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Message: [QUOTE="Cahoot, post: 44645, member: 3784"] Let us know how it goes! I'm also thinking of trying that out, once I've ironed out a solid cake formula for the basic types and tested them in regular cake pans. I've found that three-layer cakes is the sweet spot for not too short but also not so much that it takes my family forever to finish, but I only have two each 8" and 9" cake pans. I've read from Stella Parks that as long as you cream the leaveners with the butter, they'll be coated in fat and be protected from activating too soon so it's okay to let the batter rest for a bit, but even then it'll be at least 45 minutes of baking + 15 minutes of cooling before I can use a reuse one of the pans to bake the third layer, so just baking it as a sheet and cutting out the layers would be so much more convenient. [/QUOTE]