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Vanilla Sheet Cake from Scratch

post #1 of 9
Thread Starter 
Hi - I have an order for a 15 x 11" vanilla sheet cake. I don't normally make sheet cakes and I'm wondering if you can share a great recipe with me (or recommend one from the recipe section)?

I only make scratch recipes......any help would be appreciated!
post #2 of 9
Hi Robster,

My first question would be to ask if you already have a recipe you like? If you do, why would it not work? I too am not used to sheetcakes, but because of charity work, I have had to learn. So far my recipes have worked. Scratch only for me too. I got help on CC and this is what I learned:

Cut the temp down by about 25 degrees, or the equivalent.

Use baking strips and parchment.

I use two flower nails.

I did have some trouble getting my red velvet to cooperate but I think that is because it is a more liquid batter, and I was making a taller cake than I did in the smaller pans.

So if you do have great recipes, I think you would be happier trying to adapt them. If not, I will be happy to share. You can pm me or I will probably see the post.
post #3 of 9
Quote:
Originally Posted by scp1127

Use baking strips and parchment.

I use two flower nails.



If my cakes are usually flat without strips, do you think it's still necessary?

And do you use flower nails with the big side up or down?

I am making a test half sheet cake this week with my recipe.
Started my business legally February 2012! Commercial kitchen and all!
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Started my business legally February 2012! Commercial kitchen and all!
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post #4 of 9
I use the strips wet with cold water to slow down the baking on the edges, allowing the middle to catch up.

I use the nails circle down 1/3 from each short edge each in the middle.
post #5 of 9
Quote:
Originally Posted by scp1127

I use the strips wet with cold water to slow down the baking on the edges, allowing the middle to catch up.

I use the nails circle down 1/3 from each short edge each in the middle.



That makes sense! Thanks!
Started my business legally February 2012! Commercial kitchen and all!
Reply
Started my business legally February 2012! Commercial kitchen and all!
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post #6 of 9
These heating cores are good:

http://www.pastrychef.com/HEATING-CORES_p_1992.html

Thanks SCP for the advice. Needed it for my sister, who has requests for sheet cakes.
post #7 of 9
It hasn't been easy to learn and I have made more mistakes with larger cakes than any other baking experiment, especially red velvet. If I bake two layers, the cake colors are hard to match because of the long baking time. A few minutes changes the hue... not good on a layer cake, even if it is a sheet.

I underbaked centers/overbaked edges on about 5 cakes until I got the temp/nail/strip down correctly. So do give yourself time to rebake if it's your first attempt. But once you get it, you get it.
post #8 of 9
Yay! Made my first 1/2 sheet cake. 2 bake even strips, 2 flower nails and 325 degrees. Perfection!
Started my business legally February 2012! Commercial kitchen and all!
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Started my business legally February 2012! Commercial kitchen and all!
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post #9 of 9
Glad to hear it.
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