Make a huge and delicious cake

When it’s time to make a dessert for a crowd, regular sheet cakes won’t fit the bill. It’s time for you to get out of your comfort zone and make a huge cake. It’s not as difficult as you think.

There are two very important things to have in your kitchen to make your massive cake a success: three to four sturdy-rimmed baking sheets (depending on how tall you want your cake to be), and parchment paper.

Step 1 – Prepare your cookie sheets: Line each of your cookie sheets with parchment paper cut long enough to extend over the side of the sheet so that you can tuck the parchment into the corners. If you’re not sure how much parchment paper to use, spread it out on the cookie sheet and then place another cookie sheet on top and push down. Cut off the excess parchment paper. Repeat until all of your baking sheets are covered. Set them aside.

Step 2 – Prepare your cake batter. Depending on how many people your cake needs to feed, you’ll want to double, triple, or quadruple your normal cake recipe. Make each batch separately. Use a large glass measuring cup so you can measure how much batter you make. Please note this information on your prescription. Take one of the cookie sheets and using a measuring cup filled with cake batter, add the batter until it is half the height of the cookie sheet. Spread evenly. Use a spatula to spread the pie crust evenly, being especially careful to get into the four corner crevices. Repeat using the same amount of dough for the other cookie sheets.

Bake at 325 degrees to ensure your cake stays level. This is important because it will save you time because you won’t have to level the cake. You can go three or four layers without using studs for support. Use a butter-based frosting so that when the cake is refrigerated, it cools down and your cake doesn’t move. Your cake can also be placed in a cold area if you don’t have room in your fridge.

Step 3 – Prepare Your Cake Board – Take three 13×19 cake boards and use packing tape to attach them together. Wrap it all in fancy foil found at craft stores or online. This will ensure that the cake board is strong enough to support the weight of your huge cake. You can also use Masonite board.

Step 4 – Once all of your cakes have been baked and cooled, you can freeze them. (Top tip: loosen the parchment from the edges of the cake layers around the pan.) Just like you did with the cake batter, it’s important to evenly distribute the same amount of frosting between each layer of the cake (measure the amount). that is needed to cover the layer) so that your cake is even and stays level. An inexpensive level from your local hardware store can help.

Step 5 – Start assembling your cake. Take some of the frosting and spread it in the center of the cake board. This will be your “glue” to secure the cake to the board. Turn one of the parchment lined baking sheets into the cake board. Center it in place on the board before removing the cookie sheet and then remove the parchment paper. Flip the cookie sheet over and place on top of the cake layer. Apply a little pressure to make sure it is secured to the dash. Apply frosting to the top of the cake and spread it evenly. Take the next cake from the cookie sheet and flip it onto the frosted layer. The easiest way to do this is to lift the cookie sheet up against the wide side, then quickly flip it over onto the frosted layer. Do not remove the cookie sheet until you set the cake in place and level it with the previous layer. Then remove the cookie sheet and peel off the parchment paper. Flip the cookie sheet over and place on top of the cake layer. Apply a little pressure to make sure it is secured to the previous frosted coat. Repeat this process again with the next two layers. Trim any excess cake from the sides with a sharp knife so you have a nice even side. Cover with crumbs and refrigerate until firm.

When you remove the cake from the fridge, apply more icing starting at the top and working your way down the sides. Smooth the entire cake with a spatula to make swirl designs in the frosting. Leave it smooth if you are going to decorate with Refrigerate again to allow the frosting to set if the cake will be decorated with fondant.

Click here to see some of my large cakes.

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