I have a question about the recipe "Pink Champagne Cake" from Anne Byrn. I would like to make this recipe into a sheet cake (two or three layers). What do you suggest in terms of doubling/tripling the recipe and size of pans to use?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Nancy is a trusted home cook.
The original recipe calls for baking in three round layer pans 8" diameter. Each can hold about 12 cups.
Sheet pan volune is about 25-30 cups.
So, make a double recipe & the layer might be a less deep than from the 8' pan.
Not clear from your question if you want to cut one sheet pan cake so it makes a 2-3 layer rectangular cake or bake 2-3 sheet pans and make a large layered rectangular cake.
Should read 8" pan (not 8').
Typing while sleepy.
Each 8" diam pan holds 4c, so original cake was 12c.
I was planning to make three 9x13" cakes to make one rectangular three layered cake. I think if I double this recipe and divide the batter between the three pans, it should be just about right...?
From our grain-free goddesses at Sweet Laurel Bakery.
5 Energy Bites and Bars
Super Simple Upgrades to Make Any Picnic Great
We're Rolling Out the Best