Marianne Martinez
Baking a layered cake without round pans is possible, and there are several alternative methods and tools that can be used. One common method is to use a sheet pan, which can produce cakes with flat and even layers, eliminating the need for levelling. Sheet pans also tend to be shorter than round pans, reducing baking and cooling times. Another option is to use a rectangular or square pan and cut the cake into the desired shape, such as circles, using a sharp knife and a parchment round as a guide. This method may result in some leftover cake scraps, which can be used in various ways, such as pressing them into a cake ring to create a bottom layer. Additionally, some bakers choose to bake each layer of the cake individually in a single pan, allowing the pan to cool between bakes. This approach may be more time-consuming but can ensure consistent results.
Characteristics of making a layered cake without round pans
| Characteristics | Values |
|---|---|
| Benefits | Sheet pan cakes bake flat and even, with no unpredictable doming or cracking |
| Sheet pans are less tall than round pans, which means less baking and cooling time | |
| You only need to rotate the pan once while baking, eliminating the need to juggle tins | |
| You can cut the cake into any shape or size you want | |
| Sheet pan cakes allow for more uniform cake layers | |
| Disadvantages | You may need to cut out round cake layers from a rectangular sheet, leaving you with trimmings |
| Round pans are more prone to sinking or doming | |
| You may need to divide the batter and bake and cool each layer one at a time | |
| You may need to wash the pan in between bakes | |
| Tips | Use a cake ring and press large pieces of leftover cake scraps into a mold to act as the bottom layer |
| Use a sharp knife to cut out layers | |
| Use a parchment round as a guide | |
| Grease the half-sheet pan and line it with parchment | |
| Use an offset spatula to spread the batter evenly | |
| Start checking the cake at least 10 minutes before the bake time listed in the recipe | |
| Freeze the cake for 10 minutes after crumb coating |
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What You'll Learn
- Sheet pans can be used to bake flat and even cakes with no unpredictable doming or cracking
- Baking in sheet pans prevents crispy or darker cake edges
- Sheet pans are less tall than round pans, reducing baking and cooling time
- You can cut cakes into any shapes and sizes you want
- You can use a cake ring to press large pieces of leftover cake scraps into a mould
Sheet pans can be used to bake flat and even cakes with no unpredictable doming or cracking
Baking a cake in a round pan means that it will inevitably dome, and while some of this can be prevented by using cake strips, you will still have to level the cake. This can be avoided by using a sheet pan, which will give you a perfectly flat cake with no unpredictable doming or cracking. Sheet pans also tend to be less tall than round pans, which means less baking and cooling time. You can also bake all three layers in one pan, eliminating the need to juggle multiple tins.
Sheet pans are also more versatile, allowing you to cut the cake into any shape or size you want. You can use a piece of parchment as a guide, and a sharp knife to cut out your layers. This means you can make any sized or shaped cake without having to worry about stocking multiple pans or baking in batches.
If you are converting a layered cake recipe into a sheet cake, there are no changes in measurements or amounts needed. The batter easily converts to fit in a 9x13 pan from a round cake pan. The same goes for prepping your buttercream frosting and toppings. It usually takes about 3 cups of buttercream frosting to cover your sheet cake and for additional piping.
However, it is important to note that round pans tend to have more batter in them than sheet pans and can be more prone to sinking or doming. If you are using a sheet pan, be careful not to overfill it.
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Baking in sheet pans prevents crispy or darker cake edges
Baking a cake in a sheet pan has many advantages. Firstly, it prevents crispy or darker cake edges, ensuring that the cake remains moist all the way to the frosted edge. This is because sheet pans tend to be shorter than round pans, resulting in a more even bake with less doming or cracking.
Sheet pans also reduce baking and cooling time, as there is less batter to cook and a shorter pan to cool. This also means that you only need to rotate the pan once while baking, rather than juggling multiple tins. Additionally, you don't need to divide the batter evenly between multiple pans, flip the cakes out, or wash several pans afterward.
Sheet pans are also more readily available and easier to store than round pans, which can be bulky and difficult to stack. This is especially important if you are baking multiple cakes or in a professional kitchen.
However, there are some considerations when using a sheet pan. Firstly, it is important not to overfill the pan, as this can impact the baking time and the overall success of the cake. Additionally, some recipes may not work as well with a thicker layer, so adjustments may need to be made to the recipe or baking time.
If you are set on using a round cake pan, there are ways to prevent crispy or darker edges. One way is to reduce the oven temperature by 25 degrees Fahrenheit when using a dark-colored metal pan, as these pans absorb and distribute heat more quickly, which can result in a darker crust. You can also line your pan with parchment paper, which helps prevent sticking and makes it easier to remove the cake from the pan. Another option is to use a nonstick pan spray, either alone or dusted with flour, granulated sugar, cocoa powder, or nut flour, to create a barrier between the batter and the pan, which can help prevent sticking and dark edges.
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Sheet pans are less tall than round pans, reducing baking and cooling time
Baking a layered cake using a sheet pan instead of a round pan has several advantages. Sheet pans are less tall than round pans, which means the batter cooks faster and more evenly, reducing baking and cooling time. This also means that you can make a taller cake without having to worry about the cake batter overflowing.
Sheet pans are also more versatile than round pans. You can cut the cake into any shape or size you want, allowing you to make a cake of any size or shape without having to worry about stocking multiple pans or baking in batches. This is especially useful if you are baking in a kitchen where you don't have access to multiple round cake pans of the same size.
Additionally, sheet pan cakes bake flat and even, with no unpredictable doming or cracking, allowing for more uniform cake layers. This eliminates the need for finicky levelling and makes it easier to stack and fill the cake layers.
Converting a round cake recipe into a sheet cake is easy and requires no changes in measurements or amounts. The batter easily converts to fit in a 9x13 pan from a round cake pan. However, it's important to note that sheet pans tend to hold less batter than round pans, so you may need to adjust the amount of batter you use to avoid overfilling the pan.
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You can cut cakes into any shapes and sizes you want
You can bake a layered cake without using round pans. In fact, baking a layered cake in a sheet pan has many benefits. Sheet pan cakes bake flat and even, with no unpredictable doming or cracking, allowing for more uniform cake layers. Sheet pans also tend to be less tall than round pans, which means less baking and cooling time.
If you are worried about cutting and layering a cake, you can try the "Cut and Stack Method" popularized by Christina Tosi's Milk Bar Cookbooks. This method involves stacking cakes with acetate sheets. Baking in sheet pans also prevents crispy or darker cake edges.
If you are set on using round pans, you can bake each layer one at a time in the same pan. However, this method is more time-consuming and requires more work to clean the pan in between bakes.
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You can use a cake ring to press large pieces of leftover cake scraps into a mould
You can definitely make a layered cake without round pans. In fact, baking a layered cake in a sheet pan has several advantages. Sheet pan cakes bake flat and even, with no unpredictable doming or cracking, allowing for more uniform cake layers. They also tend to be less tall than round pans, which means less baking and cooling time.
If you want to make a layered cake without using round pans, you can use a cake ring. Cake rings are often used by pastry chefs to build cakes with elaborate loose fillings. They are also used for baking, where you would create a bottom out of parchment paper or aluminium foil and lay it on a sheet pan.
To use a cake ring to press large pieces of leftover cake scraps into a mould, follow these steps:
- Cut a piece of parchment paper or aluminium foil and place the cake ring in the middle of it.
- Hold the cake ring with your non-dominant hand and fold one corner of the paper or foil towards the ring.
- Keep folding the paper or foil while turning the cake ring until one part covers the ring and forms a border.
- Hold the border in place with the fingers of your non-dominant hand.
- Continue folding the paper or foil towards the cake ring and then press the fold so that the edge does not slip out.
- Finally, place the cake ring on a baking sheet.
Once you have your cake scraps moulded into a ring, you can fill and assemble your cake. This method is especially useful if you are working with loose fillings, as it helps to create a neat and tidy cake.
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Frequently asked questions
Yes, you can make a layered cake without using round pans. You can use a sheet pan, which is a rectangular 18-by-13-inch metal pan that's 1-inch high on the sides, also known as a half-sheet pan.
Sheet pan cakes bake flat and even, with no unpredictable doming or cracking, allowing for more uniform cake layers. Sheet pans also tend to be less tall than round pans, which means less baking and cooling time.
The batter from a layered cake recipe can easily be converted to fit in a 9x13 sheet pan. There are no changes in measurements or amounts needed. The same goes for prepping buttercream frosting and toppings.
