Hi all!
I'm making a 9x13" cake for my mom's birthday. I want it to be 2-layers so I can have a filling. Do you generally torte that size cake, or do you bake 2 9x13s and stack them (as I would a round cake)? I do not need a lot of servings, so extra height is not needed in that regard. What is standard? What looks best? And if torting is the right answer, what is the best way to do that without destroying the cake in the process?
Thank you so much! I'm baking as I write, so any prompt replies are greatly appreciated! (though I realize it is a bit late...)
patti
I nomaly dont tort my 9x13 cakes. I would say that if you wanted to it could be done, but I think it would be easier to bake 2 cakes and stack them like you would your round cakes. I guess you could try cutting the cake in half, but I would be afraid it would break when you try to move the top slice. If I were you I would just bake 2 cakes.
Sorry I couldnt help more. Good Luck.
Thank you both so much!!! Here's a little update: I've just finished baking one 9x13, and it did not raise to the top of the 2" pan. I only used one cake mix (maybe this was my mistake?). I think after I level it it will only be 1 or 1-1/2", so does this mean I should definitely just bake another one? Two 1" cakes plus some filling will make a nice size, right?
Thanks again! You can see I am new at this!
patti
I have torted a cake this size before...just be careful they will break EASY!! Torte it and flip the whole thing onto a cake board so you can remove the rack then carefuly slide another board between the 2 layers so that you dont have to lift the layer to much...thats what i did and it worked out well and didnt break....the first time i did one i just tried to lift it off and it broke in a million bits..lol...live and learn..:S
hth
I always bake 1 cake and torte it. If you have the Wilton leveler you can slice through it and then lift it off with a cakeboard or a flat cookie sheet with 1 side raised. If you use either put a little flour on it before you slide it under the cake. Then you fill the cake and slide the top back on. If you have never done it, get someone to help line the top even so you won't have to move it once it's back on.
Right now I just happen to be baking a sheet cake 1/2 choc and 1/2 vanilla. 2 diff cakes 2 diff cooking times. So I am baking 2 layers and I will cut them in 1/2 and stack them so one side will be choc and the other van. Never done this before.
pattiverde,
I do believe you have the right idea. Since they didnt rise very high I would just bake another one and stack it with the filling between them.
Buy the way, one cake mix will never make a full 9x13, they will always be short. If you want a nice full 9x13, use a cake extender recipe along with the box mix. It makes them rise to the top of the pan and they taste better than just the plane box mix.
Good luck.
Thank you again! I've never heard of cake extenders but I will do a search here and learn! For this cake, I'll just bake a second 9x13".
If it turns out nice, I'll even post a picture!
patti
I guess it just depends on the look and the number of servings you want. Since you didnt put enought batter in the pan though, i would probably bake another otherwise it will be pretty short. I did a double layer 9x13, but I also torted them, (4 layers of cake, 3 layers of filling). It wasnt as hard as I thought. I just slipped a cardboard cakeboard underneath and it slid off really easily. It was a big cake though, but it looked nice. It is the football field cake in my photos if you want to see.
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