Sheet pan cakes

Discussion in 'Professional Pastry Chefs' started by petemccracken, Mar 27, 2013.

  1. petemccracken

    petemccracken

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    Though a chef, I'm NOT a pastry chef!

    OK, I have half (13"x18") and full (18"x26") sheet pans that are 1" deep. How can I use those for sheet cakes?

    Do I need "pan extenders"?
     
  2. laurenlulu

    laurenlulu

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    Definitely.

    I only use them without extenders if making sheet cake tortes with very thin layers,  otherwise not only does the batter ooze over the side of the pan, it doesn't have the straight edges suitable for frosting.
     
  3. chefross

    chefross

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    No...you can bake in sheet pans without extenders. What will happen when you go to make a layered cake is that your sides will just have to be trimmed straight, as the pan sides are angular.
     
  4. flipflopgirl

    flipflopgirl

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    Agree with lulu.

    Much easier and more efficient to bake one 2-3 in tall cake and torte than to have to make multiple 1 inch and stack.

    There is another option...

    I am not aware of what kind of pricing Pete can get, but IMO I would work the numbers from all sides... a good (3 in) full sheet (and a divider for smaller recipes) or a set of extenders.

    I have never worked with them (extenders), but can see where you may loose batter trying to fit the straight with the angle as Ross has pointed out.

    mimi
     
  5. jcakes

    jcakes

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    The extender allows you to have straight sides, and a taller cake than if you were not using an extender.  We have lots of the half sheet sizes (mostly we use them when making cheesecake sheets) and I've just started using them for regular cake batter and they work well.

    Because so many new staff think the straight corners go on the bottom; they don't; you put the angled corner down against the pan :)
     
     
  6. petemccracken

    petemccracken

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    Thanks all.

    For a standard sheet pan, 1" depth, what weight, or volume, of batter is recommended?
    • Half Sheet (12"-13"x18") Cups?  Ounces?
    • Full Sheet (18"x24"-26") Cups?  Ounces?
       
     
  7. flipflopgirl

    flipflopgirl

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    To figure out how much batter you will need.....

    Fill pan with water and then pour off into a measuring cup.

    Then half that for batter amt  (unless you do like me and use recipes that don't have a huge rise, I always pour about 2/3 of the way full).

    mimi
     
    Last edited: Apr 3, 2013