Hey there -

I am about to begin trying to bake 1/2 sheet cakes for parties, and I have no experience with this. I am not sure how to asses how much batter I need for the pans. I will do either 12 x 18” or 11 x 15” rectangular sheets. Any suggestions? Also, would you recommend using a heating core or bake even strips for cake this large? I want to do two layer, and will bake each layer in a separate pan

I am also going to need to make a cake that is a half ball shape. I tried it with a cake mix just to decorate for photos, and it took a very long time for it to cook through in the center, and by then the edges were quite brown and over done. Any suggestions on how I can get the center to cook more quickly/evenly? The pan seems a little small for a heating core. It’s basically like a 9” diameter by 6” deep bowl.

Thanks so much!
BB

BB, regarding the sheet cakes, I haven’t baked them except for thin roulades, but I trust the directions for sheet cakes in the wedding cake sections of both the Cake Bible and Rose’s Heavenly Cake.  You defintely need cake strips for larger cakes, and a small heat core, like an inverted flower nail, wouldn’t hurt.

I’m not sure about the hemisphere-shaped cake, it’s hard to bake a deep layer without sacrificing texture.  One thought is to bake several rounds in decreasing sizes, stack them and then carve your shape.

Thanks - will maybe try the flower nail inside the dome cake as well. Guess I just have to experiment

Hi,

I have sucessfully baked 12 x 18” sheet cakes using Roses directions in the wedding section of the cake bible.  Although, I have only baked the All Occasion Downey Yellow Butter Cake, it turned out perfect.  Definitely use baking strips and at least 2 or 3 inverted flower nails in the 12 x 18” sheet cake for heating cores.  Good Luck.

Thanks for the tip Liza