Just baked a half sheet of chocolate cake with your cakeculator - I followed your recipe exactly and it came out BEAUTIFUL 🥺 I’m gonna pop in the freezer to make a letter cake tomorrow also following your tutorial. Just wanna say as a beginner you have made this so fun- easy- & enjoyable ❤️
That's the ultimate compliment if it got pinned to your browser 😊 Let me know if you need anything else from the app... I'm here to build whatever bakers find useful 💕
I'm so grateful I found you! I baked a cake yesterday from your cakeculator and it was fantastic! My husband loved it!!! Thank you for all of your dedication and hard work to help us, beginner and pro bakers!
This is a great idea. Someone ask me to do a minimalist/bento cake. I thought i was going to make at least 2 batches but a sheet pan would work too! Thank u so much for sharing your ideas and videos.
Hey Adriana!! Thank you for sharing this!! I love your cakeculator. I just made this recipe and planning on making a number cake!! May I suggest making a mocha flat sheet flavor? And also frosting for it? That would be so yummy!!!
Hey cristina! You absolutely may suggest that flavor because it sounds amazing! I have a short list of other flavors I'm working on, and then I will prob take a vote for additional flavors but I'll write this one down so I don't forget it ;)
@@Sugarologie Yes, please. For example, how many boxed cake mixes do I need to make for a 2 layer half sheet pan. Or what if I want to do a three layer 8 inch round.... as a mom, this info would be ideal to help me do the cakes for my kids' parties.
I used this method for some bento cakes with a box cake mix and added a small box of pudding, 1 extra egg, and subbed in milk for water, and it was the perfect amount and very moist/tasty. I cut a combination of circles and hearts but ended up with enough for at least 6 round 3.25" cakes, and 4 hearts that fit into a 6" carryout box. I hope that helps.
I’m using a box cake mix and my cake came out so fat from one side and flat from the other I’m so upset I’m not sure how to fix that problem I get a fat middle but really flat sides other times
Hi Guadalupe, I’ve never tried to make this using boxed cake mix, but here are my suggestions: make sure you mix your batter very evenly, ensure the oil/butter has been distributed along with your eggs. Maybe even give it a good whisk before adding the wet ingredients to make sure the dry mix has the leavener mixed throughout. Then, when spreading your batter in the pan, you may need to jiggle it and tap it on the counter a few times to settle the batter and remove large air pockets. Place your pan in the very center of your oven to get even heat distribution. I hope this helps because I really want you to enjoy this cake ❤️❤️
Hey there! I tried this for a letter cake that I needed to make, the taste of the cake was amazing 💖! But for some reason it turned hard, i was wondering how?
Hey Alexis, yeah you can use vegetable - it's pretty flavorless, which is what we want for this cake to allow the vanilla to come through. Hope you like it ;)
Yes you can! It will have that slightly nutty flavor that comes from olive oil, which actually kind of sounds really nice! It will impart slight flavor though.
@@SugarologieWow, I didn't expect that answer. The advice I've been given is to swap in veg oil for canola which I've done several times. But this is good to know should I happen to be out of veg oil. Thanks!
This is amazing! I love how you explain each step and important tips as you go through. I'm curious if you've ever tried this recipe with gluten free flour. I'm considering using Bob's Red Mill 1 to 1 GF flour. Thank you!
I have tried cup4cup but only with cookies, not yet with cakes. I wish I could help more on the gluten free front in terms of cakes, but I haven't studied it enough to give a good opinion :)
Try to freeze it for a couple hours at least. It should be firm enough so that you can pick it up and it’s not going to bend. If you’re making big patterns like the letter cakes, your cake will be much prettier (cleaner when you cut it) and easier to handle 😉 If you’re making mini cakes it’s not as important to be as frozen. Good luck and happy baking 🥰
I would... it's easy enough to do. I like to think that large cakes are just huge cupcakes. I wouldn't bake a bunch of cupcakes without using liners in my pan, and so we kind of have to do the same thing with these large cakes. It's hard to line the sides of a sheet pan with parchment, so that's why butter+flour on the sides acts as a "liner". You'll be happy when you flip this baby over and the cake falls right out. 💖 Happy Baking!
So I usually use SMBC, and I do have a recipe, if you go here www.tastypastry.kitchen/cakeculator/ and choose half sheet pan, it will give you the amount to make for a letter cake. I know most people like to use American Buttercream, which is what I see. I also have that recipe as well. Pretty much anything in my cakeculator will work except for whipped cream, which may not have enough structure. Have fun 😀
@@msjess149 you can add both if you like, or just do a straight substitution. I find almond flavor is a tad bit stronger, so you can start with half and see if you like a lighter taste of almond.
What type of buttercream are you looking for... Swiss Meringue, American, etc? There's 3 recipes I use to make a strawberry flavored buttercream. Swiss Meringue, cream cheese and marshmallow. For all 3 I use freeze dried strawberry powder to get that flavor in there without adding any additional liquid. Works great. In fact the cream cheese and marshmallow frostings taste like you're drinking a strawberry milkshake. If you'd like the recipes feel free to ask...
Tried this recipe and I also made cupcakes. Absolutely loved this recipe! Turned out really well, I followed the instructions on your website also. Thank you so much 😊 thank you for the cakeculator also!
Thank you so much🙏 yesterday I attempted to make a cake from a half sheet pan for the first time and it was an absolute fail because I didn't put it in the freezer and I was wondering why it was breaking apart so easily😫 but then I found your video and you helped a lot and I'm going to try again today.
hello, i hope you can notice me!!! i feaaaaally wanna use this recipe but my max pan size is only 10x14x1½ 😭😭😭 how do i measure the recipe from a half sheet size? please helppp
Hi Lois! So yeah you can def use this for your pan, it will just be double in height if that's ok with you. If you want just a thin layer like you see in my video, you can use my one dozen cupcake setting in the cakeculator and you'll get a thin sheet to fit your pan ;)
Hello thank you for your help Question I am new can I use full eggs because I don’t have any one eat white 😊 how many sheet I will need to make half sheet cake for party Two layers and three layers Waiting for your reply
Hello, I'm really excited to try this recipe out! I'm just wondering if I could use 2% milk instead of whole milk, do you think it would make a huge difference in the consistency of the cake?
It's a slight difference in fat, but probably be indistinguishable. Whole milk contains 4% fat content whereas 2% is half... I think it will still be great because there's plenty of other fat in the recipe :)
Loved the video and the attention to detail. I have one question for you, I dont use canola/ vegetable oil I always resort to EV Olive oil would that be an ok substitute for it? Do you think it will change anything like taste, texture or bake time?
Thank you for this recipe, it looks delicious! I would like to know if I can change the flavor of this cake maybe pistachio, matcha, Earl Gray, etc. I am looking forward to your answer : )
Hello. Thank you so much for sharing! I have a bake sale coming up at my church and I plan to do different flavours of sheet cakes and layer them to add more variety. But to keep them fresh they have to stay refrigerated so does that mean I don't use any butter and just oil? I'm pretty nervous so if there are any other tips, I would greatly appreciate it. Much love from Jamaica!
Hi Shanice! That’s so awesome that you’re baking all these for your church bake sale 💓 A couple tips to keep it fresh... they are really stable at room temp, if you frost them with a buttercream. So American or Swiss should work. You can totally use butter or oil, whatever you’re comfortable with. Instead of switching those out, to keep the moisture content, make a sugar syrup and brush the cakes before filling and frosting. It’s what big bakeries do! Were you thinking of baking up a bunch of sheets and cutting into squares? Just remember my recipes are for a half sheet pan and they are thinner than like, what some people call a “sheet cake”. But you could totally stack them for a massive cake. Don’t be nervous 😀 You can do this! I’ll try to answer your questions, so send them my way ❤️🌈
@@Sugarologie omg!!! Thanks so much for this info. i plan buying a half sheet pan but if not, I just use a baking tray. I've also watched a bunch of buttercream tutorials and many of them said that italian meringue is most stable so I want to give that a shot because its hot where I live. And yes, I plan to cut them into squares and stack them. Thanks again and I love your channel!! ♡♡
@@shanicem.3596 Yes, you'll be fine with a baking tray too, so no worries. Just check the cake near the end because the baking times will probably be a little different. Yes, Italian buttercream is quite stable and soooo delicious. I think you'll be a happy with it. Good luck on your bake sale 🤞🏼 Let us know how it goes 💝
I have been using your recipes for my bento cakes and I'm SO grateful for you, thank you so much for sharing your recipes and your calculator!!! I had a question, is this like a spongecake?
So my cakeculator contains only butter cakes, or American butter cakes in that they contain a high amount of fat. In comparison to what I believe are sponge cakes, which contain less fat. Though it does soak up syrups well, but if you're looking for a drier cake, you'd definitely need a geniose or chiffon type style cake :)
@@Sugarologie thank you so much for replying so fast! i shall use this recipe!! ive been using chiffon recipes and yeah- they were a bit drier than my liking. Thanks again :-))
It should be fixed now! I did an huge update on my site and things got moved around. And I'm so happy to hear that you use it ;) try this: cakeculator.tastypastry.kitchen
This is my own recipe, but it's probably because box cake has lots of leavener in it, so I'd be sure to run your knife over the top to get a super smooth and even surface, and don't overfill the pan. I will have to try with box mix one of these days but I tend to make my own cake. Hope that helps! 😀
Yes, you can replace sour cream with: double cream or full fat Greek yogurt. It’s to fat to the cake, so omitting it will decrease the moisture and soft texture just a touch. You can do what works for you 🙂
Hi I want to ask if i skip sour cream, does it effect the taste of the cake or just the texture......if i don't want to put sour cream can i increase the amount of milk instead? Tq😊
Hi! Thanks for the video! When you freeze the cake to prep for cutting, do you cut it straight from the freezer, or is there a recommended amount of time to let it sit out before you cut it?
Hi Brianna! I think you could definitely try this with a box mix. I've never done it but this is what I would do: 1. So make sure you don't overfill the pan. I looked up Duncan Hines Devils Food Cake Mix (not sure if that's what you're using ;) ), which makes about 24 cupcakes. That means you should only use about 60-75% of the batter from an entire box mix for ONE half sheet pan. Try to look how much I fill my pan. And all cakes are going to rise differently, but I'd hate for it to overflow into your oven 😱 and box cakes usually do a pretty good job of rising nice and fluffy. 2. The bake time/temperature may be different. Use the same technique to check for doneness: toothpick to make sure no crumbs attached. Otherwise you should be good to go! Good luck and Happy Baking!
Rachel Selvidge I’ve yet to try it but my friend did try the cake box method & it cake out nice!! But if you don’t like the cake looking too brown on the outside just cut off the brown cake with a knife & lightly go over it to not take off too much cake(:
@@bgrh.99 Oh that's great! Yeah you have to watch this cake a little more closely, it's only an inch thick so it takes a fraction of the time to cook than a normal cake. 💕
@@Sugarologie I made your lemon buttermilk half sheet cake recipe on Saturday it was delicious. The recipe was so easy to follow. Thank you so much for sharing it. I can't wait to make more of your recipes.
@@tatianaj3434 Cakes are amazing in that you can freeze or fridge them and defrost before eating and they still taste almost as good. Three days is not long, but be sure to wrap, like airtight, with plastic wrap so the cake doesn't dry out or take in any fridge odors.
Lol - umm I get asked lots of questions but this is definitely the most interesting. So 200 half sheet cakes would be cheapest with box cake. Each sheet cake may take 2-3 boxes. I’m not sure who’s going to be able to bake that without an commercial size oven tho. (unless you split it amongst a bunch of bakers?) And buttercream is going to be the most expensive part bc butter is pricy now. I bet you could call the big box stores and get a quote (sams club or Costco) if you have the budget.
@@chrisbeckfield9298 costco and sams club sells icing in huge tubs - all you have to do is ask I believe. It’s probably going to be much cheaper than anything made from real butter or buying small containers of premade frosting
![DDG & G Herbo - Nosey [Official Video]](http://i.ytimg.com/vi/I9Ra0Zc2NlQ/mqdefault.jpg)
Just baked a half sheet of chocolate cake with your cakeculator - I followed your recipe exactly and it came out BEAUTIFUL 🥺 I’m gonna pop in the freezer to make a letter cake tomorrow also following your tutorial. Just wanna say as a beginner you have made this so fun- easy- & enjoyable ❤️
That sounds amaaaaazing. I hope you enjoy your beautiful letter cake 🌸💕
The Cakeculator is brilliant!!! I have it pinned to my browser. What an excellent tool for bakers. Thank you so much. Beautiful work here.
That's the ultimate compliment if it got pinned to your browser 😊 Let me know if you need anything else from the app... I'm here to build whatever bakers find useful 💕
Right? This is seriously cool!
I'm so grateful I found you! I baked a cake yesterday from your cakeculator and it was fantastic! My husband loved it!!! Thank you for all of your dedication and hard work to help us, beginner and pro bakers!
Awww I love to hear it ❤️❤️❤️❤️
As a former professional baker and current web developer I very much appreciate the tasty recipes as well as the app! ❤❤
I cannot tell you how thrilled I am to have found this video. THANK YOU!
This is a great idea. Someone ask me to do a minimalist/bento cake. I thought i was going to make at least 2 batches but a sheet pan would work too! Thank u so much for sharing your ideas and videos.
You’re welcome! Have fun with your bentos ❤️
Awesome tips, especially about how to wrap it and freeze it. I was wondering how you would do that, with it being that size! Thanks you
Hey Adriana!! Thank you for sharing this!! I love your cakeculator. I just made this recipe and planning on making a number cake!! May I suggest making a mocha flat sheet flavor? And also frosting for it? That would be so yummy!!!
Hey cristina! You absolutely may suggest that flavor because it sounds amazing! I have a short list of other flavors I'm working on, and then I will prob take a vote for additional flavors but I'll write this one down so I don't forget it ;)
Just a mom here, my rec for the app would be to have a button that allows you to disclose that you prefer to use box cake mix.
Whoa, that's an awesome idea.... so you just want me to covert box cake into different pan sizes and timings for you?
@@Sugarologie Yes, please. For example, how many boxed cake mixes do I need to make for a 2 layer half sheet pan. Or what if I want to do a three layer 8 inch round.... as a mom, this info would be ideal to help me do the cakes for my kids' parties.
@@danamcnamara3328 I see... Ok I'll have to do some testing and I really appreciate you sharing this wonderful idea with me!
@@Sugarologie you you
I used this method for some bento cakes with a box cake mix and added a small box of pudding, 1 extra egg, and subbed in milk for water, and it was the perfect amount and very moist/tasty. I cut a combination of circles and hearts but ended up with enough for at least 6 round 3.25" cakes, and 4 hearts that fit into a 6" carryout box. I hope that helps.
Hey, love your videos ,do you have a recipe for a sponge cake that bakeries use for those extremely sponge /moisture filled cakes
I just recently found you and fell in love!! Regarding the cake, what is the difference in taste of your golden vanilla vs vanilla cake?
You are very on point. I appreciate your precise advice
hii, is the sour cream necessary? Is there a substitute for it? 😅
Love the cakeculator and your videos. New subscriber.
Hello from Quebec ! Can you replace the oil with butter ?
Is there a link for the boards and boxes you use?
I’m using a box cake mix and my cake came out so fat from one side and flat from the other I’m so upset I’m not sure how to fix that problem I get a fat middle but really flat sides other times
Hi Guadalupe, I’ve never tried to make this using boxed cake mix, but here are my suggestions: make sure you mix your batter very evenly, ensure the oil/butter has been distributed along with your eggs. Maybe even give it a good whisk before adding the wet ingredients to make sure the dry mix has the leavener mixed throughout. Then, when spreading your batter in the pan, you may need to jiggle it and tap it on the counter a few times to settle the batter and remove large air pockets. Place your pan in the very center of your oven to get even heat distribution. I hope this helps because I really want you to enjoy this cake ❤️❤️
Tasty Pastry Kitchen thank you I will be trying again tomorrow hopefully it comes out better then today’s.
Hey there! I tried this for a letter cake that I needed to make, the taste of the cake was amazing 💖! But for some reason it turned hard, i was wondering how?
Hello! Can you tell me when it turned hard and if you used everything in this recipe or made any changes? That may help us figure out what happened 🙂
Thank you!!!
You're welcome!
Can I use vegetable oil instead of canola oil? Or will it make it weird?lol can’t wait to try this recipe!!
Hey Alexis, yeah you can use vegetable - it's pretty flavorless, which is what we want for this cake to allow the vanilla to come through. Hope you like it ;)
@@Sugarologie thank you so much!! I will tag you in the end result on IG!😋
German Chocolate cake for the app please thank you!
Brilliant!
Thank you so❤❤❤❤😊 much!!
Thank you for this video! Instead of canola oil, can I use olive oil instead? Will it make the cake texture/ taste different?
Yes you can! It will have that slightly nutty flavor that comes from olive oil, which actually kind of sounds really nice! It will impart slight flavor though.
@@Sugarologie Thank you for the quick response! 🍰
@@SugarologieWow, I didn't expect that answer. The advice I've been given is to swap in veg oil for canola which I've done several times. But this is good to know should I happen to be out of veg oil. Thanks!
Goodday Sugarologie🌸 , hope you fine. I have a tray that is 32,5×26,5×5,5cm LxWxH. What amount of cakebatter can I use
Can u plz tell what's the measurement of half sheet cake?
If I want to use it in the same day can I put it in the freezer for a couple of hours then take it out?
Yes, that's exactly what I do! :)
This is amazing! I love how you explain each step and important tips as you go through. I'm curious if you've ever tried this recipe with gluten free flour. I'm considering using Bob's Red Mill 1 to 1 GF flour. Thank you!
I have tried cup4cup but only with cookies, not yet with cakes. I wish I could help more on the gluten free front in terms of cakes, but I haven't studied it enough to give a good opinion :)
If you use the cake the same day how long do you freeze it for ?
Try to freeze it for a couple hours at least. It should be firm enough so that you can pick it up and it’s not going to bend. If you’re making big patterns like the letter cakes, your cake will be much prettier (cleaner when you cut it) and easier to handle 😉 If you’re making mini cakes it’s not as important to be as frozen. Good luck and happy baking 🥰
@@Sugarologie Got it ! Thank you so much for replying
@@Sugarologie will it dry out the cake if we freeze it?
Do we have to keep the batter slightly runny to bake in a sheet pan?
Can I use whipped cream for my bento box cakes
Yes you can, I do sometimes ❤️
Where did you get that cutter for your plastic wrap did it come with it or can you purchase it?
Cakeculator??? Where can I find that? Amazing.
it's on my website ;) below the video in the description
Is it possible to substitute that one oil you added??
Sure, any neutral tasting oil should be fine :) Canola, vegetable, etc.
@@Sugarologie thank you so much also which size recipe can I use for a 9x13 pan??
i have a question can i add plain yogurt instead of sour cream? im lactose so i cant have sour cream
Yes, if you use full fat yogurt - I've done that for my cakes and it works just fine :)
@@Sugarologie thanks
For the cakeculator, recipes are the 6" cakes 1" or 2" tall?
A little over 1 inch tall. I made them like that so we get approximately 1 inch of cake per layer (or pan) :)
@@Sugarologie great thank you!
do i need to add some flour to the sides of the pan if im using a cake mix?
I would... it's easy enough to do. I like to think that large cakes are just huge cupcakes. I wouldn't bake a bunch of cupcakes without using liners in my pan, and so we kind of have to do the same thing with these large cakes. It's hard to line the sides of a sheet pan with parchment, so that's why butter+flour on the sides acts as a "liner". You'll be happy when you flip this baby over and the cake falls right out. 💖 Happy Baking!
@@Sugarologie thanks for the advice!
@@isabel6578 💝
Where is your website? I had it saved to my bookmarks and now it's not loading.
Hi there, what is the typical kind of icing that I see being using for these letter/number cakes?
Also do you have a recipe?
So I usually use SMBC, and I do have a recipe, if you go here www.tastypastry.kitchen/cakeculator/ and choose half sheet pan, it will give you the amount to make for a letter cake.
I know most people like to use American Buttercream, which is what I see. I also have that recipe as well. Pretty much anything in my cakeculator will work except for whipped cream, which may not have enough structure. Have fun 😀
How to make it taro / matcha flavor?
Can I use almond flavor for this cake?
Oh yeah....it's so good, I've done that before for an almond cake with raspberry buttercream 😀
Do you substitute the vanilla with almond or do I add the almond in addition to the vanilla sorry to ask I am a new baker and not sure of ratios
@@msjess149 you can add both if you like, or just do a straight substitution. I find almond flavor is a tad bit stronger, so you can start with half and see if you like a lighter taste of almond.
@@Sugarologie thank you 💕
Can you also do a fresh strawberry buttercream?
What type of buttercream are you looking for... Swiss Meringue, American, etc? There's 3 recipes I use to make a strawberry flavored buttercream. Swiss Meringue, cream cheese and marshmallow. For all 3 I use freeze dried strawberry powder to get that flavor in there without adding any additional liquid. Works great. In fact the cream cheese and marshmallow frostings taste like you're drinking a strawberry milkshake. If you'd like the recipes feel free to ask...
is your website down?
It's going to be off and on for a little while - I'm doing a huge update. What page do you need?
she sounds like 0:01 hi everyone im ae karina
Ur website is showing error
Hello, your page is not working. What happened?
I'm updating my site right now, so try this:
cakeculator.tastypastry.kitchen/
Did you change the measurements for your half sheet cake? I have them down different than this link you sent. Thanks for your help!
I think the grams are being doubled!
@@kiranwalia9835 yes you’re right! Thanks for letting me know, it’s been fixed now so hopefully it’s corrected for you 😉
Tried this recipe and I also made cupcakes. Absolutely loved this recipe! Turned out really well, I followed the instructions on your website also. Thank you so much 😊 thank you for the cakeculator also!
That’s not Saran Wrap. That’s Stretch-Tite and IT’S THE BEST!! If you use it you’ll never buy Saran Wrap again. “Cellophane” is the generic word…fyi 😊
She must be new to Baking
You*
Thank you so much🙏 yesterday I attempted to make a cake from a half sheet pan for the first time and it was an absolute fail because I didn't put it in the freezer and I was wondering why it was breaking apart so easily😫 but then I found your video and you helped a lot and I'm going to try again today.
Oh, I hope it worked out for you 🥰
hello, i hope you can notice me!!! i feaaaaally wanna use this recipe but my max pan size is only 10x14x1½ 😭😭😭 how do i measure the recipe from a half sheet size? please helppp
Hi Lois! So yeah you can def use this for your pan, it will just be double in height if that's ok with you. If you want just a thin layer like you see in my video, you can use my one dozen cupcake setting in the cakeculator and you'll get a thin sheet to fit your pan ;)
Hello thank you for your help
Question I am new can I use full eggs because I don’t have any one eat white 😊
how many sheet I will need to make half sheet cake for party
Two layers and three layers
Waiting for your reply
Whipped cream 🥰…. Not sure if you consider that a “flavor”
So appreciate you very detailed explanations and instructions. Thank you!
Hello, I'm really excited to try this recipe out! I'm just wondering if I could use 2% milk instead of whole milk, do you think it would make a huge difference in the consistency of the cake?
It's a slight difference in fat, but probably be indistinguishable. Whole milk contains 4% fat content whereas 2% is half... I think it will still be great because there's plenty of other fat in the recipe :)
Loved the video and the attention to detail. I have one question for you, I dont use canola/ vegetable oil I always resort to EV Olive oil would that be an ok substitute for it? Do you think it will change anything like taste, texture or bake time?
Thank you for this recipe, it looks delicious! I would like to know if I can change the flavor of this cake maybe pistachio, matcha, Earl Gray, etc. I am looking forward to your answer : )
Holy crap this calculator just saved me a million headaches 😂😭 thank you SO much!
Aww you’re welcome ♥️ that makes me happy to know you’re using it
Ahh this video helped me so much! Thank you😄
You’re so welcome 🥰 Happy cake baking
Hello. Thank you so much for sharing! I have a bake sale coming up at my church and I plan to do different flavours of sheet cakes and layer them to add more variety. But to keep them fresh they have to stay refrigerated so does that mean I don't use any butter and just oil? I'm pretty nervous so if there are any other tips, I would greatly appreciate it. Much love from Jamaica!
Hi Shanice! That’s so awesome that you’re baking all these for your church bake sale 💓 A couple tips to keep it fresh... they are really stable at room temp, if you frost them with a buttercream. So American or Swiss should work. You can totally use butter or oil, whatever you’re comfortable with. Instead of switching those out, to keep the moisture content, make a sugar syrup and brush the cakes before filling and frosting. It’s what big bakeries do! Were you thinking of baking up a bunch of sheets and cutting into squares? Just remember my recipes are for a half sheet pan and they are thinner than like, what some people call a “sheet cake”. But you could totally stack them for a massive cake.
Don’t be nervous 😀 You can do this! I’ll try to answer your questions, so send them my way ❤️🌈
@@Sugarologie omg!!! Thanks so much for this info. i plan buying a half sheet pan but if not, I just use a baking tray. I've also watched a bunch of buttercream tutorials and many of them said that italian meringue is most stable so I want to give that a shot because its hot where I live. And yes, I plan to cut them into squares and stack them. Thanks again and I love your channel!! ♡♡
@@shanicem.3596 Yes, you'll be fine with a baking tray too, so no worries. Just check the cake near the end because the baking times will probably be a little different. Yes, Italian buttercream is quite stable and soooo delicious. I think you'll be a happy with it. Good luck on your bake sale 🤞🏼 Let us know how it goes 💝
BEAUTIFUL work!
Aww thank you 🥰
I have been using your recipes for my bento cakes and I'm SO grateful for you, thank you so much for sharing your recipes and your calculator!!! I had a question, is this like a spongecake?
So my cakeculator contains only butter cakes, or American butter cakes in that they contain a high amount of fat. In comparison to what I believe are sponge cakes, which contain less fat. Though it does soak up syrups well, but if you're looking for a drier cake, you'd definitely need a geniose or chiffon type style cake :)
@@Sugarologie thank you so much for replying so fast! i shall use this recipe!! ive been using chiffon recipes and yeah- they were a bit drier than my liking. Thanks again :-))
I've been using your cakeculator for my baking needs and it keeps giving me a 404 error. Please tell me it wasn't taken down? 🥺🥺
It should be fixed now! I did an huge update on my site and things got moved around. And I'm so happy to hear that you use it ;)
try this:
cakeculator.tastypastry.kitchen
Great videos all around! Thank you! Btw, the link to the parchment paper opens up to a bamboo bread slicer.
Lol, ok gotta fix that! Thank you so much for letting me know and for the kind words 🥰
hello, how does your cakes come out so flat? I use box cake and they always tend to have the round kind of top?
This is my own recipe, but it's probably because box cake has lots of leavener in it, so I'd be sure to run your knife over the top to get a super smooth and even surface, and don't overfill the pan. I will have to try with box mix one of these days but I tend to make my own cake. Hope that helps! 😀
Great tips! Thanks!! You're very knowledgeable.
Glad it was helpful!
Would the half sheet cake pans be good for cake pops?
Yes! Usually for cake pops I just make whatever cake is easiest since we just mash it up. For me that’s a 9X13 pan :)
What size pan is this? And thank you so much you have helped so much!!
Hi Marisol! It’s a half sheet pan by Nordicware. The measurements are 18 by 12 inches ❤️ Let me know how your cake turned out!
What else can we add except sour cream? Can we add double cream instead of that or totally omit it????
Yes, you can replace sour cream with: double cream or full fat Greek yogurt. It’s to fat to the cake, so omitting it will decrease the moisture and soft texture just a touch. You can do what works for you 🙂
Tasty Pastry Kitchen thanks a lot for replying. Now i ll try to copy you and create something 😋
Adriana, my sheet pan mesure are 375x445x35mm (Lxlxh) can you do something for us here in France :) with your amazing cakeculator ? THANK YOU SO MUCH
Hi I want to ask if i skip sour cream, does it effect the taste of the cake or just the texture......if i don't want to put sour cream can i increase the amount of milk instead?
Tq😊
Hi what do you recommend for ëgg substitutes for this particular recipe
Nice! Can you make a video on white chocolate mud cakes and dark chocolate mud cakes?
My edges go super brown with the middle layer still soft how can I avoid this?
Thank you for this. Not Ameican here so what is the actual calculation of sheet tray
Can you make a thicker cake in this pan? Or is it only for thin cakes?
My cake is coming from a box and I still need this video
Can I bake it directly in the tray that came with the oven
Cakeulator. Your awesome! Thakns
So much great information!!
I’m so glad ❤️ let me know if you have questions baking this
Hi! Thanks for the video! When you freeze the cake to prep for cutting, do you cut it straight from the freezer, or is there a recommended amount of time to let it sit out before you cut it?
Would there be a difference in the way our cake comes out if we make a cake from the box?
Hi Brianna! I think you could definitely try this with a box mix. I've never done it but this is what I would do:
1. So make sure you don't overfill the pan. I looked up Duncan Hines Devils Food Cake Mix (not sure if that's what you're using ;) ), which makes about 24 cupcakes. That means you should only use about 60-75% of the batter from an entire box mix for ONE half sheet pan. Try to look how much I fill my pan. And all cakes are going to rise differently, but I'd hate for it to overflow into your oven 😱 and box cakes usually do a pretty good job of rising nice and fluffy.
2. The bake time/temperature may be different. Use the same technique to check for doneness: toothpick to make sure no crumbs attached.
Otherwise you should be good to go! Good luck and Happy Baking!
Tasty Pastry Kitchen thank you so much!! 🥰
@@bgrh.99 Have you tried it yet? I had the same question! :)
Rachel Selvidge I’ve yet to try it but my friend did try the cake box method & it cake out nice!! But if you don’t like the cake looking too brown on the outside just cut off the brown cake with a knife & lightly go over it to not take off too much cake(:
@@bgrh.99 Oh that's great! Yeah you have to watch this cake a little more closely, it's only an inch thick so it takes a fraction of the time to cook than a normal cake. 💕
Thank you Adriana
I'm so excited I found your channel. I can't wait to go to the website.
Thanks Crystal! I'm happy to have you here... leave my comment if you try any of the recipes and need any help 💕 Happy Baking!
@@Sugarologie I made your lemon buttermilk half sheet cake recipe on Saturday it was delicious. The recipe was so easy to follow. Thank you so much for sharing it. I can't wait to make more of your recipes.
@@crystalm1761 Oh 😊 so happy to heat that! Yes, that is a yummy one! What did you end up making with the half sheet? Did you make a full cake? 💕
@@Sugarologie I made two of the lemon buttermilk half sheet cakes. I used lemon curd as the filling and stacked them on top of each other.
🙄😂😂😂😂😂😂
I love how precise you are!!! I love the cakeculator too, it’s magnificent!!!
Thank you ❤️
Will the cakes for bad if you but then in the fridge for three days then it them? Because I'm using this for a birthday
And will they still taste good?
@@tatianaj3434 Cakes are amazing in that you can freeze or fridge them and defrost before eating and they still taste almost as good. Three days is not long, but be sure to wrap, like airtight, with plastic wrap so the cake doesn't dry out or take in any fridge odors.
Hello and thank you for the video! I have a small oven so I would have to use a 9x13 sheet pan is that okay? Just follow the same steps?
If you go to my cakeculator here cakeculator.sugarologie.com/ I have a 9x13 option for all my cake flavors :) Have fun!
@@Sugarologie thank you! ❤️
@@Sugarologie hi I don't think I was clear it's a 9x13 cookie sheet pan maybe like 1 inch in height can I use that?
What would you say is the cheapest way to make or buy around 200 half sheet cakes for a cake fight. Will consist of mostly buttercream.
Lol - umm I get asked lots of questions but this is definitely the most interesting. So 200 half sheet cakes would be cheapest with box cake. Each sheet cake may take 2-3 boxes. I’m not sure who’s going to be able to bake that without an commercial size oven tho. (unless you split it amongst a bunch of bakers?) And buttercream is going to be the most expensive part bc butter is pricy now. I bet you could call the big box stores and get a quote (sams club or Costco) if you have the budget.
@@Sugarologie I was thinking of even making them myself. They don't have to be perfect for obvious reasons.
@@Sugarologie is there anything I could substitute buttercream for that is cheaper?
@@chrisbeckfield9298 costco and sams club sells icing in huge tubs - all you have to do is ask I believe. It’s probably going to be much cheaper than anything made from real butter or buying small containers of premade frosting
Lots of great information. Thank you!
Glad it was helpful!