| Sheet
cakes are cakes baked in large, flat pans called sheet pans or jelly roll
pans. There are two sizes - commercial and home sizes. Because they are
large cakes, they usually require special handling.
SHEET (Jelly Roll) PANS:
|
Jelly Roll/ Sheet Pan - Home Sizes |
|
10-1/2 x 15 -1/2 x 1 |
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12-1/2 x 17 -1/2 x 1 |
|
Jelly Roll/ Sheet Pan - Commercial Sizes |
Full sheet
pan Standard Bun Pan:26x18x1-inch
or Cake Pans: 24x16x2 or 24x16x3-inches - serves 60 to 96 |
Half sheet
pan Standard 18x13x1
or 16x12x2 or x3- approx. 12 cups - serves 30 to 48 |
Quarter
sheet pan Standard 13x9x1 or 12x8x2
or x3; 10-1/2 x 15-1/2x2 or x3- approx. 10 cups - serves 12 to 20 |
More about
pan sizes |
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QUESTION: Hi! I need to make a devils food cake approximately
12x17. I purchased a 12x17x3 baking pan; but now I'm stressing out about
torting (splitting in
half horizontally to frost or fill) such a huge cake. I've done smaller
rounds and loafs before; but I'm afraid I might break the layers when I
assemble the cake. As I'm torting the cake, I was planning on slipping a
thin sturdy foam core board (dusted with cocoa powder to prevent possible
sticking) under the cut layer to remove it. CONCERN: I'm afraid the cake
layer is going to stick to the board when I transfer it onto the the filling
layer. How do you coax the cake off the board without breaking it? Is it
okay to freeze each cake layer to prevent this from happening -- it won't do
anything weird to the filling? Thanks! Anne
ANSWER: When
torting cakes, it is best to use something under the thin layers,
like the board you mentioned. The crumbs from the cake keep it from sticking
to the board quite well. If this is your first time, slip the layers onto
the board and then freeze solid. When you are assembling the cake use them
straight from the freezer and they will thaw by the time you have the cake
filled and are ready to ice...BUT they are much easier to handle. I have
been able to torte and transfer 16-inch round and square wedding cakes as
well as full sheet cakes (26x18) with success doing it this way. Take your
time and don't rush the process and you'll do great!! Happy Holidays! Tami
Read about another tip
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Question:
Sarah, How many box cakes does it take for a
1/2 (commercial size) sheet cake pan?
Answer:
1/2 commercial size sheet cake holds 12 cups. 1 cake
mix makes 4 - 6 cups. The larger the mix size, the more it makes. So, 1/2 sheet
pan can hold anywhere from 2 or 3 cake mixes.
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Question:
When I make a full sheet cake, the center dips between the two
cakes. How can I prevent this from happening? Thank you for your reply.
Answer: Are you baking a
full sheet and it's dipping in the center? Or are you using two smaller cakes
pushed together for a full sheet? If it's the baking, the cake isn't baking
completely. If it's the two cakes pushed together you may have to trim any hump
from the sheet cakes and then use a little extra icing in the center to make an
even surface.
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Question: I was wondering
if you could help with this question. I'm baking an 11 x 15 sheet cake, my first
of this size. I was wondering if it is necessary to have a heating core for this
cake to bake properly (especially since I don't have one). I've also heard
rumors about using nails in place of a heating core. Any tips/advice?
Answer: Some
bakers like to use a heating core to help
the cake bake in the middle. You can purchase it from a
cake
decorating store. It distributes
heat to bake large cakes evenly. They use it for pans that are 10
inches or larger.
Click here
to see how it works. Others use an upside-down
flower nail set in the middle of the cake and claim it does the same job the heating
core does without leaving a cake plug in the middle. The
flower nail should go upside down (flat side against the bottom of the pan). Spray the nail lightly with a cooking spray so that it doesn't tear the
cake when removed.
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