ummm basically any tips and info on big cakes would be great Thanks
That pan takes 7 cups of batter. (That's about 1.5 cake mixes. I make two mixes and use the excess batter for cupcakes. Others prefer to extend a single cake mix by adding flour and sugar, etc. -- you can find the recipes for cake extender with a search.)
I almost never produce a cake without a filling. Generally I torte sheet cakes so that I have a 2-layer cake 2" high. If I need more cake I'll bake two and stack them for a 2-layer cake 4" high.
Prepare you nail with the same spray or goop you use on your pan. Though, honestly, it's gonna come out of the cake just fine whether you grease it or not.
It is also used a heating core (The Metal/Steel one) please don't use plastics in the oven. We place it flat side (the nail head) down with the sharp tip facing up out of the batter in the pan. It works perfectly. At times I have used as many as five in one pan, depending on how big the pan is. Like an 10x3 must get done in the middle, so we use metal flower nails as heating cores to conduct heat to the middle of the cake so it will be done.
Wilton makes one but it's big, bulky and a pain. The flower nails work beautifully.
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