If you’re making a dessert for a large group of people, a normal cake on a plate just won’t cut it. Now it’s time to go one step further and make a large delicious cake. It’s not as difficult as you might think.
There are two very important things you need in your kitchen to successfully make a giant cake. Three or four thick baking sheets with edges (depending on the height of the cake) and parchment paper.
Step 1 – Prepare the cookie sheets
Line each baking sheet with enough parchment paper so that the parchment paper can be inserted into the corners and is long enough to extend over the edge of the baking sheet. If you’re not sure how much parchment paper to use, roll it out on the cookie sheet and place another cookie sheet on top to hold it in place. Trim off the excess parchment paper. Repeat until the entire cookie sheet is covered. Set aside.
Step 2 – Prepare the cake batter
Depending on the number of people your cake will serve, you will need to double, triple, or quadruple your usual cake recipe. Prepare each batch separately. Use a large glass measuring cup to measure the amount of batter. Record this information in the recipe. Take a cookie sheet and fill it with dough using the measuring cup to the halfway point of the sheet. Spread the dough out evenly. Using a spatula, spread the dough evenly over the baking sheet so that it enters the gaps at all four corners. Bake the other cookie sheet in the same manner.
Bake at 325 degrees so that the cake is flattened. This is important to save time, as the cake does not need to be flattened. You can make three or four layers without using pegs to support them. Using an oil-based frosting will prevent the cake from slipping as it cools in the refrigerator. If the refrigerator doesn’t have enough space, the cake can also be placed in a cold place.
Step 3 – Prepare the cake pans
Prepare three 13 x 19 cake pans and tape them together. Wrap everything in plastic wrap, which you can find at home improvement stores or online. This ensures that the boards are strong enough to support the weight of a large cake. You can also use Masonite boards.
Step 4 – Once all the cakes are baked and cooled, they are ready
They can be covered with icing. (Important tip: roll the parchment from the edge of the cake bottoms to the entire circumference of the baking sheet). As with the cake batter, it’s important to apply the same amount of frosting evenly to each cake base (measure the amount needed to cover the bases). This will keep the cake even and smooth. An inexpensive leveling machine sold at home improvement stores can be helpful.
Step 5 – Start assembling the cake
Take a handful of icing and apply it to the center of the cake plate. This is the “glue” that holds the cake to the board. Invert a cake onto the cake board with the parchment on top of the cookie sheet. Place it in the center of the board before removing the cookie sheet and removing the parchment. Turn the cookie sheet over and place it on the base of the cake. Apply gentle pressure and make sure it is secure on the board. Spread the icing evenly over the cake.
Remove the next crust from the cookie sheet and turn it over onto the icing layer. The easiest way to do this is to lift the wide side of the cookie sheet and quickly turn it over onto the icing layer. The cookie sheet is not removed until the cake is firm and matches the previous layer. The cookie sheet is then removed and the parchment paper is removed. Turn the cookie sheet over and place it on the pie crust. Apply a little pressure so that it sticks to the previous layer of icing. Repeat with the next two layers. Using a sharp knife, trim off the excess cake from the sides to make even edges. Cover the cake with the crumble and refrigerate until firm.
When the cake is out of the refrigerator, apply the frosting from top to bottom. Dab the cake with a spatula to create a swirling pattern in the icing. If you are decorating the cake with fondant, leave the smooth frosting in the refrigerator for the fondant to set.
About Author
Sara is a cake expert, and her extensive knowledge and research have resulted in informative articles on cakes. The areas she will discuss are the best chocolate fudge cake.
