1 cup unsalted butter
How to cut a sheet cake?
To cut a sheet cake into neat, even pieces, it takes a bit of prep. You will need to know the size of the cake and the number of people you want to serve. You can even create a guide on top of the cake to help you get even cuts. Then, just take your knife, slice, and serve. To get even cleaner cuts, you can even use dental floss.
How do you cut a 4×6 cake in half?
Lightly score the cake into the slices that you intend to cut (4×6, for instance), then cut the cake along those lines. Cutting the whole cake at once, wiping excess frosting off the knife as you go, tends to result in more even slices. Starting with a corner piece, cut the slice in half.
What is the serving size of a half sheet cake?
Half Sheet Cake Servings 18” x 13” x 1” Serving Size 2′ x 2′: 58 Servings Serving Size 2′ x 3′: 39 Servings
How do you serve a sheet cake from the Pan?
When it comes time to serve your sheet cake from the pan, you’ll need a sharp knife and a small spatula. Lightly score the cake into the slices that you intend to cut (4×6, for instance), then cut the cake along those lines. Cutting the whole cake at once, wiping excess frosting off the knife as you go, tends to result in more even slices.
How many pieces of cake are in a full sheet?
A full-sized sheet cake pan will produce 117 2” x 2” pieces. Is your pan smaller? No worries—we did the math for you. A half-sized sheet pan will make 58 servings and a quarter-sized pan will make 30 servings.
How big is a full sheet cake?
A full-sheet pan measures 26-by-18 inches and typically has sides that are about one inch high.
Is a 12×18 a full sheet cake?
If the cake is 4′ tall then you use the wedding cake size of 1x2x4 and get 108 servings. A 12 X18 sheet pan is the standard half sheet for professional bakeries and cut into 2 x 2 inches serves 54 people. Professional bakeries literally use a sheet pan for a full sheet cake. Hence the terms full sheet, half sheet etc.
How much does a full sheet cake cost?
|1/2 Sheet-1 Layer||25-30 Med. or 48 Small Servings||$40.99|
|1/2 Sheet-2 Layer||40-50 Med. or 96 Small Servings||$64.99|
|Full Sheet-1 Layer||50-60 Med. or 96 Small Servings||$85.99|
|Full Sheet-2 Layer||85-100 Med or 180 Small Servings||$152.99|
How many boxes of cake mix do I need for a full sheet cake?
A full sheet cake weighs 8 pounds of batter. The average super market box cake weighs 15.25 ozs. Add in the eggs & water & oil & you have just about 2 lbs. So you would need 4 boxes, maybe a little more for waste because most people don’t scrap the bowl very well & lose product that way.
Will a full sheet cake fit in my fridge?
I can fit a pizza box in my fridge, a full size sheet cake from Costco fits no problem. I’ve never had any issues with it being too small.
How many boxes of cake mix do I need for a 12×18 sheet pan?
A 12-inch by 18-inch sheet pan uses 14 cups of cake batter, requiring just over two boxes of cake mix.
How many boxes of cake mix do I need for a 12×18?
I would say 3 mixes per 12x18x2, if you’re not extending or doctoring them. (More flavor variations.) If you look in the pan their are two lines, one for a single layer cake or a double layer. Single layer – two cake mixes.
Can you put 2 cake mixes in 9×13 pan?
two cake mixes will be a little too much but its better than having a flat cake, one is not enough. I use only one box – if you want a taller cake, try the extender recipe
How to cut a sheet cake neatly?
How do I make a full sheet cake at home?
How thick should a sheet cake be?
How to Cut a Sheet Cake
Article to be downloaded article to be downloaded A sheet cake may be sliced in almost any way you choose, depending on your preferences.Getting correctly proportioned sheet cake pieces, on the other hand, is a another issue.It takes a little planning ahead of time to cut a sheet cake into clean, equal pieces.You’ll need to know the size of the cake as well as the number of individuals that will be attending the party.You may even draw a guide on the top of the cake to assist you in cutting the cake evenly.
Then all you have to do is take your knife and slice it up and serve it.You may even use dental floss to achieve even cleaner cuts if you want to go even farther.
- Read More About It Read More About It There are virtually no restrictions on how a sheet cake is sliced. Making beautiful sheet cake slices, on the other hand, is a whole new ballgame! Preparation is required before cutting a sheet cake into nice, even pieces. In order to make a cake, you’ll need to know how big it will be and how many people you’ll be feeding. To make it easier to cut the cake evenly, you may even draw a guide on top of it. After that, all you have to do is grab your knife and slice it up. Even dental floss can be used to get even cleaner cuts.
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- 3 Place your cake on a non-slip surface to avoid slipping. Prepare a stable platform for your cake so that it will not slip when you are cutting it. It is best not to place your cake straight on a smooth tabletop or counter top. Instead, place a cutting board mat or a large dish towel on the table to protect your cake from falling over. If your cake was delivered on or was decorated on a cake board, do not remove the board from the cake box. Instead, combine the movement of the cake with the board.
- If your cake did not arrive with a cake board, you will need to transfer it to a bigger cutting board or cake stand before you can serve it. Keep your cake away from your mat or towel
- instead, use a cake stand.
- 3rd-party advertising Prepare a nonslip surface for your cake. Prepare a stable platform for your cake so that it does not slip when you are cutting it. It’s best not to place your cake immediately on a smooth table or surface. Instead, place a cutting board mat or a large dish towel on the table to protect your cake from falling apart. Unless your cake was delivered on or was decorated on a cake board, do not remove the board from the cake. Replace this by a joint movement of the cake and the board
- If your cake did not arrive with a cake board, you will need to transfer it to a bigger cutting board or cake stand before you can serve it properly. Keep your cake away from your mat or towel
- instead, place it on your table.
- 1Use a long, thin knife to cut the meat. Because of the form of a sheet cake, you will need a longer knife to cut all the way through it completely. Select a knife with a long, thin blade for this task. Avoid using knives with serrated edges, as this may cause the icing to get sloppy. 2Wipe your knife down between each cut to prevent it from becoming sloppy. Using a dish towel or a paper towel, wipe off the blade of your knife in between each cutting motion. This helps to keep your cake pieces crisp, which is especially beneficial if your cake has icing on it.
- 3 Slice vertically along your scoring line to create a score. Place your blade along one of the two outermost scoring lines on your scorecard. Press the knife against the cake board or cutting board until it makes contact. After that, carefully drag your knife down the whole length of the cake. Wait until you have dragged the knife out of the cake entirely before bringing it back up. Repeat this procedure for the remaining vertical scores in your collection. As long as your knife has enough length to reach across the entire length of the cake, lay it down along its entire length before pressing the entire blade down into the cake and dragging it out
- if your knife does not have enough length to reach across the entire cake, start at the top edge and press your blade down at a 45 degree angle until the tip hits the board. Then, using your knife, carefully drag it along the length of the cake.
- 1Use a long, thin knife to cut into the meat. Because of the form of a sheet cake, a longer knife will be required to cut through it completely. A long, thin blade is ideal for this task. Keep knives with serrated edges away from the frosting, as they may cause it to become sloppy. 2Wipe your knife down after each cut. Using a dish towel or a paper towel, wipe clean the blade of your knife after each cut you make. Cuts remain crisp as a result of this, which is especially beneficial if your cake is frosted.
- 3 Along your scoring line, slice vertically. Prepare to align your blade with one of the two outermost score lines on your scoring board. Press the knife onto the cake board or cutting board until it makes contact with the surface it is cutting. Continue to gently slide your knife along the full length of the cake. Wait until you have drawn the knife out of the cake entirely before bringing it up again. Repeat this procedure for the remaining vertical scores in your collection of horizontal scores. As long as your knife has enough length to reach across the entire length of the cake, lay it down along its entire length before pressing the entire blade down into the cake and dragging it out
- if your knife does not have enough length to reach across the entire cake, start at the top edge and press your blade down at a 45 degree angle until the tip of the blade touches the board. Then, using your knife, carefully slide it along the length of the cake
- 1Use dental floss that has no taste. Flavored floss may leave an aftertaste on your cake slices if eaten in large quantities. Look for dental floss that does not have any flavoring. Fishing wire may also be used instead of floss if you don’t have any on hand.
- 2Cut a string of floss that is about 4 in (10 cm) longer than your cake. To ensure that you have enough floss to wrap around your fingers, make sure your floss is slightly longer than your cake. Cut a length of floss that is approximately 4 in (10 cm) longer than the length of your cake.
- 3Wrap the floss around your index fingers, leaving about 2 in (5.1 cm) of space on either side for wrapping the floss. Wrap the ends of the floss around the index and middle fingers of your hands. Make two or three twisting motions with the floss over each finger finger before pulling it straight. Using your fingers, press the floss down evenly down the length of the cake. Line up your floss with the first vertical score line on your board and press your floss down evenly until it touches the board’s surface. Then, using one finger, unwrap your floss from the package. Pull the still-wrapped finger away from the cake and away from the frosting until the floss is entirely free. This procedure should be repeated for each of your score lines.
5Be sure to switch up your floss between each cut. Each scoring line requires a fresh length of floss, which should be swapped out between each score. This will ensure that your cake slices are neat and clean. Advertisement
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About This Article
Using a spatula or a butter knife, score the surface of a sheet cake to form a guideline for cutting, as shown in the illustration.Then, when you’re ready to cut, use a long, thin knife to get the job done.Make sure you have a towel nearby so you can wipe off the knife between each slice, which will help to keep your slices crisp.Start at the outer edge of the cake and slowly press the knife into the cake until the tip of the knife touches the board.Continue reading for advice on how to cut your cake using flavorless dental floss.
Did you find this overview to be helpful?Thank you to all writers for contributing to this page, which has been viewed 34,934 times so far.
How to Cut A Sheet Cake Neatly
Sheet cakes are fantastic because they can serve a large number of people considerably more quickly and effectively than any other type of cake..Because most home sheet cakes are rectangular in shape – generally 913-inches in size or larger – their size might make them challenging to manage when it comes time to serve your dessert.Sheet cakes, in contrast to smaller cakes, which are often easier to flip out of the pans in which they are baked, are not necessarily robust enough to withstand being moved around a lot.So, when we make sheet cakes at home, the majority of the time we serve them straight from the pan that they were baked in.And while it is simple to get a pan to the table, it is not always simple to remove portions from it in a tidy manner.
Fortunately, these suggestions will assist you in getting both individual slices and entire sheet cakes out of the pan with the least amount of effort.How to Make a Sheet Cake in a Pan (with Pictures) When it comes time to remove your sheet cake from the pan, a sharp knife and a little spatula will come in handy.Lightly score the cake into the pieces that you plan to cut (46, for example), and then cut the cake along the lines that you have scored it.It is often more consistent to cut the entire cake at once, brushing extra icing off the knife as you go, rather than in several smaller slices.
- Begin by cutting the slice in half starting with a corner piece.
- This tiny piece of cake will serve as a sacrificial piece, despite the fact that it will taste just as good as the rest of the cake.
- Slide a tiny spatula (or even a butter knife) under the small corner piece and pull it out with the other hand.
- Proceed in a similar manner with the second tiny piece.
- As soon as you have a clean corner, you can slip the spatula beneath the next piece of cake and serve the remainder of the cake in the same manner as you sliced it earlier in the process.
- How to Remove a Whole Sheet Cake from the Pan (with Pictures) If you want to be able to remove the entire sheet cake from the pan, you’ll need a wire rack and a big cake dish.
- If you can, oil your pan thoroughly and line the bottom of the pan with parchment paper before starting the baking process.
- After the cake has been allowed to cool completely, flip it onto the wire rack that has been placed on top of the pan.
- In a hurry, a cutting board may be used for a wire rack, although I prefer the latter since the cake is less likely to adhere to it.
- Then, transfer the cake onto a large serving tray to finish it off.
- It’s now possible to decorate the cake as you like and cut it into portions of any size you choose.
- If you intend to remove the entire cake from the pan before serving it, do not ice the cake before removing it from the pan..
- However, even if you wrap the pan with parchment paper or aluminum foil so that the cake can be lifted out easily (as I typically do for brownies and smaller cakes), the cake will likely bend in the centre as you remove it, resulting in a frosting that is less than picture-perfect in appearance.
Sheet Cake Sizes
A sheet cake is one of the most convenient types of cake to bake for a large group of people since they don’t require much layering or structural support and they’re lightweight and portable.In addition, a slice of sheet cake lends itself perfectly to expert piping technique or other culinary embellishments and decorations.It might be difficult to select which size sheet cake would be most appropriate for your occasion, despite the fact that there are many options.Continue reading to find more about sheet cake sizes as well as how to determine the number of servings per sheet cake tier.
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The Difference Between Full, Half, and Quarter Sheet Cake Sizes
A full, half, and quarter sheet cake pan is what most bakers think of when they think about orders, but there are a number of alternative size options to consider. As a result, it is preferable to discuss the number of servings and the size of each serving rather than the number of serves. From there, you can figure out what size pan will be the most appropriate for the application.
Buy Pans with Cohesive Sizing
For the sake of simplicity, pick pans that are divisible by each other in terms of length or breadth.This will make size conversions easier because they will be easier to understand.For example, if your ″full″ sheet pan is 18″ x 24″, you should look for a half-size pan that measures 12″ x 18″ and a quarter-size pan that measures 9″ x 12″, because those measurements split equally into each other.
Number of Servings per Sheet Cake
The size of each slice of your sheet cake will determine how many servings you can get out of it, so take this into consideration when figuring how many servings you can get out of your sheet cake. Typically, portions of 2″ x 2″ or 2″ x 3″ size are appropriate for each section of the dish. The formula below may be used to determine how many servings will be produced by a specific pan.
Sheet Cake Servings Formula
Numerical formula: number of servings Equals pan area x cake serving size Pan Area is equal to the sum of the pan length and pan width. The area of a cake serving size is equal to the product of the length of the cake divided by the width of the cake.
You’ve got an 18″ x 26″ baking pan. The pan area is calculated by multiplying the pan length by the pan width. 18″ x 26″ pan = 468″2 surface area of the pan
You’re going to be serving cake pieces that are 2″ x 2.″ To calculate the area of the cake serving size, multiply the length and breadth of the cake slice by two. 1 slice of 2″ × 2″ is a 4″2 cake serving size area.
You should now be aware that you have a 468″2 pan area and a 4″2 serving size area to work with. Dividing the pan area by the area of the serving size area will give you the number of servings. 468″2 divided by 4″2 equals 117 servings.
Sheet Cake Size Guide
The sizes of sheet cake pans may vary depending on the manufacturer. Full, half, and quarter pan sizes, as well as the number of clients you can serve with each type of pan, are all included in this list.
Full Sheet Cake Servings
- Dimensions: 18″ x 26″ x 2″ A total of 117 servings are provided by the 2″ x 2″ serving size
- 78 servings are provided by the 2″ x 3″ serving size.
- Two inches by eighteen inches by twenty-six inches Two-inch-by-two-inch serving size: 117 servings
- two-inch-by-three-inch-serving size: 78 servings
- The dimensions are 16″ x 24″ x 3″. Two-inch-square servings provide 96 servings
- two-inch-square servings yield 64 servings.
Half Sheet Cake Servings
- Measures 16 inches by 24 inches by three inches. Two-inch-square servings provide 96 servings
- two-inch-square servings yield 64 servings
- 3″ x 16″ x 24″ Sizes of 2″ x 2″ servings yield 96 servings
- sizes of 2″ x 3″ yield 64 servings.
- 16″ x 24″ x 3″ Serving Size 2″ x 2″: 96 Servings
- Serving Size 2″ x 3″: 64 Servings
Quarter Sheet Cake Servings
- 13″ x 9.5″ x 1″ 13″ x 1″ Serve 30 people with the serving size of 2″ x 2″
- serve 20 people with the serving size of 2″ x 3″
- 13″ x 9″ x 2″ 13″ x 2″ Size 2″ x 2″: 29 Servings
- Size 2″ x 3″: 19 Servings
- Size 2″ x 3″: 29 Servings
- 13.5 inches by nine inches by two inches 13 inches by nine inches two inches Size 2″ x 2″: 29 servings
- Size 2″ x 3″: 19 servings
- Size 2″ x 3″: 29 servings
Choosing the Right Sheet Cake Pan for Your Needs
While sheet cake pans are available in a number of materials and styles, the size of the pan is the most crucial factor to consider when purchasing one. Sheet pans are measured in three dimensions: length, width, and height, with the height or depth often ranging between 1 and 4 inches in height or depth.
Select Your Pan Depth Based on Your Cake Layers
Even though sheet cake pans are available in a wide range of materials and designs, the size is the most significant factor to consider while purchasing. Generally, the height or depth of sheet pans ranges between 1 and 4 inches, with the length, width, and height being measured as Lx Wx H.
The best way to cut cake
- One of the most exhilarating experiences a baker may have is removing the first piece of a towering layer cake from the pan.
- With any hope, the slice will be smoothly removed, revealing the lovely layers that lie underneath.
- Although this happens occasionally, too often when you cut a cake, the slices wind up coated with icing and covered with crumbs.
- The final presentation of your lovely layer cake should be spectacular, especially after you’ve spent hours perfecting it.
- You may now obtain that flawless appearance on a consistent basis.
- We offer all of the equipment, techniques, and tips you’ll need to cut a cake perfectly every time.
- You can find them right here.
- Let’s start with the most important piece of equipment for the job: the tools you’ll need to cut neatly through cake pieces.
Cake cutting tools
- If you grimace at the sight of a cake that has been carelessly cut, a tomato knife is the instrument you need.
- Yes, it comes in helpful when slicing finely fresh tomatoes.
- But what is its less well-known function?
- Perfectly slicing the cake!
- It was the first time I used this narrow knife to slice our Classic Birthday Cake that I literally burst out laughing as I took the first slice and saw that there was not a crumb out of place!
- The tomato knife has serrated teeth that are relatively broad in comparison to the rest of the blade.
- This tool effortlessly cuts through icing and cake layers with little effort.
- It also has a razor-sharp edge despite having a limited breadth and shallow depth.
- The fact that there isn’t a lot of surface area for the knife to absorb icing and then drag it through the remainder of the cake makes it great for cutting cake.
- It’s worthwhile to spend the money on this reasonably priced knife because it’s the ideal instrument for cutting cake.
Serrated vs. chef’s knife
- If you are unable to obtain a tomato knife, you will need to use another serrated knife that is somewhat short in blade length.
- A blade that is between 5″ and 8″ in length is the most manageable.
- Some people may go toward a straight-edged chef’s knife, believing that its sharp blade and generally lengthy reach will be the most effective for their needs.
- Our testing has shown us that this is not the case.
- When it came to cutting cake, we discovered that serrated blades performed better than chef’s knives; they produced cleaner slices with less icing stains.
- What’s another plus?
- By sawing through the cake with a serrated knife, you may ensure that each slice is not compressed while cutting with a serrated knife.
- It’s possible that with a chef’s knife, you’ll wind up pressing down on the cake and creating a dense, smushed slice of cake.
- Don’t get me wrong, it’s still tasty — it’s just not nearly as visually appealing as you may have thought.
Now that you’ve determined which knife is the greatest for the job, let’s talk about some of the tactics you may use to cut cake flawlessly in the future.
- The majority of people like to eat cake at room temperature.
- However, don’t be afraid to chill your cake for a short period of time before slicing it.
- A brief cool in the refrigerator for around 10 to 15 minutes will assist to set the icing on your cake.
- When you slice a knife through the frosting, it is less likely to splatter since it is somewhat cold.
- Because there is a limited resting period, the cake will not get completely cooled for the duration of the event.
- Furthermore, after the cake pieces have been served, they will heat up rapidly.
- If you want to be absolutely certain that the slices have lost their coolness, wait approximately 5 minutes after the slices have been plated before serving.
Hot water is your friend
- If you have time to cool your cake before cutting, you may make slicing even easy by running your knife under hot water before using.
- To cut your slices, make sure the knife is completely dry before cutting them while the knife is still somewhat warm to the touch.
- It will cut through the icing like butter if you use a heated knife.
- The slices will be nice and tidy, with all of the icing remaining precisely where it should be on the cake.
Clean your knife between slices
- You should always wipe the knife clean between slices, regardless of whether you’ve refrigerated the cake or warmed up your knife beforehand.
- As you cut a cake, it is natural for the knife to acquire icing and crumbs (this is true even for a tomato knife to some extent).
- However, if you allow the icing to accumulate, your knife is more likely to snag and smear.
- After each slice, wipe the knife with a kitchen towel or sponge to remove any remaining residue.
- Once you’ve done that, watch your knife glide effortlessly through the cake!
You already know which knife to use and how to produce the greatest cuts; now we’ll teach you a few additional tips and tactics that are well worth having in your arsenal.
- If you’ve ever heard of using dental floss to slice things like cinnamon buns or cheesecake, you won’t be surprised by this technique.
- After all, it turns out that strong and thin floss (in this case, fishing line) is a terrific instrument for slicing neatly through cake.
- Utilize clean, durable fishing line and be sure to cut yourself a length that is long enough to reach your destination.
- (It should be at least as long as the circumference of the cake plus 4″, to give you a ballpark idea.) Make light markings in the icing before cutting your cake so that the slices will have a guideline to follow while cutting.
- This guarantees that you’ll end up with the appropriate number of slices that are equally sliced.
- Keep a firm grip on the line in each of your hands when you’re ready to cut.
- Exert downward pressure on the line with your thumbs while keeping it taut in order to bring it all the way through the cake.
- As soon as you’ve reached the bottom, just let go with one hand and draw the line out of one side of the cake and into another.
- Using a damp cloth, wipe the line clean if any frosting has gathered before making the next cut.
Clean (or cover up) any mess
- Even if you use the proper tool and make your cuts as carefully as possible, you may still wind up with icing stains or wayward crumbs on your cake.
- Relax in these situations!
- Even with icing smudges on the surface of the cake, it will still taste delicious.
- However, if you’re a type A baker (like I am), you might want to consider investing in a pair of tweezers for your kitchen.
- They come in helpful if you’re desperate to have picture-perfect slices on your plate..
- Pluck off any frosting-stained crumbs or pieces of cake that aren’t quite right until you’re happy with the result.
- Is there a simpler (and maybe more tasty) alternative?
- Make some ice cream or whipped cream and put it on top of your cake to make it a la mode!
- Your visitors will be so engrossed in tasting the multilayered dessert that they will not even notice a crumb that has been lost in the layers.
Cut cake flawlessly
- You can slice your cake like a master whether you’ve created our Recipe of the Year (Classic Birthday Cake) or another outstanding layer cake by following our instructions.
- Keep in mind to use a tiny, sharp serrated knife and a delicate sawing motion when cutting the paper.
- If you have the luxury of time, chill your cake before warming your knife and wiping it clean between cuts.
- You have a number of tricks under your sleeve if the situation calls for them.
- When you cut your next cake with confidence, you’ll hear oohs and ahhs as you lift the first piece away from the pan.
- The layers of cake will be perfectly symmetrical, and the filling and icing will be faithfully adhered to the layers.
- Send us a photo of your next cake (along with those picture-perfect pieces) on Instagram or Facebook with the hashtag #kingarthurbaking.
- We’d love to see what you come up with.
- If you have any other cake slicing skills in your culinary toolkit, please share them with us in the comments section below.
- The images for this post were taken by Jenn Bakos, who is gratefully acknowledged.
You’ve Been Cutting Cake All Wrong This Whole Time
- All of the goods that appear on this page have been hand-picked by our editors.
- If you make a purchase after clicking on one of our retail links, we may get a commission.
- The fact that you discovered something so basic, yet so mind-blowing on this day will be etched in your memory as one of those ″today years old″ moments.
- In particular, you’ve been slicing cakes incorrectly your entire life.
- There’s a better approach; in fact, there are better methods to accomplish it than the typical wedge method, which is described here.
- Cake is not the same as pie.
- Now, it isn’t necessarily your fault that you have been making this mistake for so long.
- According to Chef Tracy Wilk, Lead Recreational Chef for the Institute of Culinary Education (and recent developer of the quarantine-inspiredbakeitforward program), there is a simple explanation for why more people aren’t aware of this: ″I believe this is due to the fact that cake is typically utilized as a vessel of celebration, most notably birthday cake,″ she notes, noting that it is a once-in-a-while dessert.
- You’ve probably not dealt with cake-cutting issues enough to have realized you needed a better way in the first place.
- As the saying goes, practice makes perfect.
- Marc Romanelli is a Getty Images contributor.
- You will, however, recognize the need for an alternative that maximizes the number of portions available from a single, round cake if you have ever been Milton from the movie ″Office Space,″ watching in horror as someone over-estimated the size of the cake wedges needed to ensure that everyone got one.
- Pastry chefs working in bakeries or restaurants have a variety of objectives when it comes to providing cake.
- The aim, says Wilk, ″is to get the most out of your cake when I put on my pastry chef hat.″ ″When I put on my pastry chef hat,″ he continues, ″not only is it our goal to have clear and succinct slices, but it’s also our goal to get the most out of your cake.″ These are goals that you don’t have to be a pastry chef to understand.
- When it comes to approaching cake-cutting with a professional perspective, whether or not you are a professional, Wilk discussed the numerous techniques you might use.
The Right Tool for the Job
- But before we get into the specifics of the various methods, Wilk offers some general advice: ″Use a sharp, hot knife—so run it under hot water and dry it off after every slice, especially for chocolate.″ This will prevent your knife from literally losing its edge by becoming clogged with icing as we will discuss later.
- It should be noted that a sharp knife is required.
- A dinner knife or a wedge-shaped pie server are not appropriate tools for slicing into cake since it is often mushy.
- The longer your blade is, the more even and lovely your slices will be when you’re through.
Method 1: The Grid
- In the meanwhile, before we get into the specifics, Wilk offers the following advice: ″Use a sharp, hot knife—so run it under hot water and dry it off after every slice, especially for chocolate,″ which will prevent your knife from practically losing its edge due to icing buildup.
- It’s important to note that a sharp knife is required for this.
- A dinner knife or a wedge-shaped pie server are not appropriate tools to use while cutting a cake since it is often soft.
- Another advantage of using a long blade is that the slices will be more equal and attractive.
Method 2: Concentric Circles
- ″The grid approach is the most straightforward,″ explains Wilk, ″but it results in rectangular slices, which may not be ideal if you’re hosting an exquisite event.″ There are those situations when uniform slices and the orderly appearance of a classic wedge on a platter are required.
- However, this approach is reliant on your ability to cut circles inside circles, which is not a simple process, however you may use a reference, such as a smaller cake pan, to draw around the edges of the circles.
- After you’ve cut slices from each of the outer rings until you’ve reduced them to a six-inch circle, you may cut wedges from that point on.
- I inquired as to whether Wilk had experienced the same ″aha!″ moment that I had when I first learned to approach cake-cutting in this manner: ″I don’t recall the first time I saw it,″ she said, ″but I do remember that I never cut cake the same way after that.″
You’re Also Not Frosting It Properly
Easy Tips to Ice a Cake Like a Pro
- While Wilk admits that using a grid system is the simplest, he cautions that doing so results in rectangular slices, which may not be appropriate for a formal event.
- On some situations, consistent slices and the neat appearance of a traditional wedge on a platter are required.
- However, this approach is reliant on your ability to cut circles inside circles, which is a difficult undertaking, however you may use a reference, such as a miniature cake pan, to trace around the edges.
- Cutting cuts from each of the outer rings until you’ve reduced the circle to six inches in diameter, then cutting wedges is the next step.
- I inquired as to whether Wilk had experienced the same ″aha!″ moment that I had when I first learned to approach cake-cutting in this manner: ″I don’t recall the first time I saw it,″ she said, ″but I do remember that I never cut cake the same way after that.
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- ″The grid approach is the most straightforward,″ adds Wilk, ″but it results in rectangular slices, which may not be appropriate for an exquisite event.″ On some situations, consistent slices and the neat appearance of the classic wedge on a platter are required.
- This approach does rely on your skill to cut circles inside circles, which is not a simple process, however you may use a reference, such as a smaller cake pan, to trace around.
- After you’ve cut slices from each of the outer rings until you’ve reduced them to a six-inch circle, you may cut wedges from the remaining slices.
- The first time I saw this method of cake-cutting, I experienced the same ″aha!″ feeling I did when I first learned it.
- ″I don’t remember the first time I saw it,″ Wilk recalled, ″but I do remember never cutting cake the same way again.″
How Many People Does a Sheet Cake Feed?
- Here’s how to conduct the calculations: Are you throwing a party? Neither having too little nor too much cake is something you want to happen to you. Prepare in advance by using this very simple 3-step method for calculating how many servings your sheet cake pan will yield. First and foremost, you’ll need to determine the size of your pan. For reference, the following are some popular sheet cake pan measurements: Full sheet cake measures 18″ by 26″
- half sheet cake measures 13″ by 18″
- quarter sheet cake measures 9″ by 23″
- Okay, here’s where things start to get a little more difficult.
- If you’re not a natural mathematician, you may want to bring a calculator with you.
- Consider the following scenario: you’re using a full-sized sheet cake pan: Determine the area of your pan (if you’re getting flashbacks of high school geometry, you’re not alone in feeling this way).
- Divide the width by the length to get the area of the rectangle.
- 18 divided by 26 equals 4682.
- Suppose that each of your slices will be 2″ x 2″ in size.
- ” Find the surface area of the slice in the same way that you discovered the surface area of the pan.
- 2 + 2 equals 4 3.
- Are you still with me?
- The final stage is as follows: Subtract the surface area of the pan from the surface area of the slice.
- 468 divided by 4 equals 117 That’s all there is to it!
- A full-sized sheet cake pan will yield 117 pieces of 2″ x 2″ square cake.
- Is your pan a little smaller?
- No need to be concerned; we’ve taken care of the math.
- If you use a half-sheet pan, you’ll end up with 58 servings, while a quarter-sheet pan would provide 30 servings.
- If you have reason to believe that your visitors will attempt to steal slightly larger slices of cake (we’re not judging), then repeat the instructions above with alternative slice measurements.
The Difference Between Half Sheet Pans, Quarter Sheet Pans, Cookie Sheets.
- It’s possible that you’ve heard that it’s not a good idea to cram a pan when sautéing or sear food.
- Hot tip: the same principle applies to sheet pans as well.
- However, this does not imply that you should just use the largest sheet pans you can find; some recipes call for the smaller sizes as well as the larger.
- That’s why it’s a good idea to keep a variety of sheet pans of different sizes on hand.
- Below, you’ll find a list of some of the most common sizes, as well as an explanation of the distinctions between cookie sheets, standard baking sheets, and jelly roll pans, as well as the best methods to utilize each of them.
- A full-sheet pan is 26 by 18 inches in size and has sides that are approximately one inch high on all four sides.
- The majority of them are far too huge for practical household usage, and in fact, they won’t fit in most standard home ovens.
- As an alternative, these are the workhorse pans used by caterers and certain restaurants (although, to be honest, they’re also very large for the majority of restaurant kitchens).
- A whole sheet pan may be used in a variety of ways in a home kitchen, one of which is as an organizing bin for the pantry.
- BUY IT NOW: Winware Aluminum Full-Sheet Pan, available for $20 on Amazon.com
- In general, the edges of a full-sheet pan are about one inch high, and it measures 26 by 18 inches.
- The majority of them are far too huge for practical household usage, and many of them would not even fit in most standard home ovens.
- As an alternative, they are the workhorse pans of caterers and certain restaurants (although, to be honest, they’re also very large for the majority of restaurant kitchens).
- There is one application for a complete sheet pan in most home kitchens: as a pantry organizing bin.
- IT IS AVAILABLE FOR PURCHASE: a Winware Aluminum Full-Sheet Pan, available for $20 from Amazon
How to Cut a Cake
- The most recent update was made on June 23, 2018.
- Anyone who has ever been in charge of cutting a cake understands how stressful it can be in such a circumstance.
- Cutting a cake may be more stressful than actually constructing and decorating one, for a variety of reasons ranging from destroying the look of your icing to resulting in unevenly proportioned slices.
- Unfortunately for you, we have included an instructional video and step-by-step instructions on how to cut a cake for you to watch and learn from.
How to Choose Your Knife
- Slicing knives are ideal for cutting through each cake as it is assembled.
- You will, however, want to choose a distinct edge style for each of the cakes.
- For example, because fragile cakes, such as pound or angel food, must be sliced in a sawing motion, you’ll want to use a slicing knife with a serrated edge while cutting them.
- Cakes with a smooth edge can be cut with a knife for the remainder of the recipes mentioned below.
How to Clean Your Knife
- It is critical that you thoroughly clean your knife blade between each cut, no matter what sort of knife you are using to cut the cake.
- Non-only does this help to maintain the final aspect of your frosting, but it also makes it easier to cut each piece out.
- Before you begin cutting, place the blade of your knife in a container of warm water for a brief period of time.
- It is critical that the water is warm, as this will aid you in cutting into your cake more easily.
- Then, using a towel, blot out any remaining excess water.
- Immediately after making your initial cut, you’ll want to dip the blade of your knife back into the water and stir it around to remove any crumbs or icing that have accumulated on the blade.
- Once more, grab your towel and wipe the blade clean and dry.
How to Cut Delicate Cakes
- It is essential to have the blade of your knife somewhat moist and warm before making your initial cut since delicate cakes are typically sticky.
- Make sawing motions through your cake with a sharp slicing knife with a serrated edge.
- 2. Decide on the size of your cake piece
- Once more, carefully saw into your cake
- 4.Using the flat side of your blade, take up a slice of cake from the bottom and serve using the flat side of your blade.
How to Cut Layered Cakes
- Instead of using your hands to contact the cake, use a cake stand with a cutting board pad for gripping the cake.
- Place the pie or cake marker on top of the cake with care, using a pie or cake marker
- 2.This will leave markings on the surface that you may use as a guide for cutting later on.
- 3.In one of the designated lines, press down with a thin, long-bladed knife to make a mark.
- After the knife has gone through the cake completely, carefully remove it away from the cake.
- 5.After that, use your knife and draw a line to the left or right of your initial cut
- Pull the knife aside from where it was pressed down into the indicated line a second time
- Using a pie server, slide the bottom of the slice beneath the top of the slice and serve
How to Cut Sheet Cakes
- Instead of using your hands to contact the cake, use a cake stand with a cutting board pad for gripping the cake.
- 1.Using a knife with a long, thin blade, cut your cake in half vertically
- 2.After that, split your halves in half vertically, so that you have four long portions.
- Using either end of the cake as a starting point, press down on the blade and draw it away from the cake.
- 4.Do this until you have five slices from one of your quarters
- then repeat the process.
- When you’re ready to serve, slip the flat side of your blade beneath the bottom of your slice.
- Repeat steps 4, 5, and 6 for the remaining three quarters.
How to Cut Dense Cakes
- Instead of using your hands to contact the cake, use a cake stand with a cutting board pad for gripping the cake.
- Cutting your cake in half with a thin, long blade is an excellent first step.
- 2.After that, split your halves in half, so that you have four portions of similar size
- While we cut four thin slices into each quarter, the size of the slices is entirely up to you
- nevertheless, we recommend that you use a sharp knife.
- Using one of the quarters, begin to cut it in two.
- 4.When you’ve reached the bottom of the cake, press the blade down and peel away from the cake.
- Continue with the preceding steps for the remaining quarters.
- In order to serve, slip the flat side of your blade below the bottom of your slice.
- If you want to obtain 16 pieces out of your cake, you may do so by halving the halves from your quarters and cutting them in half again.
Vanilla Sheet Cake Recipe
- This Vanilla Sheet Cake is a deliciously moist and fluffy vanilla cake recipe that is quick and simple to prepare!
- It’s topped with a rich vanilla buttercream and baked in a large 12×18-inch pan, making it ideal for serving a large group.
- Is it odd that I’m already thinking about what I’ll do for the boys’ first birthday?
- Is it weird that I’m already thinking about what I’ll do for the boys’ first birthday?
- Yes, they are just a little over 6 months old, but they are already displaying preferences for certain things and leaning towards specific foods and toys, prompting me to come up with themes for their future.
- If you’re anything like my mother, you’re perplexed by the entire first birthday party thing and why people make such a big deal about it when the children don’t even remember it themselves.
- As a new father of twins, I’ve learned that the actual reason for a first birthday celebration is not for the children, but rather for the parents.
- Not only will it be a celebration of a complete year with those precious boys, but it will also be a celebration of the fact that we made it to that milestone!
- These first few months are lovely, but oh, are they also challenging!
- Especially when there are two of you!
- On the other hand, if there’s one thing that I should be good at as a mother, it should be baking cakes and throwing birthday parties.
- I’m anticipating that my fair share of cake will be served at parties with friends and other gatherings, so I’m preparing ahead of time with this Vanilla Sheet Cake.
- It’s a classic cake for a birthday party!
- Pink icing is, of course, an optional addition.
- One of the best things about sheet cakes is how simple they are to put together.
- You already know how much I enjoy layer cakes, but when baking for a large gathering or when just having a limited amount of time to prepare, sheet cakes come in useful.
How to make a Vanilla Sheet Cake
- This Vanilla Sheet Cake is a deliciously moist and fluffy vanilla cake recipe that is quick and simple to prepare.
- It’s topped with a rich vanilla buttercream and baked in a large 12×18-inch pan, making it ideal for serving a large group!
- Is it odd that I’m already thinking about what I’ll do for the boys’ first birthday party?
- Is it weird that I’m already thinking about what I’ll do for the boys’ first birthday party?
- Because even though my children are just a little over six months old, they have started to express interests and gravitate towards specific meals and toys, prompting me to come up with themes to share with you.
- For those of you who are like my mother, the concept of a first birthday celebration and the reasons why people make such a big deal about it when the children don’t even remember it are beyond comprehension to you.
- As a new father of twins, I’ve learned that the actual reason for a first birthday celebration is not for the children, but rather for the parents themselves.
- Not only will it be a celebration of an entire year with those precious boys, but it will also be a celebration of the fact that we made it to that milestone.
- Early months are precious, but they are also quite difficult for many reasons.
- Particularly when there are two of you!
- On the other hand, if there’s one thing that I should be good at as a mother, it should be baking and throwing birthday parties.
- With the thought that I’ll be hosting a number of get-togethers with friends and family, I’m making this Vanilla Sheet Cake to get me in the mood.
- It’s a classic dessert for a birthday celebration!
- Naturally, pink icing can be added as a finishing touch.
- When it comes to sheet cakes, one of the best things about them is how simple they are to prepare.
- Layer cakes are my favorite, however when baking for a large party or when just having a short amount of time to prepare, sheet cakes come in useful.
Vanilla Sheet Cake
- Lindsay is the author of this piece.
- Preparation time: 45 minutes
- cooking time: 15 minutes
- total time: 1 hour, including chilling time
- yield: 25-30 slices
- Dessert is a category.
- Using the oven, prepare a dish of American cuisine.
This Vanilla Sheet Cake is a deliciously moist and fluffy vanilla cake recipe that is quick and simple to prepare! It’s topped with a rich vanilla buttercream and baked in a large 12×18-inch pan, making it ideal for serving a large group.
Vanilla Sheet Cake
- 2 1/4 cups (293g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (168g) unsalted butter at room temperature
- 2 1/4 cups (293g) all-purpose flour
- Recipe ingredients: 1/4 cup vegetable oil, 1 1/2 cups (310g) sugar, 4 big eggs, 1 tablespoon vanilla extract, 1 cup (240ml) milk
Vanilla Buttercream Frosting
- 4–6 tbsp water or milk
- 1 cup unsalted butter, 1/2 cup shortening*, 6 cups (690g) powdered sugar, 1/8 teaspoon salt, 2 teaspoons vanilla extract, 1 tablespoon corn syrup (or honey), 3–4 tbsp pink, peach, and ivory gel icing colors, sprinkles
- Spray a sheet pan or jelly roll pan with nonstick baking spray to measure 12 x 18 inches.
- Preheat the oven to 350 degrees Fahrenheit (176 degrees Celsius).
- In a medium-sized mixing basin, whisk together the flour, baking powder, and salt until well combined.
- In a large mixing basin, combine the butter, sugar, and oil and beat on high speed for 3-4 minutes, or until the mixture is light and fluffy.
- Do not shortchange yourself on the creaming time.
- Add the eggs one at a time, mixing well after each addition, until the mixture is largely mixed.
- Scrape down the sides of the bowl as necessary to ensure that all of the ingredients are well combined.
- Fold in half of the dry ingredients into the batter until it is largely smooth and well blended.
- Slowly pour in the milk and vanilla extract, mixing constantly, until everything is properly blended.
- 7) Combine all of the remaining dry ingredients until they are well-combined and smooth.
- Scrape down the sides of the bowl as necessary to ensure that all of the ingredients are well combined.
It is important not to overmix the batter.Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean, depending on how much batter was used in the pan.Allow for cooling after removing the cake from the oven.
9.10.To create the frosting, cream together the butter and shortening until they are smooth and creamy.Add half of the powdered sugar and the salt in little amounts at a time, mixing until smooth.12.In a separate mixing bowl, combine the vanilla essence, corn syrup, and 4 tablespoons water or milk until smooth.
13, gradually add the remaining powdered sugar and stir until the mixture is uniformly smooth.To achieve the desired frosting consistency, add extra water or milk as needed to achieve the desired consistency.14.Use a food coloring pen to color the icing to your liking.I used a small amount of pink, peach, and white gel icing colors to decorate the cake.
The frosting should be spread evenly across the cooled cake before being decorated with sprinkles.Cover the cake tightly with plastic wrap and leave it at room temperature.It is ideal if the cake is consumed within 3-4 days of baking.
* I like to mix in a small amount of shortening with the butter for a variety of reasons, which you can read about in my post on vanilla buttercream. Consider using extra butter, but bear in mind that you may need to chill the cake and icing if you do so.
- 1 slice has 315 calories, 30.7 grams of sugar, 64.8 milligrams of sodium, 17.2 grams of fat, 38.7 grams of carbohydrates, 2.8 grams of protein, and 54.5 milligrams of cholesterol.
Vanilla cake recipe, vanilla sheet cake recipe, finest vanilla cake recipe are some of the terms used to describe this recipe. Enjoy! This post includes affiliate links for your convenience. It is possible that this content will include affiliate sales links. Please take the time to read my disclosure policy.
How To Cut A Full Sheet Cake
Press the knife against the cake board or cutting board until it makes contact. After that, carefully drag your knife down the whole length of the cake. Wait until you have dragged the knife out of the cake entirely before bringing it back up. Repeat this procedure for the remaining vertical scores in your collection.
How many pieces are in a full sheet cake?
A full-sized sheet cake pan will yield 117 pieces of 2″ x 2″ square cake. Is your pan a little smaller? No need to be concerned; we’ve taken care of the math. If you use a half-sheet pan, you’ll end up with 58 servings, while a quarter-sheet pan would provide 30 servings.
How do you stack a full sheet cake?
You can just follow the same steps you would use to make a regular layer cake when it comes to stacking and icing it. To hold the first layer in place on the cake plate, drop a dab of frosting on the plate, top with your filling or icing, and carefully press the second layer into position.
What kind of knife do you use to cut cake?
- A chef’s knife can be used, but a slicing knife is preferable because it has a thinner blade and can be used more carefully to cut into your cake.
- We want to create as clean a cut as possible, and in this case it means decreasing the amount of crumbs on the cutting board.
- In this situation, a hefty chef’s knife with a thick blade or a serrated knife will be most effective in removing crumbs.
How big is a full sheet cake?
The dimensions of a full-size commercial sheet cake pan are 1824 or 1826 inches in length and width. In comparison, a quarter-sheet or 9-inch pan, which typically yields 16 to 24 serves of cake, is one-quarter the size of the half-sheet or 9-inch pan.
Is a 12×18 a full sheet cake?
- For example, if the cake is 4 inches tall, you would use the 1x2x4 wedding cake size to generate 108 servings.
- A half sheet pan (12 by 18 inches) is the normal half sheet for commercial bakeries, and when split into 2 x 2 inch squares, it serves a total of 54 people.
- A sheet pan is actually used in professional bakeries to make a whole sheet cake.
- As a result, the words ″whole sheet,″ ″half sheet,″ and so on are used.
How many cake mixes do I need for a full sheet cake?
Only 15.25oz of dry ingredients are contained in each package. If you’re making anything from Betty Crocker. On the half-box, use half the mix, two eggs, half a cup of oil, and half a cup of water. I’ve been cooking for quite some time! It takes three mixes to make a full sheet cake, which is especially true if you plan to decorate or frost it.
How much does a full sheet cake cost?
Servings and Pricing 25-30 medium-sized or 48 little servings per half sheet-1 layer $40.99 1/2 Sheet-2 Layer 40-50 Med. or 96 Small Servings 1/2 Sheet-2 Layer 40-50 Med. $64.99 The cost of a full sheet-1 layer with 50-60 medium or 96 small servings is $84.99. The cost of a full sheet-2 layer is $152.99 for 85-100 medium or 180 small servings.
How do I stop my cake from doming?
- Double-layer aluminum foil should be used to line the outsides of your cake tin to prevent your cake from doming.
- Long strips of aluminum foil are simply folded to the height of your cake pan and then wrapped around the outside of your cake pan.
- This is because the additional foil slows down the temperature of the baking pan, resulting in the cake batter around the borders not cooking as rapidly.
How many boxes of cake mix do I need for a half sheet cake?
How Many Cake Mixes Does It Take To Make A Half Sheet? Make sure you only use one cake mix for each half sheet of cake. In addition, you should only use one cake mix to make a thin sheet cake that is suitable for stacking, rather than several. Similarly, one cake mix may be used to make a bar-style cake.
How do you cut a cake without a cake cutter?
- 8 Techniques for Leveling a Cake Number one – a serrated knife and a turntable.
- It is the most conventional method of leveling cakes, which involves the use of a serrated knife and a rotating cake stand, also known as a turn table.
- Method No.
- 2 – Dishcloth Method.
- 3 – The Leveler Tool for Cakes.
- 4 – It’s all in the pan.
- Toothpicks are number five on the list.
- 6 – Floss your teeth.
- Band Leveler Tool (number 7) 8 – The Sheet Cake Technique.
Should you cut a cake when it’s hot or cold?
If possible, wait until the cakes have completely cooled before trimming them. For optimal results, refrigerate the layers before trimming them. When the cake has cooled and become more solid, it is less prone to break or torn when cutting.
How do you cut a cake without it crumbling?
It is recommended to use a thin blade, such as a tomato knife, although a serrated bread knife will also work. To cut, use a delicate sawing motion with your fingers. (See this page for instructions on how to maintain your blades sharp.) Cake and frosting that have been allowed to cool are more durable and less prone to collapse, break, or crumble.
Are sheet cakes one or two layers?
SHEET CAKES are made out of a 2-inch-high cake that is cooked in a rectangular baking pan. They may be dressed up for a particular occasion or left unadorned. 2 layers of cake are sandwiched together with a flavorful filling OR buttercream icing (sandwiched between the layers) to form LAYER CAKES. The diameter of these cakes is used to identify them.
How many will a 1/4 sheet cake feed?
SQUARE SHEET CAKES are made out of a 2-inch-high cake that is baked in a rectangular baking dish. They may be dressed up for a particular occasion or left unadorned to be scored afterwards. MULTIPLE LAYER CAKES are made out of two layers of cake sandwiched together with either a flavorful filling or buttercream icing. It is determined by the diameter of these cakes.
How much cake do I need for 25 guests?
With each slice spanning around 1 14 inches across the back, or about the width of a teaspoon, a 10 in cake may be served to up to 25 people in a reasonable manner. 10 inch cakes, like 8 inch cakes, can be served in a similar manner at events. Cut in an event-style, a 10 inch cake may be served to a party of up to 39 guests.
How Cut Full Sheet Cake 48?
Given that sheet cake is circular in shape, you will want a longer knife in order to cut through the cake. A knife with a long, thin blade i