I need to make a sheet cake by sunday, but i have no sheet cake pan….
is there another way??

Buy a pan.  Sorry.  Can’t think of any other solution.

ok well that is a duh haha, but I have not seen a place around where i live that sells them… so still stuck there.. any other help? lol

Another option also involves buying something. Historically, bakeries have used something called extenders or cake frames of various heights to place on a sheet pan. They form the walls for the cake, i.e. the sides, and are still used by many bakeries today. Hence, the term “sheet cake.” But if you can’t find a place to buy a proper cake pan, doubt you’ll find a cake frame.

Have you checked around thoroughly in your locality? My cake supply store not only sells but rents pans of all shapes and sizes.

Another option. You don’t say what size sheet cake you need to make. A full sheet? If you have a 9x13 cake pan, that’s a quarter-sheet size in bakers’ terms. Bake your cake four times and slot them together on an appropriately sized cake board. Ice them as one cake. No one will know the difference, especially if you slice it where the cakes adjoin each other.

Last resort, look at the disposable type pans in your supermarket. Have never tried to bake a cake in aluminum foil. Anybody else? It might work.

Well I have never done it… but—??? take a cookie sheet and shape a pan using aluminum foil???

Find a container with an equivalent volume to the recipe and use it.  Fill your pan with water and measure how many cups of water this is.

The easiest way is to bake your cake in a pan and then to ice it in the pan instead of unmolding it.  This way it won’t matter if the cake doesn’t look perfect (a risk when you substitute pans. Line with parchment so the cake doesn’t stick. You will have to rely on visual signs of done-ness instead of stated times on recipes.

I always use cake frames, which are much less expensive than pans. Then you can bake the cakes in pans of any format, then press the cake inside the frames already alternating with the filling.
This is the method used by 9 in 10 Brazilian professional cake bakers.

I saw a professional bakery add pieces of cake to a baked cake that did not come out the right size then frosted over it and you could never tell it was pieced together. The one they did was a large oval cake, but I guess you could do the same with a rectangle sheet cake. If you don’t have a regular 9X13 like Carol suggests, I am assuming you have round pans. Just bake enough pans of cake and trim the rounded edges off so that each piece becomes a square. Then set them on your cake board like Carol suggests and frost. No one will ever know your cake was not baked in a sheet pan.

Same principle is behind the number cakes that many people, me included, do for children’s birthday cakes. You bake a relatively sturdy cake (or work with a less sturdy one after freezing) and cut out appropriately shaped pieces. Then you arrange them into position to make the number you want. Secure together with buttercream.

Here are a couple of examples from my baking. Ignore the buttercream from grandson’s #4 birthday cake last year. For some reason, the white choc ganache didn’t turn out well, and I had no time to redo. The birthday boy didn’t mind. Big fan of Curious George at the time!! Did the snake cake for him, too, for #2 birthday.

thank u guys very much!!
all of that helped…
i used a 16” pan and shaped it down to size!
again thanks

If you’ve got half-sized sheet pans (roughly 11x17), also sometimes called jelly roll pans, you can use those, especially for a cake that you want to fill. Grease and line w/ parchment and fill about half-way. They will bake up rather quickly. This beats having to cut a sheet cake in half to fill and stack. This is how i always make sheet cakes, including 1/4 sheet cakes (just cut the 11x17 sheet in half to fill and stack).