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Post by Anita on Aug 31, 2014 20:58:23 GMT
I'm the world's worst at improvising recipes. For some reason, I HAVE to follow a recipe exactly. Today is my daughter's 18th birthday, and she's home from college for the weekend. She wants a Texas Sheet cake, but she's leaving today, so I was wondering if I could make 2 smaller cakes so she could take one back for her and her roommate. I'm using the Pioneer Woman's recipe if that matters.
Has anyone ever made this type of sheet cake using 2 smaller pans? If so, what size pans, and how long did you cook it for?
Thanks!
Anita
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oaksong
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Jun 27, 2014 6:24:29 GMT
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Post by oaksong on Aug 31, 2014 21:20:58 GMT
I have made it in smaller round pans, but it would work fine in square pans, too. As for the time, it probably won't be much less than the sheet pan (I assume you're talking about 9 x 13.) Give it the "toothpick test" to make sure it's done in the middle.
ETA: You should probably make 1-1/2 recipes for two 8x8 square pans. If you use a single recipe, the cake will be thinner, so your cooking time will need to be even shorter.
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Post by Anita on Aug 31, 2014 21:38:27 GMT
Thank you Oaksong!!
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Post by Basket1lady on Aug 31, 2014 21:48:17 GMT
I have made it in smaller round pans, but it would work fine in square pans, too. As for the time, it probably won't be much less than the sheet pan (I assume you're talking about 9 x 13.) Give it the "toothpick test" to make sure it's done in the middle. ETA: You should probably make 1-1/2 recipes for two 8x8 square pans. If you use a single recipe, the cake will be thinner, so your cooking time will need to be even shorter. No! A sheet cake is made in a 18" x 26" sheet pan. Like a baking sheet/cookie sheet (or whatever you call it at your house.) The idea is that the cake is only 1" thick. You can easily bake it in two half sheet pans, which are 13" x 18". A 9" x 13" pan is a quarter sheet pan. An 8" x 8" pan is even smaller (obviously.) if you make two half sheet cakes, I would probably bake it at the same temp, but start checking it at about 20-25 minutes. When the middle is cooked and springs back (doesn't leave a dimple when you touch it), the cake is done. You may need to bake them one at a time, depending on the size of your oven. The bottom may burn if there isn't at least a few inches of air flow around each pan. ETA: don't listen to either of these. The actual recipe calls for a half sheet pan. A 13" x 18" pan. |
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Deleted
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Oct 10, 2024 23:35:12 GMT
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Post by Deleted on Aug 31, 2014 23:51:07 GMT
I've been making something similar to this form almost 40 years and it always called for a jelly roll pan. So, if you are worried about baking times I would try to stick with similar thickness pans.
Ann
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caro
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Post by caro on Sept 1, 2014 0:37:15 GMT
Make it in the jelly roll pan and cut it in half. Half for now, half for take home.
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Post by anonrefugee on Sept 1, 2014 0:43:13 GMT
I'll add to the confusion . My Mom has made this since mid 60's- probably same recipe that floated around Houston at the time.
She used either jelly roll/cookie sheet or the 9x13- all depending on event, and if cake was served at home or travelled.
Don't forget the icing, that's the best part!
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Post by Basket1lady on Sept 1, 2014 0:46:35 GMT
I was curious, so I looked up the recipes. I checked both the PW website and the Food Network website. It looks like she uses a half sheet pan for both. The FN site calls for a jelly roll pan and the PW website calls for a 18" x 13" or jelly roll pan.
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Post by stampbooker on Sept 1, 2014 0:58:25 GMT
I was curious, so I looked up the recipes. I checked both the PW website and the Food Network website. It looks like she uses a half sheet pan for both. The FN site calls for a jelly roll pan and the PW website calls for a 18" x 13" or jelly roll pan. Yep, a jelly roll pan, half sheet pan, and 18 x 13 pan are just different names for the same thing. A cake in a half sheet pan bakes in about 20 minutes. If you substitute a 9 x 13 inch pan, it will take longer because the cake is thicker. Julie |
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oaksong
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Post by oaksong on Sept 1, 2014 3:43:11 GMT
My recipe is for a 9"x13", which is why I thought I would clarify. My family has always called that a "sheet" cake, as opposed to a layer cake. Not the same as a professional size sheet cake at all.
Anita, I hope your cake turned out ok!
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anniebygaslight
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Post by anniebygaslight on Sept 1, 2014 6:16:46 GMT
Had to google this. Looks divine, but why oh why is it called Sheet Cake?
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Post by Skypea on Sept 1, 2014 8:04:35 GMT
it's called a sheet cake 'cause it's made in a sheet (cake)pan?
I love this cake and haven't had it in over 30 yrs. I'm planning to get a sheet pan to make it. Just for me. My plan is to freeze half of it (in pieces) so when I get the craving for chocolate (or donuts - even tho it isn't a donut - it should help me survive til I get to the store for donuts). So, on days I can't get out and I'm totally out of anything sweet, chocolate, cakey, I can pull a piece of this cake out of the freezer and survive!
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Post by meriannj on Sept 1, 2014 12:23:56 GMT
I love Texas Sheet cake. My mom makes this for every large family gatehering since it feeds a TON. The fudge frosting is the BEST PART. We always make it in a large sheet pan.
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Post by straggler on Sept 1, 2014 13:27:12 GMT
I don't know about you Anita, but after reading all this I am too exhausted to make a cake! LOL!!
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Post by mommastruedel on Sept 1, 2014 13:51:25 GMT
After reading this thread, "sheet" is one of those words that sound really weird after reading it over and over LOL  |
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Post by Basket1lady on Sept 1, 2014 14:49:44 GMT
It's called a sheet cake because it's made in a sheet pan. Usually for potlucks and such. The icing is thinner than regular buttercream and pours over the cake. It's not a regular cake made in a 9" x 13" pan, or a cake without layers. It's a recipe all on its own.
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anniebygaslight
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I'd love a cup of tea. #1966
Posts: 7,402
Location: Third Rock from the sun.
Jun 28, 2014 14:08:19 GMT
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Post by anniebygaslight on Sept 1, 2014 15:06:28 GMT
It's called a sheet cake because it's made in a sheet pan. Usually for potlucks and such. The icing is thinner than regular buttercream and pours over the cake. It's not a regular cake made in a 9" x 13" pan, or a cake without layers. It's a recipe all on its own. Aah! Thanks. |
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Post by Goldynn on Sept 1, 2014 15:18:44 GMT
I'm seriously going to make a sheet cake today after reading this thread - they are so delicious!
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Post by anonrefugee on Sept 1, 2014 17:30:38 GMT
You've got me craving one too. If my house smells like chocolate will our guests ignore it's not dusted?
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luckyexwife
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Post by luckyexwife on Sept 1, 2014 18:01:00 GMT
Can some of you share your recipes? ? I've never had this cake, but it sounds delicious!
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Post by Basket1lady on Sept 1, 2014 18:16:37 GMT
I have one, but it's almost identical to the Pioneer Woman's recipe. I've yet to make anything of her's that isn't good. The cake itself is dense and heavy and the icing is like a really thick glaze. I is sort of brownie-like, but not really. To be honest, it isn't my favorite kind of cake, but it's great for feeding a crowd. PW Sheet Cake recipe |
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