I am making a cake for Sunday, and I bought an 11x15 in. pan. I see that it says to use 11 cups of batter, so I bought 2 cake mixes, and I will measure out 11 cups. Are there any tips I should know about baking in this size, with a double batch of cake? I do have the strips for the outside. Are the directions that came with the pan pretty reliable??
Thanks!
Darlene
I usually use several inverted flower nails (or heat core) for my sheet cake pans, as well as the bake even strips.
For complete info on cake preparation and serving guides:
http://www.wilton.com/cake/cakeprep/baking/times/index.cfm
I think you have it pretty well covered. 
I've come to love the WASC cake and its flavor variations:
http://tinyurl.com/2cu8s4
This extended recipe does make a tad over 14 cups of batter so you will have enough left over to make an 8" layer for yourself. 
HTH
The problem with big cake pans and the need for heating cores, is so they bake evenly. Sometimes you need to lower oven temp. also.
You won't really have to measure the cake mix batter .... 2 mixes will work, unless they are Pillsbury, which I understand are smaller than DH or BC.
I use baking strips, 325 degrees, 2 mixes, grease-only (no flour in pan), no flower nail or heating core and they come out great.
ok, here's what i do for large sheet pans (and all my cake layers), and alot of you are going to cringe, but i have had major success with all my cakes to where i am opening my shop this month.
i use two flower nails on the sheet, one on each side. i lower my oven temp to 325F and bake for at least 43 minutes, or until the toothpick comes out dry. once out of the oven, i use the smooth side of the potholder and gently press down all over the top of the cake. this helps push out the air, retain the moisture, and practically eliminates any crown . it also helps to even out the sides a bit if one side baked slightly higher than the other.
ok, here's the cringing part. I never bother to grease my pans. never had luck with it. I line every pan with wax paper. i'm sure a little bit bakes into the cake, but we all eat some wax, look at all the apples we eat. the wax doesn't come off when you wash it, just the dirt and chemicals. the wax paper helps retain moisture, but never makes my cakes crumble. i run the metal spatula/spreader around the sides to loosen, and flip. they pop right out every time. for special pans (ball, teddy bear, etc) i use this spray called bakers joy. it also works well.
Hope this helps, hope i didn't make anyone cringe too much!
I grease and flour, use 1 or 2 flower nails, 2 cake mixes or WASC recipe, bake at 325 until done.
I never measure the batter when using the 11 x 15 pan.
I just made my first 11x15 cake Friday night. I used the WASC and enhanced with the Pralines and Cream coffee creamer (replaced most of the water with this). I used the entire recipe without the flower nails, used the baking strips, baked at 325 for 1hr 10 min. and it came out perfect! Your oven might be different because I was told to bake for like 1 hr 30 min...that would have been way too long. Good luck! I'll post a pick later today, it was for my DH birthday and I decorated with the 'Tool' theme
I too use wax paper on the bottom of all my cakes that are going to be removed from the pan. I think that it makes icing much easier. I also spray the sides of the pan lightly with a cooking spray (I've had good luck with several different brands not just the type that is labeled for baking). I don't use flower nails or baking strips either and my cakes bake evenly.
As far as ingesting wax, I never gave it a thought but can see why someone would. I have a candy recipe from my husband's aunt that calls for 1/2 a bar of paraffin (the kind to seal canning jars). I've eaten them and they taste delicious. Also, and I'm dating myself here, what about the wax lips and coke bottle candy?
Congratulations on opening you shop, eriksmom. Way to go! Let us hear how it goes.
Hi,
I also have never needed a flower nail or heating core in my 11x15" pans. I grease the pan with crisco, then flour, then add 2 cake mixes. I use the bake even strips around the sides, bake at 325 degrees, and the cakes come out perfect every time.
Wow, thanks for all the advice!! I didn't have a chance to buy the flower nails, so I just took my chances, using the bake strips on the outside, and parchment on the bottom. It did rise a little in the center, but I didn't bother to trim it, since it wasn't too bad. Now that it is decorated you can barely tell. I do wish I had another box, each Betty Crocker only made 4 cups, and it's only 2 inches high. It baked in 30 min. at 325. Would 3 boxes extend the baking time that much, to over an hour???
Still, I am glad to have that pan, and I can't wait to use it for my penguin in August, but then I will definitely make 2 cakes and stack and trim them.
I tried to upload a picture, but it didn't work, and I have to get ready to go, so I'll have to try another time.
thanks again- I learn so much just reading all the posts!
Darlene
You should try it with WASC recipe. That way you can fill your 11x15 and make an extra 6" or 8" with the leftover. You cake will be nice and tall.
I have made many 11x15 cakes without bake even strips or flower nails. Just follow the instructions on the WASC cake and bake at 325.
2 mixes and the extender recipe......works every single time!!
what size cake boards & boxes do you use for your 11 x 15 cakes ladies?
AI bake 11× 15 in cakes all of the time. 2 boxes of cake mix, not pillsbury. Three boxes for the 12× which is a little longer. No special equipment needed. Altitute does matter in the oven temp setting. Walmart sells the cake boards or you can order from Wilton.
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