Half Sheet Cake with 6" Round Birthday Tiffany's Bakery
This sheet cake recipe is a variation on the classic Texas sheet cake, made using a box of white cake mix, strawberry gelatin and chopped strawberries. It's finished with a light mascarpone buttercream made with fresh pureed strawberries. —Lauren Habermehl, Pewaukee, Wisconsin
Full or Half Sheet Cake
Using a stand mixer, or hand held, beat eggs and sugar together. Slowly add the oil. Add pumpkin and beat until light and fluffy. In a bowl mix together dry ingredients and slowly incorporate until batter is smooth. Pour batter into a non stick 12×18" or 13×18" sheet pan (with large lip on sides).
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Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan. To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted.
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How to make the layers. The layers preparation happens in one bowl. Whisk the dry ingredients, including the sugar, and gradually add the wet ones. The batter then needs to be divided between two 7 inch/ 18 cm pans and baked for about 30 minutes at 350º F/ 180º C. Let them cool to room temperature.
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Make the cake: Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 13x18-inch rimmed baking sheet (also known as a half sheet pan) with cooking spray. Whisk the flour, sugar, baking powder, and salt together in a large bowl. Add the eggs, oil or butter, milk, and vanilla and mix with an electric hand mixer on medium.
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To learn about sheet cake sizes and how to calculate the number of servings per sheet cake, keep reading. Shop All Cake Pans. The Difference Between Full, Half, and Quarter Sheet Cake Sizes. Most bakers think of orders in terms of full, half, and quarter sheet cake pans, which can actually mean a handful of different sizes. As a result, it's.
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Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 4 full minutes.
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This is a half sheet size birthday cake, double layer chocolate cake with a chocolate buttercream icing. Decorated very simply, and with some difficulty because of the serious humidity that day.
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Instructions. Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 7 or 8" round pan and cut a sheet of parchment paper to sit inside the bottom of the pan. Set aside. In a large bowl or the bowl of a stand mixer, cream the butter and sugar together on medium speed until light and fluffy, about 5 minutes.
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Instructions. 1. Preheat the oven to 350 degrees F. Line a 9×13 inch baking dish with parchment paper, then butter/spray with cooking spray. 2. In a large mixing bowl, beat together the eggs, buttermilk, greek yogurt, canola oil, and vanilla until smooth.
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Bake Your Cake. Pour the batter into the prepared half sheet cake pan, spreading it out evenly with a spatula. Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before.
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Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease and line with parchment paper (with two sides hanging out) an 8-inch square pan (for a thicker cake) or a half sheet pan. In a bowl, whisk together the flours, baking powder, lemon zest, and sea salt until combined. Set aside.
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For the frosting: Using a handheld mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy—about 2 minutes. Add confectioners' sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes.
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Remove the cake from the oven and allow to cool. 10. To make the frosting, beat the butter and shortening together until smooth. 11. Slowly add half of the powdered sugar and the salt and mix until smooth. 12. Add the vanilla extract, corn syrup and 4 tablespoons of water or milk and mix until smooth. 13.
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Make the cake: Preheat the oven to 350°F. Line a 12×17-inch half sheet pan ** with parchment paper and generously spray with nonstick cooking spray, making sure to spray the edges of the pan. Set aside. In a microwave-safe bowl, heat butter in 30-second increments until melted. Set aside, cooling until just warm.
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Generously grease a 9x13, a 13x18 inch baking pan, or two 9-inch round cake pans and set aside. In a large bowl, add room temperature butter and granulated sugar. Beat until creamed and fluffy, about a minute. Add vanilla and eggs, one at a time, mixing until incorporated and smooth.
