post #6 of 6
Thread Starter 
Thank-you for respondingicon_smile.gif
The confirmation is next week so I really don't have any room to test iticon_sad.gif Other wise I would.
The only reason I'm choosing to go with a sheet cake is because I wish to put a cross cake on top if it!
I'm praying it'll be okay!
I'll post pictures when it's completed.
Any new suggestions is appreciatedicon_smile.gificon_smile.gificon_smile.gif
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