Questions about converting cake recipe for sheet cake, etc.

Discussion:

(too old to reply)

2004-03-07 14:07:13 UTC

These questions may seem like a no-brainer to some of you, but I'm not
a baker by any stretch of the imagination so I need help!

I have a recipe for a cake that recommends using two 10x3" round pans
and yields 9 cups of batter. How much of this cake batter would I
need to fill a 11x15x2" rectangular pan? I guess I would fill it up
1/2 way and then bake until it's set in the center and hope for the
best? Would the edges be overbaked by the time the center was set?
Can I prevent this from happening? Is there any way possible that I
can still follow the recipe as is and make 2 sheet cake layers out of
it so I can use a filling (whipped cream type of filling) and still
have it coming out tasty (not dry, crumbly, etc)?

Also, the key in the back of the cookbook says that a 10" round
layered cake will yield 25 servings - does this sound about right? My
daughter is having a birthday party and so I'll need at least 25
servings for kids + adults.

Thanks!

N.

Scott Danzig

2004-03-07 14:28:30 UTC

Permalink

Well, I don't have too much cake baking experience, but this might help a
little:

Max volume capacity of the two round pans:
2 * pi*radius squared*height = 471.23888 cubic inches

Max volume capacity of the rectangular pan:
11 * 15 * 2 = 330 cubic inches

330 / 471.23888 = 0.70
So my estimate is that you'd need 70% of the batter. I'm not sure about the
issues with overcooking the edges.

- Scott

Post by N.
These questions may seem like a no-brainer to some of you, but I'm not
a baker by any stretch of the imagination so I need help!
I have a recipe for a cake that recommends using two 10x3" round pans
and yields 9 cups of batter. How much of this cake batter would I
need to fill a 11x15x2" rectangular pan? I guess I would fill it up
1/2 way and then bake until it's set in the center and hope for the
best? Would the edges be overbaked by the time the center was set?
Can I prevent this from happening? Is there any way possible that I
can still follow the recipe as is and make 2 sheet cake layers out of
it so I can use a filling (whipped cream type of filling) and still
have it coming out tasty (not dry, crumbly, etc)?
Also, the key in the back of the cookbook says that a 10" round
layered cake will yield 25 servings - does this sound about right? My
daughter is having a birthday party and so I'll need at least 25
servings for kids + adults.
Thanks!
N.

Jessica Vincent

2004-03-07 16:48:54 UTC

Permalink

The volume question has already been answered....

I've baked many a cake in a 9 X 13 pan where the recipe called for the use
of two round 9" layers. It usually takes an extra ten to fifteen minutes to
bake, but I have never had a problem with the edges overbrowning, or the
cake being dry or crumbly. With exceptions being the rare occasion that I
have used pyrex and failed to reduce the oven temp by 25 degrees.

Jessica

Françoise

2004-03-07 23:01:31 UTC

Permalink

N,

An 11x15x2" rectangular pan is usually used to make a roll cake. It is
cook at a higher temperature and is a thin cake. I would not make a
birthday cake in such a size pan. As Jessica, I have baked with success,
in 9X13 pans very often, a recipe asking for 2 9 pans. The temperature
is the same but the cooking time is around 5 minutes more.

If the children are very young 4 -5 years old, and you are serving a meal
before, one recipe may be enough. But if the children are older and you
are serving only the cake, you need 2. If they are teenagers, even after a
meal you need 2. Making 2 would permit to make the filling you want to
make. If some is left over, you can eat it the following days or freeze it
for the next occasion.

A 9X13 pan is a good size for a birthday cake. It gives us lots of space
for decorations.

Good luck,

Françoise.