Feel free to save any cake scraps for decorating the outside or top of the cake or repurpose them in a trifle.įrom an 18-by-13-inch pan, you can easily get up to three 6-inch or 8-inch round cake layers. The easiest way to do this at home is to place a cardboard round or upside-down plate on the sheet cake as a guide and use the tip of a paring knife to cut out three circles. (Sometimes it’s referred to as a rimmed baking sheet, cookie sheet, or baking tray.) In the same way that you would grease cake rounds with butter or cooking spray and then line them with rounds of parchment to fit the bottom of the pan, you simply grease the sheet pan and line it with a rectangular shape of parchment paper to fit the pan. Rather than buying sets of evenly sized round cake pans, all you need to pull off this pastry chef flex is a rectangular 18-by-13-inch metal pan that’s 1-inch high on the sides-a size that’s typically known as a half-sheet pan. When you cut into it, you’ll be astounded at the exact even height of each cake layer-and it’ll probably be the easiest triple-layer cake you’ve ever made. One of my favorites: her Lemon Poppy Seed Layer Cake, a tender, moist, lemon-forward cake that pairs perfectly with a classic cream cheese frosting. The second chapter of her book is dedicated to layered cakes and roll cakes. In her newest cookbook, Sheet Pan Sweets, Molly Gilbert relies on a baking sheet for all 80-plus desserts.
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