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Size of 1/2 Sheet Cake
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Diane W. Saunders
Apr 23, 2003, 7:41:58 PM4/23/03
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Confusion reigns in my life -- I apologize up front for question that
might not make sense. What is the correct size for 1/2 sheet cake??
Is it two 9" x 13" inch cake pans put together?? Or is it a 12" x
17" (thereabouts)? I had to buy an extender at the supply store
(that's what I was told to do) and then I see on some baking sites to
purchase sheet cakes pans 2" or 3" high but never the same width. Any
and all replies welcome with gratitude.
might not make sense. What is the correct size for 1/2 sheet cake??
Is it two 9" x 13" inch cake pans put together?? Or is it a 12" x
17" (thereabouts)? I had to buy an extender at the supply store
(that's what I was told to do) and then I see on some baking sites to
purchase sheet cakes pans 2" or 3" high but never the same width. Any
and all replies welcome with gratitude.
Chris
Apr 23, 2003, 7:51:22 PM4/23/03
to
8x12
"Diane W. Saunders" <d.w.sa...@worldnet.att.net> wrote in message
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"Diane W. Saunders" <d.w.sa...@worldnet.att.net> wrote in message
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Chris
Apr 23, 2003, 7:51:36 PM4/23/03
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sorry
16x12
"Diane W. Saunders" <d.w.sa...@worldnet.att.net> wrote in message
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16x12
"Diane W. Saunders" <d.w.sa...@worldnet.att.net> wrote in message
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Chef Riggy
Apr 24, 2003, 1:49:24 AM4/24/03
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Full sheet pan: 18x26
Half sheet pan: 18x13
Half sheet pan: 18x13
"Diane W. Saunders" <d.w.sa...@worldnet.att.net> wrote in message
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Chef Riggy
Apr 24, 2003, 2:00:12 AM4/24/03
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P.S. -- A pan extender is just a wall to extend the height (or depth) of the
sheet pan, which is only an inch to start with. All it will do is help to
eliminate some of the doming, but mostly it just keeps the sides
straighter.I have made many cakes at a bakery, using pan extenders when
there were enough available. When there weren't, I just didn't use one.The
only difference it made was whether the decorator had to use more icing to
fill the gap caused by the thinner edges. My advice on pan extenders, unless
you are selling many cakes a year (say, 10+?) for profit, or just want to
impress somebody with that "professional look", save your money and get
pastry bag tips (decorating tips). Michael's has a great selection for less
$$$ than a restaurant supply store (at least in Panama City, FL).
sheet pan, which is only an inch to start with. All it will do is help to
eliminate some of the doming, but mostly it just keeps the sides
straighter.I have made many cakes at a bakery, using pan extenders when
there were enough available. When there weren't, I just didn't use one.The
only difference it made was whether the decorator had to use more icing to
fill the gap caused by the thinner edges. My advice on pan extenders, unless
you are selling many cakes a year (say, 10+?) for profit, or just want to
impress somebody with that "professional look", save your money and get
pastry bag tips (decorating tips). Michael's has a great selection for less
$$$ than a restaurant supply store (at least in Panama City, FL).
"Chef Riggy" <rigg...@yahoo.com> wrote in message
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