tag:blogger.com,1999:blog-6299578764487881408.post5471141901945490040..comments2023-08-09T04:26:24.037-06:00Comments on Pinstrosity: Texas Sheet Cake PinstrosityMarquettehttp://www.blogger.com/profile/09112633611070405863noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-6299578764487881408.post-13384492885951656902014-02-20T12:04:53.922-07:002014-02-20T12:04:53.922-07:00Christine-I have both and I prefer a cookie sheet ...Christine-I have both and I prefer a cookie sheet with sides! I always use parchment paper and the sides keep me from having a huge pile of burning cookie and paper stuck to the bottom of my oven when the parchment slides off the sheet!Anonymoushttps://www.blogger.com/profile/11378909379977571086noreply@blogger.comtag:blogger.com,1999:blog-6299578764487881408.post-49407477956549588112014-02-19T15:50:22.001-07:002014-02-19T15:50:22.001-07:00I am very jealous of people who manage to not have...I am very jealous of people who manage to not have a jelly roll pan (or reasonable facsimile). They're what's sold as cookie sheets here, so everyone has them. You folks clearly all have proper cookie sheets. I'm stuck with sides.Christinehttps://www.blogger.com/profile/03567549830059823566noreply@blogger.comtag:blogger.com,1999:blog-6299578764487881408.post-71370055871940097572014-02-17T13:27:57.234-07:002014-02-17T13:27:57.234-07:00I have an excellent recipe for a Texas Sheet cake ...I have an excellent recipe for a Texas Sheet cake that is different from this one. It is important to make sure you use the pan a recipe calls for so you can insure the cake is baked evenly. Also, I wait about 10 minutes after I take the cake out of the over to pour the icing on. You want it to be warm so it can be more of a glaze but not so hot the icing melts into the cake. :)Anonymoushttps://www.blogger.com/profile/11378909379977571086noreply@blogger.comtag:blogger.com,1999:blog-6299578764487881408.post-75089048658051897452014-02-17T13:18:06.001-07:002014-02-17T13:18:06.001-07:00Ive made this cake a hundred times but sometimes i...Ive made this cake a hundred times but sometimes it falls and tastes like a dense flour mess. Does anyone know why? Most of the time it raises and is wonderful but imagine the disappointment when it turns out not edible. Also a big waste since I use real butter. Sweet Ellahttps://www.blogger.com/profile/14781715674201929622noreply@blogger.comtag:blogger.com,1999:blog-6299578764487881408.post-14860210424017089082014-02-14T21:41:47.515-07:002014-02-14T21:41:47.515-07:00I've made this recipe without trouble, but you...I've made this recipe without trouble, but you have to use the right size pan. Pouring the icing over hot cake makes it spread nicely and it ends up smooth and shiny. Yum!Marihttps://www.blogger.com/profile/06289456727508305342noreply@blogger.comtag:blogger.com,1999:blog-6299578764487881408.post-2116929929867179212014-02-14T19:25:54.516-07:002014-02-14T19:25:54.516-07:00Best advice for sheet cakes? Buy half sheet pans f...Best advice for sheet cakes? Buy half sheet pans from a restaurant supply store. 13x18x1, heavy steel. They're tough and good for a billion things. Sheet pans also come in quarter and full sheet; quarter are super useful at 9x13, but a full sheet (18x26) won't fit in most home ovens (unless you're lucky enough to have a huge, professional sized oven. Additionally, you can get pre-cut parchment papers to fit these standard sizes, or spend the extra money for Silpats, to help make cleanup a breeze. You can even buy extender pieces for baking a deeper cake in the more shallow pan (so you can make a 2" half sheet cake, for instance, if you were serving a crowd and didn't want to make two 1" cakes to stack.) The Bonhttps://www.blogger.com/profile/11615745078195943355noreply@blogger.comtag:blogger.com,1999:blog-6299578764487881408.post-47473238747344551542014-02-14T19:09:58.834-07:002014-02-14T19:09:58.834-07:00This style sheet cake is meant to have hot icing p...This style sheet cake is meant to have hot icing poured over the warm cake, it's more of a fudge glaze. It's meant to end up a thin fudge layer with a slightly gooey transition to the cake. That said, a sheet cake cools a lot more in the time it takes to make the icing than the double height of a 9x13" pan though, so the cake wouldn't be quite the right temperature in this pan. The Bonhttps://www.blogger.com/profile/11615745078195943355noreply@blogger.comtag:blogger.com,1999:blog-6299578764487881408.post-51004528175439535542014-02-14T13:41:52.463-07:002014-02-14T13:41:52.463-07:00My advice: Don't pour hot icing on a hot cake....My advice: Don't pour hot icing on a hot cake. It's no surprise the frosting seeped right through. Think about how liquidy cold frosting is when it goes on even a somewhat warm cake.Capriellehttps://www.blogger.com/profile/01515746895678834444noreply@blogger.comtag:blogger.com,1999:blog-6299578764487881408.post-87341141809419294432014-02-14T09:19:41.222-07:002014-02-14T09:19:41.222-07:00I used to have this issue with brownies (Betty Cro...I used to have this issue with brownies (Betty Crocker out of a box)...but it was when I messed with the recipe (adding chocolate chips or peanut butter chips). The middle wouldn't get quite done. It has to do with the amount of liquid (or things that become liquid when heated - like chocolate chips)...I just went with it and ate it anyway :)Renee Annehttps://www.blogger.com/profile/12513788818111774118noreply@blogger.comtag:blogger.com,1999:blog-6299578764487881408.post-65213727464548764752014-02-14T08:57:05.674-07:002014-02-14T08:57:05.674-07:00Given the change in pan and that collapsed cake, I...Given the change in pan and that collapsed cake, I'd say it just never got fully baked in the middle. That recipe is designed to be baked in a shallow pan, so you'd have to adjust the baking time and temperature from the beginning, otherwise you'll get burnt edges and uncooked middle. Since most people don't have jelly roll pans, I would instead recommend splitting this batter into two 9x13 pans for a better chance of success.Jennahttps://www.blogger.com/profile/06214984387012433831noreply@blogger.comtag:blogger.com,1999:blog-6299578764487881408.post-30177819836333193872014-02-14T08:44:14.472-07:002014-02-14T08:44:14.472-07:00Pan size absolutely makes a difference. It sank i...Pan size absolutely makes a difference. It sank in the middle because it didn't cook all the way, or at the same rate as the edges. You really need to bake this in the prescribed pan. <br />If you're going to bake this in a 9x13 instead, you want to use a metal not glass pan, and not use all the batter. The idea is to get the same thickness cake as you would with a jelly roll pan. <br />You wouldn't expect something to cook the same in a saucepot as it would in a 13" frying pan, it's the same idea here. <br /><br />Hope that helps. Zinahttps://www.blogger.com/profile/14806782720802357618noreply@blogger.com