At the point when it’s an ideal opportunity to make a dessert for a group, normal sheet cakes won’t fit the bill. It is the ideal opportunity for you to step out of your customary range of familiarity and make a massive cake. It’s not as hard as you think.
There are two important things that you should have in your kitchen to make your massive cake a success – three or four heavy obligation rimmed baking sheets and parchment paper.
Step 1 – Prepare your treat sheets – Line each one of your treat sheets with parchment paper cut long enough so that it extends over the side of the pan so that you can fit the parchment down into the corners. On the off chance that you are not sure how much parchment paper to use, turn it out onto the treat sheet and then set another treat sheet on top of it and push down. Cut the excess parchment paper off. Repeat until all of your treat sheets are secured. Set them aside.
Step 2 – Prepare your cake batter. Depending on what number of individuals your cake needs to take care of, you will want to twofold, triple or quadruple your normal cake formula. Make each batch separately. Use a large glass measuring cup so you can measure how much batter it yields. Note this information on your formula. Take one of the treat sheet pans and using a cake batter filled measuring glass, add batter until it is half the tallness of the treat sheet. Spread evenly. Use a spatula to spread cake batter equitably taking special care to get into the four corner crevices. Repeat using the same amount of batter for the other treat sheets.
Bake at 325 degrees to ensure that your cake stays level. This is important so that it will save you time because you won’t have to level the cake. You can go three or four layers without using dowels for support. Use a margarine based frosting so that when the cake is refrigerated, it gets cold and your cake won’t move. Your cake can also be set in a cool area on the off chance that you don’t have space in your refrigerator.
Step 3 – Prepare your cake board – take three 13×19 cake boards and use packing tape to secure them together. Wrap the whole thing in fancy foil which is found at craft stores or online. This will insure that your cake board is sufficiently strong to handle the heaviness of your massive cake. You can also use Masonite board.
Step 4 – Once all of your cakes singapore have been baked and cooled, you can frost them. (Important hint: Loosen the parchment from the edges of the cake layers all the way around the pan.) Just as you did with the cake batter, it is important to equitably distribute the same amount of frosting between each cake layer so that your cake is even and stays level. An inexpensive level from the local hardware store can support you.