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@cahoots, as I mentioned in my responses, you have to consider the rise of the batter; when you bake the cake in the regular tins, does it consistently rise to the same height? I can tell you 1285g is not much batter, so I personally would adjust the amount.
Some limitations with cutting layers from a sheet cake that I forgot to mention in my response to your DM is you cannot make a naked cake. Naked cakes must be sliced and served within 4 hrs because they dry out very fast due to exposure to the air. They have to have the full crust to protect them from drying out. Limit the size and number of tiers. Since the side crust is cut away, the cake is not as durable. I do not go bigger than a 10” bottom tier and do not go more than 3 tiers. Most cakes fall within that size, so this technique gets used more often than not.
You know your cake recipe best, how it works with your ingredients. Measure your height. If it is a high riser like my cake, then maybe try 55% of the jelly roll capacity the first time. If the batter is a low riser, then consider filling to 60% of capacity. But on a first try, I wouldn’t go above 60% capacity. You will need to experiment a few times to figure out how much batter works best for the sheet pan.
difference between a 2/3 sheet and jelly roll (aka 1/2 sheet). I prefer to use a 2/3 sheet. a 2/3 sheet is the largest sheet that will fit in a residential oven, at least a residential oven in the US. A full size baking sheet is too large for a US residential oven.
These are some of cake rings and cutters I use to cut layers for cakes.
Some have a cutting edge, This is a 6” cutting ring
2/3 sheet I can cut three 8” layers; four 3” layers or two 4” layers for baby cakes. A lot of pastry chefs use the baby cakes for cake tastings. Since the cake layer is already baked and paid for, they can offer a cake tasting using these for a nominal fee and not lose money on cake tastings.
Jelly roll, only two 8” layers can be cut. I know some bakers who don’t care about how their work, so they will piece cake together to make a layer. You can only hid the mess from the outside. Once the cake is sliced and plated, the patched up mess is face up for all to see. It’s like table scapes, like someone used bits of broken crumbs to make the cake. It’s just not the way I was taught, and not the standard that I work to.
Some limitations with cutting layers from a sheet cake that I forgot to mention in my response to your DM is you cannot make a naked cake. Naked cakes must be sliced and served within 4 hrs because they dry out very fast due to exposure to the air. They have to have the full crust to protect them from drying out. Limit the size and number of tiers. Since the side crust is cut away, the cake is not as durable. I do not go bigger than a 10” bottom tier and do not go more than 3 tiers. Most cakes fall within that size, so this technique gets used more often than not.
You know your cake recipe best, how it works with your ingredients. Measure your height. If it is a high riser like my cake, then maybe try 55% of the jelly roll capacity the first time. If the batter is a low riser, then consider filling to 60% of capacity. But on a first try, I wouldn’t go above 60% capacity. You will need to experiment a few times to figure out how much batter works best for the sheet pan.
difference between a 2/3 sheet and jelly roll (aka 1/2 sheet). I prefer to use a 2/3 sheet. a 2/3 sheet is the largest sheet that will fit in a residential oven, at least a residential oven in the US. A full size baking sheet is too large for a US residential oven.
These are some of cake rings and cutters I use to cut layers for cakes.
Some have a cutting edge, This is a 6” cutting ring
2/3 sheet I can cut three 8” layers; four 3” layers or two 4” layers for baby cakes. A lot of pastry chefs use the baby cakes for cake tastings. Since the cake layer is already baked and paid for, they can offer a cake tasting using these for a nominal fee and not lose money on cake tastings.
Jelly roll, only two 8” layers can be cut. I know some bakers who don’t care about how their work, so they will piece cake together to make a layer. You can only hid the mess from the outside. Once the cake is sliced and plated, the patched up mess is face up for all to see. It’s like table scapes, like someone used bits of broken crumbs to make the cake. It’s just not the way I was taught, and not the standard that I work to.