Hi Ladies,
Has anyone had success baking a boxed cake in a large Pampered Chef stone bar pan? I am attempting to make my sons birthday cake for his party tomorrow (Saturday 12/12) and I need a large sheet cake size.
If anyone has done this and can give me some advice on baking times I would greatly appreciate it.
I am going to do 2 layers, so bake one layer and invert it onto the foil covered cardboard, then bake the 2nd layer and invert it onto the first (with some frosting in the middle). I am also afraid that when I turn the bar pan upside down to get the cake out that it will break. Again, any advice is welcome!
I have not done this myself but I have a friend who makes cakes for special occasions and she uses the boxed cake mixes for whatever size cake she is making. I am sure she just buys several and follows the instructions to make the cake of the size that she needs and then cuts out the shape she wants and decorates it.
I don’t have any experience with the PC stone pans, but what I do to get the cake out easily is to position the foil covered cardboard over the top of the pan before you turn it over. That should ensure the cake is in the right place as it comes out. The second sheet can go on a cooling rack… it’s usually pretty easy to slide that layer right onto the frosted first layer that way. Good Luck!
maybe ask your Pampered Chef consultant about times… if they’re different.