12X18X2 inch Sheet cake

[2sdae]

somewhere on here I have both the wilton charts for 2 and 3 inch pans and earlene's chart posted to...now to find them in this loooooong line of posts of mine!

[CrtvWngs]

AHHHHHHH - UPS lost my package from ITO that was originally secheduled to deliver on tuesday with my 12X18 Fat Daddios pan...... they found it, but now I'm not going to get it until tomorrow

Guitar cake needs to be ready by Saturday morning and I work full time. I think I'm going to have to go to JoAnn's and buy a Wilton 12X18 tonight........ DRAT

Only other option is to pull an all nighter on Friday, be pressed for time, and still possibly not finish.

And I thought it was bad when I wasn't going to get it until today rather than Tuesday... I guess UPS showed me

3 days for the package to travel a 4hr. car ride.........

[CrtvWngs]

UPDATE: The pan just arrived at my house!!!

Aparantly, ITO only gave me only one tracking #, but shipped 2 boxes. The Fondant I ordered and don't need until tomorrow is the one that got lost the extra day!!!!

SOOOO happy I can return the Wilton pan that I bought on my lunch hour

[CrtvWngs]

Okay, so does anyone have experience baking in a pan this size? I had a cake catastrophe tonight and am loosing my mind .

First my mixer burnt up, so I had to run and get another one. I got that one home and it plain didn't work. I took that one back to the store and got a new one, and finally resumed baking at about 8:30pm. After all that with the pan delay (previous posts) and now the mixer, the cake burnt on the top, bottom and sides but was perfectly done in the middle. In other words, garbage

Was my oven too hot? Or did I need a heating core? Any advice would be great as I have to try this again tomorrow.

I am super sad that I lost another day on this one It has to be done by Saturday morning... I'm at my wits end here.

[jeri]

For larger pans you need to turn your oven down and bake longer. If you don't you will get over done outside edges. I would go 300 to 325 depending on your oven and bake it longer. I am baking a 14 inch square right now for a wedding this weekend. I have it on 320 and I bake it for 1 hour then I insert 4 flower nails and bake until it tests done in the center any where from 15 minutes to a half hour depending on the cake. Seems like there is never an exact time just when it is done. I watch my big cakes really close to keep the edges from over baking.

Since your pan is a fat daddios I would go with 300 and watch it very close. I have problems with the fat daddios pans. My favorite are my magic line pans.

[jeri]

Just finished the 14" square... it took 1 hour 20 minutes at 320 in my magic line pan. At one hour I inserted the 4 flower nails and it was perfectly done. The edges are all nice... no crusting no hard edges at all. It takes 13 cups batter for the 14 inch so you are looking at right at the same amount of batter just spread out a little differently. But remember... the fat daddios pans adjust your heat! if I bake them above 300 I have a big dome in the middle ... & crusted dry edges. I know not everyone has that luck with the fd pans but I do. Best of luck to you!

[CrtvWngs]

Originally Posted by jeri

Just finished the 14" square... it took 1 hour 20 minutes at 320 in my magic line pan. At one hour I inserted the 4 flower nails and it was perfectly done. The edges are all nice... no crusting no hard edges at all. It takes 13 cups batter for the 14 inch so you are looking at right at the same amount of batter just spread out a little differently. But remember... the fat daddios pans adjust your heat! if I bake them above 300 I have a big dome in the middle ... & crusted dry edges. I know not everyone has that luck with the fd pans but I do. Best of luck to you!

Thanks so much for the advise!! I wonder if the pan did have something to do with it. I baked it at 320. I'm going to try 300 tonight and if I get the same result, I will change pans (I still havn't returned the Wilton one yet)

[lv2bake]

Jeri, Question on your flower nails, when you put them into the cake in the one hour time period. Do you just stick them straight in with the round top up? does the cake cover the nails? I have never used a flower nail before as a heating core. Any tips would help.

[jeri]

Originally Posted by lv2bake

Jeri, Question on your flower nails, when you put them into the cake in the one hour time period. Do you just stick them straight in with the round top up? does the cake cover the nails? I have never used a flower nail before as a heating core. Any tips would help.

At one hour the cakes are pretty solid on the top but jiggle in the middle still. I carefully pull the rack out and insert them and yes you are right ... with the round top up and the nail into the cake. I have found that the cakes finish baking evenly that way and the nails just pull out with minimal effort. I only use them on 12" and above cakes. The smaller ones only if it looks like they are not finishing up. I have never had problems with them sinking in...maybe a little but the top of the nail is still all visible. Does that make sense?

[lv2bake]

thanks it made perfect sense...LOL thanks for the help.